Banquet Sous Chef

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    "description": "<ul>\r\n\t<li><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"background-color:#ffffff;\"><span style=\"color:#000000;\"><img alt=\"\" src=\"https://www.livhotelgroup.com/wp-content/uploads/2024/03/DJI_0600-scaled.jpg\" style=\"width:550px;height:367px;\" />Preparing meals and food to meet the specifications of guests in a timely manner</span></span></span></span></li>\r\n\t<li><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"background-color:#ffffff;\"><span style=\"color:#000000;\">Properly measuring kitchen ingredients and food portions</span></span></span></span></li>\r\n\t<li><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"background-color:#ffffff;\"><span style=\"color:#000000;\">Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements</span></span></span></span></li>\r\n\t<li><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"background-color:#ffffff;\"><span style=\"color:#000000;\">Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation</span></span></span></span></li>\r\n\t<li><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"background-color:#ffffff;\"><span style=\"color:#000000;\">Managing the kitchen inventory and ensuring supplies are fresh and of high quality</span></span></span></span></li>\r\n\t<li><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"background-color:#ffffff;\"><span style=\"color:#000000;\">Ensuring proper food temperatures when cooking and proper storage afterward</span></span></span></span></li>\r\n\t<li><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"background-color:#ffffff;\"><span style=\"color:#000000;\">Keeping the workstation and kitchen equipment clean, organized and sanitized</span></span></span></span></li>\r\n\t<li><span style=\"font-size:16px;\"><span style=\"font-family:Arial, Helvetica, sans-serif;\"><span style=\"background-color:#ffffff;\"><span style=\"color:#000000;\">Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef</span></span></span></span></li>\r\n</ul>\r\n",
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