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 #J-18808-Ljbffr
📌 Executive Chef (Venezia)
🏢 San Clemente Palace Venice
📍 Venezia
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