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As a Pastry Sous Chef, you will lead the kitchen through successful production, upholding excellence in every aspect of the guest experience. We ask that you have 4+ years of relevant experience as a Pastry Cook or Sous Chef and be 18 years of age or older.
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Proven experience as a pastry chef or executive pastry chef in a high-volume hotel or restaurant environment. Job Functions/Responsibilities: Menu Development and Innovation: Collaborate with the hotel & restaurant culinary teams, concept chefs and head chefs to develop innovative pastry menus that align with the overall culinary concept and meet guest preferences.
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Our Cake Decorators are the cream of the crop and must ensure that each guest discovers the pleasure of tasting incredible food and our passion for providing it at every turn. Other main duties include providing training in all aspects of the Bakery Department including Clerk functions and Baker functions and focusing on cake decorating duties for someone with minimal or no retail decorating experience.
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The Executive Pastry Chef is an essential member of Food & Beverage leadership team which is dedicated to providing exceptional quality and service to our guests and employees. The Exectuvie Pastry Chef is responsible for creating an environment where motivated people want to join, learn, do their best and advance, also he is dedicated to preparing specialized innovative cuisine per guest orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.
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From our Warehouses to our GetGo’s, our grocery Stores through our Corporate home office, we are working together to put food on shoppers' tables and smiles on their faces. Apply merchandising principles that will help to generate sales as well as WOW the guest.
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A Chef de Partie Pastry will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie Pastry serving Hilton brands is always working on behalf of our Guests and working with other Team Members.
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The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all pastry, cold and hot food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products.
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The Pastry Chef is responsible for executing excellent food and providing a superior guest experience. The Pastry Chef must have a passion for creating delicious sweet & savory food, building, and leading high-performing teams, and delivering amazing baked creations.
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Maintain high quality level of pastry production and presentation according to standard recipes and/or as specified to ensure consistency of product to the guest within food and beverage outlets and banquet event orders as identified.
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Previous exposure to hot and cold food preparation as well as some Garde Manger & pastry experience. The Executive Chef creates and produces all food products ensuring proper cost control, effective safety and sanitation procedures and the highest of quality standards in timing, taste and presentation.
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The World Equestrian Center in Wilmington, OH is seeking an Executive Chef to join our team! WEC Wilmington is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment.
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To take all necessary steps to provide our guest with a Greenbrier experience in accordance with the five star, five diamond guidelines. 8 years experience in food production at The Greenbrier or similar location.
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Assist the Executive Pastry Chef in keeping our pastry kitchen running smoothly by handling requisitions and restocking supplies. As an Assistant Pastry Chef, you will be responsible for assisting the Pastry Chef and Bakers.
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