Sous Chef (Culinary)

Responsibilities: Lead hot station production and ensure consistency in all cooked dishes. Set daily prep plan and allocate mise en place tasks. Monitor plating quality, portion control, and visual presentation. Communicate with FOH team to pace and coordinate orders. Lead staff meal planning and preparation. Conduct opening and closing procedures, including hygiene and temperature checks. Maintain kitchen equipment, cleanliness, and food safety standards. Prepare and submit daily kitchen repor…