Chef de Cuisine - Italian Restaurant

Scope and General Purpose of Job

• Lead and oversee the entire kitchen operation of the Italian Restaurant, ensuring high standards of food quality, taste, presentation, and consistency aligned with the hotel's standards.
• Develop, refine, and update Italian menus-including seasonal dishes, signature creations, and promotional items-with a strong emphasis on authenticity and innovation.
• Supervise daily food preparation, cooking processes, and kitchen workflows to ensure smooth, efficient, and timely operations.
• Provide handson leadership, coaching, and development to the kitchen team while fostering a culture of excellence and continuous improvement.
• Review recipes, analyze food and labor costs, and contribute to menu engineering to optimize profitability.
• Participate in planning menus, managing surpluses, analyzing dish performance, and ensuring variety, creativity, and popularity of menu items.
• Monitor kitchen inventory, control food purchasing, supervise receiving quality, and ensure proper stock rotation (FIFO) to minimize waste.
• Inspect and maintain kitchen equipment to ensure proper function and safety, reporting issues promptly.
• Ensure full compliance with hygiene, sanitation, and foodsafety standard (ISO22000), and lead the team during audits and corrective actions.
• Collaborate closely with the Restaurant Manager, F&B leaders, Service Team, and Engineering to ensure seamless operations, coordinated service, and equipment maintenance.
• Engage with guests during tastings, special events, or menu presentations to enhance guest satisfaction and collect feedback.
• Stay updated on local and international culinary trends to keep the restaurant competitive and aligned with guest expectations.
• Perform other duties as assigned by the Executive Chef / Executive Sous Chef

• Diploma or Bachelor's degree in Culinary Arts or a related field.
• 5 - 7 years of experience in Italian cuisine, with at least 2 - 3 years in a supervisory or Chef de Cuisine capacity.
• Strong knowledge of authentic Italian cooking techniques, ingredients, and regional specialties.
• Good command of English.
• Excellent leadership, communication, and team development skills.
• Creative ability to craft signature dishes and seasonal menus.
• Strong understanding of kitchen operations, cost control, inventory management, and procurement.
• Proficiency in international foodsafety standards ISO22000 experience is an advantage.
• Ability to work under pressure in highvolume environment.