Sei un executive chef esperto alla ricerca di nuove opportunità in Italia? Il ruolo di executive chef è una posizione di leadership culinaria che richiede creatività, 144 Posti di lavoro per Executive Chef in Italia
Executive Chef
Inserito 4 giorni fa
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**Job Number** 25117412
**Job Category** Food and Beverage & Culinary
**Location** W Rome, 26/36 Via Liguria, Rome, Italy, Italy, 187VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
W Rome is currently recruiting for an Executive Chef. Reporting to the General Manager, the role is accountable for overall success of the daily kitchen operations, exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises 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).
**CORE WORK ACTIVITIES**
**Leading Kitchen Operations for Property**
+ Leads kitchen management team.
+ Provides direction for all day-to-day operations.
+ Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
+ Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
+ Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
+ Encourages and builds mutual trust, respect, and cooperation among team members.
+ Serving as a role model to demonstrate appropriate behaviors.
+ Ensures property policies are administered fairly and consistently.
+ Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
+ Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
+ Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
+ Supervises and coordinates activities of cooks and workers engaged in food preparation.
+ Demonstrate new cooking techniques and equipment to staff.
**Setting and Maintaining Goals for Culinary Function and Activities**
+ Develops and implements guidelines and control procedures for purchasing and receiving areas.
+ Establishes goals including performance goals, budget goals, team goals, etc.
+ Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
+ Manages department controllable expenses including food cost, supplies, uniforms and equipment.
+ Participates in the budgeting process for areas of responsibility.
+ Knows and implements the brand's safety standards.
**Ensuring Culinary Standards and Responsibilities are Met**
+ Provides direction for menu development.
+ Monitors the quality of raw and cooked food products to ensure that standards are met.
+ Determines how food should be presented, and create decorative food displays.
+ Recognizes superior quality products, presentations and flavor.
+ Ensures compliance with food handling and sanitation standards.
+ Follows proper handling and right temperature of all food products.
+ Ensures employees maintain required food handling and sanitation certifications.
+ Maintains purchasing, receiving and food storage standards.
+ Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
**Ensuring Exceptional Customer Service**
+ Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
+ Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
+ Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
+ Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
+ Interacts with guests to obtain feedback on product quality and service levels.
+ Responds to and handles guest problems and complaints.
+ Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
+ Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
**Managing and Conducting Human Resource Activities**
+ Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
+ Ensures employees are treated fairly and equitably.
+ Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
+ Administers the performance appraisal process for direct report managers.
+ Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
+ Observes service behaviors of employees and provides feedback to individuals and or managers.
+ Manages employee progressive discipline procedures for areas of responsibility.
+ Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.
**Additional Responsibilities**
+ Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
+ Analyzes information and evaluating results to choose the best solution and solve problems.
**MANAGEMENT COMPETENCIES**
**Leadership**
+ **Adaptability** - Develops strategies and identifies resources to implement and manage change; models flexibility in adjusting priorities; and communicates the need for change in a positive way that encourages commitment.
+ **Communication** - Actively listens and uses appropriate communication styles to deliver complex information in a clear concise way and influences others to accept a point of view, gain consensus, or take action.
+ **Problem Solving and Decision Making** - Models and sets expectations for solving complex problems, collecting and comparing information to evaluate alternatives, considering their potential impact before making decisions, involving others to gain agreement and support, and guiding others to implement solutions.
+ **Professional Demeanor** - Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.
**Managing Execution**
+ **Building and Contributing to Teams** - Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members.
+ **Driving for Results** - Focuses and guides others in accomplishing work objectives.
+ **Planning and Organizing** - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements self and/or others to accomplish goals and ensure work is completed.
**Building Relationships**
+ **Coworker Relationships** - Develops and uses collaborative relationships to facilitate the accomplishment of work goals
+ **Customer Relationships** - Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company's service standards.
+ **Global Mindset** - Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.
**Generating Talent and Organizational Capability**
+ **Organizational Capability** - Evaluates and adapts the structure of organizational units, jobs, and work processes to best fit the needs and/or support the goals of an organizational unit.
+ **Talent Management** - Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.
**Learning and Applying Professional Expertise**
+ **Applied Learning** - Seeks and makes the most of learning opportunities to improve performance of self and/or others.
+ **Business Acumen** - Understands and utilizes business information (e.g., data related to employee engagement, guest satisfaction, and property financial performance) to manage everyday operations and generate innovative solutions to approach business and administrative challenges.
+ **Technical Acumen** - Understands and utilizes professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenges.
+ **Basic Cookery** - Knowledge of procedures and techniques for mixing, thawing, baking, and cooking, measurement tools, recipe execution (expanding and condensing as necessary), and methods for innovative preparation and presentation.
+ **Food Production and Presentation** - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards
+ **Cooking** - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).
+ **Emergency Procedures** - Knowledge of emergency and first aid procedures or policies for contacting Loss Prevention and reporting incidents and accidents immediately.
+ **Food Storage and Rotation** - Knowledge of procedures and temperatures for storing and rotating food stock in coolers, refrigerators, freezers, dry storage, etc. to maintain freshness ("First In, First Out"). This includes preparing, labeling, dating, rotating, and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products.
+ **Food and Beverage Sanitation** - Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of sanitation systems; use of grease trap; trash (compactor(s), Baler operation, dish machines, and other equipment. Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines.
+ **Food Handling** - Knowledge of basic food handling policies and procedures, as well as the procedures for assisting cooks in serving or preparing food.
+ **Kitchen Maintenance** - Knowledge of general maintenance procedures and standards of cleanliness for the food storage and preparation areas.
+ **Kitchen Tools and Equipment** - The ability to use and store kitchen tools (e.g., cutting tools, knives, tongs, slicers, spatulas) and ability to use kitchen equipment (e.g., grills, ovens, steam tables, deep fryers, kettles) properly and safely.
+ **Cleaning the Kitchen** - The ability to properly and safely clean and maintain kitchen floors, walls, and ceilings, including meal wall guards, overhead fans and hoods, and floor drains. This includes correctly choosing and applying appropriate chemicals and/or products. This includes knowing the right equipment to use for each job.
+ **Supply Storage** - Knowledge of proper storage procedures for cookware, flatware, and supplies.
+ **Purchasing and Materials Management** - Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control.
+ **Basic Competencies** - Fundamental competencies required for accomplishing basic work activities.
+ **Basic Computer Skills** - Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
+ **Mathematical Reasoning** - Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
+ **Oral Comprehension** - Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
+ **Reading Comprehension** - Demonstrates understanding of written sentences and paragraphs in work-related documents.
+ **Writing** - Communicates effectively in writing as appropriate for the needs of the audience
**CANDIDATE PROFILE**
Education and Experience
+ High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
OR
+ 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 6 years experience in the culinary, food and beverage, or related professional area.
**Explore our very big world**
As a world-class leader in the travel industry, there's no better place than Marriott International to make your mark. Joining us, you'll get to entertain and meet people from all over the world as you build your experience. You'll find a place where your personality and ideas are appreciated just as much as the work you do. Moreover, you'll grow through opportunities to explore the business, opening yourself to various career options. If you have the natural ability to communicate and enjoy working with others, we welcome you to join our global family.
**You're welcomed here**
Our highest priority is making you feel as welcome as our guests. We want you to know you're important to us and that you'll make an impact in your role, and for that, you'll be appreciated and valued.
_Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws._
W Hotels' mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We're here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests' passions to life. If you are original, innovative, and always looking towards the future of what's possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.
EXECUTIVE CHEF
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Il Valtur Cervinia Cristallo Ski Resort , gioiello dell’hospitality d’eccellenza sulle Alpi e affiliato a Preferred Hotels & Resorts , seleziona una figura di Executive Chef per guidare la direzione gastronomica della struttura e raggiungere nuovi traguardi nell’esperienza culinaria internazionale. Se pensi che innovazione, leadership e attenzione al dettaglio siano i valori fondanti della tua cucina, candidati ora e diventa ambasciatore dell’alta ristorazione nelle nostre suggestive atmosfere montane.
Responsabilità Principali:- Condurre e coordinare la divisione culinaria assicurando standard elevati di qualità gastronomica e presentazione.
- Progettare, sviluppare e implementare menu creativi, personalizzati per ristorazione, banqueting, eventi e ospitalità internazionale.
- Gestire e ottimizzare tutti i processi di approvvigionamento, stock, logistica e selezione delle materie prime, valorizzando territorio, stagionalità e sostenibilità.
- Applicare rigorosamente le normative HACCP e garantire la sicurezza alimentare nelle pratiche quotidiane.
- Supervisionare budgeting, analisi dei costi di cucina, rapporti con fornitori e pianificazione delle attività di ristorazione.
- Favorire una cultura di inclusione, rispetto della diversità, benessere e formazione continua del team di cucina, ispirando crescita e motivazione.
- Collaborare a stretto contatto con la direzione per raggiungere obiettivi strategici in termini di redditività, qualità del servizio e soddisfazione dell’ospite.
- Gestire efficacemente situazioni di emergenza e mantenere un servizio d’eccellenza anche in condizioni di alta pressione.
- Esperienza pregressa come Executive Chef o Executive Sous Chef in contesti alberghieri 5 stelle o superiori
- Background sia in hotel di lusso indipendenti sia in gruppi alberghieri strutturati
- Esperienza nella gestione di brigate numerose (circa 40 risorse), in contesti ad alto volume
- Ottime competenze organizzative, leadership e capacità di gestione del personale
- Forte sensibilità per la qualità del prodotto , la presentazione e il rispetto degli standard luxury
- Supervisione diretta di due cucine : una per il ristorante a buffet e una per il ristorante gourmet
- Capacità di lavorare in stretta sinergia con l’F&B Manager, a cui dovrà relazionare operativamente
- Conoscenza delle norme HACCP e gestione della sicurezza alimentare
- Ottima padronanza della lingua italiana e conoscenza fluente della lingua inglese
Competenze Trasversali Executive Chef – Leadership, Visione e Soft Skills
- Leadership carismatica, etica e visionaria, capace di coinvolgere e valorizzare ogni componente della brigata.
- Passione per la cucina gourmet, curiosità verso tecniche innovative e attitudine a essere trend setter nel panorama gastronomico.
- Attitudine al problem solving, gestione efficace dello stress e delle priorità in contesti complessi e multiculturali.
- Capacità di lavorare in team, spirito di collaborazione e orientamento al risultato comune.
- Estrema precisione, affidabilità, attenzione al dettaglio e dedizione al miglioramento continuo.
- Contratto stagionale con possibilità di stabilizzazione e crescita manageriale.
- Vitto e alloggio inclusi.
- Ambiente di lavoro internazionale, meritocratico, attento a unicità, inclusione e sviluppo professionale.
Senti di possedere visione, talento e passione per guidare una cucina di eccellenza in un contesto esclusivo? Candidati tramite il nostro portale! Il Gruppo Nicolaus promuove pari opportunità, rispetto e inclusione: tutte le candidature sono valutate senza distinzioni di genere, età, cultura o provenienza . Contribuisci a scrivere una nuova pagina nell’alta cucina di resort e diventa parte di un progetto con respiro internazionale!
Executive Chef
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JOB IDENTIFICATION Main function of the position: To ensure profitable management of the kitchen operating cycle, in compliance with HACCP and legal standards. Meet or exceed targets by managing raw materials, monitoring and controlling the quality of dishes served, and managing human resources efficiently. In close collaboration with the hotel's management, creatively design menus for all the hotel's outlets, in line with the hotel's quality criteria. GENERAL TASKS • Organize all catering practices and ensure they work harmoniously (tools, processes, etc.) • Identify operational and strategic issues • Understand management issues, needs or wishes • Propose solutions and implement them once validated • Ensure that service processes and standards are respected • Ensure compliance with quality and technical specifications • Work in collaboration with the Human Resources department to contribute to human resources management (profile proposals, candidate evaluation, transfers, conflict management). • Identify profiles to be promoted or in need of further training • Set up product and technical training courses • Provide the tools needed to operate the kitchens • Work with the purchasing department to identify product or supplier issues • Ensure compliance with established supplier partnerships • Source and pass on to the purchasing department any hard-hitting products arriving on the market • Ensure the synchronization of the various parties involved in a kitchen-related issue • Identify and pass on information and issues of which the Pole Manager needs to be aware. OPERATING AND DEVELOPMENT MISSIONS • Monitor menu renewals and adjust them if necessary • Maintain optimum quality in line with the culinary identity of the restaurant • Analyze sales data and ratios with the Hotel Director in order to improve performance.
Executive Chef
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L’Executive Chef è il responsabile di tutto il cibo in entrata e in uscita dal ristorante e del servizio di cucina. Ha il compito di pianificare, dirigere, gestire, supervisionare, motivare e coordinare il lavoro del personale di cucina assicurandosi che le portate servite per consistenza, cottura e impiattamento abbiano gli altissimi standard qualitativi del gruppo.
Coordina in collaborazione con il Restaurant Manager tutte le attività del ristorante, ne assicura il perfetto funzionamento.
È il responsabile del mantenimento degli standard aziendali di servizio.
Ha inoltre contatti diretti con la direzione aziendale al fine di sviluppare il buon andamento del ristorante.
Lo scopo principale dell'executive chef è la creazione dei piatti, lo sviluppo del menù, la ricerca delle materie prime, lavorazioni e attrezzature con costanza qualitativa.
Responsabile della proposta gastronomica della BU
● Pianificare e dirigere la preparazione del cibo;
● Garantire che tutti i piatti in uscita dalla cucina siano sempre preparati e serviti al meglio, impegnandosi a fornire un alto livello di qualità e di presentazione del cibo;
● Analizzare le ricette ed assegnare i prezzi ai piatti in menù, basandosi sui costi di materie prime;
● Gestire operazioni amministrative;
● Seguire costantemente le procedure e le politiche di igiene e sicurezza;
● Partecipa attivamente alla preparazione dei piatti;
● Supervisiona il magazzino e gli ordini delle materie prime;
Compiti e mansioni:
● Assicurare che il cibo rispetti gli standard di qualità aziendali;
● Controllare lafreschezza degli ingredienti;
● Creare nuovi piatti tenendo conto della stagionalità degli ingredienti;
● Preparare e cucinare pietanze per ospiti o funzioni speciali;
● Istruirei cuochi per quanto riguarda preparazione, cottura, guarnizione e presentazione dei piatti;
● Verificare le dimensioni delle porzioni e la qualità dei piatti prima che vengano serviti al cliente;
● Ispezionare i piani di lavoro e la cucina in generale, le attrezzature in uso e le aree di magazzino per garantire l'organizzazione, la pulizia e la conformità con gli standard prestabiliti;
● Collaborare con Executive sous chef e Sous chef alla realizzazione del menù
● Preparare, cucinare e presentare il cibo in conformità con gli standard aziendali
● Supervisionare il lavoro della brigata di cucina
● Garantire che tutti i piatti siano preparati e presentati secondo le ricette
● Ordinare i generi alimentari, controllare le scorte e supervisionare la gestione del magazzino
● Preparare il foglio briefing con le informazioni necessarie per il servizio
● Garantire che la cucina rispetti le normative igienico-sanitarie e di sicurezza sul lavoro
● Si assicura e verifica che i prodotti siano correttamente etichettati secondo gli standard aziendali e la normativa vigente;
● Si assicura e verifica che le la pulizia delle celle frigorifere sia fatta in maniera corretta secondo gli
standard aziendali;
Background:
● Autonomia e rapidità di esecuzione
● Attenzione al particolare nella presentazione dei piatti e cura del dettaglio
● Ottime doti organizzative e relazionali
● Resistenza fisica e tolleranza allo stress
● Saper mantenere la calma anche sotto pressione
● Minimo 5 anni di esperienza pregressa nella stessa mansione
● Esperienza in ristoranti di pesce
● Esperienza maturata in ristoranti fine-dining in Italia e/o all’estero
● Conoscenza di gestione di tutte le partite
● Disponibilità a lavorare su turni
● Conoscenza della lingua inglese
Executive Chef
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We are recruiting on behalf of a major cruise company who are looking for Executive Chefs to join the ever growing team.
As Executive Chef you will be responsible for overseeing the entire Culinary Arts operation on-board. Leading a large team of hardworking Culinary professionals the Executive chef is responsible for directing all food preparation and meal services aboard the ship, ensuring consistency, quality, cost effectiveness, and the highest level of sanitation are maintained, all in keeping with company and USPH standards.
As a Executive Chef you are expected to:
To ensure the smooth preparation and service to company’s standard of all food items aboard the ship, ensuring quality, consistency, maximum food cost efficiency throughout
Plan, formulate, distribute and follow-up on working schedules for all kitchen employees.
To ensure the on-going and scheduled training of all galley employees.
To direct, motivate, control, evaluate and provide feedback to all galley employees.
With the Food Operations Manager, produce an accurate weekly food order based on present inventory, par levels, incoming order, guest count, and company budgets
With the Food Operations Manager, produce an accurate weekly supplies order, based on present inventory, par levels, incoming order, guest count, and company budgets.
Monitor quality and specification of all items loaded onto ship to ensure company standards are adhered to. Monitor quality and presentation of all food items, provide corrective action where necessary.
Provide training in all United States Public Health procedures and ensure same is carried out on daily basis by all employees.
Ensure all kitchen personnel are familiar with operation of all galley equipment
Be responsible for the daily requisitions from all kitchen outlets
Executive Chef
Inserito 3 giorni fa
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Executive Chef
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Descrizione Del Lavoro
Esperienza mínima 2 anni, affidabile, serio/a
Aspetto ordinato e pulito
Capacità di lavorare in team
Contratto di lavoro: Tempo pieno
Disponibilità: Turni
Contratto di lavoro: Tempo pieno, Tempo indeterminato
Stipendio: €1.300,00 - €2.000,00 al mese
Disponibilità:
- Festivo
- Orario flessibile
- Turni
- Weekend
Retribuzione supplementare:
- Bonus annuale
- Quattordicesima
- Tredicesima
Possibilità di pendolarismo/trasferimento:
- 00154 Roma: Poter raggiungere agevolmente la sede lavorativa o avere intenzione di trasferirsi prima di iniziare il lavoro (Obbligatorio)
Sii il primo a saperlo
Informazioni sulle ultime novità Executive chef Posti di lavoro;/Posti Vacanti nella Italia !
Executive Chef (Milan)
Inserito 4 giorni fa
Lavoro visualizzato
Descrizione Del Lavoro
Who are we?
We as Nusr-Et, are a culinary empire that crafted the art of dining with its unique blend of exquisite flavors and theatrical presentation. Renowned for its mastery of fine cuts, Nusr-Et has captivated the taste buds of discerning diners worldwide.
Nusr-Et boasts an extensive international presence, with around 30 restaurants strategically located in prominent cities across the globe, including New York, London, Dubai, Istanbul, and Miami. The culinary prowess of Nusr-Et is underscored by making each dining experience a celebration of taste and texture.
Nusr-Et reflects a commitment and dedication to excellence. But this is what meets the eye. Do you want to know what goes on behind the scenes in creating such unforgettable culinary journeys? If your answer is yes, then get ready to get a taste of the fine dining world at Nusr-Et.
Nusr-Et is actively seeking a talented and dynamic individual to join our team in the capacity of an Executive Chef (Milan). This exciting opportunity is tailor-made for a high-performing professional who possesses a passion for excellence and a penchant for driving organizational growth. As a key member of our team, the successful candidate will play a pivotal role in shaping the future of our organization.
Sounds like you? Then read the job description below and apply now.
What do we look for?
- You have a minimum of 10 years of experience in "high-end restaurants"
- You have a minimum 3 years of experience as an Executive Chef position in A+ restaurants
- You have comprehensive knowledge of budget planning and execution
- You have extensive knowledge of people management, food safety, sanitation, food products, and food service equipment
- You have a proven record of providing the best experience to your guests
- Proficiency in spoken and written English and Italian
What will you work on?
You will be performing below to exceed guests’ expectations related to the dining experience:
- Ensure that the quality of all food served and kitchen cleanliness throughout the day consistently meets A+ standards whilst controlling costs and following all food hygiene and HSE standards
- Work closely with kitchen staff to ensure that their respective jobs are being completed as per company guidelines
- Manage all kitchen team members and help them when they get behind
- Coordinate the ordering of items daily to ensure smooth kitchen flow
- Create a weekly employee schedule
- Prevent breakage by monitoring kitchen staff
- Inspire and motivate kitchen staff
Executive Chef (Milan)
Inserito 5 giorni fa
Lavoro visualizzato
Descrizione Del Lavoro
Who are we?
We as Nusr-Et, are a culinary empire that crafted the art of dining with its unique blend of exquisite flavors and theatrical presentation. Renowned for its mastery of fine cuts, Nusr-Et has captivated the taste buds of discerning diners worldwide.
Nusr-Et boasts an extensive international presence, with around 30 restaurants strategically located in prominent cities across the globe, including New York, London, Dubai, Istanbul, and Miami. The culinary prowess of Nusr-Et is underscored by making each dining experience a celebration of taste and texture.
Nusr-Et reflects a commitment and dedication to excellence. But this is what meets the eye. Do you want to know what goes on behind the scenes in creating such unforgettable culinary journeys? If your answer is yes, then get ready to get a taste of the fine dining world at Nusr-Et.
Nusr-Et is actively seeking a talented and dynamic individual to join our team in the capacity of an Executive Chef (Milan). This exciting opportunity is tailor-made for a high-performing professional who possesses a passion for excellence and a penchant for driving organizational growth. As a key member of our team, the successful candidate will play a pivotal role in shaping the future of our organization.
Sounds like you? Then read the job description below and apply now.
What do we look for?
- You have a minimum of 10 years of experience in "high-end restaurants"
- You have a minimum 3 years of experience as an Executive Chef position in A+ restaurants
- You have comprehensive knowledge of budget planning and execution
- You have extensive knowledge of people management, food safety, sanitation, food products, and food service equipment
- You have a proven record of providing the best experience to your guests
- Proficiency in spoken and written English and Italian
What will you work on?
You will be performing below to exceed guests’ expectations related to the dining experience:
- Ensure that the quality of all food served and kitchen cleanliness throughout the day consistently meets A+ standards whilst controlling costs and following all food hygiene and HSE standards
- Work closely with kitchen staff to ensure that their respective jobs are being completed as per company guidelines
- Manage all kitchen team members and help them when they get behind
- Coordinate the ordering of items daily to ensure smooth kitchen flow
- Create a weekly employee schedule
- Prevent breakage by monitoring kitchen staff
- Inspire and motivate kitchen staff
Executive Chef (Milan)
Inserito 5 giorni fa
Lavoro visualizzato
Descrizione Del Lavoro
Who are we?
We as Nusr-Et, are a culinary empire that crafted the art of dining with its unique blend of exquisite flavors and theatrical presentation. Renowned for its mastery of fine cuts, Nusr-Et has captivated the taste buds of discerning diners worldwide.
Nusr-Et boasts an extensive international presence, with around 30 restaurants strategically located in prominent cities across the globe, including New York, London, Dubai, Istanbul, and Miami. The culinary prowess of Nusr-Et is underscored by making each dining experience a celebration of taste and texture.
Nusr-Et reflects a commitment and dedication to excellence. But this is what meets the eye. Do you want to know what goes on behind the scenes in creating such unforgettable culinary journeys? If your answer is yes, then get ready to get a taste of the fine dining world at Nusr-Et.
Nusr-Et is actively seeking a talented and dynamic individual to join our team in the capacity of an Executive Chef (Milan). This exciting opportunity is tailor-made for a high-performing professional who possesses a passion for excellence and a penchant for driving organizational growth. As a key member of our team, the successful candidate will play a pivotal role in shaping the future of our organization.
Sounds like you? Then read the job description below and apply now.
What do we look for?
- You have a minimum of 10 years of experience in "high-end restaurants"
- You have a minimum 3 years of experience as an Executive Chef position in A+ restaurants
- You have comprehensive knowledge of budget planning and execution
- You have extensive knowledge of people management, food safety, sanitation, food products, and food service equipment
- You have a proven record of providing the best experience to your guests
- Proficiency in spoken and written English and Italian
What will you work on?
You will be performing below to exceed guests’ expectations related to the dining experience:
- Ensure that the quality of all food served and kitchen cleanliness throughout the day consistently meets A+ standards whilst controlling costs and following all food hygiene and HSE standards
- Work closely with kitchen staff to ensure that their respective jobs are being completed as per company guidelines
- Manage all kitchen team members and help them when they get behind
- Coordinate the ordering of items daily to ensure smooth kitchen flow
- Create a weekly employee schedule
- Prevent breakage by monitoring kitchen staff
- Inspire and motivate kitchen staff