Chef De Cuisine - Italian Restaurant

Concept and Role Overview

Culinary Leadership

• Lead all day-to-day kitchen operations and remain actively present on the pass and during service.
• Develop authentic contemporary Italian menus and seasonal menus reflecting regional influences.
• Oversee handmade pasta, sauces, breads, antipasti, meat, seafood, and Italian desserts.
• Establish recipes, specifications, presentation standards, and consistent execution.

Italian Product and Retail

• Identify and select authentic Italian products and producers.
• Develop the retail product assortment with culinary and management teams.
• Ensure the quality and authenticity of imported Italian products.
• Develop products such as sauces, pasta, baked goods, and other items connecting the restaurant and retail experience.
• Share knowledge and storytelling about Italian regional products and traditions.

Guest Experience

• Create an energetic kitchen culture that contributes to the guest experience.
• Develop interactive culinary moments around pasta, cooking, ingredients, and Italian traditions.
• Coordinate with the front-of-house team so food and hospitality communicate one consistent story.
• Participate in chef demonstrations, tastings, events, and special culinary activations.

Team Leadership

• Recruit, train, coach, and develop the kitchen team.
• Build a culture based on discipline, respect, teamwork, and pride in Italian cuisine.
• Train team members on Italian ingredients, techniques, recipes, and culinary philosophy.
• Establish kitchen standards and systems and create progression opportunities for junior talent.
• Lead by example with a hands-on approach.

Operational and Commercial Duties

• Manage food costs, labor, purchasing, waste, and kitchen productivity.
• Oversee ordering, receiving, storage, preparation, and inventory.
• Maintain relationships with suppliers and producers.
• Ensure accurate recipe costing and portion control.
• Monitor menu performance and support commercially viable menu development.
• Maintain food safety, hygiene, and kitchen organization standards.

Candidate Profile

• Proven experience as a Chef de Cuisine or similar role with a strong professional background in Italian cuisine.
• Deep knowledge of Italian regional cooking, culinary traditions, fresh pasta, and traditional preparations.
• Experience in high-quality restaurants, trattorias, contemporary Italian concepts, or similar environments.
• Strong leadership and team-management experience.
• Strong understanding of food cost, kitchen operations, and menu development.
• Native Italian and strong English communication skills are required.
• International hospitality experience is highly valued.

Restaurant Experience