Chef de partie

Bachecalavoro; Capri; On-site; EUR 28,000 - 36,000; Full time

Job summary

J.K. Place Capri cerca un Chef de Partie esperto per assumere la gestione di una sezione cucina e supportare le operazioni culinarie quotidiane dell'hotel.

Il candidato dovrà guidare lo staff di cucina, garantire standard di sapore, presentazione e igiene, collaborando strettamente con Sous e Executive Chef, e contribuire a menù stagionali e richieste speciali in tutte le aree ristorante, breakfast, in-room dining, piscina e eventi.

Qualifications

• Esperienza come Chef de Partie in contesti alberghieri di lusso.
• Conoscenza delle norme HACCP e igiene alimentare.
• Capacità di guidare una brigata e mantenere elevati standard di presentazione.

Responsibilities

• Gestire quotidianamente una sezione cucina assegnata, con mise en place e preparazione puntuali.
• Cuocere e presentare piatti secondo ricette approvate e indicazioni dello Sous/Executive Chef.
• Mantenere standard costanti di sapore, temperatura e presentazione su ogni piatto.
• Revisionare menù giornalieri, VIP, allergie e diete, eseguendo richieste in modo sicuro.

Skills

Culinary technique

Attention to detail

Team leadership

Food safety

Job description

Luogo di lavoro: Capri

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.