Chef de Partie
Pubblicato il 13-10-2026 - Anantara Hotels & Resorts in Amalfi
Company Description
A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world’s most exciting destinations.
Originally a 13th-century monastery, with architectural elements still visible today, the five-star luxury rated Anantara Convento di Amalfi Grand Hotel is a fine example of a sympathetically refurbished monument. It scores just as highly when it comes to location. It’s perched on top of an 80-meter cliff, with spectacular views of the Amalfi coast. But it’s also only 5 minutes’ walk from Amalfi’s harbor and town center.
Completely renovated in 2023, almost all of our 52 rooms look directly out to sea. The hotel has 2 first-class restaurants: the main restaurant, Dei Cappuccini, serves an Italian and Mediterranean inspired menu made up of gourmet dishes and The La Locanda della Canonica – Pizzeria by Gino the perfect choice for an informal lunch in a suggestive setting, enjoying tasting pizzas created by the famous, Neapolitan,
pizza-master Gino Sorbillo. There is also an infinity outdoor pool, a free panoramic gym and a SPA.
Anantara Convento di Amalfi Grand Hotel is the perfect wedding location with unique spaces such as the cloister, the private church and the panoramic terraces.
Job Description
For the 2025 season, we are looking for a new Chef de Partie:
Please Note That This Is Not An Exhaustive List Of Everything That Needs To Be Done. Within This, The Key Responsibilities For This Position Are:
- With the restaurant chef, organize all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel;
- Support the development of Restaurant cuisine concepts and standards. Be familiar with local market & suppliers. Recommend menu changes according to seasonal product availability;
- Adhere to our food preparation and presentation guidelines to ensu