Chef de Partie

• Contributes with the Sous Chef and the Executive Chef to the production of the highest possible food quality in the delegated section at all times
• Co-ordinates the staff of the partie so that all production is carried out in line with appropriate food portion control, the departmental business plan, Company’s guidelines and service concepts
• Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation
• Prepares sauces, soups and hot entrees
• controls the positioning and rotation of foods and ensures proper plate presentation
• Sets up for lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations
• Orders adequate supplies for the own section, setting up the “mis-en-place”
• Supervises the proper set-up of each item on menus and insures their readiness
• Works with Chefs to ensure seasoning, portions and the highest appearance of food
• Stores food properly
• Ensures that food from own section is delivered on time
• Ensures readiness and makes priorities in case of last-minute changes to reservations
• Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file, kept at the section at all times for reference
• Co-ordinates job tasks with staff in the delegated section
• Guides the kitchen staff to achieve the highest quality level
• Guarantees proper safety, hygiene, and sanitation practices in his/her partie
• Adheres to all health, sanitation and food safety rules and regulations
• Reports all potential and real hazards immediately
• Fully understands the hotel’s fire and emergency procedures
• Co-ordinates work and works in a safe manner that does not harm or injure self or others
• Anticipates possible and probable hazards and conditions to avoid mishaps
• Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct
• Recommends better preparation procedures to Sous Chef / Head Chef / Executive Chef
• Attends meetings and training required by the Sous Chef / Head Chef / Executive Chef
• Accepts flexible work schedule necessary for uninterrupted service to the food production function
• Maintains own working area, materials and company property clean, tidy and in good shape
• Checks the restaurant reservations regularly
• Continuously seeks to endeavour the knowledge of own job function.

• At least 3 years previous hospitality Culinary expertise in top-notch restaurants or luxury hotels in the same role
• Excellent written and verbal communication skills to ensure constant and effective alignment of kitchen staff and other hotel departments
• Attention to details and organization abilities
• Good relational and leadership skills to manage the own
• Creativity, able to come up with new dishes that keep customers coming back for more
• Flexibility, adaptability and strong attitude to work under pressure while ensuring respect of deadlines and quality level
• Problem solving attitude
• Ability to work efficiently in a fast-paced setting
• Fluent knowledge of both English and Italian is a plus
• Awareness of Health&Safety and HACCP policies and procedures
• Familiar with property safety, first aid, fire and emergency procedures, operates equipment safely and sensibly
• Legal right to work in Italy.

Fluent knowledge of both English and Italian is a plus