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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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Three (3) to five (5) years of experience as an Executive Sous Chef in a high-volume banquet kitchen. The Executive Chef is responsible for managing/overseeing the complete Hospitality/Food & Beverage offerings at Illuminarium Las Vegas.
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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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Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility.
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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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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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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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The Executive Pastry Chef reports to the Dominique Ansel Corporate Team and company owners. 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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Assist Executive Chef and Sous Chef with menu creation. Leads kitchen team in sous chefs’ absence, and carries out additional duties as specified by the Executive or Sous Chef.
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Assist Executive Chef, Sous Chef, lead cooks in supervising activities delegated to Cook I and ware washers. TPC Summerlin proudly hosts the PGA TOUR's Shriners Hospitals for Children Open, the second event of the PGA TOUR's FedExCup season.
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Assist Chef de Cuisine or Executive Sous Chef with menu development. Organize departmental meetings as requested by the Corporate Executive Chef. The role of the Executive Chef is to oversee multiple kitchen operations.
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Assists the Executive Pastry Chef to ensure the bake shop meets hotel and state health standards for food preparation at all times. Provides the Executive Pastry Chef with the information needed to adequately stock bake shop supplies.
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REPORTS TO: Executive Chef KEY RELATIONSHIPS: Kitchen Staff, Stewarding Staff, F&B StaffJob DetailsRole: Sake Sommelier Reporting to: General Manager and Beverage Director Assist guests with sake and wine selection, consider their taste and budget when guiding them through the menu.
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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. Executive Pastry Chefs may have to cover shifts for those in their team that are not there, for instance.
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executive chef jobs in Las Vegas, NV
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