For **** 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... (Venezia)
🏢 San Clemente Palace Venice
📍 Venezia
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