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Responsible for supervising and coordinating pastry and baking preparation for all hotel outlets. Good working knowledge of the fundamentals of pastry and baking procedures. Two years minimum culinary experience in a hotel pastry kitchen.
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The Adjunct Faculty of Culinary Arts provides engaging classroom and kitchen laboratory instruction in culinary and/or baking courses for students with diverse interests, abilities and experience.
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Defrost ice cream cases, maintain and organize freezers, manage deliveries from kitchen & waffle cone baking/scheduling. Work with kitchen staff to achieve changing inventory needs, ensure adherence to corporate recipes and food safety guidelines, and quality control.
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This includes, but is not limited to the following: fundamentals of food service, dining room operations, utility service, nutrition, safety knowledge and skills and cooking methods (including but not limited to deep-frying, saute, baking, roasting, steaming, poaching and braising, a la carte service, entrée preparation and plating, salads, soups, sandwiches, sauces, meat, poultry, and seafood fabrication and preparation as well as vegetable preparation, and vegetarian cooking.
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The Primary Resort Executive Pastry Chef’s responsibilities include oversight of all baking and pastry operations which encompass multiple outlets, function space and production kitchen.
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Prepare foods (vegetables/starches, meats/poultry, fish/seafood, stocks/soups/sauces, specialty baking and desserts) for our Village shops that meet the nutritional and development needs of young children in accordance with the USDA Child and Adult Care Food Program (CACFP.
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ACH Food Companies, Inc. (ACH) is a prominent consumer packaged goods company competing in two categories - Baking Ingredients, and Cooking Oil. Our iconic brands are #1 or #2 in their categories and found on most kitchen tables or inside pantries including Mazola® and Capullo® oils, Karo® corn syrup, Argo® corn starch and Fleischmann's® yeast brand among others.
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Containers before refilling all baking soda, baking powder and salt containers every night and clean any spills in the pantry room. Use a variety of kitchen tools, including electric mixers, pans, pastry bags, and cutting tools.
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Advanced baking and pastry skills, knife skills, cake decorating, bread baking, ice cream production and chocolate skills. World-renowned, Michelin-starred Chef Gordon Ramsay's restaurant, Ramsay's Kitchen, is now located in the Four Seasons Hotel St. Louis.
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Skills: Advanced baking and pastry skills, knife skills, cake decorating, bread baking, ice cream production and chocolate skills. The partnership of Ramsay's Kitchen and Four Seasons is in perfect harmony inside the walls of Downtown St. Louis, with floor-to-ceiling windows facing the Gateway City Arch. Responsibilities:The Pastry Cook is responsible for preparing and planning of sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads and chocolates for breakfast, lunch and dinner, as well as various specialty items for amenities and special functions.
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We are seeking for motivated and responsible Entry Level- Culinary Kitchen Managers (Internship Position) studying Culinary Arts, Pastry, Bread Baking, Nutrition, Hospitality, Tourism, or Business.
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A successful Assistant Bread Baker at Kneaders Bakery & Cafe need to be qualified with: 1+ years of large-scale baking/pastry experience (preferred, not required !) A successful Assistant Bread Baker at Kneaders Bakery & Cafe must possess: Proven track record of demonstrating superhero abilities in the kitchen from following recipes to paying close attention to additional details to create one-of-a-kind breads.
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An understanding of baking and pastry techniques, production and a basic understanding of how to use kitchen equipment. Maintain a clean and stocked workplace, prep area, kitchen area, storage area and walk-in.
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STATEMENT OF DUTIES: The Laboratory Assistant - Culinary Arts is a professional cook who helps in preparing instructional materials used during kitchen laboratory work. Must have completed the first year of Culinary or Baking and Pastry program at Bristol Community College or earned an Associated Degree in Culinary Arts from an accredited institution.
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Seasonal) Summer Camp Food Service Manager Responsibilities : Under the direction of the Director, maintain standards of cleanliness in kitchen Prepare and distribute morning snack, lunch, and afternoon snack on a daily basis Clean kitchen and dishes by the end of each shift Maintain menu and grocery shop for menu on a weekly basis.
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