Head chef

Bachecalavoro; Anacapri; On-site; EUR 60,000 - 90,000; Full time

Job summary

Jumeirah Capri Palace in Anacapri, Italy, is seeking a Head Chef to join for the Summer 2027 season. The role oversees day-to-day kitchen operations, including food preparation, cooking, and presentation, ensuring quality and consistency across all dishes.

You will lead kitchen staff, maintain HACCP standards, manage inventory and costs, collaborate with management on seasonal menus and events, and mentor the team to deliver exceptional dining experiences for guests.

Qualifications

• Experience as Head Chef or senior kitchen leadership.
• Proven ability to lead and motivate kitchen staff.
• Strong knowledge of HACCP and food safety standards.
• Experience managing food cost and inventory.
• Ability to develop seasonal menus and collaborate with management.

Responsibilities

• Oversee day-to-day kitchen operations, including food prep, cooking and presentation.
• Lead and manage kitchen staff, providing guidance, training and motivation.
• Ensure compliance with food safety standards and HACCP principles.
• Manage inventory, monitor stock and control food costs.
• Establish relationships with suppliers and manage procurement.
• Conduct menu costing analyses and monitor expenses for profitability.
• Collaborate with management on seasonal menus, promotions and events.
• Inspect quality of food and presentation and gather guest feedback.
• Lead by example and drive culinary innovation and excellence.

Skills

Leadership

Food safety HACCP

Inventory management

Menu development

Vendor negotiation

Job description

Luogo di lavoro: Anacapri

AnopportunityhasarisenforanHeadCheftojointheJumeirahCapriPalacefortheSummer2027season.

Themaindutiesandresponsibilitiesare:

• Overseetheday-to-dayoperationsofthekitchen,includingfoodpreparation,cooking,andpresentation,ensuringqualityandconsistencyinalldishesserved.
• Leadandmanagekitchenstaff,includingchefs,cooks,andkitchenassistants,byprovidingguidance,training,andmotivationtomaintainhighlevelsofproductivityandmorale.
• Ensurecompliancewithfoodsafetystandardsandregulations,implementingproperhygienepractices,sanitationprocedures,andHACCPprinciplestopreventfoodborneillnessesandmaintaincleanlinessinthekitchen.
• Managefoodinventorylevels,monitorstockrotation,andcontrolfoodcostsbyminimizingwaste,optimizingportionsizes,andimplementingeffectiveinventorycontrolsystems.
• Establishandmaintainrelationshipswithfoodsuppliersandvendorstoensuretheavailabilityofhigh-qualityingredients,negotiatefavorableterms,andmanageprocurementprocessestosupportkitchenoperations.
• Conductmenucostinganalysistodeterminefoodcostsandpricingstrategies,developbudgetplans,andmonitorexpensestoachievefinancialtargetsandprofitabilitygoals.
• Collaboratewithrestaurantmanagement,marketingteams,andotherstakeholderstodevelopseasonalmenus,specialpromotions,andculinaryeventsthatenhancethediningexperienceanddriverevenuegrowth.
• Conductregularinspectionsandqualitychecksoffoodpreparationandpresentation,taste-testdishes,andsolicitfeedbackfromcustomerstomaintainhighstandardsoffoodqualityandguestsatisfaction.
• Leadbyexample,inspirecreativityandexcellenceamongkitchenstaff,stayupdatedonindustrytrendsandculinaryinnovations,andcontinuouslystrivetoimprovemenuofferings,kitchenoperations,andoveralldiningexperience.