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The following positions are available: Executive Pastry Chef-Dominique Ansel Head Baker and Lamination Chef Viennoiserie-Dominique Ansel Bakery Chef De Cuisine Pastry-Guy Savoy Pastry Chef Tournant-Guy Savoy Pastry Chef-Dominique Ansel Bakery-Temporary Pastry Chef-Dominique Ansel Opening Pastry Chef Tournant Citywide-Banquets Dominique Ansel Currently one location at Caesar Palace The shop is located at the main Casino floor and averages 1000 transactions per day.
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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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Will report to the Pastry Sous Chef in the absence of the Executive Pastry Chef. Produce all menu items according to standardized recipes to the quality levels established by the pastry chef.
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The Pastry Cook assists the Pastry Chef in production and fabrication of food products for the Barking Frog, Fireside, and Banquets/Catering. The purpose of the Pastry Cook is to prepare and complete all processes in the pastry food preparation area while maintaining quality, quantity control and presentation in accordance with established standards of quality as established by the Pastry Chef.
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Work directly with the Executive Sous Chef and the Food and Beverage team on interviewing and hiring procedures, as well as ensure appropriate staffing levels. We are hiring for a full-time Banquet Chef to join our Culinary team.
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The Pastry Sous Chef is able to make responsible decisions with ownership and accountability. Communicates variances from standards and expectations to the Executive Pastry Chef, Sous Chefs, Lead Cooks, Cooks, Buffet Attendants and utility staff.
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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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Our Pastry Cook's primary responsibility is to work with the Chef in producing, measuring and mixing ingredients, and preparing and improving items. At least one (1) year of previous experience as a prep cook or pastry cook in a high-volume, high-end dining establishment is preferred.
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Communicate with the Pastry Chef de Partie', Sous Chef, and the Executive Chef regarding menu items, problem situations or shortages. Four Seasons Resort Rancho Encantado Santa Fe is seeking a dynamic individual for Pastry Cook III.
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For Pastry Sous Chef is $70,000 - $75,000. QUALIFICATIONS Minimum of 5 years’ service experience, with 3 years’ of leadership experience in the pastry kitchenRecipe development, food costing practices, labor management, team building and menu development experienceBread baking programPREFERREDPrevious luxury service environment experienceStandalone restaurant experienceCulinary Degree from an accredited culinary programPHYSICAL REQUIREMENTS Most work tasks are performed indoors.
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Cruise line experience comparable to CCL or work exposure at a 5-star property at minimum with multiple dining venues is a requirement where the last position held is at Pastry Chef or equivalent.
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Aim of the Pastry Chef de Partie role: To support the Head Chef as part of a team preparing dishes that are made to the highest standards as laid by Lygon Arms. Responsibilities of the Pastry Chef de Partie Pastry role: Assisting the Head Chef during each service ensuring dishes are prepared to the highest standards.
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SUMMARY: The Pastry Cook role will be expected to provide a support system for the Banquet/Restaurant Chef and Sous Chef. This involves recipe and menu development, as needed, execution of a la carte dining and duties relating to staffing of kitchen and dining room.
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The Pastry Cook 3 is an essential member of the Pastry team dedicated to providing exceptional quality and service to our guests. The Pastry Cook 3 works together with other team members on a daily basis to ensure a flawlessly executed final product and the ability to work harmoniously with co-workers and supervisors is required.
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The Pastry Cook III will work in all areas of the pastry and bake shop environment and receive guidance from the Pastry Chef and management team. Assist Pastry Chef, Banquet Chef and Restaurant Chef in plating.
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