Italian Chef

About the Role

Job Summary: Administer the entire culinary operation in such a manner as to bring into effect the superior product and service expected for our guests in accordance with policies and procedures adopted by the Hotel.

Responsibilities

• Responsible for the overall operation of the Italian Kitchen and ensuring smooth day-to-day operations.
• Develop, maintain, and continuously improve authentic Italian menus, recipes, and culinary concepts.
• Ensure all food is prepared and presented according to established quality standards and recipes.
• Monitor food quality, portion control, and consistency to maximize guest satisfaction.
• Control food cost through proper purchasing, receiving, storage, production, and inventory management.
• Ensure compliance with food safety, hygiene, sanitation, and HACCP standards.
• Conduct regular inspections of kitchen cleanliness, equipment, and food storage areas.
• Supervise and coordinate all kitchen Team Member within the Italian Restaurant.
• Train, mentor, and develop culinary team members to enhance their skills and performance.
• Prepare Team Member schedules according to business volume and operational requirements.
• Assist in the preparation of annual budgets, forecasts, and monthly cost analysis reports and monitor labor costs and productivity.
• Maintain accurate inventory levels and conduct monthly stock-taking; work closely with Purchasing and Receiving to ensure quality ingredients are sourced.
• Collaborate with Restaurant Management to create seasonal menus, promotions, and special events.
• Handle guest feedback and complaints professionally and take corrective action when required.
• Ensure all kitchen equipment is properly maintained and report repair requirements promptly.
• Maintain a safe working environment and ensure compliance with all health and safety regulations; promote teamwork and effective communication within the kitchen and across departments.
• Lead by example and foster a positive and productive work environment.
• Perform any other duties assigned by the Director, Culinary or Management.

Skills

• Menu development and authentic Italian culinary techniques.
• Food cost control, purchasing, receiving and inventory management.
• Food safety, hygiene, sanitation and HACCP compliance.
• Supervising, training and mentoring culinary team members; leadership.
• Kitchen equipment maintenance and safe working practices.
• Guest service and professional handling of feedback and complaints.