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The Sous-Chef plays a crucial role in the kitchen, assisting the Head Chef in supervising daily operations and ensuring exceptional food quality.
Responsibilities include:
- Assisting the Head Chef in menu planning, inventory management, and staff supervision.
- Ensuring consistent food presentation, portion control, and plating standards.
- Collaborating with the chef de parties to coordinate preparation and delivery times.
- Maintaining a clean and organized kitchen environment, adhering to safety and sanitation protocols.
