Chef de Partie

Hosco.com; Capri; On-site; EUR 32,000 - 52,000; Full time

Job summary

J.K. Place Capri is seeking an experienced, passionate, and highly organized Chef de Partie to take ownership of a designated kitchen section and support the delivery of the hotel’s daily culinary operations.

Reporting to the Sous Chef, the Chef de Partie manages mise en place, cooking, and presentation across the Restaurant, breakfast service, In-Room Dining, pool service, and special events. The ideal candidate combines strong culinary technique with disciplined organization, attention to

Qualifications

• Experience as Chef de Partie in a luxury hotel or high-end restaurant.
• Strong culinary techniques and plating skills.
• Excellent organizational abilities and time management.

Responsibilities

• Manage day-to-day operation of an assigned kitchen section, ensuring mise en place and production are completed accurately and on time.
• Prepare, cook, and present dishes according to approved recipes, plating guidelines, and direction of Sous/Executive Chef.
• Maintain consistent flavour, temperature, texture, freshness, and presentation; check every plate before it leaves the section.

Skills

Culinary technique

Mise en place

Team leadership

Food safety

Attention to detail

Job description

ABOUTTHEROLE

J.K.PlaceCapriisseekinganexperienced,passionate,andhighlyorganizedChefdePartietotakeownershipofadesignatedkitchensectionandsupportthedeliveryofthehotel’sdailyculinaryoperations.

ReportingtotheSousChef,theChefdePartiemanagespreparation,cooking,andpresentationwithintheirassignedsectionacrosstheRestaurant,breakfastservice,In-RoomDining,poolservice,andspecialevents.Theroleensuresexceptionalstandardsofflavour,presentation,consistency,foodsafety,organization,andtimelyservice.

Theidealcandidatecombinesstrongculinarytechniquewithdisciplinedorganization,attentiontodetail,andagenuinecommitmenttopersonalizedluxuryhospitality.Theyleadtheirsectionbyexample,guidejuniorcolleagues,coordinatecloselywiththewiderbrigade,andhelptranslatetheJ.K.Placephilosophyintomemorablediningexperiencesrootedinseasonality,quality,andthecharacterofCapri.

KEYRESPONSIBILITIES

• Managetheday-to-dayoperationofanassignedkitchensection,ensuringmiseenplaceandproductionarecompletedaccuratelyandontime.
• Prepare,cook,andpresentdishesaccordingtoapprovedrecipes,platingguidelines,andthedirectionoftheSousChefandExecutiveChef.
• Maintainconsistentstandardsofflavour,temperature,texture,freshness,andpresentation,checkingeveryplatebeforeitleavesthesection.
• Reviewdailymenus,specials,VIPamenities,guestpreferences,allergies,anddietaryrequirements,executingrequestssafelyandaccurately.
• Supervise,guide,andtrainDemiChefsdePartie,CommisChefs,andapprenticesassignedtothesection,promotingteamworkandhighprofessionalstandards.
• Monitorsectionstocklevels,supportorderingandreceiving,andapplycorrectlabelling,storage,datecontrol,andfirst-in,first-outrotation.
• Controlportionsanduseingredientsresponsiblytominimizewastewhileprotectingproductqualityandsupportingfood-costtargets.
• Contributeideastoseasonalmenus,dailyspecials,recipetesting,andthecontinuousrefinementofdishes.
• Maintainaclean,organized,andsafesection,useequipmentcorrectly,andreportfaultsormaintenancerequirementspromptly.
• EnsurefullcompliancewithHACCP,allergenmanagement,sanitation,temperaturemonitoring,health,andworkplacesafetyrequirements,completingallrequiredchecksandlogs.