Head Chef

Rocco Forte Hotels - Italy; Liscia di Vacca; In loco; EUR 45.000 - 55.000; Tempo pieno

Descrizione del lavoro

A luxury hotel group is seeking a Head Chef for its new resort in Liscia di Vacca, Sardinia, opening in 2026. The ideal candidate will manage kitchen operations, ensuring outstanding food quality and overseeing staff performance. Applicants should have extensive knowledge of regional cuisine, previous experience in high-end environments, and be fluent in Italian and English. Attractive benefits include a permanent contract and staff discounts. Join a team where luxury meets exceptional hospitality.

Servizi

Permanent contract

Career development opportunities

Hotel stay discounts

Discounts on F&B and wellness treatments

Staff celebrations

Competenze

• Broad knowledge of regional cuisine and products.
• Experience with fresh ingredients in prestigious environments.
• Fluent in Italian and English.

Mansioni

• Oversee kitchen operations and food standards.
• Plan and direct food preparation activities.
• Select and manage kitchen staff effectively.
• Manage food requirements and costs for events.

Conoscenze

Managing Team Performance

Service excellence

Personal Effectiveness

Business awareness

Technically skilled

Descrizione del lavoro

HEAD CHEF

Rocco Forte Hotels is looking for talented individuals for the upcoming opening in Liscia di Vacca, Porto Cervo, Sardinia. Located in one of the most stunning coastal areas of Sardinia, the new resort, opening in 2026, will offer an exceptional hospitality experience. The property will feature a state‑of‑the‑art spa, dedicated meeting and events spaces, three restaurants highlighting fresh, local ingredients, and a rooftop bar with breath‑taking views of the Sardinian coastline. Designed to combine luxury, comfort, and the beauty of the surrounding landscape, the resort will provide a unique environment where guests can enjoy both relaxation and engaging experiences. The new property is set to become a new landmark of refined hospitality on the Sardinian coast.

Main purpose

As Head Chef, you will be responsible for overseeing kitchen operations while maintaining a very high level of food standards for our guests and a safe and inspiring work environment for the staff.

Reports to

Food & Beverage Manager.

Main duties & responsibilities

• Planning and directing food preparation and culinary activities.
• In charge of orders for all fresh products and choosing the providers.
• Estimating food requirements and food/labour costs.
• Supporting S&M and Events Manager to elaborate menus and food offer for in‑house and external corporate events.
• Acting as Chef for culinary classes for guests.
• Responsible for menu proposal and menu engineering for banquets and events.
• Responsible for staff canteen in compliance with corporate HR standards.
• Create and maintain relationship with all supervisors of the various F&B outlets.
• Responsible for selection, appraisal and professional development of kitchen staff, including pastry and stewards. Responsible for talent management. Acting as a coach and trainer for restaurant staff to improve their sales skills.
• Cooperating with F&B Manager and Purchasing Manager to choose china that enhances the food presentation.
• Arranging for equipment purchases and repairs.
• Performing administrative duties as per H&S requirements. Complying with nutrition and sanitation regulations and safety standards.
• Responsible for staff time‑keeping and kitchen rotas.
• Be informed on new trends in line with guest needs.

We offer

• Permanent contract according to C.C.N.L. Settore Turismo.
• Learning & development activities and career opportunities.
• Opportunity to stay in one of our hotels at a reduced rate (35€ per night) upon reaching 6 working months. You will also be entitled to a 50% discount at bars and restaurants of the Company and a 20% discount on wellness treatments at our Spa and on products "Irene Forte".
• Staff celebrations.

Competencies required

• Managing Team Performance: Sets high standards for oneself and team members, provides guidance, development and takes corrective action to achieve consistently high levels of service.
• Personal Effectiveness: Adapts interpersonal style and skills so that high‑quality results are achieved. Modifies behaviour to accommodate specific individuals, situations and tasks.
• Personal and team development: Seeks opportunities to learn and develop themselves and others to add value to the department and hotel performance.
• Business awareness: Understands the direct connection between day‑to‑day service delivery and how it impacts departmental, hotel and company success.
• Service excellence: Delivers service standards that consistently exceed guest expectations.
• Technically skilled: Demonstrates and understands job requirements and displays the technical skills and knowledge required to perform the job well and in line with departmental SOPs.

Other requirements

• Broad knowledge of regional cuisine and products with suitable experience working with fresh ingredients.
• Previous experience in the same role in prestigious working environments.
• Fluent Italian and English.
• PC literate.

Please apply forwarding your CV with full details and enclose the approval to process the personal data according to local privacy laws and standards (d.lgs. 196/03).