Chef

Company Description Tuscana West is a sophisticated and dramatic dining destination known for its lively elegance, featuring marble and mahogany interiors and an exciting open-air kitchen. The restaurant offers four distinct dining areas, including two with cozy fireplaces, as well as a stylized patio suited for romantic evenings, rehearsal dinners, special celebrations, and executive power lunches. Guests enjoy warm-hearted wines and foods from Tuscany and Northern Italy, complemented by the inviting flavors of sunny Southern Italy and the broader Mediterranean. Tuscana West is dedicated to providing a memorable culinary and hospitality experience, emphasizing high-quality ingredients, refined service, and a vibrant atmosphere for both guests and team members.
Role Description The Chef at Tuscana West will be responsible for planning, preparing, and presenting Italian and Mediterranean dishes that align with the restaurant’s culinary vision and quality standards. Day-to-day tasks include designing and updating menus, supervising kitchen staff, managing food preparation and cooking, monitoring portion sizes and presentation, and ensuring consistency in taste and quality. The Chef will oversee inventory, ordering, and food cost control, while maintaining strict hygiene, food safety, and cleanliness standards in the kitchen. Collaboration with management on specials, events, and seasonal offerings is expected, as well as training and mentoring team members to maintain smooth kitchen operations. This is a full-time, on-site role located in Tamil Nadu, India.
Qualifications

• Strong culinary skills in Italian and Mediterranean cuisine, including menu planning, recipe development, and high-volume kitchen execution.
• Experience in kitchen operations, including staff supervision, shift scheduling, and coordination with front-of-house teams.
• Knowledge of food safety, sanitation standards, and compliance with local health regulations, with a focus on maintaining a clean and safe kitchen environment.
• Ability to manage inventory, control food costs, and work within budgetary guidelines while maintaining quality and consistency.
• Excellent time management, organizational, and problem-solving skills, with the ability to perform under pressure during busy service periods.
• Effective communication and leadership skills, with a collaborative approach to working with diverse team members and training junior staff.
• Professional culinary education or certification is preferred; substantial relevant experience in a similar fine-dining or upscale restaurant will also be considered.
• Flexibility to work evenings, weekends, and holidays as required by restaurant operations.