Position OverviewThe Demi Chef de Partie is an integral member of our Culinary team, responsible for supporting the Chef de Partie in overseeing a specific section of the kitchen and ensuring the preparation and presentation of dishes meet the highest standards of luxury and refinement. This role plays a key part in maintaining the consistency, creativity, and quality that define our five-star gastronomic experience. With a hands‐on approach, the Demi Chef de Partie contributes to the smooth operation of the kitchen while mentoring junior team members and upholding the hotel's values of excellence, precision, and guest‐centric service.Key Responsibilities
Assists the Chef de Partie in managing a designated section of the kitchen, ensuring readiness and quality throughout all service periodsPrepares, cooks, and presents dishes in accordance with recipes, plating standards, and timing expectations set by the Executive ChefMaintains mise en place and ensures all preparations are completed in a timely, organized, and hygienic mannerMonitors the quality and freshness of ingredients and communicates any inconsistencies or shortages to senior kitchen leadershipEnsures all food production adheres to health and safety regulations, HACCP standards, and hotel food hygiene protocolsSupports the training and development of Commis Chefs and kitchen trainees, providing guidance and feedback to build their skills and confidenceParticipates in menu development discussions, tastings, and innovation initiatives led by the Executive Chef and Sous ChefsAssists in stock control, inventory management, and daily requisitions, contributing to cost control and sustainability effortsEnsures all kitchen equipment is used properly, maintained in good condition, and reported for repair when necessaryDemonstrates strong time‐management, multitasking, and problem‐solving skills during high‐pressure service periodsComplies with all hotel health, safety, and emergency policies, ensuring a secure and compliant work environmentEmbodies the hotel's culture of excellence, respect, and teamwork, acting as a role model for junior colleagues
Qualifications
Formal culinary training from an accredited institution or hospitality schoolMinimum 2 years of experience in a professional kitchen, including at least 1 year in a Commis or Demi Chef de Partie role, ideally within luxury hospitality or fine diningStrong culinary foundation with advanced knowledge of food preparation techniques, plating, and kitchen operationsProven ability to manage a section of the kitchen with minimal supervision and high attention to detailSound understanding of food safety, sanitation practices, and HACCP standardsPositive attitude, strong work ethic, and desire to develop professionally within a high‐performance teamEffective communication skills and ability to coach and mentor junior team membersFlexibility to work across different kitchen sections as required and adapt to changing operational needsFluent in Italian; good working knowledge of English is preferred – additional languages are a plusLegal right to work in Italy
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