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and sauce preparation, international cuisine, regional American cuisine, and advanced baking and pastry preparation, including artisan breads, pastry components, wedding cakes, and chocolate candies and
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recipes and production sheets for breakfast, lunch, brunch and/or dinner, including entrees, side dishes, accompaniments, soups, breads, desserts, etc., following the standard HACCP principles of food
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entrees, side dishes, accompaniments, soups, breads, desserts, etc., following the standard HACCP principles of food preparation, safety, and sanitation in food production and service. Follow rules and
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of the bread wheat, specialty wheat, and canary seed breeding programs in the Crop Development Centre. This position will also support research activities conducted both in-field and in controlled growing
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, breads, desserts & other dishes. Work independently preparing entrees & following recipes, menu cycles and/or batch cooking guidelines without direction. Ensure all items are prepared & served on time with
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from scratch including entrees, starches, vegetables, gravies and sauces, soups, breads, desserts, etc. Work independently preparing entrees and following recipes and menus and batch cooking guidelines