Minimum 3-5 years of experience as a Chef de Cuisine or Senior Sous Chef specializing in Italian fine dining within a luxury hotel, high-end resort, or upscale standalone restaurant.Strong expertise in authentic regional Italian cuisine, including fresh pasta, risotto, seafood, meat, and traditional sauces.Must be an Italian NationalityHands-on leadership style with excellent communication and organizational skillsExperience in luxury hospitality or fine dining establishments with high service standards.Previous experience working in a remote island destination or remote hospitality environment is preferred.Proven leadership experience managing multicultural kitchen teams.Strong knowledge of food cost control, inventory management, menu engineering, and kitchen operations.Thorough understanding of HACCP, food safety, and sanitation standards.Excellent organizational, communication, and problem-solving skills.Passion for culinary innovation while maintaining authenticity and consistency.Ability to perform well under pressure in a fast-paced environment.Professional proficiency in English; additional languages are an advantage.Culinary diploma or equivalent professional qualification preferred.
