Chef – Italian Cuisine

Qualifications -Minimum 3–5 years of experience in Italian Cuisine, preferably in a hotel or upscale restaurant. -Strong knowledge and skills in authentic Italian cuisine. -Good knowledge of Italian ingredients, herbs, spices, sauces, and cooking techniques. -Skilled in preparing pasta, pizza, risotto, soups, sauces, seafood, and Italian main courses. -Able to develop and maintain standard recipes and ensure consistent taste and quality. -Able to control food cost, portion size, and ingredient usage effectively. -Good knowledge of food safety, hygiene, sanitation, and HACCP standards. -Able to manage daily mise en place and kitchen operations efficiently. -Able to train, supervise, and support Commis Chefs and kitchen trainees. -Good leadership, communication, and teamwork skills. -Creative, responsible, detail-oriented, and able to work under pressure. -Able to work flexible shifts, weekends, and public holidays. -Good command of English is an advantage.

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