Head Chef

**Head Chef - Sushi Samba Restaurant**
- Sunset Hospitality Group was founded in 2011 to create unique experiences worldwide through a diverse mix of hospitality concepts._ _SHG has a presence in 17 countries and a portfolio of more than 58 venues with a proven record of delivering a blend of high-quality services at exceptional locations._

We are looking to bring on board a **Head Chef** for our new opening Sushi Samba that brings together the diverse flavours of Japan, Brazil, and Peru cuisine.

**Main duties**:

- Managing the resources of the kitchen and to ensure that the support systems to the kitchen, restaurant and outdoor function operations are running effectively, and within budget.
- Controlling and supervising the preparation and presentation of food in line with company standards and brand requirements.
- Controls kitchen costs to ensure that the restaurant meets budget and increase profitability.
- Controls kitchen maintenance, repairs, and other related expenses.
- Monitors ordering and receiving food products and other supplies as required for daily operations.
- Observes compliance with the company’s policies and procedures, as well as, governmental laws and regulations.
- Supervises and takes part in the preparation and production of all food products.
- Inspects all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
- Inspects products quality during and after preparation and makes adjustments as required.
- Ensures that all equipment is kept clean and in excellent working conditions through personal inspection and by following the stores preventive maintenance programs.
- Plans and develops menus in coordination with the Executive Chef.
- Meets customer requirements in terms of special requests and dietary needs.
- Collaborates with the HR Department to ensure the quality of new kitchen staff during recruitment procedure.
- Collaborates with Operations and HR Department up to date kitchen developments and requirements.
- Manages the kitchen staff through coaching and training, in order to improve performance and to achieve the kitchen objectives and targets.
- Motivates and develops staff, in order to encourage their professional development.
- Evaluates the performance of kitchen employees ensuring that reviews are delivered to the HR Department on time.
- Suggests salary reviews, proposes personnel actions such as promotions and provides feedback to employees.
- Maintains discipline, recommends and administers corrective actions.
- Updates job knowledge to develop new and trend-setting ideas to keep up with competition in local market.
- Attends food seminars and exhibitions.
- Performs other duties pertinent to this job as assigned.
- Ability to travel for training and task force reasons.

**Knowledge, Skills, and Experience**:

- Culinary Arts Diploma or similar degree.
- Minimum 3 years of experience in a Senior role.
- Japanese Cuisine knowledge, previous experience in Japanese / fusion restaurant in similar role.
- Prior management experience in dining/ luxury kitchen environment.
- Fluent in English and Italian.
- Excellent knowledge of Food Safety, HACCP, Sanitation, and Personal Hygiene basics.
- Ability to maintain high quality control standards.
- Ordered and systematic in work.
- Excellent interpersonal, communication and management skills.
- Strong planning and budgetary skills.
- High coaching skills are a must in order to maintain the positive and supportive role with the kitchen teams.
- Highly cooperative team spirit.
- Excellent leadership skills and the ability to lead by example in a multicultural environment.
- Problem-solving skills.
- Handles multiple priorities and works under stress.
- Ability to travel for training and task force reasons.

**Work Specification**:

- Location: in person
- Full-time based on shift (day, evening or if required half day and half evening).
- Permanent contract.
- Salary: competitive.

Contratto di lavoro: Tempo pieno

Sede di lavoro: Di persona