Chef de Partie
The Chef de Partie for Casa Vostra is the dedicated and reliable champion of the daily preparation of pizza doughs, pasta and pasta sauces, Italian cold cuts, and more within the restaurant.
Key Responsibilities
- Assisting the Sous Chef with daily kitchen operations including preparing pizzas and pastas from scratch
- Ensure consistency in taste, quality, temperature, and preparation of each food served
- Prepare mise-en-place for kitchen operations
- Maintain and upkeep of kitchen machinery and equipment
- Facilitate ordering and receiving of inventory
- Ensure that the team comply with the health and safety regulation during food preparation
Qualifications
- A valid Food Hygiene Certificate (minimally Level 1)
- Good understanding of the preparation and storage of ingredients
- Excellent attitude towards learning; the team welcomes aspiring chefs with little to no relevant experience in Italian cuisine
- Someone who takes responsibility and pride in their work
Head Chef
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.
Key Responsibilities
- 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
Qualifications
- Minimally 4-5 years of relevant culinary experience and proven track record of managing mid/large-scale casual culinary operations, preferably with Italian cuisine expertise
- Excellent organisational 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)
