Commis de Cuisine

San Clemente Palace Venice; Lido di Jesolo; On-site; EUR 20,000 - 27,000; Full time

Job summary

San Clemente Palace Venice is seeking motivated kitchen team members for the 2026 season (end March to end October) to join our five-star luxury resort on a private island near Venice. You will prepare mise en place and assist with food presentation as part of the kitchen brigade.

Fluency in Italian and English, and eligibility for work in Italy, are required. You will work in a multinational environment, maintaining high hygiene standards and supporting daily service with courtesy to guests and

Qualifications

• Nationality: Eligible for a working permit in Italy.
• Ability to work and communicate in a multinational environment: Italian – good oral and written skills. English – good oral and written skills.

Responsibilities

• Prepare the mise en place and handle food preparation as part of the kitchen brigade.
• Assist with food presentation and ensure kitchen equipment is prepared for use.
• Maintain hygiene and HACCP standards; attend briefings and training.
• Assist with receiving and storing goods; maintain storage areas and clean kitchen and equipment.
• Handle waste and linen and ensure a hygienic kitchen and high standards of personal hygiene.

Job description

For 2026 season – from end March to end October we are looking for talented people to join our Team.
https://www.sanclementepalace.it

San Clemente Palace Venice is a five-star luxury urban resort located on a private island, just ten minutes from Piazza San Marco via complimentary boat. With the San Clemente Church, top‑notch event spaces, award‑winning dining, spa, pool, sports facilities and a Kid’s Club, unforgettable experiences await our Guests in the number #1 Hotel in Venice and #20 in the world as awarded last year.

We are looking for:

NATIONALITY: Eligible for a working permit in Italy

LANGUAGE: Ability to work and communicate in a multinational environment: Italian – good oral and written skills. English – good oral and written skills.

Scope of the role

Prepare the mise en place and handle food preparation and assist with food presentation as part of the kitchen brigade.

Overall Responsabilities

• Kitchen equipment is prepared for use.
• Communication is polite and displays courtesy to guests and internal customers.
• Familiarity with property safety, first aid and fire and emergency procedures is displayed and equipment is operated safely and sensibly.
• HACCP is implemented and practiced.
• Prepare kitchen equipment for use.
• Assemble and prepare ingredients for menu items.
• Prepare simple food items.
• Prepare food for service.
• Assist with checking, receiving and storing of goods.
• Maintain storage areas.
• Clean kitchen and equipment.
• Handle waste and linen.
• Maintain a hygienic kitchen and high standards of personal hygiene.
• Attend all briefings.
• Participate in training.

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