Chef de Partie pastry

SAN CLEMENTE PALACE VENICE; Lido di Jesolo; In loco; EUR 28.000 - 36.000; Tempo pieno

Descrizione del lavoro

San Clemente Palace Venice on the private island of San Clemente in the Lagoon of Venice seeks a Chef de Partie for the 2026 season (March–October). You will organize kitchen operations and supervise junior staff while preparing and serving dishes according to the restaurant’s menu.

Essential qualifications include minimum 2 years kitchen experience, HACCP certification, gastronomic education, and fluency in Italian and good English.

Competenze

• Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc).
• Must show signs of career development.
• HACCP certification.

Mansioni

• Prepare in advance food, beverage, material and equipment needed for the service.
• Cook and serve dishes according to the restaurant’s menu.
• Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
• Clean and re-set their working area.
• In absence of Manager, conduct shift briefings to ensure hotel activities and operational requirements are known.
• Work with Superior and People Services Manager to ensure the departmental performance of staff is productive.
• Conduct on the job training in accordance with the departmental standards and procedures and maintain a record of progress for each staff member.
• Provide input for probation and formal performance appraisal discussions in line with company guideline.

Conoscenze

Italian language

English language

Formazione

Gastronomic education certificate

HACCP certification

Career development mindset

Descrizione del lavoro

For 2026 season – from end March to end October we are looking for talented people to join our Team.

San Clemente Palace Venice is located on the private island of San Clemente, only 10 minutes away by complimentary boat from Piazza San Marco. This exclusive retreat guarantees peace, tranquillity and privacy with its 196 rooms and suites overlooking the lagoon or the centuries-old park. Its three restaurants offering exceptional interpretations of iconic Italian and Venetian cuisine, the hotel’s proximity to Venice, and the unique combination of conference rooms and outdoor areas, make San Clemente Palace Venice the perfect choice for outstanding events and weddings.

REPORTS TO

Pastry chef

NATIONALITY

Eligible for a working permit in Italy

EDUCATION

• Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc)
• Must show signs of career development
• HACCP certification

EXPERIENCE

To fill the position, the following is required:

• Minimum 2 years kitchen experience
• International experience is preferred
• Banqueting experience is preferred

LANGUAGE

• Italian – excellent oral and written skills where necessary
• English – good oral and written skills

COMPETENCIES

• Knowledgeable of food safety regulations
• Ability to work as part of a team, thrive under pressure in challenging circumstances and come up with proactive, rational solutions
• Excellent written and verbal communication skills
• Ability to establish and retain effective working relationships with hotel staff and clients/vendors
• Ability to identify and delegate tasks effectively
• Excellent organizational and time management skills
• Applying a professional, confidential and ethical approach at all times
• Working in a safe, prudent and organized manner

TECHNICAL COMPETENCIES

• Ability to operate computer and office equipment
• Proficiency in Microsoft Office preferred

SCOPE

Organise kitchen operations and prepare and serve a range of dishes, whilst supervising junior members of the Kitchen Brigade.

OVERALL OBJECTIVES

The job of Chef de Partie is executed satisfactorily when:

• Dishes are prepared, cooked, and served according to the restaurant’s menu.
• Communication is done politely and displays courtesy to guests and internal customers.
• Effective employee working relationships are established and maintained.
• Familiarity with property safety, first aid and fire and emergency procedures is demonstrated and equipment is operated safely and sensibly.
• HACCP is implemented and practiced.

MAIN RESPONSIBILITIES

• Prepare in advance food, beverage, material and equipment needed for the service.
• Cook and serve dishes according to the restaurant’s menu.
• Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
• Clean and re-set their working area.
• In absence of Manager, conduct shift briefings to ensure hotel activities and operational requirements are known.
• Work with Superior and People Services Manager to ensure the departmental performance of staff is productive.
• Conduct on the job training in accordance with the departmental standards and procedures and maintain a record of progress for each staff member.
• Provide input for probation and formal performance appraisal discussions in line with company guideline.
• Ensure new staff attends Corporate Orientation within first month of hire and departmental orientation is completed within first two weeks.
• Coach, counsel and discipline staff in breach of hotel policies and departmental procedures, providing constructive feedback to enhance performance.
• Work with superior in the preparation and management of the department’s budget and be aware of financial targets.
• Recycle where-ever possible and enforce cost saving measures to staff.
• Log security incidents and accidents in accordance with hotel requirements.
• Communicate to their superior any difficulties, guest or internal customer comment on and other relevant information.

Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.