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Collaborate with the Clubhouse manager in FOH training regarding food service as the Executive Chef or Chef de Cuisine request. The Restaurant Sous Chef is responsible for assisting the Executive Chef or Chef de Cuisine in overseeing all activities related to the kitchen outlet he/she is appointed.
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Maintains a high level of communication with Executive Chef, Chef de Cuisine, Dining Room Manager, Kitchen Staff and wait staff. Employees in this position interact daily with Chef de Cuisine, Executive Chef, Dining Room Manager, as well as kitchen co-workers and dining room staff.
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Culinary degree and/or 5+ years' related experience as a Chef De Cuisine, Head Chef, Kitchen Manager, Executive Sous Chef, Sous Chef or equivalent. As the Chef De Cuisine at Andina, you will be diving into one of the country's largest and most visible Peruvian restaurants into its third decade and doing so at a time of major international interest in Peru's cultural and culinary richness.
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Responsible for a BOH Director's (self, Sous Chef, or Executive Chef & Pastry Chef or Assistant Pastry Chef) attendance at daily line up meetings; on time, well informed, ready to speak, educate and inspire, with specials in hand and ready to answer questions.
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Chef de Cuisine- Culinary Development is primarily responsible culinary innovation, menu development, and ensuring the overall quality and creativity of the culinary offerings across the UNL Dining Service Units.
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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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Under the direction of the Executive Sous Chef while working closely with the Executive Chef, the Chef de Cuisine supervises culinary management staff and hourly staff in daily overall kitchen operations for specific venue.
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Chef de Partie (CDP) The Chef de Partie should be an expert at their particular station while having a working knowledge of all stations in the kitchen. As a Chef de Partie, you will gain a solid understanding of our style of service and our company's culture.
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Assist Chef de Cuisine with scheduling kitchen staff and be sure staff follows schedule accordingly. Work closely with the Chef de Cuisine on menu development, portion control, and costing.
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Inform Chef of excess food items for use in daily specials. Additional Information Rufa Job Number 24065161 Job Category Food and Beverage & Culinary Location The Ritz-Carlton Sarasota, 1111 Ritz-Carlton Drive, Sarasota, Florida, United States VIEW ON MAP Schedule Full-Time Located Remotely.
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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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JOB DESCRIPTION Under the direction of the Executive Sous Chef while working closely with the Executive Chef, the Chef de Cuisine supervises culinary management staff and hourly staff in daily overall kitchen operations for specific venue.
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2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
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2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
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Location The Ritz-Carlton Naples, 280 Vanderbilt Beach Road, Naples, Florida, United States VIEW ON MAP. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality.
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