[Culinary] THE BVLGARI BAR Assistant Pizza Chef

POSITION SUMMARY

We are looking for a motivated and passionate Assistant Pizza Chef who is eager to grow ready to join a solid corporate hospitality structure and contribute to a project focused on excellence.

What are we looking for

1. Relevant experience as assistant pizza chef with strong motivation and a willingness to learn.
2. Knowledge of the fundamentals of dough management pizza cooking and topping preparation.
3. Ability to manage ones own workstation independently.
4. Strong attention to cleanliness organization and proper care of equipment.
5. Team spirit ambition reliability and a genuine passion for pizza and hospitality.

Qualifications

Minimum 2 years of experience in a professional kitchen preferred
Basic Japanese communication skills preferred
Basic English communication skills preferred

CRITICAL TASKS

Safety and Security
Report work related accidents or other injuries immediately upon occurrence to manager/supervisor.
Follow policies and procedures for the safe operation and storage of tools equipment and machines.
Follow company and department safety and security policies and procedures to ensure a clean safe and secure environment.
Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
Use proper equipment wear appropriate personal protective clothing (PPE) and employ correct lifting procedures as necessary to avoid injury.
Follow property specific procedures for handling emergency situations (e.g. evacuations medical emergencies natural disasters).
Complete appropriate safety training and certifications to perform work tasks.

Policies and Procedures
Protect company tools equipment machines or other assets in accordance with company policies and procedures.
Follow company and department policies and procedures.
Ensure uniform nametags and personal appearance are clean hygienic professional and in compliance with company policies and procedures.
Protect the privacy and security of guests and coworkers.
Perform other reasonable job duties as requested by Supervisors.

Guest Relations
Assist other employees to ensure proper coverage and prompt guest service.
Address guests service needs in a professional positive and timely manner.

Communication
Speak to guests and co-workers using clear appropriate and professional language.
Talk with and listen to other employees to effectively exchange information.
Provide assistance to coworkers ensuring they understand their tasks.

Working with Others
Support all co-workers and treat them with dignity and respect.
Partner with and assist others to promote an environment of teamwork and achieve common goals.
Develop and maintain positive and productive working relationships with other employees and departments.

Quality Assurance/Quality Improvement
Comply with quality assurance expectations and standards.

Physical Tasks
Stand sit or walk for an extended period of time or for an entire work shift.
Reach overhead and below the knees including bending twisting pulling and stooping.
Move lift carry push pull and place objects weighing less than or equal to 25 pounds without assistance.

General Kitchen
Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
Follow and ensure compliance with food safety and handling policies and procedures such as product rotation First In-First Out (FIFO); dating labeling cleaning and organizing coolers/freezers/storage areas; and Cold Chain compliance across all food-related departments and areas.
Ensure the quality of the food items and notify manager if a product does not meet specifications.
Operate ovens stoves grills microwaves and fryers to prepare foods.
Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
Report maintenance issues immediately to appropriate personnel (i.e. management or maintenance).
Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers including monitoring freezer systems such as fans drains and doors for proper operation and report issues or problems to facility management.
Maintain kitchen logs for food safety program compliance (e.g. A1 A2 QA).
Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility as well as all local state and federal regulations.
Inform Chef of any excess food items that can be used in daily specials or elsewhere.
Maintain food logs for all food products (e.g. production charts).

Sanitation and Maintenance
Wash and disinfect kitchen area including tables tools knives and equipment to ensure sanitary conditions and meet the departmental standards including using sanitizers required by health department.
Set-up and break down work station with required mise en place tools equipment and supplies ensuring items are to established specs ensuring adequate fill of containers storing items appropriately and cleaning station as appropriate.
Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines reporting pest control issues to appropriate personnel.
Disassemble and assemble kitchen equipment following safety procedures when cleaning.

Kitchen Tools & Equipment
Use kitchen tools safely and appropriately including using appropriate tools to open cartons boxes and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.
Use measuring tools (for example scale measuring cups measuring spoons) to precisely measure ingredients and portion sizes.

Food Preparation
Prepare and cook food according to recipes quality standards presentation standards and food preparation checklist establishing priority items.
Test foods to determine if they have been cooked sufficiently using methods such as tasting smelling or piercing them with utensils.
Prepare ingredients for cooking including portioning chopping and storing food before use.
Weigh measure and mix ingredients according to recipes or personal judgment using various kitchen utensils and equipment.
Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
Prepare special meals or substitute items where possible to satisfy guest requests.
Regulate temperature of ovens broilers grills and roasters.
Pull food from freezer storage to thaw in the refrigerator according to freezer pull chart.

Set-up
Ensure proper portion arrangement and food garnish to be served to waiters or patrons according to standards.
Serve food (for example soup desserts sides entrees) in proper portions onto dishes plates mugs and bowls ensuring proper plate appearance.
Inform Food & Beverage service staff of menu specials and out of stock menu items throughout the meal period.

Banquet/Buffet
Breakdown work station and return and label back-up items according to proper food handling procedures.
Maintenance Sanitation and Cleaning Activities
Ensure food storage areas are clean.