Have experience in a kitchen as a prep cook, line cook, sushi chef, sous chef, dishwasher or food runner. We aim to CARE about the quality of our service, ACT to deliver new concepts for finding pan-Asian cuisine in local areas, DARE to deliver sushi and more in new ways to consumers, and TRUST in our ability to follow through on customer expectations.

Partner with Executive Chef/Chef de Cuisine and GM on continued menu development and custom menus when needed. We do this while maintaining an approachable, warm, inclusive, down-to-earth attitude that reflects our passion to bring traditional winemaking into urban centers so people don’t feel they have to travel to experience the magic of winemaking.

The Assistant Director (Sous Chef) will join our Promise Academy Kitchen team that works to transform how the community engages with food—by improving our nutrition environment and thinking more sustainably about what we eat through hands-on nutrition education in the garden and the kitchen, in the classroom, and in the boardroom.

Established in 1975, ICE offers award-winning six to 13-month career training programs in Culinary Arts, Pastry & Baking Arts, Health-Supportive Culinary Arts, Restaurant & Culinary Management, and Hospitality & Hotel Management, in addition to professional development in Artisan Bread Baking, The Art of Cake Decorating and Intensive Sommelier Training — with more than 14,000 alumni, many of whom are leaders in the industry.

Possess knowledge of operational systems, including payroll, inventory, and purchasing Understanding of monthly P&L statements, working closely with the GM & Chef de Cuisine to accomplish budgets and goals.

This position will support the Executive Chef, Chef de Cuisine, and the kitchen team by organizing, planning, and directing all aspects of kitchen operations. The Executive Sous Chef is responsible for ensuring a superior guest experience through excellent food and hospitality.

Desde 1921, Master Lock se ha comprometido a proporcionar productos de alta calidad que brinden seguridad y tranquilidad a nuestros clientes. Master Lock y nuestra marca hermana SentrySafe forman parte de Fortune Brands Innovations (FBIN.

Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: Tao Group Hospitality in-venue baker/pastry trainingEDUCATION/WORKING KNOWLEDGE: Previous baker/pastry experience preferred.

Sous tutelle du ministère de l’enseignement supérieur et de la recherche, c’est un Etablissement Public à Caractère Scientifique, Culturel et Professionnel (EPSCP), accrédité par la Commission des Titres d’Ingénieur.

Nami Nori Commissary Kitchen está buscando un preparador de pastelería orientada a los detalles con pasión por la industria alimentaria. The New York Times “Nami Nori hace bien los giros manuales y también otros detalles”Michelin Guide “Nami Nori trae creativo sushi enrollado a mano al West Village de Nueva York”The NEW YORKER “Los rollos de mano de Nami Nori valen la espera”Y más.

Colaboraremos con Marketing para revisar el surtido específico de Snipes para influir en los planes de marketing. Construirás un surtido específico para el socio que esté al servicio de la estrategia centrada en el consumidor y colaborarás con Planificación para alinear el surtido específico de Snipes con el Plan Financiero de Mercancías, el Plan de Franquicia/Classificación y el Plan de Asignación.

Se garantiza atención farmacéutica y gestión de todas las funciones de la Oficina de Farmacia. Amplia experiencia en promoción de la salud y consejo farmacéutico en todas las áreas.

Ubicación: Matienzo 2405, Capital Federal, Argentina Modalidad: Full Time Lugar de Trabajo: Desde Casa Requisitos: Consultor funcional experto en el área de SAP MM. Buscamos una persona con alta capacidad de liderazgo, que haya tenido experiencia en grupos de trabajo a su cargo.

Colaborar en despliegues de tecnologías de telefonía móvil (VoLTE, e-SIMs, 5G, Únete a nuestro equipo para liderar la transformación digital de los supermercados en España y Portugal.

Sushi Chef Responsibilities: Leads culinary teams in driving consistent successful service Develops new recipes, plans menus using focusing on coastal Italian cuisine using seasonal and high-quality fresh seafood Reviewing staffing levels to meet service, operational, and financial objectives.