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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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Ability to communicate effectively with other leaders in the kitchen which include the Executive Pastry Chef, Pastry Sous Chef, and other leads. The Salty is an artisan donut shop that focuses on chef-made, craft donuts that rotate based on seasonality.
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Minimum of three years experience as an Executive Chef in a medium size (250+ rooms) cruise ship or multi-venue, high volume, luxury hotel or resort or five years experience as Executive Sous Chef in a large size (600+ rooms) cruise ship or multi-venue, high volume, luxury hotel or resort is required.
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Communicate with the Chef de Cuisine, Sous Chefs and Line Cooks on the day’s events and plan for the next day. Update Chef de Cuisine, Sous Chefs and Line Cooks on the day’s progress.
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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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Possess the skills to accomplish any task given by the Banquet Chef, Sous Chef, Garde Manger Chef or Chef de Cuisine. Assist the Banquet Chef, Sous Chef, Garde Manger, Chef, or Ched du Cuisine to insure that all required prep for the next day is completed of the needed quantity and expected quality, which assist in meeting both our food and payroll costs.
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Performs additional responsibilities, although not detailed, as requested by the Pastry Chef, Sous Chef or Chef de Partie at any time. The individual is responsible in getting their mise-en-place finished before service in accordance to standards set by the Executive Pastry Chef and the restaurant.
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Responsible for consulting with Executive Chef, Sous Chef or Kitchen Supervisor to plan menus and estimate expected food consumption. Qualifications Previous cook or prep cook experienceAble to operate standard kitchen equipment to including the broiler, steamer, convection oven, mixer, meat slicer and chef knife.
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The Opportunity The Four Seasons Hotel Miami is looking for Pastry Chef de Partie position who share a passion for excellence and who infuse enthusiasm into everything they do. Ensure food quality is up to standards by inspecting and conducting frequent quality checksInspire and motivate the Team members and conduct any Team building activities.
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Prepare list for order of all necessary proteins and ingredients for the Executive Chef, Executive Sous Chef and Sous Chef. - Collaborate with all staff to ensure efficient and accurate service in compliance with restaurant standards for food preparation, temperatures, ticket times, flavor profiles.
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A bespoke cocktail program, an extensive wine list and bottle service offerings complement the menu. Located in Miami’s thriving Brickell neighborhood, Gekkō immerses patrons in a fusion of elevated steakhouse surroundings with the modernity–and precision–of Japanese cuisine.
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The Almafi Llama brings together an idyllic live fire Latin American steakhouse with modern Italian cuisine, working as an anchor of an experiential and daring delicious dining scene. Company contests that include experiential trips to exciting beverage and food destinations.
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Excellentopportunities for Pastry Sous to join the cruise ship industry with this leading international brand & see a bit of the world - This position forms part of the culinary top tier management of Pastry Bakery Operations of the Ship.
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Minimum 3 years' experience as a Sous Chef, Exec Sous, or Chef de Cuisine. The Sous Chef is generally in charge of food quality and production, as well as leadership of the BOH team.
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chef de cuisine sous food service jobs Title: sous chef in Miami, FL
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