Chef de rang - Venezia

advise guests on menus for special events alcoholic beverage products apply foreign languages in hospitality arrange tables assist clients with special needs assist customers assist VIP guests attend to detail regarding food and beverages check deliveries on receipt check dining room cleanliness clean surfaces compile cooking recipes comply with food safety and hygiene conduct research on food waste prevention control of expenses cook dairy products cook fish cook meat dishes cook pastry products cook sauce products cook seafood cook vegetable products create decorative food displays decant wines design indicators for food waste reduction detect drug abuse develop food waste reduction strategies dietary regimes educate customers on coffee varieties educate customers on tea varieties ensure cleanliness of food preparation area execute chilling processes to food products food and beverages on the menu food waste monitoring systems handle chemical cleaning agents handover the food preparation area identify customer's needs identify nutritional properties of food instruct kitchen personnel laws regulating serving alcoholic drinks local area tourism industry maintain customer service maintain incident reporting records maintain kitchen equipment at correct temperature maintain personal hygiene standards maintain relationship with customers manage staff manage waste measure customer feedback Molecular Gastronomy order supplies perform procurement processes plan menus plan shifts of employees prepare alcoholic beverages prepare canapés prepare desserts prepare flambeed dishes prepare hot drinks prepare salad dressings prepare sandwiches prepare service trolleys prepare the restaurant for service present menus process payments process reservations recommend wines serve beverages serve food in table service serve wines set prices of menu items sparkling wines store raw food materials supervise food quality take food and beverage orders from customers think creatively about food and beverages Train Employees types of whisks use cooking techniques use culinary finishing techniques use food cutting tools use food preparation techniques use reheating techniques use resource-efficient technologies in hospitality welcome restaurant guests work in a hospitality team