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The Chef De Cuisine is responsible for all administrative tasks of the outlet in back of house as delegated by the Executive Sous Chef, daily log entries about operations, Team Member evaluations, and daily time & attendance monitoring and approval.
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5+ years of proven experience as a Chef de Cuisine, Head Chef, Kitchen Manager, Executive Chef, or similar leadership role in an upscale restaurant environment. We are seeking a dynamic and experienced Chef De Cuisine to collaborate with our renowned executive chef and execute our culinary vision.
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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 the culinary, food and beverage, or related professional area.
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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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The Banquet Chef de Cuisine supervises all phases of food production and service directly related to catering functions, restaurants, and group sales to ensure high quality standards and guest satisfaction.
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Chef De Cuisine, Handle Bar, Four SeasonsTo lead and operate Handle Bar at The Four Seasons on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
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Executive Sous Chef for Major Cruise Line. Executive Sous Chef or higher on cruise or large five star - at least 350 rooms and 5 outlets. Prepare international cuisine in multiple venues while enforcing USPH and HACCP procedures for sanitation and cleanliness.
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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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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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Concepting and Branding a new Restaurant at Hyatt Regency - We are looking for an experienced and creative Chef Du Cuisine to lead the Culinary team. Our Chef Du Cuisine is a leader of the restaurant Culinary Team and Kitchen - 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 restaurant Culinary with the bottom-line intent of business growth and success.
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Assist Executive Sous Chef with all kitchen operations and preparation. Three plus years Sous Chef experience in quantity food production, in a luxury hotel or freestanding restaurant. American Culinary Federation (ACF) certification as "Restaurant Chef" or culinary degree from recognized culinary institute and equivalent experience.
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By showcasing their culinary expertise, creativity, and attention to detail, the Chef de Cuisine contributes to the overall success of the outlet and upholds the hotel's commitment to delivering unparalleled dining experiences.
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Works with Chef and Chef de Cuisine to maintain standards and create new dishes. Works with Exec and Chef de Cuisine to prepare and execute any events. As we strive forward with ambitions to gain and retain more accolades, we are seeking a Chef de Partie (Line Cook) who has a wide variety of experience from high volume to fine dining.
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Chef de cuisine overseeing one kitchen of a restaurant complex in Springdale UT. The complex has 3 restaurants & catering company: upscale steakhouse, Italian restaurant, Sports Bar and Catering.
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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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Title: chef de cuisine Company: Hospitalio Recruitment
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