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Performs additional responsibilities, although not detailed, as requested by the Pastry Chef, Sous Chef or chef de partie at any time. They are expected to keep consistency in pastry technique, flavor profiles and presentation as guided by the Executive Pastry Chef and are not allowed to make any changes or variation and are held accountable in any violations.
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As Pastry Sous Chef you will assist the Head Pastry Chef & Executive Chef manage the day-to-day operation supervising and developing the brigade. An exciting opportunity has arisen for an experienced Pastry Sous Chef to join the team at The Savoy Grill by Gordon Ramsay.
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This is a leadership position, where he or shewill work closely with the EC and on an equivalent level with the sous chefs,pastry chef and other department heads to provide an excellent and memorabledining experience.
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The Pastry Sous Chef will assist in the supervision of high-volume culinary operations, develop customized menus and recipes, and oversee product quality, order deadlines, cost initiatives, food safety, and sanitation procedures.
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Performs other related duties as assigned by Chef/Sous Chef. We are currently seeking Professional Pastry Cook candidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals in our Rosemont location.
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This role reports to the Executive Pastry Chef and Pastry Sous Chef and is responsible for the production of baked goods and pastry preparation for banquets and all F&B Outlets.
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Person has basic skills in department training and is capable of assuming department responsibilities in the absence of the Sous Chef. Skills and knowledge to include culinary education, cost control, basic communication and leadership skills and computer skills.
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Duties will consist of assisting the executive and sous chef with their daily tasks. Must be working toward completion of Associate Degree in Culinary Arts and/or Baking and Pastry Arts with Oregon Coast Culinary Institute.
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To report and assist the Executive Pastry Chef in the coordination of all food operations. Possess above average finishing and decorating skills, as well as proficiency in varying Pastry techniques, Sugar, Chocolate, Plating and Cake decorating.
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The Pastry sous Chef must act as a Manager, team leader and motivator for the Pasty Department working closely with and maintaining good relation with all culinary team members and other departments.
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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 Sous Chef - Pastry is responsible for assisting the Pastry Chef to ensure smooth and efficient BOH operations for the Pastry department. Will be required to create and recommend menu changes to the pastry chef and executive chef.
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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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Review the daily production sheets with the Chef de Partie & Sous Chef. Pastry - Demi Chef de Partie. Prepares lists of food products required for station for Sous Chef order and approval.
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The primary function of a Sun Valley Bread Baker is to directly assist the Pastry Chef or Pastry Sous Chef in the preparation of all bread required by the Food and Beverage Operation.
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