Повар в Вильнюсе

• Develop and update the menu in accordance with the concept
of Italian cuisine, seasons, and guest preferences.
• Quality control of all dishes: from ingredient selection to final serving.
• Organize and manage the kitchen team:
assign tasks, train employees, and ensure compliance with standards.
• Maintain high sanitary standards and safety in the kitchen.
• Work with suppliers: select high-quality products,
monitor delivery times and conditions.
• Optimize food costs (cost control and
minimize write-offs).
• Participate in the development of new dishes, tastings, and the introduction
of culinary innovations.
• Ensuring the smooth operation of the kitchen under high
load conditions.
• Interacting with the administration and the dining room to ensure a high
level of service and guest satisfaction.
ORGANIZING BANQUETS, TASTING MENUS, AND SPECIAL OFFERS.

• Support the chef in organizing and coordinating kitchen operations.
• Monitoring the quality of food preparation and presentation in accordance
with the restaurant concept and kitchen standards.
• Managing the kitchen shift in the chef's absence:
assigning responsibilities, monitoring time and coherence
of processes.
• Training new employees, maintaining discipline, and
developing the team's professional skills.
• Monitoring sanitary standards, proper storage, and
use of products.
• Managing deliveries: receiving goods, checking the quality
of ingredients, monitoring inventory.
• Preparing food requisitions and optimizing expenses (food cost
accounting).
• Participation in the development of new dishes and seasonal offerings.
• Organizing kitchen operations during banquets and events.
• Ensuring smooth communication between the kitchen, the dining room,
and the restaurant's management.