Italian Chef

**Responsibilities**:

- **Menu Creation and Planning**:

- Develop and plan an authentic Italian menu, ensuring it reflects traditional Italian cooking methods while incorporating modern trends.
- Experiment with new ingredients and recipes to create innovative Italian dishes.
- Create seasonal menus based on fresh and local ingredients.
- **Food Preparation and Cooking**:

- Prepare, cook, and garnish Italian dishes, including pasta, pizza, risotto, seafood, meat, and desserts (e.g., tiramisu, cannoli).
- Ensure the quality of food meets the restaurant's standards and is consistently prepared.
- Maintain a clean, organized, and efficient kitchen environment.
- **Ingredient Management**:

- Source high-quality ingredients from local suppliers, including specialty Italian products like olive oil, truffles, and cheeses.
- Manage inventory and ensure the kitchen has the necessary supplies.
- Handle food storage and comply with food safety regulations.
- **Team Leadership**:

- Supervise and manage kitchen staff, including sous chefs, line cooks, and dishwashers.
- Provide training and mentorship to junior chefs, helping them develop their skills in Italian cuisine.
- Ensure team coordination during busy service periods to maintain efficiency.
- **Quality Control**:

- Monitor portion sizes and presentation of dishes to ensure consistency.
- Taste dishes for flavor and adjust seasoning or ingredients as needed.
- Ensure that all dishes meet the restaurant's culinary standards.
- **Customer Interaction**:

- Occasionally interact with guests to ensure satisfaction and gather feedback on dishes.
- Maintain a high level of customer service, ensuring a positive dining experience.
- **Health and Safety Compliance**:

- Adhere to health and safety regulations, including food safety, sanitation, and cleanliness.
- Maintain high hygiene standards in the kitchen and dining areas.
- **Financial Management**:

- Control food costs by managing portion sizes and minimizing waste.
- Assist with budgeting, ordering supplies, and analyzing profit margins.

**Required Skills and Qualifications**:

- **Experience**: Proven experience working in Italian restaurants or fine dining establishments.
- **Culinary Training**: Formal culinary education or relevant training in Italian cuisine is preferred.
- **Expert Knowledge**: In-depth knowledge of Italian cooking techniques, recipes, and ingredients.
- **Creativity**: Ability to innovate and adapt traditional recipes to suit modern tastes.
- **Leadership**: Strong leadership and team management skills.
- **Attention to Detail**: Precision in cooking and presentation.
- **Time Management**: Ability to work in a fast-paced environment and manage multiple tasks.
- **Communication**: Strong communication skills to coordinate with kitchen staff and front-of-house personnel.

**Preferred Qualifications**:

- **Fluency in Italian** can be beneficial, especially for understanding regional recipes and communicating with suppliers.
- **Specialization in Regional Italian Cuisine** (e.g., Neapolitan, Sicilian, Tuscan) may be a plus.

**Physical Requirements**:

- Ability to work long hours, including evenings, weekends, and holidays.
- Ability to stand for extended periods and lift heavy kitchen equipment or ingredients.

**Working Environment**:

- Fast-paced kitchen environment.
- Collaboration with front-of-house staff and other kitchen personnel.
- Regularly working under high-pressure situations during peak meal times.

Pay: ₹35,000.00 - ₹38,000.00 per month

Schedule:

- Day shift

Work Location: In person