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The Executive Pastry Chef oversees, directs, and performs the daily execution of all assigned kitchen food production and service execution in connection with desserts while establishing and maintaining standards of operation in the areas of food quality, timelines of food, cleanliness, and maintenance, profitability, and supervision of staff.
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Under the supervision of the Executive Chef, Sous Chef, 1st Cook, and 2nd Cook, you will assist in food preparation, cooking, and other kitchen activities. Your contributions will help ensure the timely production of high-quality meals for passengers and crew, contributing to a memorable dining experience on the cruise ship.
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One plus years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant. Supervises all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times.
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The Banquet Chef de Cuisine supervises all phases of food production and service directly related to catering functions, restaurants, and group sales to ensure high quality standards and guest satisfaction.
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The Operations Kitchen Manager (OKM) supports the Executive Chef and Operations Manager by taking on many of the management and administrative tasks that underpin the workings of a modern-day production kitchen.
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The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director.
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Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure.
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Duties: - Assist the Head Chef in menu planning, recipe development, and food preparation - Supervise kitchen staff, ensuring high-quality food production and service - Maintain food safety standards and compliance with health regulations - Oversee inventory management and ordering of supplies - Contribute to creating a positive work environment and fostering teamwork - Support in training kitchen staff on culinary techniques and safety procedures.
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Basic knowledge of food preparation techniques, cooking methods, and kitchen operations. Adhere to food safety and sanitation practices, following international regulations and company policies.
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Three to five years experience in quantity food production, in an upscale hotel or freestanding restaurant. Responsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all sanitation requirements.
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Store ingredients and food items according to food safety standards and follow the guidance of the executive or pastry chef. Minimum of 2 year of experience in Pastry/ Bakery preferably with large production volume.
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Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef. Essential Duties and Responsibilities: Cooks and prepares food following approved recipes and production standards.
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Assists Executive Chef with the ordering of all food products. Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets.
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You'll work closely with the Executive Chef to maintain exceptional food quality and presentation standards. Supervise and support kitchen staff in all food production aspects.
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Assist the Executive Chef to Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Assist the Executive Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecasts needs.
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executive chef food production jobs in Coral Gables, FL
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