For 2027 Season:
- Hiring and training kitchen staff on food handling or equipment safety
- Creating and updating menus based on ingredient pricing and seasonality
- Setting and maintaining standards for food quality and dish presentation
- Managing ingredients or supplies inventory
- Overseeing kitchen-related finances, including budget and food and labor costs
- Training front-of-house (FOH) staff, such as food servers or bartenders, on menu and presentation details
- Ensuring kitchen staff follow all regulations regarding health, food safety and sanitation procedures
📌 Executive Chef (Trieste)
🏢 San Clemente Palace Venice
📍 Trieste
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