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Food production and plating for service as directed by Banquet Chef and Sous Chef. Efficient production with minimal waste during all phases of recipe preparation, production and service.
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Responsible for consulting with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption. Qualifications Previous cook or prep cook experienceAble to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife.
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Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Inform Food & Beverage service staff of menu specials and out of stock menu items.
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Check that all equipment is in good working order and if necessary, report to the Executive Sous Chef faults and problems to be solved. The Pastry Chef is responsible for food purchases in the absence of the Master Pastry Chef, the Pastry Chef is responsible for food purchases, working with the Purchasing Manager to get the best quality for the best price.
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Position Reports to: Executive Sous Chef, Restaurant Manager. Coordinates with Executive Sous Chef on all disciplinary actions with proper documentation, training and guidance in a positive professional manner.
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Provide new ideas to and run the department in the absence of the Chef and Sous Chef. Use kitchen tools safely and appropriately. Meet with the Chef to review assignments, anticipate business levels, changes, and other information.
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Acts as spokesperson on the line, handles different situations as they arise, and meets with Sous Chefs and/or Executive Chef on a daily basis. Essential Functions Statement(s) The following list is not inclusive of additional responsibilities that may be requested by the Sous Chef or Executive Chef.•Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
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Reports To: Executive Chef, Executive Sous Chef, Chef de Cuisine, Banquet Chef. Communicates to the Chef de Cuisine or Executive Sous Chef any concerns regarding food, production process, delivery problems, shortages, equipment problems, or personnel issues.
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Assisting Executive Chef, Executive Sous Chef, Sous Chefs, Sushi Chefs, Teppanyaki Chefs, Chef’s as needed in execution of service. · Preparing recipes and food items in accordance with the Executive/Head Chef requirements and the (complex name) standards.
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Maintaining and enhancing the food products through a creative menu development and presentation, the Executive Sous Chef will promote the company’s vision to become a highly recognized brand respected for its service delivery, diversity in design, contemporary Swiss attributes and Vitality through example.
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The Junior Sous Chef works closely with the Executive Chef and other kitchen personnel to deliver a superior dining experience. The junior sous chef is responsible for overseeing the kitchen's daily operations, ensuring food quality, safety, and efficiency.
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JOB SUMMARYThe sous chef assists the culinary team in overseeing the production of food in all stations of the kitchen and supervision of hourly team members. · Assist with Executive Chef in menu development, organization and completion of production sheets and execution of new recipe standards.
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Accreditation by the American Culinary Federation (ACF) with one or more of the following: Certified Sous Chef, Certified Chef de Cuisine, Certified Executive Chef, Certified Master Chef, Certified Culinary Educator preferred.
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Restaurant General Manager- Restaurant Kitchen Manager- Restaurant District Manager- Restaurant Manager and Assistant Restaurant Manager- Restaurant Executive Chef- Sous Chef- Shift Lead Some positions are available regionally, while others may require relocation.
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Preferred Years Experience, Skills, Training, Education: Certified Sous Chef (CSC) or higher Accredited culinary program certificate Culinary management experience preferably in a college food service environment.
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chef de sous jobs Title: room service
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