Head Chef ( Italian Chef in an Italian Restaurant)

An Italian Sous Chef, will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. Specifically, you will be responsible for performing the following tasks to the highest standards:
Manage all aspects of the kitchen including operational, quality and administrative functions
Ensure food stuffs are of a good quality and stored correctly
Contribute to menu creation by responding and incorporating Guest feedback
Support brand standards through the training and assessment of the Team
Manage the kitchen brigade effectively to ensure a well-organized, motivated Team
Comply with hotel security, fire regulations and all health and safety and food safety legislation
Report maintenance, hygiene and hazard issues
Be environmentally aware
Required minimum Two ( 2) year experience in an Italian Restaurant as a Chef de Cuisine / Sous Chef.
Excellent planning and organizing skills
Ability multi-task and meet deadlines
Strong supervisory skills
A creative approach to the production of food
Positive attitude
Good communication skills
Good command of English

Employment type
Full-time

Work arrangement
No