Pasta & Pizza Maker

• Craft authentic Neapolitan and Roman-style pizzas, mastering dough preparation, fermentation, and precise oven management for perfect crusts. • Create a diverse range of fresh pasta dishes, from hand-rolled fettuccine to filled ravioli, ensuring optimal texture and flavor profiles. • Expertly manage inventory of fresh ingredients, ordering, receiving, and storing produce, meats, cheeses, and dry goods to maintain peak quality and minimize waste. • Adhere to strict food safety and sanitation standards, maintaining a spotless workstation and implementing HACCP principles. • Minimum 3-5 years of proven experience as a pizza and pasta maker in a professional, high-volume kitchen environment. • Possession of a Food Handler's Permit or relevant culinary certification is highly advantageous. • Demonstrated expertise in traditional Italian pizza and pasta-making techniques, including dough hydration, proofing, and shaping. • Strong understanding of ingredient sourcing, quality assessment, and proper storage for optimal freshness.