Details.
The Fornaio works in a pizzeria brigade, manages priorities and communication, works independently during preparation, mise en place and service, follows technical sheets, checks stocks, limits waste, applies wood-fired cooking techniques, and manages and maintains the oven. Knowledge of pizza dough preparation techniques, passion for pizzeria work and Italian cuisine, energy, organisation, rigour and responsiveness are sought. The role is a permanent contract of 38 hours per week with two consecutive days off.