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REPORTS TO: Executive Chef KEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&B Staff Job Description Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop to include, but not limited to pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams, in accordance with departmental quality standards and specifications.
Full-timeExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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In line with corporate offices guidelines and under the supervision of the Executive Chef, the Executive Pastry Chef supervises and trains the Pastry and Bakery teams to deliver excellent products to guests and crew in all food outlet.
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Communicate with the Executive Pastry Chef and Store Manager when supplies are needed to complete their jobs. Ensure maintenance of equipment and tools used daily and report any malfunctions to the Executive Pastry Chef immediately.
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As Sous Chef Pastry you will be responsible for supporting the Executive Chef and the rest of the Galley Management team to oversee the activities of the food preparation and meal services aboard the ship, within your assigned area.
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Assist the Executive Pastry Chef and Pastry Sous Chef with day-to-day supervision of bakery team members. Participate in and assist the Executive Pastry Chef and Pastry Sous Chef with developing and researching new recipes for special events.
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Reports to: Executive Pastry Chef, Executive Sous Chef, Executive Chef, Director of Market Operations Key Relationships: Specifications : Requirements are representative of minimum levels of knowledge, skills, and or abilities, to perform this job successfully.
Full-timeExpandApply NowActive JobUpdated 8 days ago - UpvoteDownvoteShare Job
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As Executive Pastry Chef, responsible for maintaining payroll/productivity within budgeted guidelines, developing new dessert/pastry/bread products for outlets and banquets, and maintaining quality/cost control.
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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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Menu Development: Collaborate with the executive chef or pastry chef to create and update the pastry menu. The Pastry Sous Chef supervises a team of pastry cooks and collaborates with the pastry chef to develop new recipes and menu items.
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All items and baked goods will be prepare as directed by Executive Pastry Chef and/or Executive Chef and in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.
Full-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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Work with the Executive Sous Chef to create new menu items to present toe the Executive Chef. Interviewing candidates for their workgroup along with Executive Sous Chef.
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Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Leading Pastry Culinary Team. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service.
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2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world.
$73,000 - $88,000 a yearFull-timeExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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The Pastry Cook reports directly to the Executive Chef. We are looking for a skilled Pastry Cook for our La Mar by Gaston Acurio Restaurant. Responsibilities include pastry preparation and decorating; baking; sanitation; and organization of pastry kitchen.
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