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Head Pizzaiolo
Vecchia Napoli | Sliema - Malta
Vecchia Napoli restaurant is currently seeking to employ a Head Pizzaiolo who can join their teams on a full-time basis.
This person will be responsible for food preparation (mis en plaice), as well as preparing, baking and plating pizza and other food during service as per menus and food preparation methods of the Restaurant.
The candidate is expected to:
- Be responsible for the entire Pizzeria Operation of the restaurant
- Create new menus as required
- Be effective in cost control of all resources.
- Be responsible for the food safety and hygiene
- Possess training from any reputable Culinary Schools
The candidate is expected to hold a valid Food Handling licence.
All applicants need to be currently living in Malta, hold a clean police conduct and non-EU nationals /should hold a valid work permit to work in Malta.
A good salary and fair working conditions will be offered to the right candidate.
Vecchia Napoli:
Pizza e Passione! La Vivienda 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, the 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 Fornaio 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.
