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The Kitchen Supervisor / Junior Sous Chef is a key member of our upscale country club's culinary team, responsible for ensuring the successful operation of the kitchen and delivering an exceptional dining experience to our members and guests.
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Have meetings with the Executive Chef, Chef de Cuisine and Sous Chefs to review schedules and assignments, anticipated levels of business, changes and any other information pertinent to the performance of the work.
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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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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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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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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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Take the family for a ride on an outrigger canoe, splash around in the turquoise waters of our white-sand beach, play a round of golf as you weave through waterfalls at Ko Olina Golf Club, or spend the day reconnecting with your inner self at Naupaka Spa & Wellness Centre.
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We are currently looking to build and strengthen our team with another Sous Chef. The Sous Chef reports directly to the Executive Chef & works collaboratively with the Restaurant Management Team to achieve common goals.
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Assume responsibility as the kitchen supervisor during all meal periods, including banquets, in the absence of the Executive Chef. Lead and direct the work of others which includes, assisting the Executive Chef with recruiting, hiring, training, scheduling and performance reviews of the kitchen staff.
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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 ideal candidate will have a background in kitchen leadership, having worked as a Sous Chef, Kitchen Manager, Lead Line Cook or similar role. Command the galley and work directly with the Chef as the Sous Chef in our downtown fine dining steakhouse, Delmonico Grill.
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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. · Assist with Executive Chef in menu development, organization and completion of production sheets and execution of new recipe standards.
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Assists Executive Chef with all kitchen operations. 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 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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Title: junior sous chef Company: Scandinavian Market
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