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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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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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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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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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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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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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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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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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Executive Sous Chef for Major Cruise Line. Executive Sous Chef or higher on cruise or large five star - at least 350 rooms and 5 outlets. Prepare international cuisine in multiple venues while enforcing USPH and HACCP procedures for sanitation and cleanliness.
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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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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 cuisine sous food service jobs Title: sous chef Company: Coolworks in Miami, FL
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