Sous Chef – Pizza Specialty (Only Italian Nationality)

The Sous Chef (Pizza Specialty) is responsible for overseeing the daily operations of the pizza section within a new, premium outlet. This role requires an expert in authentic Italian pizza crafting, responsible for maintaining impeccable quality, managing inventory, and training junior kitchen staff while adhering to world-class food safety standards.

Culinary Excellence: Lead the daily preparation and execution of all pizza menu items, ensuring absolute authenticity, consistent quality, and perfect presentation. Dough Management: Oversee all dough preparation, including recipe scaling, yeast management, hydration ratios, and fermentation schedules. Station Leadership: Manage the pizza section during peak service hours, ensuring fast ticket times without compromising luxury dining standards.

Kitchen Operations: Assist the Executive Chef with menu development, ingredient sourcing, and cost-control measures for the pizza section. Training & Development: Mentor and train the Kitchen team on authentic Italian techniques, oven temperature management, and ingredient handling. Hygiene & Safety: Maintain strict adherence to HACCP guidelines, local health regulations, and internal sanitation standards.

Mandatory: Italian Nationality. Minimum of 3–5 years of specialized experience as a Pizza Chef or Sous Chef in a premium hospitality environment. Expert knowledge of various regional Italian pizza styles and premium imported ingredients. Strong communication skills and the ability to work under pressure in a fast-paced luxury kitchen.

Flexibility to work shifts, weekends, and public holidays as required by operations.