Date posted
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Type of Company
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Locations

2 Chef de Partie jobs in FL + 20 miles

Commis DCDP CDP

COREcruitment Limited
Miami
£740 - 1,000 per month + Tax free + benefits
International Cruise Ship $ tax free basic + benefits Rotation Contracts Excitingopportunities for Commis Chefs, DCDP & CDPs to join the cruise ship industry with this leading international brand & see a bit of the world! You’ll be experienced in large key 4-5* hotels, or busy catering environments - around the 1500 pax mark for galley positions Your role will entail supporting the Culinary Management team to oversee the activities of the food preparation and meal services aboard the ship within your assigned area, assist junior positions and ensure that the operation is running seamlessly. Within your section you’ll be responsible for helping with the day-to-day food preparation & meal services activities, ensuring consistency, quality, cost-effectiveness, & the highest level of sanitation are maintained, all in keeping with company and USPH standards.
International Cruise Ship $ tax free basic + benefits Rotation Contracts Excitingopportunities for Commis Chefs, DCDP & CDPs to join the cruise ship industry with this leading international brand & see a bit of the world! You’ll be experienced in large key 4-5* hotels, or busy catering environments - around the 1500 pax mark for galley positions Your role will entail supporting the Culinary Management team to oversee the activities of the food preparation and meal services aboard the ship within your assigned area, assist junior positions and ensure that the operation is running seamlessly. Within your section you’ll be responsible for helping with the day-to-day food preparation & meal services activities, ensuring consistency, quality, cost-effectiveness, & the highest level of sanitation are maintained, all in keeping with company and USPH standards.
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FEATURED

Pastry Sous Chef

COREcruitment Limited
Miami
£2.3k per month + Tax free + benefits
Pastry Sous International Cruise Ship $3200 tax free basic + benefits Rotation Contracts Excellentopportunities for Pastry Sous to join the cruise ship industry with this leading international brand & see a bit of the world - This position forms part of the culinary top tier management of Pastry Bakery Operations of the Ship. For this Pastry Sous position we are considering chefs with previous cruise ship experience or those with 5* hotels with multiple dining venues in a senior position. Required experience in Fine dining desserts & advanced plating techniques Petite fours, Mignardises and Friandises Advanced chocolate & confectionery Advanced buffet desserts & presentations Advanced Ice Creams, sorbets, & gelato knowledge Intermediate sugar & chocolate arts is desirable Advanced bakery techniques including French, Italian bread & sourdough Advanced Viennoisserie
Pastry Sous International Cruise Ship $3200 tax free basic + benefits Rotation Contracts Excellentopportunities for Pastry Sous to join the cruise ship industry with this leading international brand & see a bit of the world - This position forms part of the culinary top tier management of Pastry Bakery Operations of the Ship. For this Pastry Sous position we are considering chefs with previous cruise ship experience or those with 5* hotels with multiple dining venues in a senior position. Required experience in Fine dining desserts & advanced plating techniques Petite fours, Mignardises and Friandises Advanced chocolate & confectionery Advanced buffet desserts & presentations Advanced Ice Creams, sorbets, & gelato knowledge Intermediate sugar & chocolate arts is desirable Advanced bakery techniques including French, Italian bread & sourdough Advanced Viennoisserie
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FEATURED

3 exact matches jobs are outside your preferred location

A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required.
A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required.
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Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
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NEW
Assists the Pastry Chef in the supervision of assigned pastry team members and ensures that company policies are followed accordingly. Directs, coaches, supports, supervises, and evaluates (with the Executive Pastry Chef) the performance of all direct reports. Responsible for maintaining the quality and consistency in taste according to recipes and photos provided by the corporate office. Sets up the pastries display in all the buffets and teatime. Has a complete knowledge of the United States Public Health Rules and Regulations and ensures that they are followed throughout the entire operation daily. Ensures that the pastry galleys cleaning schedule established by the Executive Pastry Chef is followed by all team members on duty after each service and exercises proper methods to minimize equipment damage.
Assists the Pastry Chef in the supervision of assigned pastry team members and ensures that company policies are followed accordingly. Directs, coaches, supports, supervises, and evaluates (with the Executive Pastry Chef) the performance of all direct reports. Responsible for maintaining the quality and consistency in taste according to recipes and photos provided by the corporate office. Sets up the pastries display in all the buffets and teatime. Has a complete knowledge of the United States Public Health Rules and Regulations and ensures that they are followed throughout the entire operation daily. Ensures that the pastry galleys cleaning schedule established by the Executive Pastry Chef is followed by all team members on duty after each service and exercises proper methods to minimize equipment damage.
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NEW

Frequently Asked Questions

How many Chef de Partie jobs are there in FL?
There are 2 Chef de Partie jobs within 20 miles of FL available on CatererGlobal right now.
What other similar jobs are there to Chef de Partie jobs in FL?
As well as Chef de Partie jobs in FL, you can find Demi Chef De Partie, Commis Chef, Junior Sous Chef, amongst many others.
Which industry do Chef de Partie jobs in FL belong to?
Chef de Partie jobs in FL are part of the Catering industry.