Italian Chef

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.

Main Duties & Responsibilities

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