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Assists Executive Chef with all kitchen operations and preparation. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality.
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The Sous Chef has a strong culinary background, is a confident decision maker, highly practiced in employee and business management, has the ability to motivate his/her team, and is an exemplary communicator.
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Leading, teaching and correcting employees, under the guidance of the Chef de Cuisine, Executive Chef, and the Executive Sous Chef. Striving to exceed guests' expectations, while working as a team with other Sous Chefs.
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The Four Seasons Resort O'ahu at Ko Olina is looking for a Sous Chef who have a passion for excellence and the spirit of aloha. The Sous Chef reports to the Executive Chef and/or the Restaurant Chef in their specific outlet.
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As a Sous Chef at Villa Restaurant Group, you will play a crucial role in our culinary team's success by assisting the Executive Chef in overseeing kitchen operations, food preparation, and maintaining high food quality standards.
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In some instances, the Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Sous Chef and/or Executive Chef. The ideal Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
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Assists Executive Chef with all kitchen operations. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next.
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At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day.
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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. Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations.
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Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing and kitchen sanitation.
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The ideal candidate for Hyatt Regency McCormick Place's Sous Chef is someone who can combine their skills in pastry and savory to elevate our Garde Manger and Pastry department. Sous Chefs report directly to the Executive Sous Chef and/or Executive Chef.
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You will be an enthusiastic individual, passionate about your craftsmanship of producing excellent food, with previous experience as a Junior Sous Chef, or Senior Chef de Partie in at least a 2 Rosette establishment.
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The Sous Chef maintains high operational standards and ensures the production of top-quality culinary items, with responsibilities including scheduling, menu development, staff coaching, ordering, recipe design, inventory management, and sanitation.
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Minimum of 2 years as a sous chef of 3 to 5-star hotel, resort or convention center with multiple food and beverage, Establishments situated in urban tier 1 or tier 2 city, high occupancy year-round resort or convention center.
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Location: Pala, CAUnder the direction of the Asian Specialty Sous Chef, while working closely with the Chef De Cuisine and/or Executive Asian Chef, the Specialty Sous Chef supports culinary management staff and hourly staff in daily overall kitchen operations for their assigned venue.
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Title: sous chef Company: Omakase Restaurant Group
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