Executive Sous Chef (Kazakh| Russian| English Speaker)

Lead kitchen operations by providing direction for day-to-day activities, supervising cooks and workers engaged in food preparation across banquets, restaurants, and the bar. Manage purchasing, receiving, and food storage standards while developing and implementing guidelines for the culinary function. Ensure compliance with food handling, sanitation, and safety procedures by monitoring processes, training staff, and enforcing disciplinary procedures. Guide staff development through coaching, mentoring, and performance appraisals to maintain high quality and guest satisfaction.