Head Chef

Hyatt Regency Rome Central; Augusta; In loco; EUR 30.000 - 50.000; Part-time

Descrizione del lavoro

A prestigious hotel chain in Sicily is seeking a Head Chef for the Summer 2026 season to oversee kitchen operations. The ideal candidate will coordinate the kitchen team, manage menus, and ensure quality service in a dynamic environment. The successful applicant will have a proven track record in high-quality cuisine and strong leadership skills. This limited-time role includes meals provided and opportunities for professional growth.

Servizi

Meals provided

Opportunities for professional growth

Ongoing training and development courses

Competenze

• Proven experience as Head Chef or Sous Chef in professional environments.
• Strong leadership abilities and organizational skills.
• In-depth knowledge of culinary techniques and trends.

Mansioni

• Planning, creating, and updating seasonal menus.
• Supervising and coordinating the kitchen team.
• Ensuring compliance with hygiene and safety standards.

Conoscenze

Leadership skills

Culinary creativity

Organizational skills

Knowledge of culinary techniques

Descrizione del lavoro

Mangia’s Resorts, a distinguished hospitality brand of Aeroviaggi S.p.A., embodies the essence of Authentic Italian Vacanza within the upper-upscale segment. With 17 owned properties across Sicily and Sardinia—including 2 city hotels, 10 four- and five-star resorts, and 5 clubs—Mangia’s offers guests immersive and memorable stays that celebrate Italian heritage, nature, and lifestyle. Reflecting our commitment to excellence and international recognition, two of our resorts proudly belong to the prestigious Autograph Collection by Marriott, while one is part of the refined Curio Collection by Hilton.

We are currently seeking a Head Chef for the Summer 2026 season to join our team at Mangia’s Brucoli Sicily Autograph Collection. The ideal candidate has proven experience leading kitchen operations, ensuring quality, creativity, and efficient service delivery. This role will be responsible for coordinating the kitchen brigade, managing the menu, and overseeing cost control.

Responsibilities:

• Planning, creating, and updating seasonal menus
• Supervising and coordinating the entire kitchen team
• Ensuring consistent quality and presentation of dishes
• Managing orders, supplier relations, and inventory control
• Monitoring food costs and minimizing waste
• Ensuring compliance with hygiene and safety standards (HACCP)

Requirements:

• Proven experience as Head Chef or Sous Chef in professional environments
• Strong leadership and organizational skills
• Creativity and passion for high-quality cuisine
• In-depth knowledge of culinary techniques and gastronomic trends
• Ability to perform under pressure in fast-paced settings

What We Offer:

• Contract type: seasonal
• Meals provided
• Opportunities for professional growth within the company
• Dynamic and collaborative work environment
• Ongoing training and access to development courses