Executive Chef - Casa Monti

Hosco

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.

• 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

• 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.

• 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.

Ruolo: Ristorazione/Hotellerie