Role Description The Chef will oversee daily kitchen operations, including planning and preparing menu items, coordinating food production, and ensuring consistent quality and presentation. Responsibilities include supervising kitchen staff, managing inventory and ordering, maintaining food safety and hygiene standards, and supporting menu development and seasonal specials. The Chef will work closely with the restaurant leadership to align dishes with the restaurant’s concept and guest expectations, and will help train team members in techniques and standards. This is a full-time, on-site role based in Catania, requiring flexible availability, including evenings, weekends, and holidays as needed.

Qualifications

• Professional experience as a Chef or Cook in a restaurant kitchen, with strong skills in food preparation, cooking techniques, and plating.
• Knowledge of Italian cuisine and local ingredients, with the ability to create and adapt recipes to maintain quality and consistency.
• Ability to manage a kitchen team, delegate tasks, and foster a respectful, collaborative work environment.
• Strong understanding of food safety, sanitation, and HACCP standards, and commitment to a clean, organized workspace.
• Competence in inventory management, portion control, and cost awareness to support efficient kitchen operations.
• Good communication and interpersonal skills, with the ability to work constructively with front-of-house staff and management.
• Flexibility to work in a fast-paced environment, handle pressure calmly, and adapt to changing guest volume and menu needs.
• Culinary training or certification is preferred; prior experience in Italian or Mediterranean restaurants is an advantage.