- Responsible for overseeing all aspects of the kitchen and ensure that everything is running smoothly, from purchasing and inventory management to training and development of employees. - To ensure consistency and highest quality in food taste, presentation and appropriate food temperature for food served in all kitchens. - Maintaining and improving the kitchen service and product operations to maximize profit while maintaining a high degree of guest satisfaction. - Ensuring that good kitchen practices are maintained by example and by instruction. - Planning, allocating and evaluating work carried out by teams, individuals and self. - Developing extensive knowledge of all Resort facilities and services and surrounding areas - Follow HACCP guidelines and ensure that employee comply with HACCP guidelines. - Consistency monitors performance against guest critique to achieve a minimum group norm for both Customer Satisfaction and Food Quality. - Ensure that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification vetrinabakeca

📌 Executive Chef (Bergamo)
🏢 hosco_abroad
📍 Bergamo