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Our Chef de Cuisine works closely with the Banquet and Catering team, Stewarding, Pastry, and Front of House teams. In addition, our Chef de Cuisine manages labor, budget forecasts, maintains food costs, and leads the culinary team alongside the Executive Chef. Have a high level presence in the kitchen that drives team work and consistencySometimes our guests have special requests involving dietary restrictions, menu tastings and even special occasions.
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Supervisory experience and working knowledge of banquet production and planning is preferred. Assists the chef with overseeing the day to day operation of the kitchen and maintaining the highest quality food products and service.
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The Chef must maintain the service standards of Shamin Hotels and IHG in delivering exceptional Banquet and Restaurant service. TITLE: Executive Chef. The Chef is responsible for all of the daily operations of the entire F&B Department.
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Salmon, oysters, cockles, shrimp, crab, lobster and a variety of delectable fresh fish are all displayed and ready for the home chef as well as all of our delectable desserts, famous clam chowder and sourdough bread.
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Responsible for basic preventative maintenance of dishwashing equipment and communicating with the Sous Chef and Executive Chef when something requires attention. Food preparation duties as determined by the Sous or Executive Chef.
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Assists banquet chef in requisitioning and ordering of food required for daily menu service. Assists banquet chef in requisitioning and ordering of food required for daily menu service.
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Salary To Be discussed Schedule Full Time Experience Minimum 3 years of experience Location
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Join our team as a Banquet Sous Chef and showcase your creativity, leadership, and culinary skills in a dynamic and fast-paced environment. As a key member of our culinary team, you will assist the Executive Chef in planning, organizing, and executing banquet events, ensuring high-quality cuisine and an unforgettable dining experience for our guests.
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Review menu each week with event chefs to discuss all details of events including menu, presentation, associate's assignments and logistics, and work with banquet chef to develop party plans for each event.
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LOGIN Pastry Chef Farmer's Table DESCRIPTION Farmers Table is looking to hire an experienced pastry sous chef to assist in all aspects of the daily restaurant production. - Create and prepare all pastry items needed for service, including cakes, fillings, scones, sauces, ice creams and banquet production.
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The Banquet Chef candidate must be able to think on the fly and have creativity and leaves a lasting impression with guests and memorymakers alike. Landmark Hospitality is seeking a talented Banquet Chef to join our team.
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Assist Executive Sous Chef and Assistant Executive Sous Chef in formulating recipes for production use in Garde Manger kitchen and banquet menus. Collaborate with the Executive Chef in menu development and implementation of banquet menus.
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Work banquet food station as scheduled by the Chef or Kitchen Supervisor. Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor.
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BASIC FUNCTION: The Cook I assists the Sous Chef in heavy production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. Assisting the Chef on Duty with banquets and/or conference dining dish out for food service.
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Checks room set-up prior to event and meets with Banquet Chef to confirm quantities of food items and timing of food leaving the kitchen. Royce Brook Golf Club is excited to announce the exceptional career opportunity of Banquet Captain.
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