An Italian Group Executive Chef overseeing three outlets would have a comprehensive range of responsibilities, including:

Supplier Relations and Ingredient Sourcing:

• Collaborate with local and international suppliers to procure high-quality ingredients.
• Liaise with vendors in Italy to import specialty items essential for authentic Italian cuisine.
• Negotiate contracts and maintain strong relationships with suppliers to ensure consistency and quality.

Cost Management and Menu Pricing / Development:

• Conduct detailed menu costing to ensure profitability while maintaining quality.
• Work with restaurant management to set appropriate pricing for menu items.
• Monitor food costs and adjust menus or suppliers as necessary to meet financial targets.
• Design and curate authentic Italian menus that reflect the brand's culinary vision.
• Introduce new dishes weekly to keep the menu fresh and engaging for patrons.
• Stay updated with Italian culinary trends to incorporate contemporary and traditional elements

Quality Control and Kitchen Operations:

• Establish and uphold high standards for food preparation and presentation across all outlets.
• Implement and oversee food safety and sanitation protocols to comply with health regulations.
• Regularly inspect kitchen operations to ensure consistency and quality.

Staff Scheduling and Management:

• Prepare and Manage Staff Rosters: Develop and manage comprehensive staff schedules to ensure adequate kitchen coverage across all outlets, taking into account peak service times, staff availability, and labor cost considerations.
• Role Substitution: Be prepared to step into various kitchen roles as needed to maintain seamless operations during staff shortages or unexpected absences, ensuring that service quality and efficiency are upheld.

Reporting and Communication:

• Regular Updates to Ownership: Provide consistent and comprehensive reports to the restaurant owner, detailing key aspects of the culinary operations. This includes:
• Financial Performance: Present detailed analyses of food costs, labor expenses, and overall budget adherence.
• Menu Development: Share insights into new dishes, seasonal menu changes, and the rationale behind culinary decisions.
• Operational Challenges and Solutions: Discuss any obstacles encountered in kitchen operations and propose actionable solutions.
• Staffing Updates: Inform about staffing levels, training initiatives, and any personnel changes.

Strategic Planning Collaboration: Work closely with the owner to align the culinary direction with the establishment's overall vision and goals. This involves:

• Long-Term Menu Strategy: Develop plans for future menu offerings that reflect market trends and customer preferences.
• Brand Consistency: Ensure that all culinary outputs are in line with the brand's identity and standards.
• Expansion and Growth: Discuss potential opportunities for new outlets or services, providing culinary insights to support decision-making.

Requirements

Professional Experience:

• Extensive Culinary Experience: A minimum of 20 years in professional kitchens, with at least 10 years in a managerial role, is typically required
• Italian Cuisine Expertise: Proven experience in Italian cuisine is essential, with a deep understanding of traditional and contemporary Italian cooking techniques.
• High-Volume Operations: Experience managing high-volume kitchen operations, ensuring consistent quality and efficiency across multiple outlets
• Communication Skills: Excellent communication skills to effectively liaise with staff, italian suppliers, and stakeholders.
• Adaptability: Ability to work in a fast-paced environment and adapt to changing demands.
• Flexibility: Willingness to work flexible hours, including evenings, weekends, and holidays, as required by the business.