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Discussion Starter · #1 ·
Hi Folks,
I am currently looking to hire a PM Garde manger with a minumum of 3 years expereance.

Looking for someone strong in all aspects of cold food prep,HDO's,composed salad,creativity a must.
Needs to know cold sauces,needs to have some hot food understanding.Also assist with plating desserts for banqueta and ala carte.

120 room executive conference center/hotel in west Norwalk Ct.Considered one of the finest in the country.Privatly owned.
Hours are Sunday thru thursday 12:30 to 9:00 PM.

Anyone interested please e mail me at [email protected]
I might be having a sous chef position availible soon as well.
Thanks
cc
 

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What a commute....Guess I could take the red eye Thurs and do market Fri and Sat...
How about if I just plan my darndest to come play on the 27th?
 

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Cape, could you move the whole darned hotel to the Wisconsin/Minnesota area? If so, I'm there! Even if not, it's the most tempting job I've ever seen. :cool:
 

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Discussion Starter · #7 ·
Geez you guys are making me blush!!!
I appreciate your vote of confidence.
Greg,My fork lift is broken,So I'll have to stay put
cc
 

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Are you kidding, cc? Even I would apply if I had the qualifications...but you would have to help with the Green Card!! ;)
 

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Yeah Kimmie, I'm thinking about making up qualifications and applying. Do you suppose that CC would forget all those comments I have made about not being a professional chef?
 

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I thought of the same strategy, somehow I don't think it's going to work! LOL

:D

Furthermore, what about my green card??
;)

[ September 07, 2001: Message edited by: Kimmie ]
 
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