The Chef will be responsible for preparing, cooking, and presenting a variety of pasta dishes and modern Italian menu items in line with Fugazzi’s culinary standards. This role ensures smooth kitchen operations, consistent food quality, adherence to food safety standards, and the development of seasonal menus. The Chef will also mentor junior kitchen staff to maintain Fugazzi’s reputation for excellence.

Benefits

Task & responsibilities

Key Responsibilities

Food Preparation & Cooking

• Prepare, cook, and plate pasta dishes, sauces, and modern Italian entrées according to restaurant recipes and presentation standards.
• Produce fresh pasta from scratch (e.g., tagliatelle, gnocchi, ravioli) using appropriate techniques, equipment, and portion controls.
• Assist in the development, testing, and refinement of new dishes for seasonal or special menus.
• Ensure consistency of taste, texture, portion size, and presentation across all service periods.

Kitchen Operations

• Oversee a designated section of the kitchen (e.g., pasta, grill, cold larder) and ensure its efficient operation during service.
• Manage mise-en-place, stock rotation, ingredient preparation, and storage.
• Monitor supply levels and report shortages to the Head Chef or Sous Chef.
• Ensure equipment is used safely and maintained in good working condition.

Food Safety, Compliance & Quality Control

• Comply with Food Safety Standards, WHS regulations, and internal hygiene protocols.
• Monitor food quality, storage temperatures, and cleanliness of work areas.
• Follow HACCP procedures and maintain required documentation (temperature logs, cleaning schedules, etc.).

Training & Team Collaboration

• Supervise and mentor cooks, kitchen hands, and apprentices as required.
• Provide guidance on pasta-making techniques and kitchen workflow.
• Work collaboratively with other chefs to ensure smooth service operations.
• Assist the leadership team in maintaining a positive, respectful, and productive kitchen culture.

Menu & Business Support

• Contribute to menu planning and cost control through portion management and efficient use of ingredients.
• Support the Head Chef in achieving kitchen performance KPIs, including food cost, wastage reduction, and service quality.

Qualification & experience

Required Qualifications & Experience

• Certificate III or IV in Commercial Cookery (or equivalent qualification).
• At least three years of full-time experience as a Chef in a commercial kitchen, preferably with exposure to Italian or pasta-focused cuisine.
• Proven skill in pasta production, sauce preparation, and modern culinary techniques.
• Strong understanding of food safety, kitchen hygiene, and HACCP principles.
• Ability to work efficiently under pressure in a high-volume, premium dining environment.
• Strong teamwork, communication, and organisational skills.

Desirable Skills

• Experience in contemporary Italian, Mediterranean, or modern European cuisine.
• Creativity in menu design and interest in developing new dishes.
• Experience training junior staff in a professional kitchen setting.

Organisational Structure

• Reports to: Head Chef / Sous Chef
• Supervises: Commis Chefs, Cooks, Apprentices (as required)