Reports To : Executive Chef Department: Galley / Culinary Position Summary As the Executive Sous Chef, you will serve as the second-in-command of our shipboard culinary team, supporting the Executive Chef in leading daily galley operations
Key Responsibilities: Culinary Excellence & Operations: Oversee daily food preparation, menu planning, and station execution in your assigned outlet. Ensure strict adherence to recipes, portion controls, and immaculate presentation. Leadership & Mentorship: Manage, schedule, and train
Location: Bristol; Leeds; Manchester; Telford; Worthing; Stratford-upon-Avon; Reading; Cardiff; Edinburgh; Glasgow; United KingdomSalary: 45,544 - 55,157 per yearEmployment: FlexibleCategory: ITPosted: Valid to: Employer: HM Revenue and CustomsJob summaryDiscover a career in your hands at HMRC. Whether
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