Chef de partie

Reschio S.r.l.; Lisciano Niccone; On-site; EUR 28,000 - 31,000; Part time

Benefits offered by this job

Learning & development

Team gym access

Staff accommodation

Meals

Job summary

Reschio S.r.l. in Umbria seeks a Chef de Partie to lead a defined kitchen section, guiding a small brigade and ensuring dishes meet the estate’s standards.

You will work with ingredients from our organic gardens, olive groves, and local producers, delivering plates that tell the story of place and seasonality. The role emphasizes collaboration, creativity, and excellence, with a seasonal contract and a salary range of €28,000–€31,000 per year.

Qualifications

• At least 5 years' previous experience in a similar role, gained in high-quality dining establishments with structured brigades.
• Proven experience running a specific kitchen section.
• Excellent organisational skills.
• Strong values of integrity and ethical conduct.
• Strong knowledge of food safety and hygiene standards.
• A team player, with a proactive approach.
• Ability to perform under pressure in a dynamic work environment.

Responsibilities

• Lead and manage a specific kitchen section (e.g., grill, pastry, sauces, etc.).
• Prepare dishes to the restaurant's standards, following recipes and plating guidelines.
• Check the quality of prepared dishes before they leave the station, ensuring they meet the restaurant's standards.
• Supervise and train junior kitchen staff assigned to the section.
• Maintain high standards of hygiene and food safety, in compliance with regulations.
• Monitor and manage inventory for the section, ensuring freshness and availability of ingredients.
• Collaborate with other sections to ensure smooth kitchen operations and timely service.
• Contribute to the creation and refinement of dishes for the menu.

Skills

Brigade leadership

Organisational skills

Food safety

Team player

Integrity

Under pressure

Proactive approach

Job description

At Reschio, cuisine is not just about cooking — it's about honouring the land. As Chef de Partie, you will be part of a culinary philosophy rooted in respect for nature, seasonality, and the bounty of our Umbrian estate. We work exclusively with ingredients of the highest quality, many of which come directly from our organic gardens, olive groves, and local producers who share our values. Here, every dish tells a story of place, tradition, and thoughtful craftsmanship. You'll play a vital role in delivering this story to our guests, within a team that values collaboration, creativity, and excellence.

Main tasks and responsibilities:

• Lead and manage a specific section (e.g., grill, pastry, sauces, etc.) within the kitchen.
• Prepare dishes to the restaurant's standards, following recipes and plating guidelines.
• Check the quality of prepared dishes before they leave the station, ensuring they meet the restaurant's standards.
• Supervise and train junior kitchen staff assigned to the section.
• Maintain high standards of hygiene and food safety, in compliance with regulations.
• Monitor and manage inventory for the section, ensuring freshness and availability of ingredients.
• Collaborate with other sections to ensure smooth kitchen operations and timely service.
• Contribute to the creation and refinement of dishes for the menu.

Main skills and competencies required:

• At least 5 years' previous experience in a similar role, gained in high-quality dining establishments with structured, well-organised brigades.
• Proven experience running a specific kitchen section.
• Excellent organisational skills.
• Strong values of integrity and ethical conduct.
• Strong knowledge of food safety and hygiene standards.
• A team player, with a proactive approach.
• Ability to perform under pressure in a dynamic work environment.

Compensation & Pay Transparency

Employment Type: Seasonal employment (CCNL Turismo, Level 4). Salary Range: €28,000-€31,000.

The advertised salary range reflects Reschio's assessment of the expected remuneration for this position. Individual offers within the stated range will be determined through the consistent application of objective, documented and gender-neutral criteria, including relevant experience, qualifications, specialist expertise and the level of responsibility associated with the role.

• Tailored learning and development programmes, including communication, language and digital skills training.
• Access to team gym and wellness initiatives, such as yoga and team-building activities.
• Staff accommodation, meals and additional welfare benefits.