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Job Description Job Description Job Title: Chef de Partie, Italian Cuisine Experience Department: Food & Beverage Reports To: Executive Chef FLSA Status: Exempt SUMMARY: The Chef de Partie is responsible for supporting the Executive Chef and Sous Chef with recipe and menu development as needed, execution of a la carte dining, and duties relating to staffing of the kitchen and dining room.
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Assist the Banquet Chef, Sous Chef, Garde Manger, Chef, or Ched du Cuisine to insure that all required prep for the next day is completed of the needed quantity and expected quality, which assist in meeting both our food and payroll costs.
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Job Summary: The Lead Pastry Cook is responsible for operating the Pastry section of the Kitchen while working closely with the Executive Chef and Executive Sous Chef. Also required to plan production and develop seasonal offerings.
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Understanding and knowledge of safety, sanitation, and food handling procedures. Sound knowledge of food health and safety regulations. Performs additional responsibilities, although not detailed, as requested by the Pastry Chef, Sous Chef or Chef de Partie at any time.
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Adhere to all food safety and sanitation guidelines, including proper handling and storage of ingredients, as well as cleanliness of work areas and equipment. Previous experience as a garde manger or pantry chef in a fine dining restaurant or upscale food service establishment.
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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. Adhere to food safety and sanitation practices, following international regulations and company policies.
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Prepare list for order of all necessary proteins and ingredients for the Executive Chef, Executive Sous Chef and Sous Chef. Check menu for any conflicts in ingredients, garnish and preparation.
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Implement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, LTO’s, STG, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc.
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Exercising strong leadership, directly oversees all Public Safety Staff, including the Public Safety Manager, Public Safety Shift Supervisors, Public Safety Officers (full-time and part-time), Transportation Manager, Loading Dock Supervisor, and Transportation Agents.
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Works with the Production Stage Manager to coordinate all rehearsal prop needs and set up props and scenic elements in the studios as necessary. Under the direction of the Production Stage Manager and Director of Lighting and Production, the Assistant Stage Manager supports and assists the Production Department in ensuring the safe and efficient running of all rehearsals, performances, and special events.
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PRODUCTION Support team in all productions ranging from music videos, content shoots and photoshoots. About Rich Music Headquartered in Miami, FL, Rich Music Inc. is one of the top independent record labels in Latin music today, with a talent roster that includes Latin GRAMMY® and Billboard Latin Music Award nominees Sech and Justin Quiles, as well as Billboard Top Latin producer, Dimelo Flow, rising star Dalex, Jamaican singer, producer & songwriter Chris Marshall, up & coming Argentinian singer-songwriter Thyago, and paopao, the label's first female signing.
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The SSHO is responsible for managing, implementing, and enforcing the project Accident Prevention Plan. The SSHO shall provide full-time on-site safety and occupational health management, surveillance, inspections, training, and safety enforcement.
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Assist Executive Chef in all kitchen operations. This person will assist in leading the culinary team members and all food related functions to continually improve guest and team member satisfaction while maximizing the financial performance in all areas of responsibility.
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We consider the environment in all aspects of our business and have a responsibility to put safety and sustainability first. Project Analyst/Planner for fleet-wide Hotel Refurbishments initiatives across Carnival Cruise Line (CCL) which includes the continuous planning and organization of required internal resources to support ongoing and planned production activities.
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Make proper use of leftover food items to minimize wastage under the guidance of the Chef de Partie or Sous Chef. 6. Assist with daily inventory of assigned station for daily requisitions and provide daily par levels to Chef de Partie.
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