Chef de Cuisine (Italian)

KEY RESPONSIBILITIES:

1. Culinary Operations

• Lead daily kitchen operations for the Italian restaurant ensuring smooth and efficient service.

• Oversee food preparation cooking and presentation maintaining authentic Italian flavors and high standards.

• Ensure all dishes meet portioning quality and presentation guidelines.

• Maintain consistency in recipes and standards through proper training and supervision.

2. Menu Development

• Create update and innovate Italian menu items based on seasonality guest preferences and market trends.

• Develop special menus and promotions in collaboration with the Executive Chef.

• Ensure proper recipe documentation costing and menu engineering.

3. Quality & Cost Control

• Monitor food quality freshness and inventory levels.

• Control food cost wastage and portion sizes.

• Work closely with procurement to ensure high-quality ingredients especially for authentic Italian products.

• Conduct regular stock checks and ensure proper storage procedures.

4. Team Leadership

• Train mentor and supervise the kitchen brigade (commis demi chefs chef de parties).

• Schedule staff based on operational needs and ensure proper coverage.

• Conduct performance evaluations and support team development.

• Promote a positive respectful and efficient work environment.

5. Hygiene Safety & Compliance

• Ensure all food handling sanitation and hygiene standards are strictly followed according to HACCP guidelines.

• Maintain a clean and organized kitchen at all times.

• Ensure equipment is properly used maintained and reported if faulty.

6. Guest Engagement

• Interact with guests when required to receive feedback and ensure satisfaction.

• Handle special dietary requests and guest preferences with professionalism.

7. Administrative Duties

• Prepare daily and monthly kitchen reports including cost control wastage and menu performance.

• Participate in departmental meetings and cross-functional collaboration.

• Ensure proper documentation of recipes training logs and audit requirements.

Qualifications :

Qualifications & Requirements:

• Diploma or degree in Culinary Arts or related field.

• Minimum 57 years of experience in Italian cuisine with at least 2 years in a leadership role.

• Strong knowledge of traditional and modern Italian cooking techniques.

• Proven experience in menu creation costing and kitchen management.

• Ability to lead and motivate a diverse culinary team.

• Excellent communication organization and problem-solving skills.

• Experience in luxury hotels or premium standalone restaurants is an advantage.

Remote Work :

No

Employment Type :

Full-time

Key Skills
Abinitio,Cooking,Consumer Durables,Interior Fit-Out,IT System Administration,ITI
Experience: years
Vacancy: 1