Pastry Chef, Prada Café

Role Purpose
The Pastry Chef, Prada Café ensures the excellence of the culinary offering in the day-to-day management of kitchen operations and the coordination of the kitchen brigade.
Through strong technical expertise, meticulous ingredient management, and continuous oversight of food preparation, the Pastry Chef, Prada Café ensures full compliance with the restaurant's recipes, culinary guidelines, and quality standards, in line with the expectations of the Prada Group.
The role coordinates and supports the kitchen team throughout daily operations and service, contributing to effective workflow organisation, team development, and the maintenance of a professional, efficient, and excellence-driven working environment.
The Pastry Chef, Prada Café embodies and promotes the values of the Prada Group and Fondazione Prada, integrating the company's philosophy into all kitchen activities and contributing to the prestige and positioning of Prada Café.
Key Responsibilities
Kitchen Operations Management
Supervise the entire kitchen brigade throughout food preparation and service, ensuring each kitchen section operates efficiently and in an organised manner.
Ensure strict adherence to recipes, portion sizes, plating standards, and presentation guidelines while monitoring operational workflows to guarantee efficiency and timely service.
Quality Assurance & Culinary Standards
Monitor the quality of all incoming ingredients and prepared dishes, ensuring consistency in taste, presentation, and overall quality.
Maintain the restaurant's culinary identity by ensuring every dish reflects the established standards and brand philosophy.
Cost Control & Resource Management
Monitor food cost and contributing to cost optimisation initiatives in menu development.
Oversee inventory management and stock control, minimising waste and operational inefficiencies while ensuring appropriate product availability.
Assist with purchasing planning and supplier selection to ensure the highest quality standards and cost efficiency.
Management Systems
Utilise the Inventory management system to process purchase orders and verify the accuracy of delivered goods against purchase orders.
Use the EVO workforce management system to oversee employee scheduling, attendance, leave requests, and holiday planning.
Team Leadership & Development
Lead, motivate, and develop the kitchen brigade by promoting teamwork, accountability, and operational excellence.
Assign daily responsibilities, establish operational priorities, and support the evaluation of team performance.
Contribute to the planning, implementation, and delivery of training programmes aimed at developing technical skills and maintaining the restaurant's culinary standards.
Food Safety & Compliance
Ensure full compliance with regulations, food safety standards, and company operating procedures.
Maintain the highest standards of cleanliness, organisation, and hygiene throughout all kitchen areas.
Monitor compliance with workplace health and safety regulations, promoting a safe and professional working environment.
The responsibilities outlined above are intended to describe the principal duties of the position and are not intended to be an exhaustive list of all tasks or responsibilities that may be assigned.