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An idea was born: CHANDON would again lead the way as the first champagne house led sparkling outpost in the USA. Today, CHANDON California, as part of LVMH - Moet Hennessy Louis Vuitton, pushes the limits of the state of the art to produce sparkling wines that are US market leaders.
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Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. 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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In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next.
$87,000 - $113,000 a yearExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Assists Executive Chef with all kitchen operations and preparation. At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them.
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Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing.
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2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. Provides direction for menu development.
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SoHum - Serenity Retreat, lead F&B team when Executive Chef is off property. The Chef must ignite the human spirit by creating unrivaled customer and employee experiences fueled by fun, enthusiasm and compassion that challenge each person to unlock their own potential.
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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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Contributes to stocking, ordering, and purchasing of ingredients, ensuring that the necessary ingredients are available and as fresh as possible while also minimizing spoilage/waste by communicating needs to the Head Sushi Chef.
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Description:The Executive Chef will lead and develop our culinary team for the Project's Oyster Bar & Tap House concept, and oversee the daily culinary operations for a groundbreaking, brand new restaurant on the Jupiter waterfront, along with a local seafood procurement program as part of the on-site commercial fishing docks.
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Keeps Executive Chef, Chefs Personal Assistant, and Executive Sous Chef apprised of challenges productions and team members. The Chef Tournant is a direct link between the Executive Chef, Executive Sous Chef and his/her assigned production areas and outlets.
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Shaner Hotel Group has an immediate opportunity for a Executive Chef to join our team at the Buffalo Marriott at LECOM HARBORCENTER, located in downtown Buffalo just off 190, sitting at Canalside entertainment district.
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Assume responsibility as the kitchen supervisor during all meal periods, including banquets, in the absence of the Executive Chef. Lead and direct the work of others which includes, assisting the Executive Chef with recruiting, hiring, training, scheduling and performance reviews of the kitchen staff.
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Two years' experience as an Executive or Chef de Cuisine for a medium-sized hotel or casino property in the banquet and restaurant areas. The Executive Chef manages the food delivery system for property food operations, with focus on team member engagement and service excellence, to meet or exceed expectations and ensure exceptional guest service.
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We're looking for experienced chef instructors who are comfortable teaching any of the following popular international dishes: Sushi, Dumplings, Pad Thai, Ramen, Handmade Pasta, Empanadas, Croissants, Chocolate Truffles, French Macarons, Choux Pastry, Donuts, Spanish Paella and Spanish Tapas.
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Title: commis chef Company: Chandon California
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