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This role serves to provide a best in class appliance consultation and shopping experience in addition to assisting the Corporate Chef with food preparation and support during cooking demonstrations.
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The Sushi Cook handles all aspects of their assigned cooking station - sets up, stocks products, cooks, and presents dishes according to the company's Group recipes, cleans, sanitizes and maintains equipment, utensils and tools.
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Ensure that Sous Chefs are providing continuous training to their crew on classical cooking techniques (mother sauces, stocks, etc.) 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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With over 50 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table - and the culinary expertise and inspiration to go along with it.
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Knowledge of fresh and saltwater fish, crustaceans, mollusks, and various mixed cooking techniques. I.e., Various cuts of beef, pork, veal, lamb, poultry, and corresponding cooking techniques eg.
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Prepare mise-en-place in advance of cooking process review recipe; check and measure necessary ingredients; wash, chop, and place ingredients in individual bowls; and retrieve and prepare for use all necessary equipment.
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Post Secondary culinary training/certification as "Cook" from a recognized culinary training school +One year experience cooking in an upscale, high volume hotel or freestanding restaurant or equivalent.
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Must have experience and proficiency with cooking including garde manger, saute station, fry station, and grill station. Assist in the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and prep area.
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A successful Sous Chef is a strong communicator, organized and showcases in-depth knowledge of various cuisines, stations on the line, cooking styles, ingredients, equipment and processes. At Soho House a Sous Chef is motivated to positively influence the kitchen team to follow the direction of Executive Chef and Executive Sous Chef in planning, organizing and managing the Kitchen Department according to company policies and state standards.
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Fogo de Chão is a leading Brazilian steakhouse, or Churrascaria, which has specialized for nearly 40 years in fire-roasting high-quality meats utilizing the centuries-old Southern Brazilian cooking technique of churrasco.
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The Kitchen Manager responsibilities include supervising the food prep and cooking, maintaining a fully stocked kitchen inventory and complying with safety and cleanliness standards. Supervise food prep and cooking.
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Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food.
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Cash register, headset, fryer, open-flamed gas grill, steamer, oven, slicer, knife, cooking vats, food processor, convection oven, tropi chiller/ice-cream/coffee machines, personal protective equipment, power soak sink, trash compactor, fry-filter equipment, automatic dishwasher, combo-oven and others.
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Strong knowledge of Teppanyaki-style cooking philosophies and principles including but not limited to Chinese, Thai, and Japanese is required. Ability to captivate guests by cooking "on stage" is required.
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They are expected to keep consistency in cooking technique, flavor profiles and presentation as guided by the executive chef and are not allowed to make any changes or variation and are held accountable in any violations.
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cooking job in Miami, FL
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