Sous Chef

Responsibilities

• Support daily kitchen operations by preparing Italian pastries, overseeing quality control, training staff, and ensuring food safety standards.
• Manages kitchen operations, ensures food quality and compliance, trains staff, and provides excellent customer service in culinary settings.
• Support daily pastry operations, prepare Italian desserts, supervise staff, ensure hygiene compliance, and possess strong leadership and organizational skills.
• Assist in managing kitchen operations to ensure guest satisfaction, requiring knowledge of hygiene practices, safety standards, and basic computer skills.
• Responsible for kitchen operations, ensuring culinary standards, leading staff, managing food quality, and enhancing guest satisfaction through exceptional service.
• Assist in culinary operations, supervise kitchen staff, enforce hygiene standards, manage costs, and coordinate with teams for exceptional food service.
• Responsible for menu creation, managing kitchen staff, ensuring dish quality, controlling food costs, and maintaining hygiene standards with strong supervisory skills.
• The role involves managing kitchen operations, ensuring food quality, assisting guests, controlling costs, and requires strong planning, supervisory, and communication skills.
• The Pastry Sous Chef manages pastry production, ensuring quality and creativity, requiring a diploma in Food Production and expertise in French pastry techniques.
• Support daily kitchen operations, supervise staff, ensure quality dishes, manage inventory, and train junior chefs in a fast-paced environment.
• Assist in kitchen operations, ensure food quality, mentor team members, and support menu development while maintaining safety and cleanliness standards.
• Lead culinary operations, manage food cost and inventory, ensure hygiene standards, and develop team while engaging guests and promoting culinary offerings.
• Oversee cafeteria kitchen setup, menu planning, and meal preparation while ensuring food safety and managing inventory for a high-volume kitchen.
• Manage kitchen operations, ensure culinary standards, provide exceptional customer service, and train staff while maintaining compliance with food safety regulations.
• Entry level management position overseeing kitchen operations, ensuring culinary standards, supervising staff, and providing exceptional customer service.
• Design and curate innovative menus, oversee kitchen operations, manage inventory, and mentor staff while possessing a culinary degree and leadership experience.
• Prepare authentic Indian curries and tandoori dishes, manage food safety, develop menus, and possess culinary qualifications with expertise in Indian cuisine.
• Prepare and cook food, assist in employee management, ensure safety compliance, and maintain quality standards while fostering positive relationships.
• Prepare and cook food according to recipes and quality standards, ensuring proper portioning and communication with staff during busy periods.
• Prepare and bake Italian pastries and breads, ensuring quality and consistency while maintaining hygiene standards in a high-volume environment.
• Prepare Italian pastries, manage section organization, ensure hygiene compliance, and support team in a structured kitchen environment with attention to detail.
• Assist in pastry and kitchen preparation, maintain hygiene standards, and support senior chefs; candidates should have basic kitchen knowledge and a strong work ethic.
• Responsible for high-quality food production, customer service focus, teamwork, and adherence to health standards in food and beverage operations.
• Responsible for HACCP and HFSMS programs, conducting audits, training staff, ensuring food safety, and maintaining hygiene standards.
• Prepare a variety of baked goods, supervise staff, ensure food safety compliance, and maintain quality in a dynamic bakery operation.
• Oversee high-volume food preparation, maintain hygiene standards, train junior staff, and ensure consistency in a luxury kitchen environment.
• Ensure food quality, maintain sanitation standards, assist in kitchen operations, and support team goals while adhering to safety policies.
• Manage sushi section operations, ensure quality and hygiene standards, train staff, and possess strong sushi techniques and communication skills.
• Key responsibilities include kitchen setup, food preparation, training junior staff, and maintaining hygiene standards in a luxury culinary environment.
• Male candidates with extensive experience in airline catering or high-volume kitchens, strong leadership skills, and culinary certifications are preferred.