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Job Locations Summer Resorts : Caribbean (including Florida)
    - Assist the Chef in product management according to production plans - Ensure hygiene and safety regulations are being followed - Control inventory, production and distribution - Develop new menu item in line with Executive Chef’s vision and staff - Control daily rotation of mise en place - Manage line cooks, pastry chefs and prep cooks and delegate work on a daily basis - Train cooks and dishwasher in accordance to company standards, identify potential for management responsibilities - Manage budgets with the Chefs and adapt food production accordingly - Represent Chef during their absence - Handle any injuries on the job and coordinate with General Manager and HR for follow up - Estimate food consumption in order to purchase the appropriate amount of ingredients for preparation and provides recipe standards for each meal - Ensure kitchen, equipment and storage facilities are sanitary, neat and organized - Lead by providing positive and constructive feedback to employees in order to reward, coach, correct and motivate
Category
Culinary
Job Locations Summer Resorts : Caribbean (including Florida)
    - Carry out the production of all dishes  - Check and prepare the required mise-en-place  - Ensure the proper handling and storage of food  - Preparing ingredient for a more senior Chef (500-700 guests per meals) - Maintain a clean and safe work area adhering to food safety and health standards as well as company standards - Always follow standard recipes to aid with food cost and consistency of the product - Make sure that all equipment is in good working order and report any issues to the Chef in charge at that time
Category
Culinary
Job Locations Summer Resorts : Caribbean (including Florida)
  - Organize food production within company standards - Manage goods rotation and oversee food preparation by the team - Elaborate and oversee preparation with the team - Assist the chef in determining supply and weekly needs - Ensure the supply and good maintenance of buffet - Manage clearing and cleaning of buffets - Monitor all food served relative to appearance, temperature, sanitation and quality standards, and portion control - Perform cleanup duties during and after each shift to ensure the kitchen is presentable to guests, prepare and set up for next day
Category
Culinary

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