La Buona Trattoria del Nonno

LBTDN is mainly focused on Italian and Mediterranean cuisine that elevates its food by creatively refashioning classical dishes with native ingredients. It is based in a garden environment full of fresh plants and unique flowers which reflect the owner’s connection with nature. The dim mood lighting is enhanced with candle light to create an ambiance of warmth, intimacy, and romance. The story behind the brand and concept is what we believe sets us apart from all other restaurants on a global scale. The restaurant is named after the owner himself ie; ‘Il Nonno’ and its name literally translates to; ‘The Good restaurant of Grandpa’. Although restaurateur Ben Muscat, is still the active CEO of the company, the grandchildren are nowadays involved heavily in the restaurant operations and look destined to continue their grandparents’ footsteps. Our mouthwatering food varies from wood oven baked pizza and roasts, divine pasta dishes, big juicy steaks, our famous spare Ribs and fresh Fish. The bar and wine list compliments the delightful menu. Clients may choose to dine inside the Trattoria or al fresco in the gardens. Private parking area at the Palazzo Pescatore grounds is offered free of charge.

About

Chef de Partie – Pinsa & Pasta | Full Time | St Paul's Bay

La Buona Trattoria & Bisteccheria del Nonno

IF DOUGH AND PASTA ARE YOUR THING, WE'VE GOT A STATION FOR YOU.

We're a busy Italian trattoria and bisteccheria in St Paul's Bay – wood fire, handmade pasta, dry-aged steaks and Lara's ribs. Busy services, group events for up to 250, and a kitchen that takes its food seriously without taking itself too seriously.

We're adding a Chef de Partie to own pinsa and pasta. You'll be trusted with your section, and you'll be cooking real food, not reheating it.

YOUR SECTION

Pinsa: Our wood-fired Roman pinsa – high-hydration dough, long fermentation, hand-pressed and baked to the same standard on cover 1 and cover 200
Fresh pasta: Making, shaping and cooking to order – filled pasta, long cuts, sauces finished properly
Prep, mise en place and maintaining a clean, organised station
Stepping onto wood fire and grill with the team on busy nights
Group menus and events, from 10 guests to 250

YOU

Have real experience with pinsa (or Roman-style/high-hydration pizza) and fresh pasta in a professional kitchen – tell us where you've worked and what you made
Work clean and fast, and stay calm when the board fills up
Care about consistency: the last plate leaves the pass as good as the first
Are reliable, on time, and looking to stay and grow
Can start now

HOURS & ROTA
Full time: 6 shifts a week (occasionally 7), 35–40+ hours.

Monday – Friday: dinner, 3pm – close (around 11pm)
Saturday: lunch 10am – 4pm, dinner 6pm – close (around 11pm)
Sunday, October – May: lunch only, 10am – 5pm
Sunday, June – September: dinner only (3pm – close)

Time off: the Sunday shift we're closed is always yours, plus two more shifts off each week – usually two weekday shifts, or one weekday plus Saturday lunch.

WORK PERMIT – PLEASE CHECK BEFORE APPLYING

EU / EEA / Swiss citizens: apply directly.
Non-EU applicants: you must already hold a valid Maltese single permit (work permit) AND a valid Skills Pass. We cannot sponsor or apply for either on your behalf for this role. Applications without both documents already in hand will not be considered.

WHAT YOU GET