Sous Chef

As Sous Chef, your key responsibilities include preparing, cooking, and presenting dishes within your specialty. You are also responsible for managing and training any chef working with you, helping to develop new dishes and menus, and ensuring that you and your team maintain high standards of food hygiene and follow health and safety regulations. Additionally, monitoring portion and waste control to maintain profit margins is a crucial part of your role. By fulfilling these responsibilities, you'll play a vital role in ensuring the success of the kitchen and all hotel food and beverage operations.