Executive Sous Chef

• Assist the Head Chef in planning and implementing menus that meet the company's standards.
• Supervise kitchen staff and ensure high-quality food production.
• Maintain inventory of ingredients and supplies, ensuring minimal waste and optimal costs.
• Develop and maintain relationships with suppliers and vendors to source high-quality ingredients.
• Ensure compliance with health and safety regulations and maintain a clean and organized kitchen environment.
• Collaborate with other departments to ensure seamless service delivery.

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