Fine Dining Chef de Partie — Summer at Italian Luxury Hotel

Miramis Group; Porto Ercole; Remote; EUR 20,000 - 24,000; Full time

Benefits offered by this job

Meal vouchers €8 per work day

Staff accommodation relocation

Shuttle service

Health and entertainment discounts

Job summary

Miramis Group is seeking a Chef de Partie for the 2027 summer season at La Roqqa Hotel in Porto Ercole. You will supervise your station, ensure top-notch dishes, and contribute to new menus in a fine dining kitchen.

Italian luxury hospitality is the backdrop as you collaborate with the Head Chef. You bring 3–4 years in luxury kitchens, a hospitality diploma, and strong organizational and plating skills, with HACCP and safety knowledge.

Qualifications

• 3–4 years in luxury/fine dining or 5-star hotels with at least 1 year as Chef de Partie.
• Hospitality school diploma or equivalent.
• Mastery of classical and contemporary techniques for your station.
• Knowledge of HACCP, safety and allergens.
• Strong time management and resource planning for your station.
• Excellent plating and dish decoration skills.
• FIFO and food preservation knowledge; basic food cost management.
• English in culinary context is a plus for international guests.

Responsibilities

• Organize and supervise your station to ensure quality and creativity.
• Collaborate on menu creation and contribute to local gastronomic offerings.
• Maintain high standards of cleanliness, food safety and station efficiency.

Skills

Attention to detail

Teamwork

Organizational skills

Plating & decoration

FIFO & food rotation

English in culinary context

Education

Hospitality diploma

Job description

Miramis Group is seeking a Chef de Partie for the 2027 summer season at La Roqqa Hotel in Porto Ercole. You will supervise your station, ensure top-notch dishes, and contribute to new menus in a fine dining kitchen.

Italian luxury hospitality is the backdrop as you collaborate with the Head Chef. You bring 3–4 years in luxury kitchens, a hospitality diploma, and strong organizational and plating skills, with HACCP and safety knowledge.