Chef de Cuisine – Italian Cuisine Specialist

About the role

The Chef de Cuisine leads daily culinary operations of the Italian restaurant, ensuring exceptional food quality, authenticity, consistency, and guest satisfaction while preserving the essence of Italian cuisine.

Key responsibilities

• Lead and manage all kitchen operations, ensuring high standards of food preparation, presentation, and service.
• Develop, design, and regularly update menus that reflect authentic Italian flavors, seasonality, creativity, and the restaurant’s concept.
• Ensure consistency in taste, quality, portioning, and presentation in line with brand and culinary standards.
• Plan and oversee daily mise‑en‑place, production schedules, and smooth service execution.
• Conduct regular food tastings and quality‑assurance checks to maintain excellence.
• Supervise, train, and mentor the culinary team, fostering skill development and adherence to standards.
• Create a positive, motivating, and professional kitchen environment.
• Prepare staff schedules aligned with business levels, ensuring optimal productivity and efficiency.
• Conduct performance evaluations and provide continuous coaching and constructive feedback.
• Monitor and control food costs, portion sizes, waste, and overall kitchen expenses.
• Forecast, plan, and manage food purchasing, supplier coordination, and inventory control.
• Collaborate closely with the Executive Chef to develop menus, promotions, and special offerings that support profitability goals.
• Ensure full compliance with HACCP, food safety regulations, and internal hygiene standards.
• Maintain cleanliness, organization, and safety across all kitchen and storage areas.
• Oversee proper handling, storage, rotation, and labeling of all food products.
• Work collaboratively with the Executive Chef, F&B leadership, and service teams to ensure seamless guest experiences.
• Participate in departmental meetings, briefings, and strategic planning sessions.
• Support and execute special events, promotions, buffets, and seasonal culinary initiatives.