Coordinates events, creates dishes, and prepares a specialty of desserts, pastries, and baked foods. Requires formal training and accreditation from an accredited culinary institute. Requires 2-4 years of experience working as a chef. Familiar with a variety of the field's concepts, practices, and procedures. Relies on experience and judgment to plan and accomplish goals. Performs a variety of complicated tasks. Generally, supervises kitchen and cook assistants. Typically reports to chef executive.
Openings for Food, Beverage, and Tobacco
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