Matto Napoletano Pizzeria, an authentic Neapolitan pizzeria, is seeking an experienced Head Chef to join our team. The position involves preparing Neapolitan-style dough, operating a wood-fired oven, monitoring quality standards, and overseeing the pizza production area.
Head Chef – Italian Restaurant
Job Type: Full-time
Pay: $77,000 - $85,000 a year
About Us
Matto Napoletano is a renowned Italian restaurant located in Melbourne CBD, celebrated for its authentic Neapolitan cuisine and traditional wood-fired cooking. We use premium imported Italian D.O.P. ingredients and uphold time-honoured methods that reflect true Italian craftsmanship. Our reputation is built on quality, consistency, and respect for tradition.
About the Role
The Head Chef is responsible for the overall management and operation of the kitchen, including food preparation, staff supervision, menu development, and compliance with food safety standards. The role ensures the consistent delivery of high-quality food and supports the business’s operational and financial performance.
2. Duties and Responsibilities
Plan, organise, and oversee the preparation and cooking of all menu items. Develop and update menus, including costing, portion control, and ingredient selection. Supervise and coordinate kitchen staff, including training, rostering, and performance management. Ensure all food is prepared and presented in accordance with established standards. Monitor food quality, preparation methods, and kitchen workflow to maintain consistency and efficiency. Manage stock levels, order supplies, and liaise with suppliers. Control kitchen costs, including food cost, waste minimisation, and labour efficiency. Ensure compliance with food safety standards, sanitation regulations, and workplace health and safety requirements. Maintain records relating to stock, food safety, and kitchen operations. Coordinate with front-of-house staff to ensure timely and efficient service.
3. Skills and Experience Requirements
Relevant qualification: Certificate IV in Commercial Cookery or equivalent. Minimum of 3 years of relevant work experience as a Chef. Demonstrated experience in supervising kitchen operations and staff. Strong knowledge of food preparation techniques, kitchen management, and food safety standards. Ability to manage kitchen operations in a high-volume environment. Effective communication and organisational skills.
4. Work Conditions
Full-time position, approximately 38 hours per week. Work is performed in a commercial kitchen environment. Role requires standing for extended periods and working in a fast-paced setting
