Chef de partie

14 ott - Roma
St. Regis Hotels & Resorts

Additional Information

Job Number 26133463

Job Category Food and Beverage & Culinary

Location Via Vittorio E. Orlando, 3, Rome RM 185, ItalyVIEW ON MAP

Schedule Tempo pieno

Located Remotely? N

Position Type Non-Management

Pay Range: EUR 23.892,26 Annual salary

The St. Regis Rome is casting for a Chef de partie - pastry.

The ideal candidate has a strong attention to detail and the ability to perform efficiently in a fast-paced luxury hospitality environment.

Position Summary

Reporting to the Executive Assistant manager in charge of F&B;, the role will be part of the hotel team, proud to engage our guests and to create exquisite moments, by ensuring exceptional quality, consistency, and guest satisfaction.

Core Work Activities

• Prepare breads and pastries, including preparing doughs and fillings, proofing, baking, and decorating as appropriate.
• Review Production sheet to understand variety of baked goods to be produced daily.
• Prepare and cook food according to recipes, quality and presentation standards, and food prep checklists.




• Maintain kitchen logs for food safety program compliance.
• Keep Chef informed of excess food items for planning of daily specials.
• Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods.
• Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures. Check and ensure correct temperatures of kitchen appliances and food, and report issues to management.
• Follow all company policies and procedures, including safety and security; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
• Maintain confidentiality of proprietary information; protect company assets.
• Develop and maintain positive working relationships with others and support team to reach common goals; handle sensitive issues with tact, respect, and confidentiality.
• Comply with quality expectations and st

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