Filippo Galassi

- Checking deliveries, dealing with suppliers.

- Monitoring the kitchen team and make sure they are in line with preparation and service.

- Create and prepare new seasonal dishes.

- Training new kitchen employees on sushi section

- Planning new japanese dishes

- Monitoring pass and make sure all the food arrive in the right way to the table

- Taking care of orders

• Monitoring the Kitchen area and the staff to ensure health and safety standards are maintained
• Taking care of orders, dealing with suppliers and deliveries, managing invoices
• Ensuring all food products to be prepared are not expired
• Training new kitchen employees on the restaurant's regulations; orienting staff through job chats and daily briefings
• Monitored recipe portioning to control food costs
• Planning new seasonal dishes, presenting and explaining them to the Executive Chef.

• Preparation and administration of the starters section of cooked and raw fish
• Maintained well-organized mise en place to keep work consistent.

• Preparation of grilled fish
• Organization of mise en place.