Sous Chef - Commissary

The Commissary/Kitchen Manager is responsible for overseeing the day-to-day operations of the commissary kitchen, ensuring high standards of food quality, hygiene, and guest satisfaction. This role manages procurement, inventory, kitchen staff, cost control, and operational efficiency while supporting the hotel's corporate strategies and brand standards.

Key Responsibilities:

Operational:

• Ensure all company minimum brand standards are implemented consistently.
• Coordinate with satellite kitchens on mise-en-place and supply requirements.
• Inspect incoming food products to ensure they meet order specifications and quality standards.
• Conduct yield testing regularly to minimize waste and maintain recipe accuracy.
• Control food apportionment and introduce market-driven, innovative products.
• Manage timely ordering and inventory to meet kitchen demands without overstocking.
• Monitor foo...