Junior Sous Chef - Asian

Lead daily kitchen operations by supervising shift activities, overseeing food production, and personally preparing items during high-demand periods. Maintain strict sanitation standards, manage inventory and purchasing within budget, and coordinate service timing with restaurant and banquet departments. Ensure culinary quality by checking raw and cooked products, creating decorative displays, and conducting staff training. Handle guest complaints and support employee performance appraisals while fostering a positive team environment. Participate in department meetings to communicate goals and support new menu concepts.