Pizzaiolo / Head Chef

The Pizzaiolo prepares and executes high-quality pizzas with consistency, speed, and strong presentation. This role requires attention to detail, dough and baking knowledge, and the ability to work efficiently in a fast-paced kitchen while maintaining food quality and guest satisfaction.

Key Responsibilities and accountabilities include the following, but are not limited to:

• Prepare pizza dough, sauces, and toppings according to company recipes and standards.
• Stretch, assemble, and bake pizzas consistently to company specifications.
• Operate pizza ovens safely and efficiently while maintaining ideal cooking temperatures.
• Ensure pizzas are properly garnished, presented, and delivered in a timely manner.
• Monitor dough fermentation, proofing, and storage to maintain product quality.
• Maintain proper mise en place and station organization before and during service.
• Ensure all pizza ingredients are properly stored and rotated using FIFO procedures.
• Monitor inventory levels of pizza ingredients and communicate shortages promptly.
• Minimize waste and maintain portion control standards.
• Maintain cleanliness and sanitation of pizza stations, ovens, utensils, and kitchen equipment.
• Assist with receiving and organizing deliveries when required.
• Support kitchen operations during peak periods and assist other stations as needed.
• Ensure compliance with company policies, food safety, health, and hygiene regulations.
• Contribute ideas for specialty pizzas, promotions, and seasonal menu items when requested.

Qualifications & Skills:

• Proven experience as a Pizzaiolo, Pizza Cook, or similar kitchen role preferred.
• Strong knowledge of pizza dough preparation and baking techniques.
• Experience working with commercial pizza ovens is an asset.
• Ability to work efficiently in a fast-paced kitchen environment.
• Strong organizational and time-management skills.
• Excellent attention to detail and food presentation standards.
• Ability to work under pressure and maintain consistency during high-volume service.
• Knowledge of food safety and sanitation procedures.
• Ability to work flexible shifts, including evenings, weekends, and public holidays.
• Culinary training or equivalent professional kitchen experience preferred.