Company Overview

Spez Ltd is a dynamic company specializing in-house & outside catering services. We are committed to delivering excellence and innovation in our services.

What you'll do:

Lead daily production of Italian menus, including pasta, risotto, sauces, stocks, roasts, antipasti and desserts, for large events.

Plan production schedules with the Head Chef and the Events/Catering Team.

Hold consistent quality, portion sizes and presentation across large batches.

Make sure food holds well during transport, holding and off-site reheating.

Lead, train and coach kitchen staff, and keep standards of conduct and discipline high.

Maintain strict hygiene, temperature control, labelling and allergen procedures.

Monitor waste, stock use and food cost.

Qualifications & Requirements:

Diploma or Certificate in Culinary Arts, Food Production or a related field.

5-8 years' professional kitchen experience, with at least 5 years as a Sous Chef or in a senior supervisory role.

Proven Italian cuisine experience, including fresh pasta, sauces and classic preparations.

Experience in a central kitchen, outside catering, hotel banquet or other high-volume operation.

Strong knowledge of HACCP, recipe control, portioning and costing.

Flexibility to work weekends and event days.

• Lead daily production of Italian menus, including pasta, risotto, sauces, stocks, roasts, antipasti and desserts, for large events.
• Plan production schedules with the Head Chef and the Events/Catering Team.
• Hold consistent quality, portion sizes and presentation across large batches.
• Make sure food holds well during transport, holding and off-site reheating.
• Lead, train and coach kitchen staff, and keep standards of conduct and discipline high.
• Maintain strict hygiene, temperature control, labelling and allergen procedures.
• Monitor waste, stock use and food cost.

• Italian cuisine
• fresh pasta
• sauces
• classic preparations
• HACCP
• recipe control
• portioning
• costing
• leadership
• training
• coaching
• hygiene
• temperature control
• labelling
• allergen procedures
• waste monitoring
• stock use monitoring
• food cost monitoring

• Diploma or Certificate in Culinary Arts, Food Production or a related field.
• 5-8 years' professional kitchen experience, with at least 5 years as a Sous Chef or in a senior supervisory role.
• Proven Italian cuisine experience, including fresh pasta, sauces and classic preparations.
• Experience in a central kitchen, outside catering, hotel banquet or other high-volume operation.
• Strong knowledge of HACCP, recipe control, portioning and costing.
• Flexibility to work weekends and event days.