Chef de Partie pastry

Vedi l’offerta su Go Lavoro: golavoro.it/annuncio-lavoro/80hrxd

ppFor 2026 season – from end March to end October we are looking for talented people to join our Team. /p pSan Clemente Palace Venice is located on the private island of San Clemente, only 10 minutes away by complimentary boat from Piazza San Marco. This exclusive retreat guarantees peace, tranquillity and privacy with its 196 rooms and suites overlooking the lagoon or the centuries-old park. Its three restaurants offering exceptional interpretations of iconic Italian and Venetian cuisine, the hotel’s proximity to Venice, and the unique combination of conference rooms and outdoor areas, make San Clemente Palace Venice the perfect choice for outstanding events and weddings. /p h3REPORTS TO /h3 pPastry chef /p h3NATIONALITY /h3 pEligible for a working permit in Italy /p h3EDUCATION /h3 ul liGastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc) /li liMust show signs of career development /li liHACCP certification /li /ul h3EXPERIENCE /h3 pTo fill the position, the following is required: /p ul liMinimum 2 years kitchen experience /li liInternational experience is preferred /li liBanqueting experience is preferred /li /ul h3LANGUAGE /h3 ul liItalian – excellent oral and written skills where necessary /li liEnglish – good oral and written skills /li /ul h3COMPETENCIES /h3 ul liKnowledgeable of food safety regulations /li liAbility to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive,



rational solutions /li liExcellent written and verbal communication skills /li liAbility to establish and retain effective working relationships with hotel staff and clients/vendors /li liAbility to identify and delegate tasks effectively /li liExcellent organizational and time management skills /li liApplying a professional, confidential and ethical approach at all times /li liWorking in a safe, prudent and organized manner /li /ul h3TECHNICAL COMPETENCIES /h3 ul liAbility to operate computer and office equipment /li liProficiency in Microsoft Office preferred /li /ul h3SCOPE /h3 pOrganise kitchen operations and prepare and serve a range of dishes, whilst supervising junior members of the Kitchen Brigade. /p h3OVERALL OBJECTIVES /h3 pThe job of Chef de Partie is executed satisfactorily when: /p ul liDishes are prepared, cooked, and served according to the restaurant’s menu. /li liCommunication is done politely and displays courtesy to guests and internal customers. /li liEffective employee working relationships are established and maintained. /li liFamiliarity with property safety, first aid and fire and emergency procedures is demonstrated and equipment is operated safely and sensibly. /li liHACCP is implemented and practiced. /li /ul h3MAIN RESPONSIBILITIES /h3 ul liPrepare in advance food, beverage, material and equipment needed for the service.



/li liCook and serve dishes according to the restaurant’s menu. /li liProvide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards. /li liClean and re-set their working area. /li liIn absence of Manager, conduct shift briefings to ensure hotel activities and operational requirements are known. /li liWork with Superior and People Services Manager to ensure the departmental performance of staff is productive. /li liConduct on the job training in accordance with the departmental standards and procedures and maintain a record of progress for each staff member. /li liProvide input for probation and formal performance appraisal discussions in line with company guideline. /li liEnsure new staff attends Corporate Orientation within first month of hire and departmental orientation is completed within first two weeks. /li liCoach, counsel and discipline staff in breach of hotel policies and departmental procedures, providing constructive feedback to enhance performance. /li liWork with superior in the preparation and management of the department’s budget and be aware of financial targets. /li liRecycle where-ever possible and enforce cost saving measures to staff. /li liLog security incidents and accidents in accordance with hotel requirements. /li liCommunicate to their superior any difficulties, guest or internal customer comment on and other relevant information. /li /ul pAdditional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel. /p /p #J-18808-Ljbffr

Vedi l’offerta su Go Lavoro: golavoro.it/annuncio-lavoro/80hrxd