Job description
Job Summary: Ensure that food service is carried out efficiently and in line with the quality standards set by the hotel. Responsible for the quality, preparation, and presentation of dishes in the assigned kitchen section. Maintain team efficiency, cleanliness, hygiene, and organization in your area of responsibility.
Key Responsibilities:
• Supervise a section of the kitchen, ensuring it operates according to performance standards set by the Executive Chef or Sous Chef.
• Organize and set up the assigned section efficiently to maximize speed and productivity.
• Ensure that all dishes from your section are prepared consistently and according to standard product specifications.
• Become familiar with all sections of the kitchen.
• Keep all fridges and freezers tidy and organized at all times.
• Ensure proper stock rotation is carried out.
• Work in shifts, including weekends and holidays, as required by the restaurant.
Requirements:
• Fluent in Italian; knowledge of English is a plus.
• Previous experience in a professional kitchen environment.
• Ability to run a section and manage a small team.
• Organized and able to communicate effectively with the team.
• Accommodation is not included.
The position can be classified at level C2 of the National Collective Contract Turismo AICA, with an initial economic treatment not lower than the contractual minimums foreseen for the level that will be identified at the outcome of the selection (level C2: € 1.726,99 gross monthly).
The indicative Gross Annual Salary is between € 24.177,86 and € 26.000,10, in relation to the skills, experience gained, degree of autonomy, responsibilities and working conditions of the position.
Further information on framing, economic treatment, any reward systems, welfare and company benefits will be provided during the selection process.
