Cuoco

Company Description TRILER S.R.L. operates in the food service sector, focusing on on-site restaurant and bar services. The company manages venues such as restaurants, trattorias, tavole calde, bars, and other public hospitality spaces. Its business centers on providing quality food and beverage experiences to a diverse clientele. Operations are carried out directly at the local unit, ensuring close attention to service standards and guest satisfaction. The company values professionalism, reliability, and a welcoming atmosphere in all its locations. Role Description The Cuoco (Cook) is a full-time, on-site role based in Mestre, responsible for preparing and presenting high-quality dishes in line with the restaurant’s standards and menus. Day-to-day tasks include organizing the workstation, preparing ingredients, cooking and plating dishes, and ensuring consistency in taste, presentation, and portion sizes. The role involves collaborating closely with kitchen and service staff, supporting menu execution during service, and adapting to special requests or dietary needs where appropriate. The Cuoco also monitors stock levels, helps with ordering and inventory rotation, and follows all food safety, hygiene, and cleanliness procedures. This position may include work during weekends, evenings, and holidays, depending on operational needs. Qualifications Proven experience as a cook or commis in restaurants, trattorias, or similar hospitality environments. Strong knowledge of Italian cuisine and traditional cooking methods, with attention to quality, taste, and presentation. Understanding of food safety regulations, HACCP principles, and best practices for kitchen hygiene and cleanliness. Ability to work efficiently in a fast-paced kitchen, manage multiple orders, and maintain composure during peak service times. Team-oriented mindset, clear communication skills, and willingness to collaborate with kitchen and front-of-house staff. Basic organizational and time-management skills, including mise en place, inventory rotation, and portion control. Flexibility to work shifts, including evenings, weekends, and holidays, as required by restaurant operations. Culinary training or a professional cooking diploma is preferred; equivalent practical experience will also be considered. Commitment to a respectful, inclusive, and safe working environment for all team members and guests.