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Perform any other reasonable duties as required from time to timeWill report to the Pastry Sous Chef in the absence of the Executive Pastry Chef. Provide exceptional customer service in an efficient, friendly and hospitable way.
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American Culinary Federation (ACF) certification at CWPC (Certified Working Pastry Chef) or CCE (Certified Culinary Educator) or Certified Chef de Cuisine (CCC) or higher or Certified Executive Chef (CEC.
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Assist with special projects as directed by Executive Pastry Chef and Pastry Sous Chef. You’ll be working under the direction of the Executive Pastry and the Pastry Sous Chef while working to support all pastry production for all outlets including restaurants, coffee shops, banquets, room service and events.
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The Executive Pastry Chef is responsible for managing the daily operations of our bakery and restaurant, including the selection, development and performance management of our team and to ensure that our guests have a world class customer service experience.
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Make menu recommendations to the Executive Chef and/or Executive Pastry Chef for future menu development, Report to the Executive Chef and/or Executive Pastry Chef any maintenance or repairs needed.
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Responsible for checking daily the consistent high quality of food preparation, food appearance and service through visual checks and tastings with all issues being fed back to Executive Pastry Chef or GM.
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Sodexo has an opportunity for an Executive Pastry Chef - Baker at the in Greeley, CO. Greeley Colorado is a bit of a hidden gem. The Executive Pastry Chef will work collaboratively with the campus dining team to create bakery and desserts for residence dining, retail, teach baking classes and audit all bakery displays.
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The Chef de Cuisine at Migis Lodge will assist the Executive Chef (EC) to oversee allaspects of the Migis Lodge kitchen operation, in particular inventory control,food purchasing, sourcing ingredients, supplies and equipment, as well asassuring that standards for every item served are understood and implementedefficiently by kitchen staff.
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Responsible for assisting the Executive Pastry Chef with the day-to-day preparing of desserts, pastry, bread, and bakery items for the clubhouse restaurants, banquets and events, and snack bar areas.
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The AM Pastry Sous Chef is responsible for leading and assisting the overall Main House pastry, bakeshop and dessert needs that is conceptually directed by the Executive Chef to result in exceptional guest experiences.
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Assists Executive Chef, Sous Chef, and Pastry Chef with daily operational duties. The ideal candidate has previous experience as a pastry cook, pastry chef, pastry sous chef, baker, or pastry apprentice.
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Pastry Chef de Partie Reports to the Executive Sous Chef; position is non-exempt Hotel Heron is looking for full-time Pastry Chef de Partie candidates to join our team.
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Successful candidate must possess legal work authorization in the United StatesRun the day to day operation of assigned station in the kitchenAssist in creating and preparing menus items and specials for pastry departmentCheck and complete all daily dessert recipes and productionCommunicate with the Pastry Chef de Partie’, Sous Chef, and the Executive Chef regarding menu items, problem situations or shortages.
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SUMMARY: The Pastry Cook role will be expected to provide a support system for the Banquet/Restaurant Chef and Sous Chef. This involves recipe and menu development, as needed, execution of a la carte dining and duties relating to staffing of kitchen and dining room.
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Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Leading Pastry Culinary Team. Location Dorado Beach a Ritz-Carlton Reserve, 100 Dorado Beach Drive, Dorado, Puerto Rico, United States VIEW ON MAP.
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