In the role of Executive Sous Chef, our primary responsibility is to work in the commercial kitchens under the direction of executive chefs. We manage the restaurant operations regularly and execute flawless work. Our main goal is to increase the profits and generate more revenue for the restaurants. Working as Executive Sous Chefs, we have the ability to build strong relationships with other employees and vendors. We continuously aim to integrate and promote our team’s success within the restaurant. We support the executive chefs in the maintenance of kitchen tasks. We also ensure the maintenance of kitchen equipment and the proper purity of the ingredients that are used by the cooks.
Core tasks:
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