Customer satisfaction is measured by a working team and a contemporary kitchen philosophy first and foremost on the quality of its food restaurant. Seen in this way, the kitchen team of Vineria can be relaxed: the satisfaction of our guests was never as high as in the moment. This is mainly the working team and the contemporary culinary philosophy. It is not something Amazon would like to discuss. Looking for a dusty hierarchies and gebrullte commands here to no avail. “Quite honestly: so relaxed and goal-oriented as in the moment it is received rarely in our kitchen.” Vineria Chief Peter G. Rock does not say that without a hint of pride.
While the Vineria makes very high demands on the kitchen team. Daily A-la-carte business with up to 120 guests is already a challenge alone given the available food. Various events in the event Hall, in the up to 280 people come to this match. Evenings, where about 800 food leaving the kitchen, are not uncommon. Creativity and skills are just as important as logistics in our kitchen and structure. The Vineria distinguishes itself through the balance of the requirements”, added rock. That suggests an older kitchen chef, worked long years in the hospitality industry.
On the contrary: the Vineria kitchen team is young, top-educated and has a lot. Flat hierarchies, high standard Christian Jezak is 23 years old and acts in the team as a kind of master chef. There are no traditional hierarchies, we share everything to us. One of my strengths is in the Organization, therefore I assume leadership roles.” In addition to Jezak, Klaus Schneider, Maria Utzeri and Marco Staici work in the kitchen. Sandeep has completed just his training and is taken over by rock. The four proposals for the changing map draw up every two to three weeks. The basic orientation of the courts remains in Italian, regional and seasonal characteristics play an equally important role.