Assist the Sous Chef in the full operation of the Garde Manger / Cold Kitchen, responsible for cost, quality, hygiene, taste, presentation, and consistency of all food produced; ensure compliance with kitchen hygiene and HACCP; coordinate with the Sous Chef, Executive Chef, and other section chefs; manage daily requisitions and production planning.
What they are looking for
Details
- Work type
- Onsite
- Remote eligible
- No
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