- Creation of the Italian cuisine menu.
- Extensive knowledge of a variety of recipes.
- Organizing and supervising the proper management of the kitchen.
- Overseeing, tasting, and providing final approval for food and food products to be served to customers.
- Personnel management: selection, placement, and assignment of duties; quality control and pace of work; experience, training, and evaluation; shift scheduling; monitoring timely medical examinations and compliance with other rules and regulations.
- Controlling recipes, raw material usage technology, production of semi-finished and finished products, and their quality.
- Procurement and receiving of raw materials, semi-finished products, packaging, and auxiliary materials.
- Analyzing and monitoring raw material quality and consumption rates; controlling raw material stocks, waste percentages, and compliance with write-off standards.
- Ensuring compliance with food storage regulations and expiration date policies.
- Ensuring and monitoring compliance with the operational procedures of production equipment and inventory.
- Organizing stock and material supplies, conducting inventory, and reporting on the results.
- Organizing and supervising the handover of shifts, cleaning and washing, disinfection of used equipment, and maintenance of workplaces, devices, and inventory.
- Analyzing production results and providing suggestions for development and improvement of production indicators.
