Menu Management
Daily Breakfast Creation: Design and prepare a daily breakfast buffet that is varied and high-quality (sweet and savory), including options for dietary requirements such as vegan and gluten-free.
Menu Development: Develop menus (lunch / aperitivo / dinner) focused on simple, seasonal dishes tailored to a boutique hostel environment.
Quality Control: Ensure consistent quality and excellence in the presentation of all dishes.
Event Catering: Manage meal preparation for special events or themed nights organized by the hostel, based on received Service Orders (ODS).
Operational Management & Control
Supply Chain Management: Manage ordering, receiving, and storage of goods, guaranteeing ingredient freshness and traceability.
Cost Control: Maintain rigorous control over food costs and waste management, optimizing the assigned budget.
Compliance: Ensure full compliance with HACCP regulations and all food hygiene and safety standards.
Event Support: Support event organization in accordance with received Service Orders.
Leadership & Workspace
Team Supervision: Supervise and, where necessary, train kitchen and service support staff, organizing regular meetings with the whole team.
Kitchen Standards: Guarantee impeccable cleanliness and organization of the kitchen and storage areas.
Collaboration: Work closely with the hostel management team to integrate the culinary offerings with the overall guest experience.