Italian Chef

We are looking for a skilled and passionate Chef de Partie specializing in Gourmet Italian cuisine, with expertise in fresh pasta preparation, gourmet sauces, and table-side food presentation. The candidate will be responsible for independently managing the assigned kitchen section, maintaining high standards of food quality and presentation, and delivering an exceptional dining experience to guests.

Key Responsibilities

• Manage the assigned kitchen section and ensure smooth daily kitchen operations.
• Prepare fresh pasta, including ravioli, tortellini, agnolotti, and other varieties.
• Prepare authentic Italian dishes, gourmet sauces, wine-based reductions, and emulsified sauces.
• Perform table-side food preparation and presentation, including pasta finishing in a Parmigiano-Reggiano cheese wheel and other live culinary presentations.
• Ensure proper mise en place and timely preparation of ingredients before service.
• Maintain consistency in taste, quality, portion sizes, and presentation.
• Supervise and assist Commis Chefs and kitchen apprentices working in the assigned section.
• Monitor the quality and freshness of ingredients, including Italian cheeses, cured meats, fresh produce, and other specialty products.
• Maintain proper stock levels, control food costs, and minimize food wastage.
• Follow food safety, hygiene, sanitation, and proper food storage practices.
• Coordinate with the Head Chef and Sous Chef to ensure smooth kitchen operations and timely food service.
• Maintain cleanliness and ensure the proper use and care of kitchen equipment.

Requirements & Qualifications

• 24 years of experience in an upscale Italian restaurant, fine-dining establishment, hotel, or resort.
• Previous experience as a Demi Chef de Partie or Chef de Partie is preferred.
• Strong knowledge of Italian cuisine, fresh pasta-making techniques, gourmet sauces, and cooking methods.
• Experience in table-side food preparation and live culinary presentations will be an advantage.
• Knowledge of Italian ingredients, cheese varieties, cured meats, and wine-based cooking techniques.
• Ability to manage an assigned kitchen section independently and work efficiently under pressure.
• Good teamwork, communication, time management, and organizational skills.
• Knowledge of food safety and hygiene standards is essential.
• A culinary degree, diploma, or relevant professional training is preferred.

Benefits

• Company-provided accommodation.
• Health insurance coverage.
• Staff meals.
• Opportunity to work in a professional resort environment.
• Career growth and learning opportunities.

Perks and benefits

Free Accommodation, Health insurance, Free meal