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 (Veneto)
🏢 San Clemente Palace Venice
📍 Veneto
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