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As the Executive Chef at Toro , you'll be the culinary maestro orchestrating a symphony of flavors and experiences. Toro will have a small plate menu along with a Suviche (Sushi & Ceviche combination) bar food offering at the restaurant's lively and energetic Tequila Bar setting.
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Experience as an executive chef or a high-performing sous chef is required. Our popular restaurant seeks a skilled Executive Chef who can create innovative menus and dishes, supervise all food leaving the kitchen, and ensure health and safety requirements are followed.
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One or more years of work experience as a Sous Chef or Assistant Culinary Director in a commercial kitchen. A Sous Chef at Sagora Senior Living is a creative and detail-oriented individual who works closely with the Culinary Director and other members of the culinary department to prepare nutritious and attractive meals that exceed resident’s expectations and ensure they have a delightful experience at every meal.
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Two years of Sous Chef Level experience in a luxury hotel required. The Chef de Cuisine is responsible for ensuring that all meals coming from the kitchen are well prepared with regard to quality, consistency, eye appeal, taste and food cost.
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The Opportunity The Four Seasons Hotel Miami is looking for Pastry Chef de Partie position who share a passion for excellence and who infuse enthusiasm into everything they do. Above the trendy Brickell Avenue – find the best of both big city adventure and a tropical getaway – arrive at our lifestyle-inspired lobby, savour the fun and flavourful dining experiences, and spend the day with a swim or sway in a hammock within our two-acre sun-kissed sanctuary.
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Job Description A Jr. Sous Chef must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Chef de Cuisine and Executive Chef. A successful Jr. Sous Chef is accepting of constructive criticisms and has a desire to grow one's culinary and professional skill set and that of their team.
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The Sushi Chef II’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and maintaining a clean and safe work environment.
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Preferred Education: High School Internal Number: 00103619 This position serves as Executive Pastry Sous Chef for Talley Main Kitchen Bakery department. 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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A good understanding of:- Product- Company recipes (which must be followed exactly)- Systems, including QSR and all inventory management systemsLiaising with senior management and Executive Head Chef. Set an example to employees when running the pass or working on a section.
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Ensemble Arts Philadelphia is looking for a passionate and hard-working Executive Sous Chef Events to join the culinary team. Work with the Executive Chef/Director Event Sales to assist with providing on-going training of the menu to the Front of the House through pre-shift meetings and additional meetings as necessary, teaching and coaching staff on a daily basis.
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The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef. The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues.
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Job Summary: The sushi chef is responsible for all aspects of producing sushi for our in-store fresh sushi program. Prepare various finfish, shellfish, and fresh produce items to be used in the sushi.
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Luxurious, eco-conscious Inn at the foot of the beautiful Grand Teton Mountains in Jackson Hole, WY, seeks an experienced Innkeeper & Chef Couple for a luxury 10-room B&B. Chef: creative and able to provide freshly-made, high-quality cuisine using locally sourced ingredients, responsible for all aspects of providing daily breakfast and evening appetizer receptions, and assist with plated bistro dinners two or three nights per week, depending on the season.
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Job Description A Chef de Partie (CDP) primary role is to oversee the preparation, cooking, and presentation of food in their respective section of the lunch/grill kitchen operation/menu. The person in this role must be very organized, comfortable working in a high-pressure environment, be able to give orders within their section, and reliably carry out orders handed down by the Sous Chef and Head Chef. This is a great opportunity to work with local farmers and our on-site Chef's Garden, cooking with only the freshest ingredients to operate a hyper-seasonal menu.
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Prepare, test, and maintain food safety records for sushi rice. Assemble, package, and label various forms of sushi, sides, and spring rolls for sale to the customer. Actively market Food City Sushi Program following a regular sampling schedule.
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Title: sushi chef Company: Flagship Restaurant Group
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