Job Description:

Assist the Executive Chef in managing daily kitchen operations and ensure smooth food production.
Prepare and supervise authentic Italian cuisine, including pasta, pizza, risotto, sauces, and other Italian specialties.
Ensure consistency in taste, presentation, portion size, and quality of all dishes.
Supervise, guide, and train Commis and Demi Chef de Partie team members.
Plan daily mise-en-place and coordinate food preparation according to business requirements.
Maintain high standards of food hygiene, safety, sanitation, and HACCP practices.
Monitor food cost, portion control, wastage, and proper utilization of ingredients.
Check the quality and freshness of ingredients and coordinate with the stores/procurement team.
Develop new dishes and contribute to menu planning and seasonal specials.
Ensure proper kitchen discipline, grooming, cleanliness, and adherence to SOPs.

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Job Expectations:

Strong knowledge of Italian cooking techniques, ingredients, and presentation.
Good leadership, communication, and team-management skills.
Ability to work under pressure in a high-volume kitchen environment.
Strong understanding of food safety, hygiene, and kitchen cost control.

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Minimum Qualification:

Diploma/Degree in Hotel Management or Culinary Arts.

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Minimum Job Experience:

4–7 years of relevant experience in Italian cuisine, preferably in a luxury hotel

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Reporting to:

Culinary Director

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Travel:

NA

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