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In the absence of the Executive Chef and the Executive banquet Chef the Banquet Sous Chef will in tandem with the Sous Chef run the daily operations.
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Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Manages food quantities and plating requirements for all banquet functions.
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Plans food quantities and plating requirements for all banquet functions. Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions.
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Cherokee Town and Country Club is looking for our next Banquet Chef who genuinely loves food and the craft of cooking and is skilled at fostering a professional and positive kitchen environment.
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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 culinary, food and beverage, or related professional area.
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Able to coordinate banquet production and plating with the Executive Chef, Sous Chef, and Banquet Captain. As a Banquet Sous Chef, you would be primarily responsible for planning, organizing, controlling, and directing the work of employees in the Banquet Kitchen Department.
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Prior experience working as a banquet chef, banquet sous chef, or in the hotel industry. Our Banquet Chef is a leader of the Catering Culinary Department - responsible for being an integral driver of F&B excellence, promoting total Guest satisfaction and a high level of employee morale by overseeing Hyatt Regency Catering with the bottom-line intent of business growth and success.
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Assists Executive Chef with all kitchen operations and preparation. 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.
$52,000 - $61,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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The Sous Chef has a strong culinary background, is a confident decision maker, highly practiced in employee and business management, has the ability to motivate his/her team, and is an exemplary communicator.
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Leading, teaching and correcting employees, under the guidance of the Chef de Cuisine, Executive Chef, and the Executive Sous Chef. Striving to exceed guests' expectations, while working as a team with other Sous Chefs.
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The Four Seasons Resort O'ahu at Ko Olina is looking for a Sous Chef who have a passion for excellence and the spirit of aloha. The Sous Chef reports to the Executive Chef and/or the Restaurant Chef in their specific outlet.
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Minimum of 2 years as a sous chef of 3 to 5-star hotel, resort or convention center with multiple food and beverage, Establishments situated in urban tier 1 or tier 2 city, high occupancy year-round resort or convention center.
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Assist the Chef management team with creating various menu items for a la carte and banquet menus. Within the Mediterranean-Style, 77,000 square foot clubhouse, we provide our PGA TOUR Players, Families, Executives, Members and Guests with truly memorable culinary and service experiences in multiple dining outlets, beautifully appointed banquet and meeting spaces, and an expansive gallery.
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As a Sous Chef at Villa Restaurant Group, you will play a crucial role in our culinary team's success by assisting the Executive Chef in overseeing kitchen operations, food preparation, and maintaining high food quality standards.
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Title: banquet sous chef Company: Cavalier Golf Yacht Club
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