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Under the direction of the Executive Sous Chef while working closely with the Executive Chef, the Chef de Cuisine - Hong Boa Fine Dining Experience, supervises culinary management staff and hourly staff in daily overall kitchen operations for specific venue.
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The Sushi Sous Chef reports to the Chef de Cuisine - 12 Moons and acts as the primary chef in the absence of the Chef de Cuisine. As a part of the Sous Chef team, the Sushi Sous Chef is responsible for all kitchen operations in the absence of the Chef de Cuisine.
$69,045.12 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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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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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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As the Chef de Cuisine it is important to be visible to members and guests and become the personality of the hotel restaurant by representing the culinary team for Public Relation and advertising efforts.
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3 years + of successful experience in a Chef de Cuisine or comparable role overseeing annual food sales revenue of $3 million or more. Work closely with the Executive Chef, Chef de Cuisine, and Front of House management to accomplish shared goals of excellence in all aspects of operations.
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In order to be successful, a Chef de Cuisine must possess a vast knowledge of culinary techniques, restaurant management, business leadership and food safety regulations. The Chef de Cuisine is responsible for coordinating with the Executive Chef in order to lead all culinary activities within each of the restaurants.
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The Chinese Food Cook also ensures that the kitchen is stocked with the right ingredients and supplies through regular inventory and ordering.
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The Chef De Cuisine assists by covering Executive Chef and Executive Sous Chef duties during times of heavy sales volume, staff shortages, salaried PTO, and/or large events.
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The Chef de Cuisine is the culinary manager for a designated kitchen. A Miraval Chef de Cuisine must meet several expectations to be considered successful in their role.
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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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The Chef de Cuisine provides continued culinary training and development for back of the house employees and ensures food and plate presentation are to standard. Chef de Cuisine is a full-time salaried position utilizing the HOUSEpitality Family core values to oversee all kitchen operations.
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Reports directly to : Chef de Cuisine / Executive Chef. Tome la dirección del chef y ayude a crear un ambiente de trabajo colaborativo y positivo. We are a group who are interested in creating diverse hospitality experiences - whether a hotel, a pizza slice shop, a grocer, flower shop, home goods store, bakery, or restaurant - we are passionate about it all.
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To provide technical and administrative assistance to the Executive Sous Chef and ensures effective operation of the kitchen and food production outlets. Luxurious comfort embraces pure style at the elegant, four-diamond Omni Hotel at Centennial Park. Located in the heart of downtown Atlanta within the bustling Centennial Park District, this luxury hotel treats you to views of the spectacular downtown skyline or picturesque Centennial Olympic Park. The Omni Atlanta Hotel at Centennial Park is connected to Philips Arena and the Georgia World Congress Center, and it is the closest hotel to the Mercedes-Benz Stadium.
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The primary purpose of the Sous Chef- Deuce is to assist the PCC Executive Chef and the Chef De Cuisine in the management of kitchen department operations, in order to ensure the highest levels of food quality, safety and sanitation are monitored and maintained at all times.
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