Sous Chef De Cuisine
Villaverde Hotel Restort, Spa & Golf-Udine Golf Club
Total des années d'expérience :12 years, 5 Mois
Cooperation and drafting of new menus. Weekly and daily orders to various suppliers. Management of the kitchen staff in the absence of the head chef, and drafting of the weekly schedules. Supervision of all preparations and service in all matches, appetizers, first courses, main courses, grilled dishes, cold dishes and desserts. Development together with the head chef of the food costs. Cooperation between all kitchen departments with the restaurant staff. Preparation of the whole line for the menu. In the absence of the head chef, liaise with the owners for anything that happens in the kitchen. Banquet preparation. Organization of spaces and maintenance of cleanliness of the whole kitchen. Labeling and storage of all ingredients.
Chef de cuisine: Vanny Carletti, Igor Cleva
Cooperation with the chef and all kitchen staff regarding all banquet preparation. Production of all catering materials. Maintaining an environment that is always clean and tidy in accordance with HACCP standards. Food storage and storage of materials and equipment for catering trips. Organization of personal catering and in private homes.
Chef de cuisine: Roberto Grudenp
Carrying out and tasting all the dishes prepared and observing the colour, smell, structure and decorations of the dishes themselves. Maintaining a clean and safe environment at all times in compliance with all health and safety requirements. Kitchen inspection to observe quality and service in food preparation, appearance of dishes and cleanliness of preparation and serving areas. Accurate labeling and storage of raw ingredients including vegetables, meats, fish, poultry, dairy and dried goods in the appropriate warehouses, iceboxes, freezers and refrigerators.
Chef de cuisine: Willian Floreancig
Ensure smooth kitchen operations through daily supervision of product inventory and receipts. Preparation and initial preparation of foods such as soups, sauces and salads and all the basic preparations necessary for service. Maintaining a clean and tidy work environment according to HACCP criteria.
Chef de cuisine: Fabrizio Cantarutti, Gianni Sculco
•Training course for catering staff •Course for medium risk workers •HACCP course •Score achieved 84/100 Chef de cuisine: Amorino Michelutti, Federico Iezzi