Support the Executive Chef in selecting qualified personnel for the Italian kitchen; ensuring that staff work in a healthy, coherent, systematic, and organized manner; and creating team spirit while increasing their motivation through training, professional skills, and personal development.
Is responsible for the cost, quality, hygiene, taste, and presentation of all Italian dishes produced in or purchased by the facility and for ensuring guest satisfaction related to these.
Within kitchen hygiene rules, all chefs working in the kitchen should maintain short and well-cared-for hair, and men are not allowed to have moustaches or beards.
Work in a coordinated manner with all Sous Chefs and Section Chefs and instruct them as needed regarding Italian cuisine.
Identify the work methods and Italian cooking standards and ensure that these are applied to prepare food of high quality and to maintain personnel efficiency.
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