Chef de Cuisine | 5* Luxury Hotel

Varese , Lombardy, Italy

Type: n/a

Category: Hotel & Catering

Requirements: English
Company: Antal International
Region: Varese , Lombardy

We are seeking a Head Chef for a prominent 5-star luxury hotel in Milan, part of a prestigious international group.

JOB SUMMARY

Responsible 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 PHILOSOPHY

Our 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 PROFILE

Education and Experience

• High school diploma or equivalent; 4 years of experience in culinary, food and beverage, or a related professional field
• OR
• 2-year degree in Culinary Arts, Hospitality Management, or a related field; 2 years of relevant experience

CORE RESPONSIBILITIES

Culinary Operations & Standards

• Innovates and contributes creatively to menu development and culinary presentation
• Oversees kitchen operations and ensures adherence to food safety and hygiene standards
• Maintains excellence in product quality, portioning, and food presentation
• Manages ordering, food storage, and daily production planning
• Prepares and cooks a variety of dishes, ensuring high quality and consistency

Team Leadership

• Supervises kitchen staff, organizes shifts, and fosters a collaborative work environment
• Leads by example in performance, professionalism, and accountability
• Provides training and cross-training opportunities to support skill development
• Maintains open and constructive communication within the kitchen team

Operational & Financial Goals

• Contributes to the achievement of departmental financial targets
• Organizes kitchen operations to align with efficiency and performance goals
• Ensures safety standards are followed and risk management protocols are in place

Guest Experience

• Supports a guest-first culture by ensuring culinary excellence and responsiveness to feedback
• Promotes service excellence through ongoing staff coaching and engagement
• Manages guest concerns with a focus on resolution and satisfaction

Human Resources & Development

• Mentors staff through coaching, feedback, and performance evaluations
• Participates in training efforts related to menu knowledge and culinary techniques
• Supports hiring processes and disciplinary procedures in accordance with company policies

Additional Duties

• Participates in departmental meetings and interdepartmental communication
• Analyzes operations for continuous improvement and innovation

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