Ensure that guests are satisfied with the production and presentation of pizzas and related food items.
Ensure that the production and quality of food produced within the facility continuously comply with cost control and hygiene rules.
In accordance with kitchen hygiene standards, all chefs working in the kitchen must have short and well-maintained hair; moustaches or beards are not permitted.
Assist the Chef de Partie in monitoring the work of kitchen personnel, instructing them, taking measures against potential issues, and contributing to the development of training programs.
Be responsible for testing the taste, appearance, and food safety compliance of pizzas and items produced in his/her section, and inform the Chef de Partie and Section Supervisor of any issues related to production.
Ensure that all pizza items listed on the daily menu are prepared and available.
Prepare pizza orders in accordance with established standards, including dough preparation, topping, baking, and presentation.
Pay utmost attention to planned portion quantities and ingredient control.
Ensure that all ingredients (dough, sauces, toppings) are prepared accurately and on time.
Store ingredients and prepared items at the workstation in the correct and safe manner.
Maintain strict attention to hygiene, cleanliness, and health conditions, especially in dough handling and baking areas.
Be responsible for producing pizzas according to standard recipes to ensure consistency in portion size, taste, and quality.
Keep records related to preparation, cooking, and presentation as required by the food safety management system.
Carry out all responsibilities related to the quality management and food safety systems implemented at the facility.
Perform all other duties assigned by managers and hotel management, even if not specified in this job description.