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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. They are expected to keep consistency in pastry technique, flavor profiles and presentation as guided by the Executive Pastry Chef and are not allowed to make any changes or variation and are held accountable in any violations.
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A Pastry Cook is responsible for the daily preparation and execution of pastry items in their specified stations or other areas of the pastry department. Follows recipes, portion controls, and presentation specifications as set by the Pastry Chef or restaurant.
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Responsible for preparation, packaging and storage of food produced in the Lied Kitchen and for Meals on Wheels and directed by the Executive Chef, Executive Sous Chef and Sous Chefs.
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As a Master Sushi Cook, you will be responsible for food preparation directed by Chef. You will also set the stage for guest experience with your welcoming smile and service. Follow methods of food preparation, cooking, sizing of portions, mixing of sauces and garnishing of food to ensure food is prepared in an approved manner as prescribed by the Chef, Executive Sous Chef and/or Sous Chef.
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Assist Executive Chef, Sous Chef in supervising activities delegated to Cooks and ware washers. Ensure that other kitchen staff fulfill and complete their respective job functions in absence of Executive Chef or Sous Chef.
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Expedite food orders in absence of Executive Chef or Sous Chef. Perform cooking procedures as required to fulfill tasks assigned by Executive Chef or Sous Chef.
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Follows Executive Chef, Sous Chef or Kitchen Supervisors assignments for opening and closing procedures and food preparation. The Line Cook is responsible for providing quick and efficient service to customers in a variety of duties relating to a fine dining culinary experience and maintaining sanitation standards.
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The Banquet Cook will play an important role in assisting the Executive Sous of Banquets and Sous Chef in the preparation and firing of all foods for the banquets team, ensuring that everything is of the highest quality and that operation are efficient and effective.
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Additionally, you will assist with other tasks as assigned by the head chef or sous chef. If you think that you are the perfect fit for this dishwasher/prep cook role, please submit your resume and a cover letter.
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Our Line Cook's primary responsibility is to collaborate with the Chef/Sous Chef in producing, creating, and improving items. Works closely with the Chef/Sous Chef to prepare specialty items for daily business.
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Cook/ Prep Cook/ Sous Chef Cook. The Cook/Sous Chef prepares nutritious, high quality meals with a hospitality focus for residents enjoyment in accordance with all laws, regulations and company standards Reports to the Dining Services Director.
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Support and assist the Executive Chef/ Executive Sous Chef in ordering ingredients from Japan through our Japanese suppliers. Job Details Role: Sushi Chef Reporting to: ExecutiveChef Job Scope Support and assist Executive Chef and his team with daily operations within the department and supporting departments.
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Reporting to the Assistant Chef and/or Executive Sous Chef, it is the responsibility of the Cook to execute recipes, perform general production, and operate a specific station with others or individually, while ensuring preparation and service is of the highest possible quality in a timely manner.
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The following list is not inclusive of additional responsibilities that may be requested by the Kitchen Supervisor or Sous Chef. Season and cook food according to recipes or personal judgment and experience.
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Communicate with the Executive Chef and Sous Chef to learn of featured items, special events and important shift information. The Line Cook will prepare food items using recipe instructions, proper portioning methods and cooking standards to fulfill our guest’s order.
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cook sous chef jobs in Las Vegas, NV
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