Chef De Cuisine (Italian Chef)
Summary
Lead an Italian fine-dining kitchen in a luxury resort, crafting authentic regional dishes and managing multicultural staff in a remote island setting.
- Minimum 3-5 years of experience as a Chef de Cuisine or Senior Sous Chef specializing in Italian fine dining within a luxury hotel, high-end resort, or upscale standalone restaurant.
- Strong expertise in authentic regional Italian cuisine, including fresh pasta, risotto, seafood, meat, and traditional sauces.
- Must be an Italian Nationality
- Hands-on leadership style with excellent communication and organizational skills
- Experience in luxury hospitality or fine dining establishments with high service standards.
- Previous experience working in a remote island destination or remote hospitality environment is preferred.
- Proven leadership experience managing multicultural kitchen teams.
- Strong knowledge of food cost control, inventory management, menu engineering, and kitchen operations.
- Thorough understanding of HACCP, food safety, and sanitation standards.
- Excellent organizational, communication, and problem-solving skills.
- Passion for culinary innovation while maintaining authenticity and consistency.
- Ability to perform well under pressure in a fast-paced environment.
- Professional proficiency in English; additional languages are an advantage.
- Culinary diploma or equivalent professional qualification preferred.
- Minimum 3 year experience in a five-star hotel
- A hospitality background is highly preferred.
- Diploma or equivalent qualification.
- Excellent verbal communication skills.
- Dynamic, hardworking attribute.
- Ability to provide friendly, courteous, and professional service at all times.
- Creative and passionate about food and customer service
- Able to work in a high-pressure environment.
- Excellent interpersonal and communication skills; a team player.
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