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Responsible to check quality of all vegetables, fruits, cheeses, meats, and fish. Monitor meat and fish ordering. He/she will be responsible to do inventory. Monitor the expiry dates of all received goods. Process meats/fish as per the request. It checks and ensures that employees use agreed measures and weights, as planned in recipes, production instructions and menus.

In cooperation with the chef de cuisine, he prepares the kitchen for work Manage and implement all hygiene standards in kitchen. Expertly cutting, slicing, and filleting different types of fish. Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard. Flexible to work in any section of kitchen. Manage to inline food cost of restaurant according to budget. Supervises the operation of the kitchen: the work schedule of workers, the uniformity of the quality of the food produced, general effectiveness. It ...

Responsibilities include: Serve food and drink orders Carry dirty plates, glasses and silverware to kitchen for cleaning

In cooperation with the sushi chef, he prepares the kitchen for work Manage and implement all hygiene standards in kitchen. Expertly cutting, slicing, and filleting different types of fish. Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Sushi chef when quality is sub-standard. Flexible to work in any section of kitchen. Assist Head chef/chef de cuisine to manage food cost of restaurant according to budget.

Makes calculations of confectionery products Manage and implement all hygiene standards in kitchen. Receives the reproductive material and records it and calculates the consumption. Plans and realizes the production of confectionery. Prepares and bakes sweets and confectionery products. Produces a daily report on all receipts of reproductive material and product issuance.

Obiettivi del ruolo: Pianificare, finalizzare e gestire in maniera efficiente le attività legate agli Eventi, analizzandone le fasi (operative, commerciali e amministrative) e coordinando i team operativi degli alberghi durante la fase esecutiva, sotto la supervisione del G&E Manager. Contribuire in modo proattivo al raggiungimento degli obiettivi aziendali, e alla massimizzazione dei risultati quantitativi e qualitativi, garantendo la soddisfazione del Cliente. Identificare i bisogni dei differenti target di clientela e sviluppare la previsione del business e le principali leve per ...

In cooperation with the chef, he prepares the kitchen for work Flexible to work in any section of kitchen. Plans, organizes, and supervises the work of the shift in the kitchen: uniformity of the quality of the food produced, general effectiveness, general hygiene. Preparing and cooking food according to standards Participates in making calculations regarding recipes and cost of food. It takes samples and constantly checks the prepared food and does not allow that food that does not meet the agreed standards to be served.

Plans, organizes, and supervises the work of shifts in the kitchen: the work schedule of workers, uniformity of the quality of the food produced, general effectiveness. Flexible to work in any section of kitchen. Preparing and cooking food according to standards It checks and ensures that employees use agreed measures and weights, as planned in recipes, production instructions and menus. It takes samples and constantly checks the prepared food and does not allow that food that does not meet the agreed standards to be served.

In cooperation with the chef de cuisine, he prepares the kitchen for work Manage and implement all hygiene standards in kitchen. Flexible to work in any section of kitchen. Assist Head chef/chef de cuisine to manage food cost of restaurant according to budget. Supervises the operation of the kitchen: the work schedule of workers, the uniformity of the quality of the food produced, general effectiveness, general hygiene. Checks and ensures that employees use agreed measures and weights, as planned in recipes, production instructions and menus. Participates in making calculations regarding ...