Chef De Partie

11 ago - Italia
Altro

Chef de Partie As a Chef de Partie , you will oversee a section of the kitchen and support the Executive and Sous Chef in the hotel's kitchen. You will ensure the highest standards and consistent quality in daily preparation, keep up to date with new products, recipes, techniques, and monitor food cost in the area.
Responsibilities Plan, schedule, and organize work to ensure coverage by kitchen staff.
Prepare, cook, and present high‐quality dishes according to recipes/menu within company standards.
Supervise and support cooks assigned to your section in food handling and preparation when needed.
Ensure quality, presentation and quantity of food prepared.
Control proper storage of products.
Manage inventory and reception of items.
Maintain a clean, neat, and well‐organized work area.
Guarantee compliance with health department regulations and HACCP.
Establish optimal operational guidelines in partnership with the supervisor.
Qualifications At least 2–3 years' practical experience as a Cook, preferably in a hotel of similar size and complexity.




Vocational training in hospitality/F&B;/kitchen.
Fluency in the local language; knowledge of English highly valuable.
Working knowledge of computer software (Microsoft Office, POS, etc.).
Organizational skills.
Ability to work under pressure.
Attention to detail.
Ability to work independently and as part of a team.
Customer‐service orientation.
Why choose us? At Minor Hotels Europe & Americas we are committed to shaping exciting careers worldwide and fostering cross‐cultural experiences. We offer the following benefits:
Worldwide experience – 150 nationalities.
Career development opportunities at national and international levels.
Training programmes to enhance skills.
Well‐being initiatives and flexible working conditions.
Recognition programmes, including Memorable Dates.
Contribution to sustainability and volunteering initiatives.
Discounted rates and promotions in Minor Hotels worldwide and corporate loyalty benefits.
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