Proven experience as a Head Chef or Senior Sous Chef specializing in authentic Italian cuisine
Strong knowledge of traditional and modern Italian cooking techniques, ingredients, and regional dishes (e.g., pasta, risotto, pizza, sauces)
Culinary degree or relevant professional certification preferred
Minimum 5–8 years of experience in high-volume or upscale restaurant environments
Demonstrated leadership skills with the ability to manage, train, and inspire a kitchen team
Strong understanding of kitchen operations, food costing, inventory management, and waste control
Ability to design and develop menus while maintaining consistency and quality standards
Knowledge of food safety, hygiene, and HACCP standards
Experience in pre-opening or concept development is an advantage
Strong organizational and time-management skills in a fast-paced environment
Excellent communication skills and ability to collaborate with front-of-house teams
Passion for culinary innovation while respecting Italian culinary traditions

Head Chef - Italian Cuisine