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Sous Chef
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- Assist the Head Chef in menu creation and innovation, focusing on seasonal ingredients and culinary trends to elevate the dining experience.
- Supervise kitchen staff, ensuring adherence to recipes, portion control, and presentation standards for consistent quality.
- Manage inventory and food costs by conducting regular stock checks and implementing waste reduction strategies.
- Ensure kitchen sanitation and hygiene standards are met, conducting regular inspections and training staff on proper food safety protocols.
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