Head Chef - Mediterranean Cuisine

trtwo; Palermo; On-site; EUR 45,000 - 55,000; Full time

Benefits offered by this job

Accommodation

Meals

Job summary

trtwo in Sicily seeks a Head Chef for a flagship Mediterranean restaurant. You will lead a kitchen team of 12, creating seasonal menus using local Sicilian ingredients and delivering an unforgettable dining experience for international guests.

The role emphasizes sustainability and collaboration with local farmers and fishermen, with hands-on leadership and a focus on HACCP compliance during service.

Qualifications

• Minimum 5 years experience as Head Chef or Senior Sous Chef in upscale restaurants.
• Deep knowledge of Mediterranean and Sicilian cuisine.
• Strong kitchen management and team leadership skills.
• HACCP certification.

Responsibilities

• Design and execute seasonal menus celebrating Sicilian and Mediterranean cuisine.
• Lead, train and manage a brigade of 12 kitchen staff.
• Manage food costs, inventory and supplier relationships.
• Ensure strict compliance with HACCP and food hygiene standards.
• Coordinate with events team for private dining and banqueting.
• Maintain consistent quality during high-season peak service (200+ covers).

Skills

Head Chef experience

Leadership

HACCP certification

Job description

Head Chef - Mediterranean Cuisine

Career path toward Executive Chef or F&B Director

Industry sectors

Agriculture & Food, Hospitality & Tourism

Technologies you'll work with

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Salary Range

45,000 - 55,000 EUR/year + accommodation + meals

Job Description

A prestigious hospitality group operating luxury eco-resorts is seeking an experienced Head Chef for their flagship restaurant in Sicily. You will lead a kitchen team of 12, create seasonal menus using local Sicilian ingredients and deliver an unforgettable dining experience for international guests.

The company is passionate about sustainability and works exclusively with local farmers and fishermen.

Responsibilities

• Design and execute seasonal menus celebrating Sicilian and Mediterranean cuisine
• Lead, train and manage a brigade of 12 kitchen staff
• Manage food costs, inventory and supplier relationships
• Ensure strict compliance with HACCP and food hygiene standards
• Coordinate with events team for private dining and banqueting
• Maintain consistent quality during high-season peak service (200+ covers)

Must-have Requirements

• Minimum 5 years experience as Head Chef or Senior Sous Chef in upscale restaurants
• Deep knowledge of Mediterranean and Sicilian cuisine
• Strong kitchen management and team leadership skills
• HACCP certification

Nice-to-have Requirements

• Experience in luxury hotel or resort restaurants
• Knowledge of wine pairing and sommelier basics
• Experience with farm-to-table and zero-waste kitchen practices

Personal Requirements

• Creative culinary vision balanced with operational discipline
• Calm and authoritative leadership under pressure during service
• Passion for local, sustainable and seasonal ingredients
• Hands-on approach - leads by cooking, not just managing

Interested in this position?