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. Perform the role of Kitchen Expediter during service, ensuring every dish leaving the kitchen meets the Company's standards for quality, presentation, accuracy, portion control and food safety Communicate and collaborate with the Front-of-House (FOH) team to coordinate service flow, res…