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and ensuring the restaurant / deli is run and managed smoothly.
is essential
and cleanliness in the pastry kitchen.
Note: this position is that of a duty manager level, only focused on the housekeeping department.
Management experience in a 5-star boutique operation or
Sous Chef is to be fully responsible for the management of the kitchen under the Head Chef and Senior Health and Safety procedures.
- Strategic management of food to reduce waste, such as portion control
Sous Chef is to be fully responsible for the management of the kitchen under the Head Chef and Senior maintain Health and Safety procedures. - Strategic management of food to reduce waste, such as portion control
people at all levels of the organization Time-management skills Excellent organizational and interpersonal multiple teams Experience supporting mid to senior management Please note only shortlisted candidates will
people at all levels of the organization Time-management skills Excellent organizational and interpersonal multiple teams Experience supporting mid to senior management Please note only shortlisted candidates will
promptly and effectively. Inventory Management and Cost Control: Manage inventory levels of food and supplies waste. Collaborate with executive chef or kitchen manager in budget preparation and cost analysis. Adhere safety regulations. Strong leadership and team management skills. Excellent communication and interpersonal