to join our culinary team. The ideal candidate will have expertise in preparing a wide variety of fresh pastas and sauces using authentic Italian techniques. The role requires precision, creativity, and consistency to deliver exceptional quality dishes aligned with the restaurant's standards.
Key Responsibilities:
Prepare a wide range of fresh pasta varieties (filled, long, short, and flavored) using traditional and modern techniques.
Mix, knead, roll, cut, and shape pasta dough to desired textures and styles.
Prepare authentic Italian sauces (cream, tomato, pesto, etc.) to accompany pasta dishes.
Ensure consistency in texture, flavor, and presentation of all pasta dishes.
Supervise and train junior chefs and commis assigned to the pasta section.
Maintain proper mise-en-place for daily service and special menus.
Collaborate with the Sous Chef and Head Chef for menu planning and new pasta dish development.
Ensure proper handling, storage, and labeling of ingredients and dough.
Maintain high standards of hygiene, cleanliness, and safety in the pasta section.
Monitor stock levels and assist in ordering ingredients to minimize wastage.
Ensure smooth and timely service during operations.
Requirements:
Diploma or degree in Culinary Arts or Hotel Management.
4-7 years of professional experience in Italian cuisine, with strong specialization in pasta making.
Proven expertise in preparing various types of fresh pasta (ravioli, fettuccine, gnocchi, tortellini, etc.).
Knowledge of Italian cooking techniques, ingredients, and flavor combinations.
Experience in a fine-dining restaurant or five-star hotel preferred.
Strong leadership and time management skills.
Ability to work under pressure in a fast-paced environment.
Attention to detail, creativity, and passion for authentic Italian cuisine.
Key Skills:
Fresh Pasta Making Techniques
Sauce Preparation
Italian Culinary Knowledge
Team Leadership
Food Quality & Hygiene Standards
Creativity & Presentation
Job Types: Full-time, Permanent
Benefits:
* Provident Fund
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