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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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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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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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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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The culinary team consists of a Chef de Cuisine, Production/Catering Chef, and two Sous Chefs all reporting directly to the Executive Chef. This position will work closely with the Food and Beverage Manager and General Manager to provide a high quality, fresh and approachable culinary offering.
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Maintains a high level of communication with Executive Chef, Chef de Cuisine, Dining Room Manager, Kitchen Staff and wait staff. Employees in this position interact daily with Chef de Cuisine, Executive Chef, Dining Room Manager, as well as kitchen co-workers and dining room staff.
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Communicate any assistance needed during busy periods to the Jr. Sous, Sous Chef, or Chef de Cuisine- Production to ensure optimum service to the guest. Basic knowledge of Asian Cuisine, including, but not limited to Japanese, Thai, Chinese, Mandarin, and Korean.
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Reports To: Executive Chef, Sous Chef, & Pastry Chef, Pastry Sous Chef, Assistant Pastry Chef. Meet with Pastry Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
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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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Chef de Partie (CDP) The Chef de Partie should be an expert at their particular station while having a working knowledge of all stations in the kitchen. As a Chef de Partie, you will gain a solid understanding of our style of service and our company's culture.
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Chef De Cuisine, Sous Chef, Executive Sous Chef, Executive Chef, Kitchen Manager,Chef de Partie, Head Line Cook, Lead Line Cook,Back of House, Leader, Management, Inventory, Menu, Restaurant, Hotel, Food, Beverage, High Volume, Cooking, Dining,Culinary Arts,Hospitality, Customer Service, Food Safety, Multi-Tasking.
$65,000 - $75,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Under the guidance of the Executive Chef, the Banquets Chef de Cuisine is responsible for managing the culinary program for private events, stewarding and the employee Caf.
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Reporting problems to Chef de Cuisine/Sous Chef Assist in menu development and food/menu cost analysis. Responsible for helping other kitchen associates in completing all projects issued by the Chef de Cuisine and the Executive Chef.
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Collaborate with Pastry Chef de Cuisine, Executive Sous & Executive Chef in creation of menu development, testing, costing and plating. You will be responsible for supporting the operations of the pastry department, assisting the Pastry Chef de Cuisine in all duties, ensuring excellent quality throughout our dessert offerings.
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Successful candidate must possess legal work authorization in the United StatesRun the day to day operation of assigned station in the kitchenAssist in creating and preparing menus items and specials for pastry departmentCheck and complete all daily dessert recipes and productionCommunicate with the Pastry Chef de Partie’, Sous Chef, and the Executive Chef regarding menu items, problem situations or shortages.
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chef de cuisine liquor jobs Company: Genuine Hospitality Group
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