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The Sous Chef – Cold Kitchen is responsible for managing the preparation and production of cold kitchen items while maintaining the highest standards of quality, hygiene, presentation, and consistency. The role supervises the garde manger section, supports menu execution, manages the cold kitchen team, and ensures compliance with luxury hotel culinary standards.
Key Responsibilities
WHAT IS IN IT FOR YOU:
This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.
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