Hospitality

Overview: Support the Head Chef in managing kitchen operations and lead the team in their absence. Ensure quality, consistency, and timely food preparation.

Key Responsibilities:

• Assist in menu planning and recipe development.

• Supervise daily kitchen activities and staff performance.

• Monitor inventory and assist in ordering supplies.

• Ensure compliance with hygiene and safety standards.

Qualifications:

• Culinary training or equivalent experience.

• Prior experience as a Sous Chef or Senior Cook.

• Strong team leadership and time management skills.

• Ability to work in a fast-paced environment.