Chef de Partie

Mandarin Oriental Hotel Group Limited; Como; In loco; EUR 20.000 - 27.000; Tempo pieno

Descrizione del lavoro

Mandarin Oriental Lago di Como is seeking a Chef de Partie to support the Executive Chef in delivering the highest standards of Italian luxury cuisine at our lakeside resort. You will manage your section, maintain food quality, assist with stock and hygiene, and work as part of a small, professional team in a world-class setting.

The role requires professional hospitality certification, at least three years' experience, HACCP knowledge, and a good command of English.

Competenze

• Minimum 3 years of experience in a related field.
• HACCP certificate.
• Hospitality education: Professional Certificate/Diploma in Hospitality.
• Good knowledge of English.

Mansioni

• Maintain high standards of food preparation, quality and presentation under the Executive Chef.
• Monitor stock movement and replenish own section.
• Perform daily and weekly procedures including temperature checks and labeling.
• Ensure hygiene, safety and compliance with hotel policies.
• Work as part of a team to support culinary operations in a luxury hotel.
• Attend training sessions and adhere to all procedures.

Conoscenze

English

Formazione

Professional Certificate in Hospitality

Diploma in Hospitality/Tourism

HACCP certificate

Descrizione del lavoro

Mandarin Oriental, Lago di Como aims to become one of the most exclusive resorts in Europe,representingthe true elegant Italian but understated luxury experience for a worldwide Clientele.

Our vision is to promote our welcoming,genuineand passionate culture to attract and engage exceptional talents, under the guidance of enthusiastic leaders.
Our aim is to get the best out of each individual and being recognized as an employer of choice among the most exclusive hotels in the world.

CHEF DE PARTIE

Mandarin Oriental, Lago di Como’sChef dePartieis in charge ofmanaging the kitchen under the Executive Chef’s guidance.

Duties and responsibilities:

• Maintain a high standard of specified workin accordance withthe Executive Chef
• Ensure food preparation, quality and presentation aremet at all timesunder the guidance of the Executive Chef
• Monitor stock movement andbe responsible forreplenishing own section
• Carry out daily and weekly procedures, including temperature checks, food labelling/datingand storage
• Remove any hazards and make safe any defects in the kitchen or its equipment,reportingany problem to the Executive Chef
• Keep high standardsof personal hygiene, cleanuniformand overall camaraderie
• Adhere tothehotel’sproceduressuch as temperature checks, food labelling and dating, cleaningschedulesand hygiene regulationsat all times,ensuring that all records of such are maintained
• Keep high standardsof cleanliness onthesectionwhereemployed andassistin any jobregardinghygiene or cleanliness asked for by the Executive Chef
• Ensure adherence to the hotel’s Food Safety and Health & Safety policies at all times
• Be fully aware of all hygiene control and chemicals used in workplace
• Have a full knowledge ofand be able to act uponfire procedures
• Work as part of a team in a constructive manner that enables the hotel to achieve theobjectiveof being a market leader in the luxury hotel sector
• Comply withallthehotel and company’spolicies
• Attend all training sessions asrequired
• Comply withany reasonable request from your superiors

Requirements:

• At least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma in Hospitality/Tourism or equivalent
• Minimum 3-years working experience in the related field
• HACCP certificate
• Good knowledge of English

Average gross monthly salary:€2.100,00

We believe a diverse and inclusive culture is better for everyone. Bringing individuals together is essential to the long-term success of our people, our business and the societies and economies in which weoperate.

All colleagues, regardless of ethnicity, gender, age, sexual orientation, disability,backgroundor religion, should be treated fairly and with respect, should be given equal opportunities, and be valued for the contributions they make in their roles. No form of bullying, intimidation,discriminationor harassment of others will be tolerated.