Lead kitchen operations as an experienced Sous Chef dedicated to quality and creativity. Manage pastry activities while ensuring exceptional service and team engagement.
This role involves overseeing kitchen team dynamics and participating in budget management decisions. You will collaborate with the Executive Chef to craft exciting new recipes and high-quality desserts while training fellow team members. Strong knowledge of health and hygiene standards will be essential in this leadership position.
Key Responsibilities:
• Supervise kitchen staff in food preparation
• Participate in budget decision-making processes
• Plan and coordinate quality pastry operations
• Collaborate on innovative dessert presentations
• Mentor and train kitchen interns and team
Requirements:
• Minimum of 3 years related experience
• 1 year in catering, resort, or banquet work
• Academic training in hospitality or related field
• Familiarity with health and safety standards<...