Group Culinary Development Chef: Mediterranean, High-Volume

Urban Italian Group; Stockholms kommun; On-site; SEK 850,000 - 1,100,000; Full time

Benefits offered by this job

Referral bonus scheme

Shared accommodation (where applicable

International career opportunities

Job summary

Urban Italian Group is seeking a Group Culinary Development Chef to shape the next stage of our food across multiple brands, including Basta, Florentine, Trattoria Giorgio's, Lola Maria and Villa Valentina. This hands-on role combines menu development with practical kitchen delivery in busy, high-volume environments.

You'll work with the Culinary Director to create new dishes, translate concepts into clear recipes and training materials, and cost recipes while considering margins, labour, and

Qualifications

• Experience as a Development Chef, Executive Chef, Group Chef or Senior Head Chef in busy, high-volume kitchens.
• Passion for Mediterranean food and quality ingredients.
• Ability to cost recipes with margins, labour, waste and practicality in mind.
• Translate dishes into clear recipes, specs and training materials.
• Willingness to travel between restaurants for tastings, openings and launches.

Responsibilities

• Develop commercially viable, brand-reflective dishes.
• Test recipes and refine flavour, presentation, portions, prep methods and service.
• Create clear recipes, allergen information and training materials from approved dishes.
• Collaborate with Procurement and Finance on ingredient availability and food cost.

Skills

Development chef experience

Menu development

Food cost control

Training & coaching

Travel flexibility

Communication skills

Job description

Urban Italian Group is seeking a Group Culinary Development Chef to shape the next stage of our food across multiple brands, including Basta, Florentine, Trattoria Giorgio's, Lola Maria and Villa Valentina. This hands-on role combines menu development with practical kitchen delivery in busy, high-volume environments.

You'll work with the Culinary Director to create new dishes, translate concepts into clear recipes and training materials, and cost recipes while considering margins, labour, and