Restaurant Italian Chef - Requirements

• Proven experience as a Restaurant Chef, Sous Chef or senior kitchen professional, preferably in a 5-star hotel, luxury resort or high-end Italian restaurant.
• Strong knowledge of authentic Italian and Mediterranean cuisine.
• Excellent knowledge of Italian cooking techniques and ingredients.
• Good knowledge of HACCP, food hygiene and Health & Safety.
• Strong leadership, communication and team-management skills.
• Knowledge of food cost, portion control, stock management and waste reduction.
• Ability to work under pressure and maintain high standards.
• Good command of English.

Main Responsibilities

• Lead the day-to-day operation of the Italian Restaurant kitchen.
• Ensure high standards of food quality, preparation, presentation and consistency.
• Maintain the authenticity and quality of Italian cuisine.
• Support menu development and seasonal specials with the Executive Chef.
• Organize mise-en-place and supervise food preparation and service.
• Lead, train and motivate the kitchen team.
• Ensure effective teamwork between Kitchen and F&B Service.
• Control food costs, stock, portions, FIFO and waste.
• Ensure proper food storage, cleanliness and compliance with HACCP and Health & Safety standards.
• Support VIP requirements, special events and other culinary operations as required.

Key Expectations

A hands-on and inspiring leader with passion for Italian cuisine, attention to detail, creativity and strong organizational skills, committed to delivering the high standards expected of a luxury 5-star resort.