Demi Chef de Partie - New Opening - Winter 2026

Mandarin Oriental Group; Cortina d'Ampezzo; On-site; EUR 23,000 - 28,000; Full time

Job summary

Mandarin Oriental Cristallo, Cortina is preparing for a luxury alpine opening in Cortina d'Ampezzo. The Demi Chef de Partie will support pre-opening setup and ongoing operations, under the guidance of the Chef de Partie, Sous Chef and Executive Chef.

The role emphasizes culinary excellence, food safety, recipe standardization and collaboration across the brigade to deliver outstanding guest experiences. English is required with Italian an advantage.

Qualifications

• Proven experience in luxury five-star hotel or fine dining
• Strong knowledge of classical and contemporary culinary techniques
• Good understanding of HACCP and hygiene standards
• Ability to work under pressure in a pre-opening environment

Responsibilities

• Assist in day-to-day operation of designated kitchen section
• Prepare, cook and present dishes per approved recipes and MO standards
• Support training of junior culinary staff and maintain cleanliness and stock control

Skills

Culinary teamwork

Food safety

English proficiency

Education

Professional culinary qualification or diploma

Job description

Demi Chef de Partie

Mandarin Oriental Cristallo, Cortina is an upcoming luxury alpine resort set above the iconic mountain town of Cortina d'Ampezzo, in the heart of the UNESCO-listed Dolomites. Scheduled to open in Winter 2026, the resort will mark the debut of Mandarin Oriental in one of Italy's most renowned mountain destinations, combining the legendary heritage of the Cristallo with Mandarin Oriental's exceptional service, refined design, and award-winning hospitality.

The resort will feature elegantly appointed rooms and suites, exceptional dining experiences, a world-class Spa & Wellness Centre, and curated year-round experiences designed for discerning international travellers seeking the finest alpine luxury.

Joining the pre-opening team offers a unique opportunity to help shape one of Europe's most anticipated luxury hotel openings, contributing to the creation of an extraordinary guest experience from day one.

About the Role

Based at Mandarin Oriental Cristallo, Cortina, the Demi Chef de Partie supports the successful pre-opening and ongoing operation of the resort's culinary division. Reporting to the Chef de Partie, Sous Chef and Executive Chef, the role assists in the daily management of a designated kitchen section, ensuring the highest standards of food preparation, presentation, hygiene and consistency. During the pre-opening phase, the Demi Chef de Partie will contribute to the setup of kitchen operations, implementation of Mandarin Oriental culinary standards and preparation for the successful opening of the resort.

As a Demi Chef de Partie, you will be responsible for the following duties:

Pre-Opening Responsibilities

• Support the setup and organization of your designated kitchen section prior to the opening of the resort.

• Assist with menu testing, recipe standardization, operational trials and mock service exercises.

• Participate in pre-opening training programmes and contribute to the implementation of Mandarin Oriental culinary standards.

• Ensure all equipment, utensils and mise en place are prepared and maintained to operational standards.

• Support the implementation of food safety, hygiene and HACCP procedures.

Operational Responsibilities

• Assist the Chef de Partie in the day-to-day operation of your designated kitchen section.

• Prepare, cook and present dishes in accordance with approved recipes and Mandarin Oriental standards.

• Ensure consistency in food quality, taste, presentation and portion control.

• Support the supervision and training of Commis Chefs, Apprentices and other junior culinary colleagues.

• Maintain the highest standards of cleanliness, food safety and kitchen organization at all times.

• Ensure proper storage, handling and rotation of all food products.

• Monitor stock levels within your section and communicate replenishment requirements to the Chef de Partie.

• Minimise food waste and support cost control initiatives through efficient use of ingredients and resources.

• Work collaboratively with the culinary brigade to ensure smooth service across all food and beverage outlets.

• Report any operational issues, maintenance concerns or product quality matters to the Chef de Partie.

• Demonstrate flexibility by supporting other kitchen sections whenever operationally required.

• Perform any other reasonable duties assigned by the Chef de Partie, Sous Chef or Executive Chef.

Requirements

• Professional culinary qualification or diploma in Culinary Arts or a related discipline.

• Minimum 2 years' experience as a Demi Chef de Partie or Commis Chef within a luxury five-star hotel or internationally recognised fine dining environment.

• Previous pre-opening experience is considered an advantage.

• Good knowledge of classical and contemporary culinary techniques.

• Sound understanding of food safety, hygiene and HACCP standards.

• Strong organisational skills with the ability to work effectively under pressure.

• Passion for culinary excellence and continuous learning.

• Positive attitude, reliability and excellent teamwork skills.

• Good command of English; Italian is considered an advantage.

Compensation

€25,200 Gross Annual Salary (RAL)