Cuoco Capo Partita

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Cuoco Capo Partita / Chef de Partie
Dipartimento: Cucina
Sede / Location: Rome Marriott Park Hotel
Reports to: Sous Chef
Contract Type: Full-time / Rotating shifts
Role Objective: Joining the culinary brigade at the Rome Marriott Park Hotel means operating in full alignment with the high-quality standards and international procedures of Marriott International. The role requires precision, creativity, and a strong team spirit, ensuring quality, food safety, and consistency of service within a dynamic and structured environment.
Key Responsibilities
Prepare high-quality dishes following recipes and instructions from the Sous Chef.
Ensure proper execution of preparations and impeccable presentation of dishes.
Coordinate the work of cooks and commis chefs.
Manage and organize the assigned work area, keeping it clean and orderly at all times.
Monitor ingredient supplies and ensure proper storage.
Collaborate with the kitchen team to guarantee efficient and high-level service.
Strictly comply with hygiene standards and food safety regulations.
Education and Experience




Previous experience in a similar role within hotel or restaurant environments.
Technical Skills
Excellent knowledge of culinary techniques and hygiene regulations.
Strong understanding of food preparation methods for both cooked and raw ingredients.
Expertise in meat cutting (livestock, poultry, game) and fish processing (cleaning, filleting, marinating).
Proficiency in cooking techniques for meat, fish, and vegetables.
Skills in cleaning and cutting vegetables.
Basic knowledge of pastry techniques.
Proper use of herbs and spices.
Soft Skills
Ability to work in dynamic environments.
Excellent organizational and time management skills.
Strong focus on quality and customer satisfaction.
Teamwork attitude and ability to coordinate staff.
Good communication and leadership skills.
Passion for cooking and attention to detail.
Interest in modern culinary trends.
What We Offer
Dynamic and international working envir

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