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• Culinary education (diploma/degree) or equivalent hands‑on experience
• 3–5+ years in a professional kitchen, preferably with Italian cuisine
• Prior experience as a Junior Sous Chef or Chef de Partie
• Strong knowledge of traditional Italian dishes (e.g., pasta, risotto, sauces, antipasti)
• Familiarity with regional Italian cooking styles
• Experience with fresh pasta‑making and classic techniques
• Understanding of Italian ingredients (olive oils, cheeses, cured meats, herbs)
• Assist the Head Chef in daily kitchen operations
• Supervise and train junior kitchen staff
• Maintain consistency in food quality and presentation
• Handle inventory, ordering, and stock control
• Knowledge of hygiene standards (e.g., HACCP)
• Ensure cleanliness and organization of the kitchen
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