Chef de partie
Pubblicato il 17-10-2026 - St. Regis Hotels & Resorts in Roma
Additional Information
Job Number 26133463
Job Category Food and Beverage & Culinary
Location Via Vittorio E. Orlando, 3, Rome RM 185, Italy
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 standards.
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