Requirements: English
Company: Antal International
Region: Monza , Lombardy
We are seeking a Head Chef for a prominent 5-star luxury hotel in Milan, part of a prestigious international group.JOB SUMMARYResponsible for the quality, consistency, and overall production of the kitchen within a high-end dining venue. Demonstrates culinary expertise by actively participating in food preparation while guiding and supervising the kitchen team. Oversees all food-related operations including menu development, purchasing, staffing, and preparation. Works collaboratively to enhance both guest and staff satisfaction, ensuring alignment with budgetary goals. Must uphold rigorous food safety and hygiene standards, while fostering a culture of continuous learning and excellence within the team.OUR CULINARY PHILOSOPHYOur restaurant is undergoing an exciting evolution with the launch of a refined culinary concept that combines elegance, authenticity, and a deep love for food. We are looking for passionate, driven culinary professionals eager to contribute to this new chapter.Inspired by the gourmet osteria trend, our concept offers a sophisticated yet relaxed dining atmosphere, where high-quality ingredients and culinary storytelling are central. Each dish reflects the chefs personal journey, presented with thoughtful simplicity and a commitment to sustainability.We place a strong emphasis on seasonal, locally sourced ingredients and foster relationships with regional producers. The dining experience is designed to be immersive, evoking a sense of place and culture while celebrating the richness of local culinary heritage. Through curated menus and special events, we aim to create an unforgettable, authentic gastronomic journey for every guest.CANDIDATE PROFILEEducation and ExperienceHigh school diploma or equivalent; 4 years of experience in culinary, food and beverage, or a related professional fieldOR2-year degree in Culinary Arts, Hospitality Management, or a related field; 2 years of relevant experienceCORE RESPONSIBILITIESCulinary Operations & StandardsInnovates and contributes creatively to menu development and culinary presentationOversees kitchen operations and ensures adherence to food safety and hygiene standardsMaintains excellence in product quality, portioning, and food presentationManages ordering, food storage, and daily production planningPrepares and cooks a variety of dishes, ensuring high quality and consistencyTeam LeadershipSupervises kitchen staff, organizes shifts, and fosters a collaborative work environmentLeads by example in performance, professionalism, and accountabilityProvides training and cross-training opportunities to support skill developmentMaintains open and constructive communication within the kitchen teamOperational & Financial GoalsContributes to the achievement of departmental financial targetsOrganizes kitchen operations to align with efficiency and performance goalsEnsures safety standards are followed and risk management protocols are in placeGuest ExperienceSupports a guest-first culture by ensuring culinary excellence and responsiveness to feedbackPromotes service excellence through ongoing staff coaching and engagementManages guest concerns with a focus on resolution and satisfactionHuman Resources & DevelopmentMentors staff through coaching, feedback, and performance evaluationsParticipates in training efforts related to menu knowledge and culinary techniquesSupports hiring processes and disciplinary procedures in accordance with company policiesAdditional DutiesParticipates in departmental meetings and interdepartmental communicationAnalyzes operations for continuous improvement and innovation