ph3Additional Information /h3 pbJob Number /b /p pbJob Category /b Food and Beverage Culinary /p pbLocation /b Via Caldera, 3, Milan, Milan, Italy, 20153VIEW ON MAP /p pbSchedule /b Tempo pieno /p pbLocated Remotely? /b N /p pbPosition Type /b Management /p pbPay Range: /b EUR 26837
- 40000 ANNUAL SALARY /p h3Job Summary /h3 pExhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. /p h3Candidate Profile /h3 h3Education And Experience /h3 ulliHigh school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. /li /ul pOR /p ulli2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. /li /ul h3Core Work Activities /h3 h3Assisting in Leading Kitchen Operations for Property /h3 ulliProvides direction for all day-to-day operations. /liliUnderstands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. /liliProvides guidance and direction to subordinates, including setting performance standards and monitoring performance. /liliServing as a role model to demonstrate appropriate behaviors. /liliReviews staffing levels to ensure that guest service,



operational needs and financial objectives are met. /liliSupervises and coordinates activities of cooks and workers engaged in food preparation. /liliDemonstrate new cooking techniques and equipment to staff. /li /ul h3Setting and Maintaining Goals for Culinary Function and Activities /h3 ulliDevelops and implements guidelines and control procedures for purchasing and receiving areas. /liliCommunicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. /liliManages department controllable expenses including food cost, supplies, uniforms and equipment. /li /ul h3Ensuring Culinary Standards And Responsibilities Are Met /h3 ulliProvides direction for menu development. /liliMonitors the quality of raw and cooked food products to ensure that standards are met. /liliDetermines how food should be presented, and create decorative food displays. /liliRecognizes superior quality products, presentations and flavor. /liliEnsures compliance with food handling and sanitation standards. /liliFollows proper handling and right temperature of all food products. /liliEnsures employees maintain required food handling and sanitation certifications. /liliMaintains purchasing, receiving and food storage standards. /liliPrepares and cooks foods of all types, either on a regular basis or for special guests or functions.



/li /ul h3Ensuring Exceptional Customer Service /h3 ulliProvides and supports service behaviors that are above and beyond for customer satisfaction and retention. /liliImproves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. /liliManages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. /liliDisplays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. /liliInteracts with guests to obtain feedback on product quality and service levels. /liliEmpowers employees to provide excellent customer service. Ensures employees receive on-going training to understand guest expectations. /liliReviews comment cards, guest satisfaction results and other data to identify areas of improvement. /li /ul h3Managing and Conducting Human Resource Activities /h3 ulliIdentifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. /liliTrains kitchen associates on the fundamentals of good cooking and excellent plate presentations. /liliAdministers the performance appraisal process for direct report managers. /liliInteracts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. /liliEnsures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. /li /ul h3Additional Responsibilities /h3 ulliProvides information to executive teams, managers and supervisors, co-workers,

📌 Sous-Chef de Cuisine (Milano)
🏢 Sheraton Hotels & Resorts
📍 Milano