Chef de Partie - Sheraton Milan San Siro

Hosco.com; Lombardia; On-site; EUR 28,000 - 38,000; Full time

Job summary

Hosco.com is seeking a Chef de Partie to join our kitchen team in Lombardy. You will rotate between stations, support the Executive Chef, and help ensure top quality and efficient service.

You will manage ingredient inventory, supervise junior staff, maintain HACCP hygiene, assist in creating menu items, and use the main kitchen equipment safely.

Qualifications

• Education: Technical School Degree.
• Related Work Experience: At least 2 years of related work experience.
• Supervisory Experience: No supervisory experience.
• License or Certification: HACCP

Responsibilities

• Rotate between kitchen stations and services to gain overview of operations.
• Actively support the Executive Chef in tasks to guarantee quality and efficiency.
• Manage inventory of ingredients and communicate order requirements to Chefs, check stocks and waste.
• Supervise and coordinate the work of assistant chefs and extra staff.
• Collaborate with team to ensure service is efficient and meets quality standards and guest expectations.
• Maintain hygiene and cleanliness, complying with HACCP standards.
• Assist the Head Chef in creating new recipes or modifying existing ones.
• Use main kitchen equipment safely, knowing risks and rules for use.

Skills

2 years related work experience

No supervisory experience

Education

Technical School Degree

HACCP

Job description

POSITION SUMMARY

We are looking for a Chef de Partie to join our team.

The successful candidate will rotate between the different stations and services that characterize our kitchen, in order to gain an overview of the operations.

Depending on the section, they will be responsible for actively supporting the Executive Chef in carrying out certain tasks and activities in order to guarantee excellent quality and operational efficiency.

Some of the most important tasks include:

• Knowing the raw ingredients and checking their quality;
• Knowing and mastering the menu and related dishes, studying the recipes presented by the Executive Chef and replicating them in their preparation;
• Managing the inventory of ingredients and food products needed for the shifts, communicating order requirements to the Executive or Sous Chefs, checking stocks and managing waste;
• Supervising and coordinating the work of assistant chefs and extra staff;
• Work in collaboration with other team members to ensure that service is managed efficiently and meets quality standards and guest expectations;
• Maintain hygiene and cleanliness in your work area, complying with HACCP standards;
• Ensure that your team complies with all health, hygiene, and food safety regulations, particularly with regard to food handling and allergens, and report any critical issues;
• Assist the Head Chef in creating new recipes or modifying existing ones on the menu;
• It is also essential that the candidate has experience in using the main equipment and tools found in the kitchen, knowing the associated risks and the relevant rules for their use.

PREFERRED QUALIFICATION

Education: Technical School Degree.

Related Work Experience: At least 2 years of related work experience.

Supervisory Experience: No supervisory experience.

License or Certification: HACCP

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated.Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

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