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Duties and powers of insurance commissioners [ edit ] The purpose of insurance commissioners is to maintain fair pricing for insurance products, protect the solvency of insurance companies, prevent unfair practices by insurance companies, and ensure availability of insurance coverage. [ 3 ]
Commis (junior cook / assistant cook) also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station. [3] A woman is a commise. Apprenti(e) (apprentice) are often students gaining theoretical and practical training in school and work experience in the kitchen.
As a result of the passage of Proposition 103 in 1988, the elected office of the California Insurance Commissioner was created in 1991. Previously, the position was held by a person appointed by the Governor.
[7] [9] [10] [11] The term for a busser in the classic brigade de cuisine system is commis de débarrasseur, or simply débarrasseur. [ 12 ] [ 13 ] Bussers are typically placed beneath the waiting staff in organization charts , and are sometimes an apprentice or trainee to waiting staff positions.
Responsibilities [ edit ] The Commissioner's duties include administering, managing, conducting, directing, and supervising "the execution and application of the internal revenue laws or related statutes and tax conventions to which the United States is a party" and advising the President on the appointment and removal of a Chief Counsel of the ...
The commissioner of insurance is a statewide elected office in the U.S. state of North Carolina.The commissioner is a constitutional officer who leads the state's Department of Insurance and sits on the North Carolina Council of State.
The commissioner's responsibilities include: To ensure the effective day-to-day operation of the department; To appoint the board of commissioners, the chief of the Department and all subordinate officers; To ensure the safety and protection of New York City and its population; To ensure the department enforces city, state and federal law
A commis is a basic or junior chef in larger kitchens who works under a chef de partie to learn the station's or range's responsibilities and operation. [6] This may be a chef who has recently completed formal culinary training or is still undergoing training.