Sous Chef — Lead Resort Kitchen & Team

Pyramid Global Hospitality; Napoli; On-site; EUR 54,000 - 62,000; Full time

Job summary

Pyramid Global Hospitality is seeking an Executive Chef to lead kitchen operations across its Resort & Club properties. You will supervise food production, manage inventories, and drive cost controls while maintaining high standards of quality and presentation.

The role requires strong leadership, hands‑on involvement in all stations, and the ability to work across multiple venues including banquets and restaurants across our European portfolio.

Qualifications

• Delivers and promotes prompt, courteous and friendly service to all members, guests and employees.
• Motivates and directs staff members on a daily basis.
• Trains new staff members.
• Prepares or directly supervises the daily preparation of soups, sauces and "specials".
• Assists with monthly inventories, pricing, cost controls, requisitioning and issuing for food production.
• Assumes complete charge of the kitchen in the absence of the Executive Chef.
• Assists with supervision of employees, sanitation and safety, menu planning and related production activities.
• Maintains standards of quality, cost, presentation and flavor of foods.
• Ensures proper staffing for maximum productivity and high standards of quality.
• Controls food and payroll costs to achieve maximum profitability.
• Makes recommendations for maintenance, repair and upkeep of the kitchen and equipment.
• Prepares reports, costs menus, makes schedules and performs administrative duties.

Responsibilities

• Oversee kitchen operations across Bluewater restaurant, Indulge, IRD and banquets.
• Ensure timely, high quality food production and consistent presentation.

Skills

Team leadership

Staff training

Food production

Cost control

Inventory management

Sanitation & safety

Menu planning

Job description

Pyramid Global Hospitality is seeking an Executive Chef to lead kitchen operations across its Resort & Club properties. You will supervise food production, manage inventories, and drive cost controls while maintaining high standards of quality and presentation.

The role requires strong leadership, hands‑on involvement in all stations, and the ability to work across multiple venues including banquets and restaurants across our European portfolio.