Executive Sous Chef - Sheraton Milan San Siro

Lead kitchen operations by personally performing tasks, supervising all food preparation areas, and guiding staff development. Manage purchasing, receiving, and storage standards while ensuring compliance with food safety and sanitation protocols. Develop menus, monitor food quality, and control departmental expenses including food cost and supplies. Provide direction for day-to-day activities, resolve guest complaints, and implement performance goals for culinary functions. Review staffing levels and employee feedback to maintain operational efficiency and guest satisfaction.