To adhere to assist the Executive Chef, Executive Sous Chef & Senior Sous Chef with implementing maintaining all company standards, policies and procedures relating to food
Quality specifications, preparation, storage and for all Health and Food Safety areas
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Assist the head chef (and possibly replace him/her in his/her absence)
Supervise a team of 20 to 60 cooks in setting up and replenishing buffets (600 to 1000 covers per service)
Participate in the management of orders and stock in collaboration with the Head Chef and the Stock & Supply Manager, in accordance with the allocated budget.
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