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O Follows recipes and procedures set forth by Pastry Sous Chef and Executive Pastry Chef. o Maintains standards of desserts set forth by the Pastry Sous Chef, Sous Chef, Executive Pastry Chef, Executive Chef, General manager & Assistant General.
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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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Performs additional responsibilities, although not detailed, as requested by the Pastry Chef, Sous Chef or chef de partie at any time. 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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Responsible for a BOH Director's (self, Sous Chef, or Executive Chef & Pastry Chef or Assistant Pastry Chef) attendance at daily line up meetings; on time, well informed, ready to speak, educate and inspire, with specials in hand and ready to answer questions.
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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. Follows recipes, portion controls, and presentation specifications as set by the Pastry Chef or restaurant.
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As the Pastry Cook in the Pastry Kitchen, you will exemplify La Cantera Resort and Spa culture while working to provide exceptional service to both internal and external guests at all times.
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Inform the Pastry Chef/ Pastry Supervisor/Lead Pastry Cook of any shortages before the item runs out. Inform the Pastry Chef/ Pastry Supervisor/Lead Pastry Cook of any excess items that can be utilized in daily specials or elsewhere.
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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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Location The Ritz-Carlton Pentagon City, 1250 S. Hayes Street, Arlington, Virginia, United States VIEW ON MAP
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The Pastry Chef will report directly to the Bakery Production Manager and is responsible for the management and production of our Pastry Department. Work alongside the Bakery Production Manager to plan and execute existing Pastry Menu.
$45,000 - $50,000 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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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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The Pastry Sous Chef will supervise and assist in preparing pastry items based on standardized recipes for the Restaurant, Room Service, Employee Cafeteria, and Banquets. The Windsor Court is seeking a skilled Pastry Sous Chef to join our team.
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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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A Chef de Partie - Pastry prepares and cooks according to standard procedures, recipes, photographs and given instructions, assisting the Sous Chef in training team members. A Chef de Partie - Pastry serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.
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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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pastry job
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