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The Executive Pastry Chef is responsible for managing the daily operations of our bakery and restaurant, including the selection, development and performance management of our team and to ensure that our guests have a world class customer service experience.
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Responsible for checking daily the consistent high quality of food preparation, food appearance and service through visual checks and tastings with all issues being fed back to Executive Pastry Chef or GM.
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Assist Executive Chef and Pastry Chef by controlling of purchasing, receiving, purveyor lists and inventory of all kitchen items. Assist Executive Chef and Pastry Chef by controlling food and labor cost, and establish goals and objectives that focus on profit, product and people.
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To assist the Executive Chef (Property) with the day to day running of the department and be responsible for the outlet and overall quality of products produced. Design and implement menus that fit the requirements of a particular outlet as set out by the Executive Chef and/or Chef Partner.
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In addition to these responsibilities, as the Executive Pastry Chef, the most important thing is to maintain flexibility and jump in wherever you are needed as various duties may arrive outside of this list.
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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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The Executive Pastry Chef reports to the Dominique Ansel Corporate Team and company owners. No Remote Creative Pastry Chef to head the new Dominique Ansel Bakery at Caesars Palace which is opening in Summer 2022.
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No Remote Creative Pastry Chef to head the new Dominique Ansel Bakery at Caesars Palace which is opening in September 2022. Responsible for setting the daily pars for pastries, Viennoiserie, and MTO and restaurant items in coordination with the General Manager and Executive Chef.
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Executive Pastry Chefs may have to cover shifts for those in their team that are not there, for instance. Works in close contact with Chef/Owners on all new items, supplying pictures and/or test items in a timely manner.
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Oversees and leads all outside events and chef collaborations. Responsible for the compliance with all DOH guidelines, including maintaining an A grading (or comparable evaluation, dependent upon location and country) at all times.
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The individual is responsible in getting their mise-en-place finished before service in accordance to standards set by the Executive Pastry Chef and the restaurant. 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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Together with the FOH managers, oversee porters to ensure regular floor sweeps, bathroom checks, bussing, deep cleans etc. Keep excellent sanitary practices in line with DOH standards for food handling, general cleanliness, and maintenance of kitchen and dining areas and trains the team to do the same.
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Oversees the training and development of the team, working to groom our team members for internal promotion and growth within the company. Ensure all weekly side-work, deep-clean checklists and maintenance upkeep checklists are completed.
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Conduct full BOH orientation, explain the Dominique Ansel Philosophy, and oversee the welcome and training of new team members. Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness.
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Reporting to: Corporate Pastry Chef, Executive Chef, and Executive Sous Chef. The Pastry Sous Chef is responsible for supervising the teams production and pace throughout each day and for general kitchen supervision in absence of the Corporate Pastry Chef. This role is also responsible for training, planning, assigning, and delegating work.
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executive chef pastry jobs in Las Vegas, NV
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