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Assists the Executive Chef with menu development associated with pastry. Sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.
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Executive Pastry Chef. Pastry Sous Chef. Responsible for all the aspects of the daily pastry operations throughout the resort properties. Chef prepared meals daily in our cafeteria, at no cost to you.
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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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We are looking for a Pastry Chef and Pastry Sous Chef to join our team. Pastry Chef Pastry Sous Chef. Executive Chef , Managing Director and the team are dedicated to their vision of ensuring the perfect experience at Northcote an award-winning luxury hotel with a restaurant that has held a *Michelin star s*ince 1996.
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As part of the culinary management team, the Pastry Sous Chef, you will have other culinary accountability including; collaborate with Executive Chef on menu development, manage pastry and baking production, oversee set up of breakfast line and expedite AM services.
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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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You'll be working under the direction of the Executive Pastry 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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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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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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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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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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Supporting Executive Pastry chef(s) of Quince and Cotogna in all BOH operations and communicates goals for the kitchen department and overall vision for the restaurants. Quince & Co is looking for a Pastry Sous Chef to support our two restaurants - Quince and Cotogna.
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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.
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Promptly report all product shortages, equipment problems or food quality issues to Pastry Chef or Executive Chef. Perform other related duties as assigned by the Pastry Chef or manager-on-duty.
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