Pastry Chef De Partie
Pubblicato il 27-10-2026 - Miramis Group in Italia
Company La Roqqa Hotel Location Porto Ercole, Italia Functional Area Kitchen Workplace type On site Compensation Starting from ******,00 EUR per year
Company Description
Miramis is a collection of brands within Miramis Hospitality group, a hospitality, restaurant, and entertainment company in the luxury segment, headquartered in Sweden and owned by Qarlbo AB.
Qarlbo is the family holding company owned by the Jonsson family, focused on long-term investments in other sectors as well, such as hydrogen, biodiversity, and real estate, with the ambition of creating a legacy for future generations.
The group's portfolio spans Sweden and Italy.
In Stockholm, Miramis operates Cirkus Arena and Restaurant, Backstage Hotel, and Hasselbacken, and is developing Gasometer, a new arena and cultural destination in the Gasworks area of Norra Djurgårdsstaden.
In southern Tuscany we find Hotel LA ROQQA, Scirocco Restaurant, and Isolotto Beach Club in Porto Ercole, Hotel Torre di Cala Piccola in Porto Santo Stefano, and the country estate La Capitana in Magliano in Toscana, which is undergoing a major repositioning project this year.
Position
We are looking for aPastry Chef de Partiefor **** summer season at ourLa RoqqaHotel, reporting directly to thePastry Chef.
Your role and mission at Miramis:
As Pastry Chef de Partie, you will be responsible for a section of our pastry brigade, playing a front-line role in creating exceptional sweet experiences for our guests.
You will independently manage the production assigned to you, from breakfast viennoiserie to plated desserts for the restaurant, petits fours and event preparations, ensuring quality, consistency and the high standards that define Miramis.
You will coordinate and support the commis in your section, passing on techniques and method, and work with the Pastry Chef on production planning, stock management and the development of new creations.
Requirements
Requirements for the role:
3–4 years of experience in luxury, fine dining, Michelin-starred kitchens, or 5-star hotels, with at least one year as Chef de Partie
Hospitality school diploma or professional pastry course certificate
Excellent knowledge of classic and modern pastry techniques: doughs, creams, viennoiserie, puff pastry and chocolate work
Precision in weighing, baking and finishing
Care in the composition and plating of desserts
Ability to manage your own section independently, even in high-volume settings
Ability to coordinate and train commis
Food storage, labelling and stock management in line with HACCP standards and the self-monitoring (HACCP) manual
Knowledge of English in a culinary context is a plus, as you may also have the opportunity to run cooking classes for our international guests.
Soft Skills that make the difference:
Genuine passion for pastry and meticulous attention to detail
Positive leadership and the ability to guide junior colleagues
Precision, method and consistent results
Excellent organisational skills and the ability to prioritise
Team spirit and strong cross-departmental collaboration with the kitchen and restaurant teams
Creativity, curiosity and eagerness to grow
Other information
We like to call it "Total Reward," because our compensation proposal is holistic and takes into account several aspects.
Contract and compensation:
Seasonal contract for ****, approximately from April to October.
Start and end dates may vary depending on the property and operational needs;
Gross annual salary starting from €******, to which variable elements are added where applicable: public holidays, Sundays, night shifts, overtime/additional work, and tips; salary varies according to the candidate's experience and is assessed during the individual selection process;
Contract in line with the National Collective Labor Agreement (CCNL) for Tourism – Confcommercio, with a 5 working days + 2 days off schedule.
Meal vouchers (Buoni pasto) of €8 for each day of work;
For relocating employees : shared accommodation at our Staff Residence or apartment;
Shuttle service to work for relocating employees without a car;
Discounts and partnerships for health and personal care, training, travel, and entertainment.
Our recruitment process is structured as follows:
Interview with the Hiring Manager
Check of references and qualifications
Offer followed by an intent letter
Why Miramis?
An authentic, feedback-oriented environment where every contribution matters;
Opportunities to learn from hospitality professionals;
Clear objectives and Professional growth through training, mentoring, and coaching;
Ice Breaking Days: onboarding dedicated to immersive experiences designed to foster personal growth;
Craft Your Break: quality products offered during breaks;
Storyteller Awards: recognition for those who embody the company values and are positively reviewed by our guests.
Being part of our Group means joining an organisation with several properties, each with its own identity.
According with organisational needs and your professional growth, you may work at properties other than the one you first join.
We believe this empowers your skills, vision and relationships, in line with our values.
Want to discover what truly sets us our company culture apart?
Take a look atour Manifesto!
The story of Miramis is the story of two places with deep meaning.
On one side, a vibrant historic city in Northern Europe; on the other, an authentic and captivating promontory overlooking the Mediterranean Sea .
Sweden and Italy, Stockholm and the Argentario: for the Jonsson family, both represent deep roots, places to be celebrated, preserved, and enhanced.
Places where people's stories, the beauty of nature, and architectural heritage deserve to be preserved and honored.
Miramis promotes gender equality and is committed to selecting talented individuals inspired by excellence, authenticity, and personal growth.
All applications meeting the role requirements will be considered regardless of gender, age, sexual orientation, or background, in accordance with Italian Law No. ****** and Legislative Decree No. ********.
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