Sous Chef

  1. Assist the head chef in the planning and execution of daily menus, ensuring all food items are prepared to perfection and adhere to our high standards.
  2. Oversee the day-to-day operations of the kitchen, including supervising the kitchen staff, scheduling shifts, and delegating tasks to ensure optimal efficiency.
  3. Train and mentor junior kitchen staff, providing guidance and support to help them develop their culinary skills and grow within the organization.
  4. Accuracy and speed in handling emergency situations and providing solutions
  5. Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
  6. Willing to work in Gading Serpong area
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