Supervise all kitchen stations to ensure seamless operations.
Organize and administer training sessions to continually elevate culinary standards.
Assist in directing kitchen employees and coordinating activities to serve both guests and team members.
Requisition food items as needed, while strictly inspecting portion control, garnishes, and plate presentations.
Provide ongoing coaching to personnel on culinary techniques and assist in the pre-production of menus.

Sous Chef

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