Sous Chef is to be fully responsible for the management of the kitchen under the Head Chef and Senior Health and Safety procedures.
- Strategic management of food to reduce waste, such as portion control
Sous Chef is to be fully responsible for the management of the kitchen under the Head Chef and Senior maintain Health and Safety procedures. - Strategic management of food to reduce waste, such as portion control
leadership to the kitchen team as well as effective management to ensure the highest levels of productivity health and safety compliance standards, including management of HACCP Protocols, are met and/or exceeded and
storerooms, fridges and deepfreezes Left-over management All food going out to guests at any time to be by chef Minimal traffic through kitchen Rain management plan in place Canteen organized Good interaction
promptly and effectively. Inventory Management and Cost Control: Manage inventory levels of food and supplies waste. Collaborate with executive chef or kitchen manager in budget preparation and cost analysis. Adhere safety regulations. Strong leadership and team management skills. Excellent communication and interpersonal
promptly and effectively. Inventory Management and Cost Control: Manage inventory levels of food and supplies waste. Collaborate with executive chef or kitchen manager in budget preparation and cost analysis. Adhere safety regulations. Strong leadership and team management skills. Excellent communication and interpersonal
coffee and culture Ability to work independently and manage time effectively In-depth knowledge of Italian informative training sessions Organisational skills to manage training schedules and client follow-ups Problem-solving coffee and culture Ability to work independently and manage time effectively In-depth knowledge of Italian informative training sessions Organisational skills to manage training schedules and client follow-ups Problem-solving
coffee and culture Ability to work independently and manage time effectively In-depth knowledge of Italian informative training sessions Organisational skills to manage training schedules and client follow-ups Problem-solving coffee and culture Ability to work independently and manage time effectively In-depth knowledge of Italian informative training sessions Organisational skills to manage training schedules and client follow-ups Problem-solving
on time Remaining under budget with all costs Managing events and addressing potential problems that
experience working within a small Guest House, managing all administrative requirements, breakfasts and to guest needs. Calm, patient, and capable of managing stressful situations gracefully. Ability to work Comfortable working hospitality hours. Duties: Manage guest check-ins and check-outs, ensuring a smooth