What you'll do:

• Lead daily production of Italian menus, including pasta, risotto, sauces, stocks, roasts, antipasti and desserts, for large events.
• Plan production schedules with the Head Chef and the Events/Catering Team.
• Hold consistent quality, portion sizes and presentation across large batches.
• Make sure food holds well during transport, holding and off-site reheating.
• Lead, train and coach kitchen staff, and keep standards of conduct anddiscipline high.
• Maintain strict hygiene, temperature control, labelling and allergen procedures.
• Monitor waste, stock use and food cost.

Qualifications & Requirements:

• Diploma or Certificate in Culinary Arts, Food Production or a related field.
• 5-8 years' professional kitchen experience, with at least 5 years as a Sous Chef or in a senior supervisory role.
• Proven Italian cuisine experience, including fresh pasta, sauces and classic preparations.
• Experience in a central kitchen, outside catering, hotel banquet or other high-volume operation.
• Strong knowledge of HACCP, recipe control, portioning and costing. Flexibility to work weekends and event days.