Junior Sous Chef

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Responsible for all food production including that used for café, restaurant, banquet functions, central kitchen and other outlet.
Develop menus, food purchase specification and recipes.
Develop and monitor food and labor budget for the department.
Maintain highest professional food quality and sanitization standard.
Key Responsibilities:Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost#J-18808-Ljbffr