Chef de Rang con Inglese
Pubblicato il 15-08-2026 - Park Hyatt Milano in Milano
The icon of Milanese 5-star luxury hospitality with cosmopolitan flair. Park Hyatt Milano is the exclusive, elegant 5-star luxury hotel in the historic heart of Milan, overlooking the famous Galleria Vittorio Emanuele II and a few steps from Piazza del Duomo and the Alla Scala opera house.
Epitomizing the hotel’s modern, innovative style, the 108 rooms and suites to offer guests an even more exclusive and personalized experience are refined, elegant spaces that highlight original architectural and design details that are distinctly Milanese.
Always a meeting place for business people, creative professionals, travelers and Milanese, the Park Hyatt Milano’s common areas include the exclusive gourmet restaurant Pellico 3 Milano with an innovative menu curated by Chef Guido Paternollo; the Mio Lab Cocktail Bar, a favorite spot for the ritual of the Milanese aperitif; and La Cupola, the focal point of life at the hotel, from breakfast to dinner. Unwind at AQVAM Spa or indulge in glamour at Beppe d’Elia’s Hair Jewelry Salon.
What We Are Looking For
We are looking for new staff to join the team of our Cupola and to offer our guests an authentic and unique luxury experience.
Serve food and beverages to guests in accordance with established performance standards and the service sequence defined for the outlet.
Handle all guest and internal customer complaints and requests in a courteous and efficient manner, ensuring that issues are resolved satisfactorily.
Have thorough knowledge of all food and beverage items on the outlet menu.
Prepare for service, including mise-en-place, table setup and reset, light cleaning, and other assigned duties.
Take food and beverage orders from guests.
Ensure that all sales are recorded accurately, following prescribed procedures for ordering, voiding, or correcting items.
Complete opening and closing duties as assigned.
Be flexible, where possible, in accommodating guests’ special requests regarding specific preparation methods and