Role Objective:

• Reporting to the Executive Sous Chef, the Sous Chef (Italian Cuisine) will be responsible for the quality, consistency and production of the Italian restaurant kitchen. The ideal candidate should exhibit culinary talents and thorough understanding of Italian cuisine while leading the staff and managing all food related functions.

Job Summary:

• Provide direction for the day-to-day operations of the Italian restaurant kitchen
• Set-up and pre-opening of the Italian restaurant kitchen
• Menu development including creation of standard recipe cards with pictorials as per the hotel’s standards
• Ensure all Italian restaurant kitchen items are prepared and served according to the set standards
• Adhere to food safety standards and ensure periodic self-audits are conducted in compliance with local laws and set standards
• Monitor all Italian restaurant kitchen costs and take corrective action, when necessary to manage expenses and achieve a health food cost
• Assist in supplier vetting to ensure high quality supplies are procured for the Italian restaurant kitchen
• Inspect all food stores and refrigerated areas and suggest, where necessary, to correct storage methods to comply with health & safety regulations, to avoid spoilage and ensure regular turnover of food items
• Develop training plans for the Italian restaurant kitchen associates
• Ensuring the quality and standards at the Italian restaurant kitchen meet the expectations of the customer
• Establish and maintain professional and effective communication within Italian restaurant kitchen and the whole culinary department
• Carry out regular stock taking in collaboration with the Cost Control section
• Prepare and submit periodic reports as required

Job Requirements:

• Degree or Diploma in culinary arts or a related major from an accredited training institution
• Four years minimum experience in running an Italian themed restaurant kitchen
• Previous experience within a luxury 5-star establishment
• Experience in a similar role and proven track record may be considered in lieu of specialized education
• Strong people leadership skills
• Fluent speech skill; Knowledge of the English language is mandatory
• Food safety management system awareness
• Good training skills, with ability to appraise, manage people and prepare budgets
• Must be unflappable with the ability to handle multiple priorities and projects effectively and on a timely basis. He or she should be a source of ideas and be proactive when it comes to supporting and enhancing the brand