Job Description

An Italian Group Executive Chef overseeing three outlets would have a comprehensive range of responsibilities, including:

Supplier Relations and Ingredient Sourcing:

Collaborate with local and international suppliers to procure high-quality ingredients. Liaise with vendors in Italy to import specialty items essential for authentic Italian cuisine. Negotiate contracts and maintain strong relationships with suppliers to ensure consistency and quality.

Cost Management and Menu Pricing / Development:

Conduct detailed menu costing to ensure profitability while maintaining quality. Work with restaurant management to set appropriate pricing for menu items. Monitor food costs and adjust menus or suppliers as necessary to meet financial targets. Design and curate authentic Italian menus that reflect the brand's culinary vision. Introduce new dishes weekly to keep the menu fresh and engaging for patrons. Stay updated with Italian culinary trends to incorporate contemporary and traditional elements

Quality Control and Kitchen Operations:

Establish and uphold high standards for food preparation and presentation across all outlets. Implement and oversee food safety and sanitation protocols to comply with health regulations. Regularly inspect kitchen operations to ensure consistency and quality.

Staff Scheduling and Management:

Prepare and Manage Staff Rosters:

Develop and manage comprehensive staff schedules to ensure adequate kitchen coverage across all outlets, taking into account peak service times, staff availability, and labor cost considerations.

Role Substitution:

Be prepared to step into various kitchen roles as needed to maintain seamless operations during staff shortages or unexpected absences, ensuring that service quality and efficiency are upheld.

Reporting and Communication:

Regular Updates to Ownership:

Provide consistent and comprehensive reports to the restaurant owner, detailing key aspects of the culinary operations. This includes:

Financial Performance:

Present detailed analyses of food costs, labor expenses, and overall budget adherence.

Menu Development:

Share insights into new dishes, seasonal menu changes, and the rationale behind culinary decisions.

Operational Challenges and Solutions:

Discuss any obstacles encountered in kitchen operations and propose actionable solutions.

Staffing Updates:

Inform about staffing levels, training initiatives, and any personnel changes.

Strategic Planning Collaboration:

Work closely with the owner to align the culinary direction with the establishment's overall vision and goals. This involves:

Long-Term Menu Strategy:

Develop plans for future menu offerings that reflect market trends and customer preferences.

Brand Consistency:

Ensure that all culinary outputs are in line with the brand's identity and standards.

Expansion and Growth:

Discuss potential opportunities for new outlets or services, providing culinary insights to support decision-making.

Requirements

Professional Experience:

Extensive Culinary Experience:

A minimum of

20 years

in professional kitchens, with at least

10

years in a managerial role, is typically required

Italian Cuisine Expertise:

Proven experience in Italian cuisine is essential, with a deep understanding of traditional and contemporary Italian cooking techniques.

High-Volume Operations:

Experience managing high-volume kitchen operations, ensuring consistent quality and efficiency across multiple outlets

Communication Skills:

Excellent communication skills to effectively liaise with staff, italian suppliers, and stakeholders.

Adaptability:

Ability to work in a fast-paced environment and adapt to changing demands. *

Flexibility:

Willingness to work flexible hours, including evenings, weekends, and holidays, as required by the business.