Key Responsibilities
* Section Management : Oversee and manage a specific section of the kitchen (e.g., fish, meat, pastry, sauces) and ensure the preparation, cooking, and presentation of dishes to the highest quality in a unique and dynamic train environment.
* Food Preparation : Execute precise and consistent food preparation, cooking, and plating according to the menu specifications and standards set by the Head Chef, adapting to the challenges of a mobile kitchen.
* Hygiene and Safety : Maintain strict hygiene and safety standards in accordance with health regulations and our kitchen's stringent policies, considering the specific constraints of a train setting.
* Inventory and Supplies : Assist in managing inventory, ensuring the section is stocked with necessary ingredients and supplies, and coordinate with the kitchen team to place orders as needed, considering the logistical aspects of a moving train.
* Team Collaboration : Work collaboratively with other kitchen staff, providing guidance and support to commis chefs and apprentices in your section, fostering a strong team spirit in a confined working space.
* Quality Control : Monitor and ensure the quality of dishes leaving your section, making adjustments to maintain the highest culinary standards.
* Grooming : Observe and monitor your kitchen staff’s personal hygiene (e.g., keep fingernails short and clean, keep hair and beards neat and tidy, wash hands frequently and thoroughly with soap, work on a clean surface, etc.).
Qualifications
* Experience : Proven experience as a Chef de Partie (at least 3 years) in a high-end, fine dining environment, preferably within a Michelin-starred restaurant. Experience in a mobile kitchen or unique dining setting is a plus.
* Culinary Education : Formal culinary training or relevant certification.
* Culinary Expertise : Exceptional culinary skills with a deep understanding of various cooking methods, ingredients, equipment, and procedures.
* Attention to Detail : Keen attention to detail and dedication to producing high‑quality dishes.
* Time Management : Excellent time management skills with the ability to work efficiently under pressure in a fast‑paced and often challenging environment.
* Communication : Strong communication and interpersonal skills to effectively collaborate with the kitchen team and other staff.
* Adaptability : Ability to adapt to the unique challenges of cooking in a moving train environment.
* Passion for Excellence : A passion for culinary excellence and a commitment to continuous improvement.
* Ability to work in a fast‑paced environment and handle high‑pressure situations.
* Proficiency in English as well as Italian
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