The Chef Culinary Creative is responsible for developing the food concepts in line with the hotel and company philosophy and the food industry trends.
**Duties and responsibilities**:
- Define the menu concept for our Belvedere Ristorante, having in mind the company vision, the hotel identity and the local and international food trends.
- Create menus for of the hotel's restaurant that meets the needs of current guests but also have in mind the target market.
- Includes on all menus a selection of dishes that appeal to guests' needs, dietary requirements, food trends and guest preferences.
- Creating new dishes or adapting existing ones, based on the conception, food trends, seasonal ingredients, local & national traditional food and guest feedback.
- Preparing the dishes description for the Menus in an appellative and modern way.
- Preparing the dishes in creative ways, ensuring the quality of the food items
- Preparing the menu costing and suggest menu pricing.
- Preparing technical recipes sheets according to the company standards;
- Training and overseeing the kitchen staff on the new menus and dishes preparation and providing leadership and guidance ensuring they perform their job duties correctly
- Reviewing daily with kitchen leadership team the preparation planning of new dishes, before they are served in the restaurant
- Assisting and directing kitchen staff in dishes preparation, mise en place, plating and delivery.
- Identifying new and latest culinary techniques, equipment, introducing, and train the team on mastering those new techniques.
- Ensuring the high standards of food quality and controls the consistency of the dishes are respecting the recipes.
- Ensuring that food preparation meets health standards and HACCP rules, by conducting regular inspections to the kitchen facilities, storage areas and equipment used in the food preparation.
- Keep personal knowledge and professional skills up to date on local, national and as well on the international food trends and present/propose to the management top food trends and ideas on how to creatively implement them.
- Prepare and deliver workshops to the kitchen team on the last food industry trends and new culinary techniques
- Maintain a good relation with local suppliers and choose preferred partners having in mind their sustainable policies and quality of products
- Can perform other duties as requested or needed.
**Requirements**:
Job Requirements & Skills
- Working experience of minimum 5 years as a head chef
- Experience in fine dining and or Michelin starts restaurant
- Deep knowledge of Campania, Italian and international food industry and trends
- Focus on excellence and costumers' satisfaction
- Advanced English knowledge written and spoken
- Degree in culinary or related area
- Creative mind with the ability to create unique recipes, flavour pairing and cooking best practices
- Keep up with cooking trends and best practices
- Excellent training and leadership skills
- Excellent communication and interpersonal skills
- Time management and organization
**Benefits**:
We offer
- Permanent labour contract according to C.C.N.L.
Settore Turismo
- Reward package adequate to the professional experience
- Learning & development activities