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Duties: Manage daily operations of assigned kitchen section Prepare and present dishes to required standards Ensure mise en place is completed before service Supervise and assist Commis Chefs Maintain cleanliness and hygiene within section Control portion sizes and
Duties: Assist the Sous Chef with kitchen management Supervise food preparation and service quality Ensure recipes and plating standards are followed Monitor hygiene and cleanliness standards Assist with stock rotation and inventory control Train and support
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