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
📌 Head Chef-Pub Kitchen (Venezia)
🏢 San Clemente Palace Venice
📍 Venezia
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