|
The Executive Sous Chef supports the Executive Chef in managing kitchen operations. This includes menu planning, food preparation, quality control, kitchen hygiene, inventory management, cost control, and staff training. The Executive Sous Chef ensures that all meals are prepared and served according to culinary standards while maintaining compliance with food safety regulations, HACCP protocols, and company policies. Additionally, the role requires leadership, organizational skills, and the ability to work under pressure in a fast-paced environment. The Executive Sous Chef will support the in the absence of the Executive Chef, ensuring that all aspects of kitchen operations remain efficient.
|
