Job Summary: Ensures that food service is carried out successfully and in line with the quality standards defined by the Hotel. Responsible for the quality, preparation, and presentation of food produced in the assigned kitchen. Responsible for the efficiency of employees in their team and the cleanliness, hygiene, and tidiness of the areas under their responsibility.
What will you have to do?
- Oversee a section of the Kitchen and ensure that it runs according to performance standards established by the Executive Chef and/or the Sous Chef.
- Organize and set up the assigned section efficiently as possible to increase speed and maximize productivity.
- Ensure that all items from that section are prepared consistently and according to standard product specifications.
- Become familiar with all sections of the kitchen.
- Ensure that all fridges and/or freezers within the kitchen is kept tidy and organized at all times.
- Ensure that stock rotation is being carried out properly.
What are we looking for?
- Fluent in Italian and knowledge of English is a plus.
- Previous experience in a kitchen environment.
- Be able to run a section and manage a small team.
- Be organized and able to communicate effectively with a team.
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 Gross Annual Salary is €26.432,00 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.
