Chef de partie

Hosco.com; Anacapri; On-site; EUR 30,000 - 38,000; Full time

Job summary

Jumeirah Capri Palace is seeking a Chef de Partie for the Summer 2027 season to lead a kitchen section with a focus on quality and guest luxury. You will oversee junior staff, manage busy service periods, and support menu development using premium ingredients.

In this role you will ensure health and safety compliance, supervise dish quality, and maintain daily records and cleanliness standards in the kitchen while operating within a high-end hospitality environment on the island of Capri.

Responsibilities

• Actively manages all aspects of the section and delegates tasks to the junior kitchen staff accordingly to ensure a smooth operation of that kitchen section to the expected quality standards
• Manages services during busy periods and in the absence of senior chefs, manages the kitchen ensuring all standards and quality procedures are adhered to the standards
• Assists Senior Chefs in the development of new menu ideas to ensure all menus are seasonal and creative using the finest ingredients
• Ensure compliance to all relevant Health, Safety and Environment management procedures and controls within a defined area of activity so that Company provides world class and luxurious hospitality services to its guests
• Supervises and checks every dish sent from the section to ensure highest quality standards are maintained.
• As Chef departie and section in charge responsible for refrigeration cleaning, stock rotation, date coding and section deep cleaning
• In the absence of a senior chef ensure the daily kitchen records and labelling standards are being maintained at all times.

Job description

AnopportunityhasarisenforaChefdepartietojointheJumeirahCapriPalacefortheSummer2027season.

The main duties and responsibilities are:

• Activelymanagesallaspectsofthesectionanddelegatetaskstothejuniorkitchenstaffaccordinglytoensureasmoothoperationofthatkitchensectiontotheexpectedqualitystandards
• Managesserviceduringbusyperiodsandintheabsenceofseniorchefs,managesthekitchenensuringallstandardsandqualityproceduresareadheredtothestandards
• AssistsSeniorChefsinthedevelopmentofnewmenuideastoensureallmenusareseasonalandcreativeusingthefinestingredients
• EnsurecompliancetoallrelevantHealth,SafetyandEnvironmentmanagementproceduresandcontrolswithinadefinedareaofactivitysothatCompanyprovidesworldclassandluxurioushospitalityservicestoitsguests
• Supervisesandcheckeverydishsentfromthesectiontoensurehighestqualitystandardsaremaintained.
• AsChefdepartieandsectioninchargeresponsibleforrefrigerationcleaning,stockrotation,datecodingandsectiondeepcleaning
• Intheabsenceofaseniorchefensurethedailykitchenrecordsandlabellingstandardsarebeingmaintainedatalltimes.