INTRODUCTION

Translated to “your home” in Italian, Casa Vostra is an Italian concept initiated with a simple goal of offering perfected Italian cuisine staples suited for fast-paced modern living. It is envisioned to be a spot for Italian immersion - be it through a quick sit-down or grab-and-go meal, gourmet Italian goods curated by the pizza maestro himself, with live pizza and pasta making for a feel of dining at an quintessentially Italian home.
The Head Chef will champion all aspects of the kitchen operations, including menu planning, food preparation, and quality control. Alongside crafting and maintaining culinary excellence, s/he exhibits strong financial management skills, managing costs, budgets, and inventory effectively to ensure profitability and sustainability. As a leader, the Head Chef will also mentor and develop the culinary team to maximise their growth as individuals and in their roles in the kitchen.

QUALIFICATIONS

• Minimally 5 years of relevant culinary experience and proven track record of managing mid/large-scale casual culinary operations, preferably with Italian cuisine expertise
• Excellent organizational and time management abilities to handle multiple priorities effectively
• Good understanding of culinary financials, including cost control, budgeting and inventory management
• Strong leadership and communication skills with the ability to manage team members, as well as key business stakeholders
• Passion for delivering exceptional dining experiences and dedication to guest satisfaction
• A valid Food Hygiene Certificate (Level 1)
  Individuals who may not fully meet the specified qualifications are still encouraged to apply, and may be considered for positions aligned with their skills and experience

• Be involved with the outlet’s budgeting
• Oversee daily culinary operations and maintain food quality and consistency, including purchasing ingredients and supplies, inventory management, food preparation, team training and scheduling
• Develop and execute authentic Italian-inspired menus that reflects the ethos of the culinary concept
• Present tastings as part of the creation of new products and continuous improvement of existing products and cost reduction
• Foster a positive and collaborative work environment, promoting teamwork, creativity, and professional growth among kitchen staff
• Analyse and provide strategic business insights on food, labour, and overhead costs, providing appropriate advice and suggestions on improvements to drive restaurant financial performance
• Maintain the highest standards of sanitation and food safety standards in compliance with local regulations
• Manage P/L reporting