Responsibilities
- Design and develop authentic Sicilian and Italian menu offerings that reflect the restaurant’s traditional culinary identity, incorporating regional specialties such as fresh pasta, gnocchi, lasagna, focaccia, antipasti, and seasonal Italian dishes. This includes evaluating ingredient availability, seasonality, customer preferences, and estimating food and labour costs to support efficient kitchen operations and inventory management.
- Oversee the preparation, cooking, and presentation of Italian dishes to ensure consistency in flavour, texture, portion control, and visual presentation across all service periods, maintaining the high standards expected of an authentic Italian dining experience.
- Liaise closely with restaurant management and front-of-house staff to coordinate service requirements, manage special dietary requests, communicate menu updates, and ensure a seamless and enjoyable customer experience during both regular dining and special events.
- Provide guidance, training, and practical instruction to kitchen staff by demonstrating traditional and contemporary Italian cooking techniques, including fresh pasta preparation, sauce development, baking, and plating methods, ensuring consistency and adherence to the restaurant’s culinary standards.
- Prepare and cook a wide range of Italian menu items, including pasta dishes, antipasti, baked specialties, salads, desserts, and other authentic Sicilian-inspired offerings, ensuring quality, efficiency, and timely service delivery during busy operational periods.
- Monitor and enforce compliance with food safety, hygiene, and workplace health and safety requirements by implementing appropriate food handling, storage, cleaning, and sanitation procedures throughout the kitchen.
- Assist in the recruitment, training, supervision, and performance development of kitchen staff, fostering a collaborative team environment and ensuring all personnel consistently meet the operational and quality expectations of the restaurant.
- Apply appropriate food storage, preservation, and stock rotation practices for fresh produce, imported Italian ingredients, cheeses, cured meats, seafood, and other perishable items to maintain product quality, minimise waste, and maximise kitchen efficiency and profitability.
- Monitor stock levels and coordinate the ordering of ingredients and kitchen supplies, ensuring the consistent availability of high-quality products required for the preparation of authentic Italian and Sicilian cuisine.
- Continuously review menu performance and customer feedback, recommending seasonal specials, new dishes, and recipe improvements that enhance the restaurant’s reputation for authentic Italian dining while supporting commercial objectives.
Desired Skills & Qualifications
- At least a certificate III and one year of full time experience.
Employer:
MIZZICA
Salary:
AUD 79.600 + super
Pay: $79,600.00 – $80,000.00 per year
Work Location: In person
