Chef de Partie
Pubblicato il 09-10-2026 - Hapimag in Toscana
Work where others go on holiday? A workplace full of history, charm and Tuscan flair, set in a picturesque hilly landscape. The Hapimag Resort in Pentolina is a beautiful medieval village not far from the cities of Siena, Florence and Pisa. In addition to its 139 holiday apartments, the resort also offers a wide range of sports facilities, such as a tennis court, outdoor pool, wellness area, beach volleyball court, its own herb garden and much more.
Join our kitchen team To ensure our guests enjoy unforgettable culinary experiences, we are looking for a committed, motivated and friendly personality.
What you can expect
- Section Leadership: Take full ownership of organizing, preparing, and executing dishes at your assigned station (Mise en Place & service).
- Highest Quality Standards: Ensure flawless food presentation, freshness, and top-tier culinary quality at all times.
- Team Supervision: Guide, mentor, and support junior kitchen staff (Commis de Cuisine / kitchen assistants) while maintaining exemplary cleanliness at your station.
- Cost Control:
Actively contribute to food cost and budget management in close collaboration with the Head Chef.
- Safety & Hygiene: Strictly enforce and comply with all occupational health, safety, and HACCP hygiene regulations.
What you bring along
- Completed culinary training/apprenticeship as a Chef or an equivalent qualification.
- Relevant professional experience as a Chef de Partie (or in a comparable/higher role).
- Strong quality awareness, creativity, and a keen eye for detail.
- Reliability, strong teamwork, and resilience under pressure during peak hours.
- Excellent organizational skills and a structured way of working.
- Willingness to work evenings, weekends, and public holidays (40 hours per week across a 6-day schedule).
- Good knowledge of Italian; additional languages are a plus, but not essential.
What we offer
Local benefits
- Work in a stunning environment with diverse tasks, a warm family atmosphere, and a