21 ott - Venezia
San Clemente Palace Venice
For **** Season: - Hiring and training kitchen staff on food handling or equipment safety - Creating and updating menus based on ingredient pricing and seasonality - Setting and maintaining standards for food quality and dish presentation - Managing ingredients or supplies inventory - Overseeing kitchen-related finances, including budget and food and labor costs - Training front-of-house (FOH) staff, such as food servers or bartenders, on menu and presentation details - Ensuring kitchen staff follow all regulations regarding health, food safety and sanitation procedures
23 ott - Milano
ZURICH
23 ott - Serravalle Sesia
Anteo Impresa Sociale
23 ott - Monteriggioni
Synergie Filiale di Siena
23 ott - Genova
Randstad Filiale di Genova