Required Experience:

· A minimum of 2-3 years of experience working as a Chef

· Extensive experience working across various restaurant locations, demonstrating an

ability to adapt to different operational environments while maintaining consistent food

quality and standards.

· Proven track record of improving food quality and driving customer satisfaction,

including working in newly opened or underperforming locations to enhance the kitchen

operations and increase sales.

· Strong experience in training and mentoring other kitchen staff to maintain high

culinary standards.

· Demonstrated ability to collaborate effectively with both kitchen and front-of-house teams to

ensure smooth daily operations.

Responsibilities:

• Plan, prepare, and cook various dishes according to the menu and customer

preferences.

• Ensure dishes are prepared with the highest quality, consistency, and presentation

standards.

• Collaborate on menu planning, incorporating seasonal ingredients and creative ideas.

• Develop and test new recipes while maintaining the authenticity of Italian cuisine.

• Oversee daily kitchen operations, ensuring efficiency and adherence to safety and

hygiene standards.

• Monitor and maintain stock levels, ordering supplies as needed to avoid shortages.

• Supervise and train kitchen staff, fostering a collaborative and productive work

environment.

• Assign tasks, monitor performance, and provide feedback to improve skills and

efficiency.

• Ensure all dishes meet quality, taste, and presentation expectations before they are

served.

• Conduct regular checks to maintain kitchen cleanliness and compliance with food safety

standards.

• Occasionally engage with guests to receive feedback and ensure satisfaction.

• Adjust recipes or offerings based on customer preferences or special dietary needs.

• Adhere to all health and safety regulations, including proper storage, handling, and

food disposal.

Ensure all equipment is in proper working condition and maintain a safe kitchen

environment.