Essential Criteria
• 3–5 years of experience as Sous Chef or Senior Chef de Partie in a premium Italian restaurant, luxury hotel, or fine dining Italian operation.
• Strong technical knowledge of authentic Italian cuisine including pasta, sauces, and regional specialties.
• Proven ability to lead the kitchen in the absence of the Chef de Cuisine, ensuring consistent quality, service standards, and efficient workflows.
• Strong experience in menu execution, daily mise en place management, ordering, and inventory control.
• Excellent understanding of food hygiene, kitchen safety, and HACCP practices.
• Strong communication and leadership abilities with experience training junior chefs (commis, demi chefs, CDPs).
• Ability to support cost control, waste reduction, and operational efficiency.
Desirable Criteria
• Experience working in a luxury resort environment or international hotel group.
• Knowledge of Italian wine pairings, regional culinary traditions, and contemporary Italian culinary trends.
• Ability to contribute to menu development under the Chef de Cuisine.
• Ability to work effectively within multicultural teams.
