Kitchen Operations Lead : Quality & Menu

To supervise the kitchen operations and mass food preparation and production.

The role drives operational efficiency, team performance and ensures : Consistent delivery of safe and high-quality meals across all the channels Adherence to customers menu specifications Implementation of food safety standards Adherence to production timelines The Sous Chef roles supervises the culinary staff, ensures food quality and safety, managing stock levels and contributes to the creation and execution of menus that meet customers standards and specifications

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