Pizza Chef

We are looking for passionate pizza professionals to join our founding kitchen team across four positions: • Neapolitan Pizza Chef (Pizzaiolo) • Detroit-Style Pizza Chef • Sourdough Pizza Chef • Pizza Chef, Multi-Style Whether you specialise in traditional hand-stretched pizza, crisp Detroit pans, naturally fermented sourdough or multiple pizza styles, we would like to hear from you. ROLE OVERVIEW Working under the Head Chef, you will take responsibility for your assigned station, delivering consistent dough, preparation and baking standards. You will also support the wider kitchen team through preparation, cross-training and efficient service. KEY RESPONSIBILITIES • Prepare dough according to the recipes and fermentation schedules for your assigned pizza style, including mixing, portioning, balling, proofing and cold fermentation. • Monitor dough readiness and control fermentation temperatures, timings and labelling. • Stretch, shape, build and bake pizzas to the required standards for texture, flavour, appearance and consistency. • Manage oven temperatures, baking times and station readiness throughout service. • Prepare sauces, toppings, cheeses, halal meats and other daily mise en place. • Follow recipe cards, portion controls and presentation standards while minimising waste. • Maintain food safety, hygiene, stock rotation and equipment care. • Support colleagues and participate in cross-training to provide station coverage. SPECIALIST SKILLS BY POSITION Neapolitan Pizza Chef (Pizzaiolo) Strong experience with Tipo 00 dough, long fermentation, precise balling and hand stretching that preserves an airy cornicione. Confident operating high-temperature pizza ovens and producing a balanced bake with characteristic leopard spotting. Detroit-Style Pizza Chef Proven ability to prepare high-hydration pan dough, manage pan proofing and achieve an airy interior, crisp base and caramelised cheese edges. Skilled in pan preparation, seasoning, care and consistent pizza assembly. Sourdough Pizza Chef Hands-on expertise in maintaining sourdough starters, building levain and managing naturally leavened dough through long fermentation. Able to monitor starter health, maintain fermentation records and adjust production to kitchen temperatures. Pizza Chef, Multi-Style Confident preparing and baking at least two pizza styles, with strong preparation, portioning and service skills. Able to support dough production, follow different recipe standards and learn additional stations. EXPERIENCE & QUALIFICATIONS • Neapolitan: Minimum 4 years of professional experience making Neapolitan pizza. • Detroit: Minimum 3 years of professional pan-pizza experience, with demonstrable Detroit-style skills. • Sourdough: Minimum 4 years of hands-on sourdough experience in pizza or artisan bread. • Multi-Style: Minimum 3 years as a pizza chef or line cook in a pizzeria, with experience in at least two styles. • Food safety / hygiene certification. • Good spoken English and strong teamwork skills. • Ability to maintain quality, cleanliness and consistency during busy service. ADDITIONAL ADVANTAGES Experience with biga or poolish, New York pizza, Roman pinsa, pizza al taglio, focaccia or artisan bread. Italian pizza training, experience in hot climates and a background in high-volume kitchens are also valued. Show more Show less