Job description for Sous Chef at PISON BALI
- Kitchen Management: Supervise day-to-day food preparation, coordinate line stations, and run shifts smoothly in the head chef's absence.
- Staff Leadership: Train, mentor, and motivate junior kitchen staff and line cooks.
- Quality Control: Inspect dishes for correct taste, temperature, and presentation before service.
- Inventory & Ordering: Monitor stock levels, track food inventory, and help manage food costs.
- Safety & Sanitation: Enforce strict hygiene standards, health regulations, and kitchen safety protocols.
