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O Follows recipes and procedures set forth by Pastry Sous Chef and Executive Pastry Chef. o Maintains standards of desserts set forth by the Pastry Sous Chef, Sous Chef, Executive Pastry Chef, Executive Chef, General manager & Assistant General.
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Assists the executive chef/sous chef with monthly inventories, pricing and cost control. Reports all member and guest complaints to the executive chef/sous chef and assists in resolving complaints.
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Prepare, with direction of the Club Chef/Sous Chef/Lead Line Cook, daily food prep, special event food prep and daily employee meals. Other duties and responsibilities as assigned by Executive Chef, Sous Chef or Clubhouse Manager.
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Assist Executive Chef, Sous Chef in supervising activities delegated to Cooks and ware washers. Ensure that other kitchen staff fulfill and complete their respective job functions in absence of Executive Chef or Sous Chef.
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In the absence of the Executive Chef and the Executive banquet Chef the Banquet Sous Chef will in tandem with the Sous Chef run the daily operations. The Banquet Sous Chef directly reports to the Executive Banquet Chef and is responsible for the management of the line level banquet and breakfast cooks.
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The Pastry sous Chef must act as a Manager, team leader and motivator for the Pasty Department working closely with and maintaining good relation with all culinary team members and other departments.
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Report irregularities and defects in equipment and machinery to Executive Chef and Executive Sous Chef. Responsible for writing transfers and food requisitions which are overseen by the Executive Chef or Executive Sous Chef.
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Report any equipment failure, damage, hazardous conditions, or injury to the chef, sous chef, or kitchen manager immediately to ensure safety. Constant communication with all other team members and management, including calling back all orders to the chef, sous chef, or kitchen manager to achieve accuracy and clarity of orders placed.
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Expedite food orders in absence of Executive Chef or Sous Chef. Perform cooking procedures as required to fulfill tasks assigned by Executive Chef or Sous Chef. Work with Executive Chef to develop menu specials and standard recipes.
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If you're a vegan chef in Tucson with a taste for possibilities, Cozymeal is ready to cook with you. At least 2 years of experience as a vegan chef. Guests can book everything from private cooking classes to corporate team building events to private chef experiences with local professional chefs.
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Work with executive chef and sous chef to develop and conduct biannual training seminars for event chefs, cooks and kitchen helpers (and other off-premises staff as required); including but not limited to standard operating procedures, sanitation and food handling, menu standards, presentation, buffet/station set-up and BOH event set-up.
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Respond to any reasonable task assigned by Executive Chef or Executive Sous Chef. BASIC FUNCTION: The Banquet Chef is responsible for all food and beverage preparation for the functions scheduled in the property.
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Assist Chef or Sous Chef to ensure that all required prep for the next day is completed of the needed quantity and expected quality, which assist in meeting both food and payroll costs.
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The Pastry Chef de Partie is responsible for working in conjunction with the Executive Chef and Sous Chefs in all aspects of the day to day operations of baking and pastry for the Copia Restaurant and Events / Banquets as necessary.
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Minimum of three years' experience as a Garde Manger Chef in a large size cruise ship or multi-venue, high volume, luxury hotel or resort. Make recommendations to the Executive Chef and Executive Sous Chef regarding succession planning.
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chef job Title: prep cook Company: Jasons Deli
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