Pizzaiolo

1 General scope of tasks, objectives The Pizzaiolo takes care of the proofing cabinet or the 48-hour dough fermentation – the dough recipe is clearly defined by the chef de cuisine. Furthermore, the mise en place is to be prepared according to the guidelines of the chef de cuisine. 2 Main tasks/Main responsibility Responsibility for the pizzeria area – Preparation of pizzas, focaccia and other specialties according to menu recipes – Collaboration with the chef de cuisine / chef pizzaiolo regarding the administration, storage, ordering and quality control of supplies – The work scheduling of the assistant pizzaiolo, who support you with simple tasks – Memorizing the menu is mandatory – Responsibility for the safety and hygiene of the pizzeria area – Compliance with high quality and quantity 3 Competencies You have good Italian skills and basic knowledge of the French or German language, depending on the working canton. You have knowledge of traditional pizza specialties. You know the nutrients of the foodstuffs. You possess specialist knowledge of gastronomy (preparation of food, cooking, storage of food, correct use of kitchen and cooking utensils, etc.). You master the basic principles of work organization and staff leadership. You have basic knowledge of administrative tasks (e.g. checking delivery notes and goods deliveries, etc.). Hygiene and health standards, as well as accident prevention, are a matter of course for you. 4 Personality/Characteristics The following characteristics define your character: – Self-control – Resilience – Dexterity – Precision – Loyalty 5 Communication – Ensures a positive team spirit