As a Sous Chef you will provide leadership and support to the kitchen team while actively participating in the daily preparation and production of food Working closely with the Executive Chef and the Culinary Leadership team you will assist in the planning and direction of food service operations to ensure dishes are delivered with the highest standards of quality consistency and presentation You will oversee food preparation kitchen operations physical maintenance and inventory management to ensure hotel quality standards and revenue goals are achieved while maintaining effective control of food and supply costs
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