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The Executive Pastry Sous Chef provides support to the Executive Pastry Chef in direction and management of all bake operations and employees, assuring the proper preparation of all baked items for the catering day-to-day production and operations.
Full-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner.
Full-timeExpandApply NowActive JobUpdated 5 days ago - UpvoteDownvoteShare Job
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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.
ExpandApply NowActive JobUpdated 10 days ago - UpvoteDownvoteShare Job
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Who you are: The Executive Pastry Chef is responsible for all pastry menu execution and development for The Modern and the Cafes at MoMA. The Executive Pastry Chef oversees the entire pastry department, ensuring that the Pastry Sous Chef team has the tools and resources needed to lead their team and create high quality products in all areas of the pastry department.
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The Sous Chef will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards and ensuring a positive, harmonious, compliant, and cooperative work environment within the kitchen area under the supervision of the Executive Sous Chef.
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They create menu items using a variety cooking techniques and ingredients under the guidance of the Executive Chef and Corporate Pastry Chef. Creates menu items in collaboration with Executive Chef and Corporate Pastry Chef for Cafe Leonelli and Le Jardinier - MFAH.
ExpandApply NowActive JobUpdated 3 days ago - UpvoteDownvoteShare Job
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Three (3) Sous Chefs, i.e., Executive Sous/2 Sous Chefs, a Pastry Chef, Banquet Chef and Chief Steward. The Executive Chef reports to the General Manager/COO and works with the Private Events Manager and Clubhouse Manager.
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The Pastry Cook will ensure all mise en place is completed to the satisfaction of the Executive Pastry Chef and Pastry Sous Chef. They must be able to follow established recipes and plating guide provided to exact specifications, as well as, organize and maintain their station and equipment in a neat and orderly fashion to meet the Chef’s expectations.
Full-timeExpandApply NowActive JobUpdated 30 days ago - UpvoteDownvoteShare Job
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The Pastry Chef de Partie is responsible for working in conjunction with the Executive Chef and Sous Chefs in all aspects of the day to day operations of baking and pastry for the Copia Restaurant and Events / Banquets as necessary.
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Carry out duties and responsibilities of job as deemed necessary by Resort Executive Chef, Managing Chef or Sous Chef on duty, & as changes occur in work environment and/or workload.
InternExpandApply NowActive JobUpdated 10 days ago - UpvoteDownvoteShare Job
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The Pastry Sous Chef will serve as a primary resource for the pastry team in a state-of-the-art production facility (in partnership with the Pastry Executive Chef), help execute the highest quality of pastries to serve our customers in all stores.
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An Associate's degree in Baking & Pastry Arts or Culinary Arts, with experience as an executive chef, may be considered. Proven cooking, baking, and pastry experience. SUNY Schenectady County Community College is seeking a full-time Culinary Arts Instructor to join the Hotel, Culinary Arts and Tourism department in the Division of Academic Affairs.
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The Multi-Outlet, Hotel Executive Pastry Chef will be responsible for overseeing the pastry operations across multiple restaurants within one hotel. Proven experience as a pastry chef or executive pastry chef in a high-volume hotel or restaurant environment.
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As a pastry cook, you will liaise with the pastry chef and other chefs to design seasonal and weekly menus. Practices and supports all directives given by Chef de Cuisine and Executive Chef. Follows and practices Galloway Ridge Core Values.
ExpandApply NowActive JobUpdated 4 days ago - UpvoteDownvoteShare Job
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REPORTS TO: Executive Pastry Chef, Pastry Sous Chef. Elevate your culinary journey by becoming a Pastry Cook with Catering by Michaels. Operate mixers, ovens, scales and other pastry/baking equipment.
$18 - $20 an hourExpandApply NowActive JobUpdated 5 days ago
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