HOLIDAY RESORT CHEFS AND KITCHEN STAFF:

CAFÉ TEATRO AND ITS FOOD PROFESSIONALS

Café Teatro, with its 3 different solutions (La Terrazza, Teatro Coffee and Al Teatro) is a leader in the holiday food services sector.

We can innovate without forgetting traditions and satisfy all guests’ requests thanks to our long experience. We are very accurate, we choose our raw materials thoroughly and we are very attentive to needs such as food intolerances, allergies and other requests.

We offer high quality products, however we believe it’s our staff that makes the difference: holiday resorts chefs, chefs de cuisine, station chefs and commis de cuisine of Café Teatro are real professionals undergoing continuous training.

HOLIDAY RESORTS CHEFS, STATION CHEFS AND COMMIS DE CUISINE:

DISCOVER THE WORLD OF CAFÉ TEATRO

Our modus operandi is based on communication and teamwork, two skills we always look for in any holiday resort kitchen staff member we work with.

The holiday resort chefs, station chefs and commis de cuisine we look for have to be motivated and ready to address all challenges and work together. Working as a chef or as a waiting staff member in a holiday resort entails great responsibility and any member should consider working away from home for long periods.

We know that the kitchen personnel have to be calm and prone to perform his tasks at best. This is the reason why we guarantee our employees Italian contracts, higher salaries and the possibility to grow professionally and to work during wintertime as well.

What you need to work with Cafè Teatro:

  • Professionalism
  • Accuracy
  • Creativity
  • Availability
  • Passion
  • Honesty and rigueur
  • Respect for hygienic rules
  • Kindness

Here are the characteristics we look for to hire new professionals for holiday resorts:

Chef de cuisine

necessary requirements: 

  • Catering institute degree
  • Aged between 24 and 40
  • Availability to work for a 5-to-6-month period
  • 4-year professional experience in the international hotel sector

Role and tasks:

  • Working in an international team
  • Supervising a 8-people team of chefs
  • Being a purchasing responsible
  • knowing different kitchen styles to meet the needs of a diverse clientele
  • attending buffets and managing all clients’ requests
  • participating actively to sales and new commercial proposals creation

Station chefs

Necessary requirements:

  • catering institute degree
  • aged between 22 and 35
  • Availability to work for a 5-to-6-month period
  • 3-year professional experience

Role and tasks:

  • Working in an international team under the supervision of a chef de cuisine
  • knowing different kitchen styles to meet the needs of a diverse clientele
  • attending buffets and managing all clients’ requests

Commis de cuisine

Necessary requirements:

  • catering institute degree
  • aged above 18
  • Availability to work for a 2-to-6-month period
  • 1-year professional experience at least

Role and tasks:

  • Working in an international team under the supervision of a chef de cuisine
  • Preparing cold and hot buffets under de supervision of a chef
  • Attending buffets

Are you a business operating in the touristic sector and want to meet our professionals?

Do you want to work in touristic food services?