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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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Keeps Executive Chef, Chefs Personal Assistant, and Executive Sous Chef apprised of challenges productions and team members. The Chef Tournant is a direct link between the Executive Chef, Executive Sous Chef and his/her assigned production areas and outlets.
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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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As Sous Chef for Carnival, you will be responsible for supporting the Executive Chef to oversee the entire Culinary Arts operation on board. 2 years as a Sous Chef with a Cruiseline comparable with CCL with ships with a guest capacity of 3500 or more.
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The Assistant Kitchen Manager/Pastry Sous of a Salty store is responsible for monitoring the day to day operation of their respective store's kitchen in partnership with our Pastry Chef & Director of Culinary.
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Ensure all given tasks are completed daily before leaving for the day and communicate departure with the Banquet Chef and Banquet Sous Chef / Garde Manger Chef / Restaurant Chef on Duty.
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At least 3 years of proven experience as an Executive Sous Chef or similar role in a Michelin Star or fine dining restaurant. Our client, a collective of award-winning restaurants that have set the benchmark for gastronomy in the American dining scene, is seeking enthusiastic and skilled individuals with a zeal for food, beverage, and hospitality to join their Michelin Star restaurant team as an Executive Sous Chef.
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Strives to continuously improve flow of production and all other outputs by submitting ideas in writing to Executive Sous Chef. This is a job onboard a Cruise Ship. The Asian Sous Chef's primary responsibilities are to ensure all communication, standards, policies, and expectations are communicated to his/her team and then executed flawlessly.
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Sets up workstation based on pars established by Chef, Executive Sous Chef and/or Sous Chef and by following station set-up sheets. Under the general guidance of the Executive Chef, perform the daily execution of all assigned Sushi Cook production.
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Write schedules according to forecasted budget and have approved by Executive Sous Chef or Executive Chef. Review status of work and follow-up actions required with the Executive Sous Chef before leaving.
$52,000 - $76,000 a yearExpandApply NowActive JobUpdated Yesterday - UpvoteDownvoteShare Job
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Min. 10 years management experience as a Restaurant Chef, Executive Sous Chef or Executive Chef. The corporate Chef will operate as the right-hand chef to the Director of Operations in the culinary leadership team.
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Prepare list for order of all necessary proteins and ingredients for the Executive Chef, Executive Sous Chef and Sous Chef. Check menu for any conflicts in ingredients, garnish and preparation.
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We are seeking a talented Banquet Executive Sous Chef to lead our culinary team in delivering exceptional dining experiences. As Banquet Executive Sous Chef, you will be responsible for overseeing kitchen operations and ensuring quality and consistency in all menu items.
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Minimum of Five years’ experience as an Executive Sous Chef- Chef in a private club, boutique hotel, luxury hotel or resort. Solid progression through the Chef ranks. Minimum of Five years’ experience as an Executive Sous Chef- Chef in a private club, boutique hotel, luxury hotel or resort.
Full-timeExpandApply NowActive JobUpdated 27 days ago - UpvoteDownvoteShare Job
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The Pastry Sous Chef oversees, directs, and performs the daily execution of all assigned kitchen food production and service execution in connection with desserts while establishing and maintaining standards of operation in the areas of food quality, timelines of food, cleanliness, and maintenance, profitability, and supervision of staff.
Starting at $55,000 a yearFull-timeExpandApply NowActive JobUpdated 4 days ago
sous chef jobs Company: Genuine Hospitality Group in Miami, FL
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