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A minimum of five years as an Executive Chef or Exec Sous of a multi-unit equivalent luxury brand property. Acting as a mentor and adhering to a "lead by example" philosophy, the Executive Chef collaborates closely with the General Manager to maintain Forbes 5-star service standards.
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If you're interested in this amazing Pastry Sous Chef opportunity and you'd like to join a powerful team of restauranteurs, please send your resume to Ashley today! My client is a well known, established, plant passed restaurant in New York, who is seeking an experienced Pastry Sous Chef to join its culinary team.
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The Cottage Collection includes 10 privately owned vacation homes.
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The Pastry Sous Chef is responsible for managing the line-level pastry team under the direction of the Pastry Chef to ensure high quality, high morale, and proper food cost levels.
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CREW PERKS Room and board when scheduled Rotation schedule (6-8 weeks sailing with 2-3 weeks off) Travel stipend Pro deals Credential fee reimbursement (qualifications required) Heath care benefits (once qualifications are met) JOB SUMMARY The Pastry Chef is responsible for all baking, preparation and presentation of breads, pastries, and desserts along with plate-up of meals, assisting the Galley Utility asneeded, and galley cleaning as assigned.
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At Alyeska Resort, our Pastry Sous Chef is a leader on our pastry team responsible for taking their extensive knowledge of baking/pastry-making techniques and creating artistic desserts.
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The Pastry Chef will coordinate with the Executive Sous Chef as well as the Executive Chef in pairing bread and desserts, ordering supplies, and planning and directing baking preparation as well as supervising a team of baking staff.
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As a Chef de Partie with the Pastry Department, you will have the opportunity to create luscious desserts and breads that are both appealing to the eye and the palate. (Keywords: Pastry, Baking, Kitchen, Cook, Customer Service, Pennsylvania, Hotel, Hospitality.
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Assists the Executive Chef with menu development associated with Pastry. Supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.
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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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5 years' experience in a baking & pastry chef role. The Baking & Pastry R&D Chef is responsible for leading culinary execution in the development and execution of new and innovative salty snacks and bakery products.
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Create a positive and energetic environment that supports the delivery of an exceptional guest experience while upholding the highest level of TCR and Relais & Chteaux standards. Frequently communicates with guests regarding wine and other beverage selections and other ranch information, guest requests or concerns to the Beverage Manager, Dining Room Manager, or other appropriate departments.
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Executive Pastry Chef, Pendry Natirar. Work in collaboration with the Executive Chef, Executive Sous Chef, Farm Manager, Cooking School Manager and all culinary associates for development of private event menus which contribute significantly to the success of Pendry Natirar.
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We are looking for a skilled and talented Pastry Sous Chef to join our Scarpetta team! Job Summary: The Pastry Sous Chef will be responsible for the preparation, creation and execution of all desserts and other baked goods and will assist in overseeing the overall running of the pastry kitchen, cleanliness and organization.
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The Chef Instructor, Pastry contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The Chef Instructor blends culinary talent and teaching skills to support the Resident Chef in driving business results.
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Title: pastry chef Company: Relais Chteaux
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