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Field
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; basic garde- manger plus buffet service; garnishing; sautéing; breading and deep fat frying; meat, poultry and fish cutting, broiling, roasting, braising, boiling, glazing, and stewing; and, preparation
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assigned to standards of excellent taste, quality & appearance. Prepare food from scratch including entrees, starches, vegetables, gravies & sauces, soups, breads, desserts & other dishes. Work independently
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