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A Chef de Partie prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. Minimum of 1 year as Demi Chef de Partie or equivalent position in an international brand hotel.
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License/Certification: Dietician, ADA, diet technician, chef, and/or dietary manager meeting current requirements established by the state regulatory agency. JOB SUMMARY The Executive Chef is responsible for production and service of high quality meals; organize, supervise, and train dining services employees; purchase food and supplies; provide a sanitary and infection free environment; participate in the assessment process; write care plans; prepare menus and meals; make decisions with resident care always at the forefront.
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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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Qualifications Associates Degree or higher is highly preferred but not requiredCandidate must have at least 5 years experience in a Executive Chef kitchen management capacity and excellent knowledge of current culinary trends.
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Assist with Executive Chef in menu development, organization and completion of production sheets and execution of new recipe standards. JOB SUMMARYThe sous chef assists the culinary team in overseeing the production of food in all stations of the kitchen and supervision of hourly team members.
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Assisting Executive Chef, Executive Sous Chef, Sous Chefs, Sushi Chefs, Teppanyaki Chefs, Chef's as needed in execution of service. Preparing recipes and food items in accordance with the Executive/Head Chef requirements and the (complex name) standards.
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Direct Line Manager (Title): Executive Sous Chef, Operations or Executive Chef, Operations. Reporting to the Executive Sous Chef or the Executive Chef for the unit, the Sous Chef, Operations assists the Executive Sous Chef Operations or the Executive Chef in designing and preparing meals for airline customers.
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The chef manager 1 leads the culinary management of food service operation to include inventory, ordering and receiving, menu development, catering, oversight, etc. JOB SUMMARYAs part of the management team, the chef manager 1 is the lead culinarian in an account below $500K in managed volume.
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Serve as the head Chef for the Artisan Club while creating and inspiring the culinary vision and strategic direction for all front of house and heart of house/culinary teams for multiple Storyliving by Disney™ communities to deliver exceptional “World-Class” dining experiences within a private club environment.
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Wolfoods operates summer camp kitchens across the country between May - September.
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ESSENTIAL JOB FUNCTIONS: · Preparing recipes and food items in accordance with the Executive/Head Chef requirements and the (complex name) standards. Acts as an ambassador of Nobu and have an extensive knowledge of all food, and drink menu items, specials, and Nobu history/general information.
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The incumbent in this position is responsible for overseeing food preparation on all shifts for an assigned food outlet to ensure quality food and guest satisfaction.
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You are the Pastry Cook/Chef. You bring baked goods to life. Our iconic hotel, spa, restaurant, and golf course, are quietly situated atop the highest point in Monroe County, offering stunning views of the Bristol Hills and Rochester skyline.
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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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Under the general guidance of the Executive Chef, perform the daily execution of all assigned Sushi Cook production. Sets up workstation based on pars established by Chef, Executive Sous Chef and/or Sous Chef and by following station set-up sheets.
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Title: chef Company: Gecko Hospitality Daymart Mgt
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