SENIOR SOUS CHEF

Kitchen management

• Supervise and lead the kitchen staff, assigning tasks and overseeing all stations during service.
• Manage the daily flow of kitchen operations to ensure efficiency and organization.
• Train new employees and educate the kitchen team on rules and regulations.
• Schedule staff shifts and handle performance reviews or discipline as needed.
• Liaise with front-of-house staff to ensure orders are delivered promptly and correctly.

Food preparation and quality control

Administrative duties

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