Key Responsibilities:Delivering exceptional food quality and presentation to all guests.Maintaining high standards of cleanliness, hygiene, and food safety.Supporting cost control through efficient stock rotation and minimal wastage.Implementing and maintaining stock control procedures.Assisting with menu preparation and ensuring adequate supplies for service.Coordinating and supporting kitchen team members in food preparation and production.Ensuring mis en place is prepared and available as required.Supervising the kitchen in the absence of the Executive Sous Chef or Jnr Sous Chef, including delegating tasks to meet service demands.Liaising with restaurant staff regarding menu availability and updates.Providing professional, friendly service and leading by example in guest interactions.
