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Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality.
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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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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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In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next.
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A Pastry Cook is responsible for the daily preparation and execution of pastry items in their specified stations or other areas of the pastry department. Performs additional responsibilities, although not detailed, as requested by the Pastry Chef, Sous Chef or chef de partie at any time.
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At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day.
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We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. Wash and disinfect kitchen area; set-up and break-down work station; and follow and ensure compliance with sanitation and cleaning procedures.
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Previous pastry cook experience. 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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Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods.
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Prepare breads and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate. Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures.
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Formal training or education in culinary arts, with a focus on pastry and baking techniques. Proficient in various baking methods, including dough preparation, pastry shaping, and decorating techniques.
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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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The Pastry Cook works directly with the Executive Chef on the creation, development and implementation of new desserts and creative menu developments of all Stadium and restaurants. The Pastry Cook reports directly to the Executive Chef.
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The Four Seasons Hotel Atlanta is in search of a talented and passionate Pastry Cook 2 that will be able to prepare sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, chocolates and show pieces according to guest orders and banquet event orders in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.
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1-3 years minimum experience as a Pastry Cook or Assistant Pastry Cook in a Fine Dining Environment. Prepare pastries and desserts under the direction of Pastry Chef.
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Title: pastry cook Company: Second Bar Kitchen
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