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Be a Talent Ambassador: Being an advocate for the department and the club by valuing the member's experience in meat area and modeling high quality service and products; executing the basics at highest possible level of quality; and exhibiting energy, commitment, and passion for the work.
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The Chef de Cuisine provides leadership training and hands-on management of the kitchen staff. The Chef de Cuisine provides a consistent product and experience achieving revenue targets and managing costs as well as ensures all staff under direct supervision are focused and demonstrating a Guest Centric attitude and culture.
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The Chef de Cuisine is responsible for all aspects of the kitchen such as menu plans, operations, recipes, financial responsibility, portion and inventory control, food quality, and employee supervision.
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En tant que Chef de Secteur Ppinire, tu fais partie de la Direction Commerciale Bel France et tu es rattach(e) un Chef des Ventes Rgional. Chef de secteur ppinire marseille (H/F) 1.
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By utilizing the food service team, the Sous Chef is responsible for the efficient execution of all fresh food/ food service programs in compliance with corporate and regulatory guidelines and supporting the Chef in all facets of running the kitchen.
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Yet Milos would not be the same if it weren't for all the people who ensure that each one of our guests has a comprehensively unique dining experience.
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This is a full-time on-site role for an Executive Sous Chef at Copake Country Club & The Greens Restaurant. The Executive Sous Chef will be responsible for overseeing the day-to-day operations of the kitchen, including food preparation, menu planning, and ensuring high-quality and delicious meals are served to guests.
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