MUST HAVE EXPERIENCE IN MAKING NEAPOLITAN PIZZA, SPECIFICALLY 48-72 HOUR FERMENTATION FOR SOURDOUGH CRUST.
Must be able to create high level breakfast dishes, and multiple cuisines.
Ensuring that kitchen operations comply with health and safety regulations.
Developing and implementing strategies for seamless communication and coordination between the kitchen and front-of-house staff to ensure smooth service and customer satisfaction.
Creating and enforcing standard operating procedures for food preparation, plating, and presentation.
Collaborating with the front-of-house team to create innovative and visually appealing menu offerings that meet customer needs and preferences.
