Role Overview:
In collaboration with the Executive Chef, the selected candidate will:

• Manage Culinary Operations: Oversee the execution of assigned culinary tasks.
• Ingredient Selection: Source and select high-quality ingredients in line with established standards.
• Portion Control: Accurately measure ingredients following standard procedures.
• Presentation Standards: Ensure that all dishes meet the expected presentation and quality.
• Team Support: Provide assistance to the kitchen brigade as needed.
• Workplace Maintenance: Collaborate with team members to maintain cleanliness and organization of the workstation at the end of service.

Contract Details:
- Seasonal employment with competitive remuneration based on responsibilities and expertise.

Candidate Requirements:
- Minimum of 2 years of experience in luxury culinary establishments.
- Proficient in fundamental Italian cooking techniques.
- Adherence to hygiene standards in both personal and workplace settings.
- Demonstrated reliability, responsibility, and passion for culinary arts.
- Ability to work effectively within a team environment.
- HACCP certification is required.