Italian head chef

Head chef Tuscan Italian, international experiences, referenced, background in start-up restaurants, traditional trattorie restaurants, hotels restaurants pizzerias qualified management even more kitchens or restaurants, traditional Italian cooking style, revisited, Mediterranean sea food, stek house vegetarian, Halal food, creating menu, the food cost management trainer staff seeking work long-term position Europe on the world best regardes

Head chef Tuscan Italian, international experiences, referenced, background in start-up restaurants, traditional trattorie restaurants, hotels restaurants pizzerias qualified management even more kitchens or restaurants, traditional Italian cooking style, revisited, Mediterranean sea food, stek house vegetarian, Halal food, creating menu, the food cost management trainer staff seeking work long-term position on the world best regardes

chef senior 47 anni,esperienza 20 ennale come chef di cucina,executive,maturata in Italia,in ristoranti di hotels boutique e commerciali piu due strutture complesse,aperture ristoranti all estero,un hotel boutique,,esperienza in catena ristoranti internazionale, ristoranti con pizza, casual fine ristorante.,busy restaurants linea food tradizionale,rivisitata, mediterranea proposte vegetariane, sea food stek house Halal food banqueting dessert, pane,impasti pizza,,made pasta moderne tecniche di cottura I,Gestione di tutti gli aspetti del reparto, esperienza maturata in gestione piu brand, controllo del food cost, realizazione piatti,creazione menu,trainer staff, schedule, inventory,applicazione normative Haccp,cerco nuovo progetto lavorativo all estero, sono disponibile valutare tutti i paesi cordiali saluti Massimo

Per pluripremiata catena di ristoranti casual dining, famosa per la proposta di piatti in stile fresh and fast paced food, tipici della cucina panasiatica, stiamo selezionando un CAPO CUCINA in zona MILANO CASCINA MERLATA. Il profilo di Head Chef è il principale responsabile del back of house del ristorante, della cucina, ed assicura la corretta gestione dei prodotti e dei servizi. Risponderà direttamente allo Store Manager. Come Head Chef avrai la possibilità di confrontarti con queste attività: - gestione del servizio di cucina nel rispetto degli standard - gestione e verifica delle procedure HACCP - redazione turnistica del personale di cucina - supervisione della preparazione della propria linea e della pulizia di competenza del reparto - monitoraggio del food cost locale - gestione delle ordinazioni della materia prima dai fornitori selezionati e di eseguire l'inventario di cucina alla fine di ogni mese - formazione dei nuovi collaboratori, ne segue e ne valuta le performance REQUISITI Per la posizione di Head Chef stiamo ricercando professionisti che abbiano esperienza pregressa in contesti strutturati o catene di ristorazione, specialmente con qualche tipo di responsabilità e gestione di team di lavoro, preferibilmente con un background di studi alberghiero e una buona conoscenza della lingua inglese. Tipo di contratto: Part Time Retribuzione oraria indicativa: 11 - 12€ La retribuzione effettiva potrà essere valutata in base alla reale esperienza del candidato. Il presente annuncio è rivolto ad entrambi i sessi, ai sensi delle leggi 903/77 e 125/91 e a persone di tutte le età e tutte le nazionalità, ai sensi dei decreti legislativi 215/03 e 216/03. Settore: Ristorazione/Catering Ruolo: Ristorazione/Hotellerie

Italian head chef, international experiences, referenced, background in start-up restaurants, traditional trattorie restaurants, hotels restaurants pizzerias qualified management even more kitchens or restaurants, traditional Italian cooking style, revisited, Mediterranean sea food, stek house vegetarian, Halal food, banqueting creating menu, the food cost management trainer staff seeking work long-term position Europe on the world I m free from march best regards Massimo

Head chef Tuscan Italian, international experiences, referenced, background in start-up restaurants, traditional trattorie restaurants, hotels restaurants pizzerias qualified management even more kitchens or restaurants, traditional Italian cooking style, revisited, Mediterranean sea food, stek house vegetarian, Halal food, banqueting creating menu, the food cost management trainer staff seeking work long-term position Europe on the world best regards Massimo

head chef Tuscan Italian, international experiences, referenced, background in start-up restaurants, traditional trattorie restaurants, hotels restaurants pizzerias qualified management even more kitchens or restaurants, traditional Italian cooking style, revisited, Mediterranean sea food, stek house vegetarian, Halal food, creating menu, the food cost management trainer staff seeking work long-term position europe on the world best regards

Chef italian executive chef esperienze internazionali i,hotels boutique,evari format ristorativi,dal ristorante casual fine,alla trattoria tradizionale,moderna,al ristorante con pizza,altri format,esperienza in start up,Linea cucina tradizionale, rivisitata,terra, mare vegetariana,mediterranea,halal food,banqueting,burger menu Gestione reparto o piu cucine,realizazione piatti,trainer staff,creazione menu,controllo food cost,ordini merci,controllo Haccp, attitudine a problem solving,esperienza staff multietnici, Cerco incarico internazionali,valuto piu paesi i A richiesta invio mia documentazione professionale offresi e richiedesi max serieta astenersi perditempo

chef italian, executive chef,vasta esperienza lavorativa,in Italia, e incarichi Internazionali,hotels,evari format ristorativi,dal ristorante casual,fine,alla trattoria tradizionale,moderna,al ristorante con pizza,altri format,esperienza in start up,Linea cucina tradizionale, rivisitata,terra, mare vegetariana,mediterranea,halal food,banqueting Gestione reparto o piu cucine,realizazione piatti,trainer staff,creazione menu,controllo food cost,ordini merci,controllo Haccp,Cerco incarico Svizzera Spagna, paesi Asia centrale, nord e centro africa e isole,valuto altri paesi A richiesta invio mia documentazione professionale grazie

Hosco A Chef de Partie - Pizza is responsible for supervising staff and ensuring high levels of food preparation to deliver an excellent Guest and Member experience while assisting with food cost controls. What will I be doing? A Chef de Partie - Pizza, will supervise staff and ensure high levels of food preparation to deliver an excellent Guest and Member experience. A Chef de Partie - Pizza will also be required to assist with food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards: - Ensure all food preparation meets standards - Prepare and present high quality food - Keep all working areas clean and tidy and ensure no cross contamination - Prepare mis-en-place - Assist in positive outcomes from guest queries in a timely and efficient manner - Ensure food stuffs are of a good quality and stored correctly - Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets - Assist other departments wherever necessary and maintain good working relationships - Assist Head Chef/Sous Chef in the training of all staff in compliance of company procedures - Report maintenance, hygiene and hazard issues - Comply with hotel security, fire regulations and all health and safety and food safety legislation - Be environmentally aware What are we looking for? A Chef de Partie - Pizza serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: - A minimum of 2 years of previous experience as a Chef de Partie - Pizza or strong experience as a Demi Chef de Partie role - A current, valid, and relevant trade commercial cookery qualification (proof may be required) - Strong coaching skills - Ability and desire to motivate teams - Excellent communication skills - NVQ Level 3 - Achieved Basic Food Hygiene Certificate - Supervisory experience - Positive attitude - Ability to work under pressure - Ability to work on own or in teams It would be advantageous in this position for you to demonstrate the following capabilities and distinctions: - Previous kitchen experience in similar role - Intermediate Food Hygiene - Knowledge of current food trends What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its. Our vision ?to fill the earth with the light and warmth of hospitality? unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all! Waldorf Astoria Rome Cavalieri Settore: Altro Ruolo: Altro

Hosco Job purpose The Chef de Partie is responsible for managing a specific section or station within the kitchen of the exclusive member club. They work under the direction of the leadership team and contribute to the overall success of the culinary operation by preparing high-quality dishes, maintaining cleanliness and organization in their area, and supporting the kitchen team as needed. Main Activities and Responsibilities: ? Prepare and cook dishes according to recipes, portion sizes, and quality standards established by the Head Chef or senior leadership. ? Manage and oversee the assigned section or station in the kitchen, ensuring that all tasks are completed efficiently and to the required standards. ? Coordinate with other members of the kitchen team to ensure timely preparation and delivery of dishes during service periods. ? Maintain cleanliness and organization in the assigned section, including proper storage of ingredients, cleaning of equipment, and adherence to food safety and sanitation guidelines. ? Assist in menu development and recipe testing under the guidance of senior chefs, providing input and feedback as required. ? Train and mentor junior kitchen staff, providing guidance on culinary techniques, station procedures, and professional development opportunities. ? Assist in managing inventory levels of food and kitchen supplies, assisting with ordering and stock rotation to minimize waste and ensure availability of necessary ingredients. ? Collaborate with other departments to ensure seamless coordination and delivery of dining experiences throughout the club. ? Adhere to all safety procedures and guidelines, including proper handling of equipment and adherence to health and safety regulations. ? Assist with administrative tasks such as inventory management, menu costing, and reporting as required by the leadership team. ? Manage other activities relating to or resulting from what is indicated in the previous points. Key Competencies: Required Education and Experience: ? Culinary degree or diploma from an accredited institution. ? Previous experience working in a similar role in high-end restaurants, luxury hotels, or exclusive dining establishments. ? Strong knowledge of culinary techniques, cooking methods, and food preparation procedures. ? Knowledge of one or more foreign languages is a plus. General Knowledge and Technical Skills: ? Proficiency in cooking techniques and methods relevant to the assigned section or station. ? Familiarity with kitchen equipment and tools specific to the assigned area. ? Basic understanding of food safety and sanitation principles. Personal and Interpersonal Skills: ? Strong communication and teamwork abilities. ? Ability to work well under pressure in a fast-paced environment. ? Good organizational and time management skills. ? Attention to detail and commitment to maintaining high standards of quality. ? Adaptability and willingness to learn from senior staff members. ? Passion for culinary excellence and a dedication to providing exceptional dining experiences. We offer a competitive salary commensurate with experience and qualifications, along with a comprehensive benefits package including health insurance, retirement savings plan, and paid time off. This is an exciting opportunity to join our team at The Wilde Club in the hospitality sector. If you are passionate about delivering exceptional service and contributing to our vibrant atmosphere, we encourage you to apply. We look forward to reviewing your application! Thank you. The Wilde Settore: Altro Ruolo: Altro

senior italian executive chef esperienze internazionali i,hotels boutique,evari format ristorativi,dal ristorante casual fine,alla trattoria tradizionale,moderna,al ristorante con pizza,altri format,esperienza in start up,Linea cucina tradizionale, rivisitata,terra, mare vegetariana,mediterranea,halal food,banqueting,burger menu Gestione reparto o piu cucine,realizazione piatti,trainer staff,creazione menu,controllo food cost,ordini merci,controllo Haccp, attitudine a problem solving,esperienza staff multietnici, Cerco incarico internazionali,valuto piu paesi i A richiesta invio mia documentazione professionale offresi e richiedesi max serieta astenersi perditempo

Chef for Italian Restaurant, within a hotel, right on the Protaras beach. Full time employment from May to October 2021, for a 6-day week, salary according to experience and knowledge. Social Insurance, Medical Insurance, accommodation and board

Italian Hotel Group Ricerca e Selezioni candidati per la Mansione di Chef / Cuoco, il candidato ideale porta a termine la seguente Missione: - Coordinare l'intera produzione culinaria sulla base di piani di menù prestabiliti per buffet e/o al piatto, in particolare nella ristorazione bistrò - Gestire la brigata di cucina - Essere responsabile del servizio culinario intorno ai buffet con vari temi e della ristorazione bistrò - Essere responsabile della realizzazione, monitoraggio e controllo delle norme e degli standard Italian Hotel Group - Gestire e determinare il fabbisogno settimanale degli ordini e delle scorte in collaborazione con il responsabile degli stock & acquisti in base al budget assegnato. - Analizzare i risultati e proporre aree di miglioramento del bilancio e dei servizi - Garantire la qualità dei servizi, il rispetto delle norme di igiene e sicurezza e la manutenzione dei beni - Fidelizzare e motivare i team circa gli obiettivi definiti e sostenerli nel loro sviluppo - Dirige / Coordina e Controlla il Servizio di Ristorazione - E’ manager di un’equipe (interna o in subappalto) - Integra, forma e sensibilizza i propri collaboratori all'interno dell’equipe ed identifica il bisogno per accompagnarli nella crescita professionale - Garantisce il corretto uso, la conservazione e l’inventario dei prodotti Il Profilo ideale: - Creativo, sa sorprendere i nostri clienti con la tecnica e creare un’esplosione di sapori - Rigoroso, conosce alla perfezione le norme di igiene e di sicurezza - Appassionato, ama trasmettere e prima di tutto creare emozione per i nostri clienti - Socievole, sa come creare e stabilire un rapporto di fiducia con il Team - Efficiente, ha il senso delle priorità e limita i tempi di attesa. - Diploma nel campo alberghiero - Esperienza pregressa nella stessa funzione - Disponibile e mobile geograficamente - Effettiva capacità di analisi e controllo delle attività

Chef cucina italiana in Team con proprio assistente Sous Chef cucina classica italiana: paste, risotti, salse, insalate e carne. Alcuni piatti della cucina sudamericana. Esperti in Real Italian Taste Haccp Organizzazione cucina Disponibilità part time, a contratto, a tempo determinato, a giornata. Ristoranti, eventi, feste. Professionalità e serietà sul lavoro.