Vecchia Napoli is currently seeking to employ a Head Chef to join their team on a full-time basis.
The individual will be responsible for the entire running of this outlet’s Kitchen, including the creation of menus, effective cost control of all resources, food safety and hygiene.
The new Head Chef is required to have excellent communication skills and problem-solving abilities, enjoy working in a team, be reliable, and flexible and hold a professional attitude at work. The chosen Chef will be expected to train, motivate and inspire one’s team to provide a great dining experience.
The following attributes and characteristics are necessary for the post:
Pizza e Passione! 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 have spent several weeks in Milan with Massimo Francavilla, Pizza champion of Europe, and in Naples with Ernesto Cacialli, who chose to prepare the Pizza for President Clinton during his visit to 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.