Vecchia Napoli restaurants in Malta are currently looking to recruit a Pizzaiolo to join their team on a full/part-time basis. The chosen candidate will be responsible for food preparation (mis en plaice), as well as preparing, baking and plating pizza.
The following attributes and characteristics are necessary for the post:
- Enjoy working in a team;
- Be professional, reliable and flexible;
- Previous experience in a similar post;
- Have a passion for food and drink;
- Ideally, speak good Maltese and English;
- Qualified from a recognised Culinary Arts school;
- Possibly familiar with the use of wood-burning oven;
- Possess a valid work permit to work in Malta;
- Clean police conduct.
Vecchia Napoli restaurants are part of Kitchen Concepts Ltd which operates some of Malta’s favourite restaurants. At Kitchen Concepts we strive to offer the very best of hospitality by serving excellent food, in pleasant surroundings, served by our efficient and dedicated staff.
*If you are driven and passionate about everything food and drink can offer and open to having your skills developed further, then send us your CV.
Pizza e Pasione! La vivanda scugnizza, the street urchin’s meal, has conquered the tables of the world. Here at Vecchia Napoli we have left no stone unturned to bring the very best of Neapolitan and indeed Italian Pizza to your table. Our Pizzaoili has spent several weeks in Milan with Massimo Francavilla, Pizza champion of Europe, and in Naples with Ernesto Cacialli, chose to prepare the Pizza for President Clinton during his visit in Naples. The wood-burning oven, forno a legna, was constructed by maestro fornaiolo Uglo dall’Oglio, whose family has been in this trade for four generations. The wood is slow-burning beech or oak, cut down in sustainable woodlands. Having learned the trade from the Masters, we have imported our essential ingredients, our flour, tomato and mozzarella from the same producers that supply them. We have done our best to offer an interesting choice of Pizza. Some traditional – foremost amongst which is the Marinara, which most of you will be surprised to see has no fish or seafood! – and our own recipes. The all-time classics, Margherita and Marinara are available with both the thinner, crispier costiera crust as well as with the traditional bordo alto Napoletana, puffier and lighter.