Executive Chef...

Hosco_Abroad; Bologna; On-site; EUR 45,000 - 65,000; Full time

Job summary

Cap Lazare Restaurant seeks a hands-on Kitchen Leader to oversee the entire kitchen operation, drive consistent food quality, and deliver an exceptional dining experience. You will supervise the kitchen team, plan mise en place, manage stock, and ensure strict hygiene and food safety standards.

The role combines menu development with cost control, using local ingredients to reflect our culinary identity. You will collaborate closely with front-of-house, optimise prep schedules, monitor waste,

Qualifications

• Experience leading day-to-day kitchen operations and maintaining high quality.
• Ability to plan mise en place and ensure correct portions and presentation.
• Knowledge of HACCP-based food safety and FIFO stock control.

Responsibilities

• Lead and participate in daily kitchen operations, maintaining high quality, taste and consistency.
• Develop and update menus reflecting local ingredients and the restaurant concept.
• Monitor food costs, waste and stock; ensure compliance with hygiene and safety standards.

Skills

Culinary leadership

Food preparation

Team supervision

Menu development

Job description

JOB SUMMARY

Responsible for:- the overall operation of the kitchen at Cap Lazare Restaurant, ensuring the consistent preparation and delivery of high-quality food in line with the restaurant's concept, culinary standards and guest expectations. for ensuring efficient use of ingredients and resources, minimising wastage, maintaining high standards of hygiene and food safety, and achieving agreed food cost targets. supervising and developing the kitchen team, coordinating closely with the restaurant service team and contributing to an exceptional dining experience through creative menus that showcase local ingredients and Seychellois culinary identity where appropriate. The position requires a hands-on culinary professional who actively participates in food preparation, cooking and plating while managing menu development, food costing, stock control, food safety and kitchen operations.

DUTIES

1. 1. Culinary Leadership, Food Preparation &, Quality - - Lead and actively participate in the day-to-day kitchen operations, including food preparation, cooking, plating and service, while ensuring consistently high standards of food quality, taste, presentation and consistency. - Undertake food preparation and cooking - Plan and carry out daily mise en place, ensuring that ingredients, sauces, garnishes and other preparations are ready in the correct quantities and within the required timeframes. - Ensure all dishes are prepared according to approved recipes, ingredient specifications, portion sizes and presentation standards. - Monitor food quality at every stage of preparation and service, ensuring that dishes are served at the correct temperature, on time and to the required standard. - Organise daily food production according to reservations, anticipated guest numbers, menu requirements and special events, minimising delays and unnecessary preparation. - Develop and maintain menus that reflect Cap Lazare restaurant's concept, its natural surroundings, destination and guest expectations, incorporating local produce and Seychellois culinary identity where appropriate. - Ensure special dietary requirements, food allergies and guest preferences are properly identified, communicated and accommodated. - Research new dishes, ingredients and culinary techniques to maintain an appealing and competitive menu offering. - Maintain high standards of organisation, cleanliness and discipline throughout food preparation, cooking, plating and service.
2. 2. Menu Development &, Menu Costing - - Develop, review and update menus in consultation with Management, taking into consideration guest preferences, seasonality, ingredient availability and business requirements. - Prepare and standardise recipes, including ingredient quantities, preparation methods, portion sizes and plating specifications. - Calculate recipe costs and recommend appropriate selling prices in collaboration with Management. - Monitor the popularity and profitability of menu items and recommend changes to improve sales and gross profit margins without compromising quality. - Develop special menus for events, celebrations, private dining and promotional activities as required. - Review menus based on seasonality, availability, food costs, guest feedback and business performance.
3. 3. Food Cost Control &, Waste Management - - Take responsibility for achieving agreed food cost targets and maintaining effective control over kitchen expenditure. - Monitor ingredient usage, portion sizes, yields and food wastage to ensure efficient utilisation of available resources. - Ensure food is prepared in quantities appropriate to anticipated demand, avoiding overproduction, spoilage and unnecessary waste. - Make effective use of available ingredients and identify opportunities to utilise suitable surplus ingredients safely and appropriately. - Monitor food prices and recommend cost-effective alternatives without compromising product quality or guest satisfaction. - Review food cost performance and report significant variances or cost-control concerns to Management. - Contribute to the preparation and monitoring of the kitchen budget and operating expenses, as required.
4. 4. Purchasing, Stock &, Inventory Management - - Identify daily and weekly kitchen requirements and prepare purchasing requests based on menu planning, stock availability and anticipated guest numbers. - Ensure food products meet the required quality, freshness and specification standards upon delivery. - Coordinate with approved suppliers and the relevant purchasing personnel to ensure timely availability of ingredients at competitive prices. - Monitor stock levels and ensure ingredients are used efficiently, with appropriate controls to minimise shortages, excess stock and wastage. - Ensure all food products are properly labelled, dated, stored and rotated in accordance with food safety requirements and the First-In, First-Out (FIFO) principle. - Conduct regular stock checks and participate in stocktaking exercises, investigating and reporting significant discrepancies.
5. 5. Kitchen Operations &, Efficiency - - Organise and coordinate daily kitchen activities to ensure smooth, efficient and timely food preparation and service. - Establish practical preparation schedules and work procedures suited to the size of the kitchen team and the restaurant's operational requirements. - Ensure adequate mise en place, equipment readiness and ingredient availability before each service period. - Personally cover essential kitchen duties and reallocate tasks where necessary to maintain service standards during staff shortages or periods of high demand. - Coordinate closely with the restaurant service team to communicate orders, special requests, preparation times and any menu availability issues. - Ensure kitchen equipment, utensils and facilities are used correctly, cleaned after use and maintained in good working condition. - Identify operational challenges and implement practical improvements to kitchen workflow, productivity and service delivery.
6. 6. Food Safety, Hygiene &, Compliance - - Ensure compliance with applicable food safety, hygiene, sanitation and occupational health and safety requirements. - Implement and monitor HACCP-based food safety procedures, including safe food handling, temperature monitoring, storage, thawing, cooking and cooling. - Ensure proper separation of raw and cooked foods, prevention of cross-contamination and safe management of allergens. - Maintain high standards of personal hygiene, kitchen cleanliness, equipment sanitation and food storage. - Monitor food expiry dates and product condition, ensuring that spoiled, contaminated or otherwise unsafe food is not used or served. - Maintain required temperature records, cleaning schedules and food safety checklists, and ensure corrective action is taken when necessary. - Report equipment defects, accidents, hazards and food safety concerns promptly to Management.
7. 7. Kitchen Team Supervision &, Development - - Supervise, guide and motivate kitchen employees to maintain high standards of food preparation, hygiene, productivity and teamwork. - Allocate daily duties according to operational requirements and the skills and experience of available team members. - Prepare staff rosters in line with anticipated business levels, approved staffing arrangements and operational requirements. - Monitor attendance, punctuality, conduct and performance, addressing concerns in accordance with company procedures. - Provide practical, on-the-job training in food preparation, cooking techniques, plating, portion control, stock handling and food safety. - Ensure new kitchen employees receive appropriate induction and guidance on recipes, procedures and expected standards. - Promote teamwork, accountability, discipline and a professional working environment.
8. 8. Guest Experience &, Service Excellence - - Ensure that food quality, presentation and service consistently meet Cap Lazare's standards and guest expectations. - Review and respond to guest feedback and food-related complaints, taking prompt corrective action and informing Management where appropriate. - Work closely with the restaurant team to accommodate special requests, dietary needs and guest preferences. - Support the preparation of special meals and personalised culinary experiences for VIP guests, private functions and other occasions as required. - Contribute ideas to enhance the restaurant's culinary offering and overall guest experience.
9. 9. Communication, Reporting &, Other Duties - - Communicate kitchen requirements, stock shortages, equipment issues, staffing concerns and operational challenges to the Cap Lazare Restaurant Manager in a timely manner. - Maintain accurate records relating to recipes, food costing, stock control, wastage, food safety and other kitchen activities. - Participate in operational meetings and contribute practical recommendations to improve food quality, cost efficiency and service delivery. - Promote responsible sourcing, efficient use of resources and environmentally conscious practices appropriate to Cap Lazare's nature-reserve setting. - Perform any other related duties vetrinabakeca