Ancora Uno

Opening: This involves coordinating all activities necessary to open the restaurant successfully. It includes tasks such as securing permits, setting up the physical space, hiring staff, and ensuring all systems are in place for a smooth start.

Project Design: This role focuses on the overall design and layout of the restaurant. It includes decisions regarding interior design, furniture selection, kitchen layout, and overall ambiance to create an appealing dining environment.

Chef for the First Two Years: This role is crucial for the initial years of operation, responsible for menu development, kitchen operations, and maintaining food quality standards. The chef will create and execute the menu, oversee kitchen staff, manage inventory, and ensure adherence to food safety regulations.

Training and Procedure Improvement: This role involves developing training programs for staff members to ensure they are equipped with the necessary skills and knowledge to deliver high-quality service. Additionally, it involves continuously refining and improving operational procedures to enhance efficiency and customer satisfaction.

Integrating Japanese Cuisine into the Establishment: This role involves incorporating Japanese cuisine into the menu and overall concept of the restaurant. It includes sourcing authentic ingredients, designing menu items that showcase Japanese culinary traditions, and training kitchen staff on Japanese cooking techniques to ensure authenticity and quality in every dish.
Opening: This involves coordinating all activities necessary to open the restaurant successfully. It includes tasks such as securing permits, setting up the physical space, hiring staff, and ensuring all systems are in place for a smooth start. Project Design: This role focuses on the overall design and layout of the restaurant. It includes decisions regarding interior design, furniture selection, kitchen layout, and overall ambiance to create an appealing dining environment. Chef for the First Two Years: This role is crucial for the initial years of operation, responsible for menu development, kitchen operations, and maintaining food quality standards. The chef will create and execute the menu, oversee kitchen staff, manage inventory, and ensure adherence to food safety regulations. Training and Procedure Improvement: This role involves developing training programs for staff members to ensure they are equipped with the necessary skills and knowledge to deliver high-quality service. Additionally, it involves continuously refining and improving operational procedures to enhance efficiency and customer satisfaction. Integrating Japanese Cuisine into the Establishment: This role involves incorporating Japanese cuisine into the menu and overall concept of the restaurant. It includes sourcing authentic ingredients, designing menu items that showcase Japanese culinary traditions, and training kitchen staff on Japanese cooking techniques to ensure authenticity and quality in every dish.
Competências: Italiano · HACCP · Food Quality · Sushi · Food Safety