Chef de Partie — Florence Kitchen Maestro

The Usual Hotels; Firenze; On-site; EUR 23,000 - 28,000; Full time

Benefits offered by this job

Annual salary 25,500 EUR (incl 13th &

26 holidays

Pension contribution

Family discounts across hotels

Volunteer time off

Job summary

The Usual Florence invites a Chef de Partie to join our new, international hotel group. You’ll work under the Sous Chef, run your station, deliver high-quality mise en place for breakfast, lunch, and dinner, and help ensure service runs smoothly.

We seek Italian fluency, basic English, 1–2 years in a professional kitchen, strong HACCP knowledge, and a sustainable mindset. Full-time, weekends required; in return you’ll earn 25,500 EUR per year, plus holiday, pension, and team events.

Qualifications

• Preferably 1–2 years of experience in a professional kitchen
• Basic knowledge of food safety and hygiene standards
• Eye for detail and pride in keeping work area clean and stocked
• Strong time management and ability to multitask in a busy kitchen
• Fluent in Italian; basic English
• Available to work full-time with weekends
• Sustainability-minded and conscious about reducing food waste
• Legally allowed to work in Italy

Responsibilities

• Prepare and present high-quality dishes for breakfast, lunch and dinner service
• Own and manage a specific kitchen station with mise en place
• Oversee stock levels, rotation and deliveries for your section
• Monitor ingredient usage and communicate ordering needs to the Sous Chef
• Maintain cleanliness and food safety across station and prep areas
• Conduct HACCP checks and report issues or improvements
• Collaborate with the kitchen brigade to ensure a smooth, high-performing service

Job description

The Usual Florence invites a Chef de Partie to join our new, international hotel group. You’ll work under the Sous Chef, run your station, deliver high-quality mise en place for breakfast, lunch, and dinner, and help ensure service runs smoothly.

We seek Italian fluency, basic English, 1–2 years in a professional kitchen, strong HACCP knowledge, and a sustainable mindset. Full-time, weekends required; in return you’ll earn 25,500 EUR per year, plus holiday, pension, and team events.