Sous Chef

1. Prepare and cook menu items to the highest standards of quality and presentation. 2. Lead and manage a section of the kitchen, including supervising and training junior staff. 3. Maintain a clean and organized workspace, adhering to health and safety standards. 4. Control and manage inventory, ordering supplies and ingredients as needed. 5....

**Key Responsibilities (as per level)**: **CDP (Chef de Partie)**: - Manage the Continental kitchen section independently. - Prepare and plate dishes as per recipes and presentation standards. - Supervise junior staff and ensure smooth kitchen operations. - Maintain food quality, hygiene, and safety standards. - Coordinate with the Sous Chef and ensure...

Key responsibilities Staff and kitchen management Supervise kitchen staff assist in hiring and training new employees and create work schedules Food preparation Direct the preparation of dishes ensure food quality and consistency and maintain food safety standards Menu development Help create and write menus develop new dishes and oversee pricing Inventory...

Key Responsibilities Menu Management Design develop and update menus that align with hotel standards culinary trends and budget constraints Staff Leadership Recruit train and supervise kitchen staff sous chefs cooks pastry chefs delegating tasks and ensuring high performance Food Quality Standards Maintain the highest quality and taste of all food prepared...