Job Purpose: Manage the efficiency of kitchen workstations by scheduling rosters, assigning work to team members, and controlling costs. Motivate and coach the kitchen team to exceed guests’ expectations for high-quality food.

Competencies and Requirements:
Experience: Minimum of 8 years’ culinary experience in a 4 to 5 star Western kitchen
Knowledge/Certificates: Excellent product knowledge of Italian cuisine; accurate knife skills; understanding of HACCP standards and guidelines
Education: Secondary school diploma or equivalent
Language Ability: Good English
Computer Skills: Basic