Head Chef

TECNIMONT; Catania; In loco; EUR 35.000 - 50.000; Part-time

Descrizione del lavoro

A distinguished hospitality brand is seeking a Head Chef for the Summer 2026 season to join their team in Catania, Italy. The ideal candidate will have proven experience in leading kitchen operations, ensuring high quality and creative service. Responsibilities include menu planning, kitchen team supervision, and cost control. The role offers a seasonal contract, meals provided, and opportunities for professional growth in a dynamic work environment.

Servizi

Meals provided

Opportunities for professional growth

Ongoing training

Dynamic work environment

Competenze

• Proven experience as Head Chef or Sous Chef in professional environments.
• Strong leadership and organizational skills.
• Creativity and passion for high‑quality cuisine.

Mansioni

• Planning, creating, and updating seasonal menus.
• Supervising and coordinating the entire kitchen team.
• Ensuring consistent quality and presentation of dishes.

Conoscenze

Leadership

Culinary creativity

Organizational skills

Knowledge of culinary techniques

Ability to work under pressure

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 Favignana. 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