Luxury Hotel Chef de Partie — Lead Culinary Craft

Mandarin Oriental Hotel Group Limited; Milano; In loco; EUR 24.000 - 28.000; Tempo pieno

Vantaggi offerti da questo lavoro

Employee restaurant meals

Complimentary uniform dry cleaning

MOstay program

Descrizione del lavoro

Mandarin Oriental Milan, located on Via Andegari, is seeking a Chef de Partie to join the Kitchen Department. The role reports to the Executive Sous Chef and focuses on delivering high-quality food and leading teammates in a luxury hotel setting.

Candidate must hold a globally-recognized culinary qualification, have 3–5 years of hotel experience with supervisory responsibilities, and be flexible to work all shifts, including weekends and holidays.

Competenze

• To possess globally-recognized culinary qualification.
• To be hard-working.
• To be a good team leader.
• To be a good motivator of staff.
• To be available to flexible schedule with the ability to work all shifts, weekends and holidays.
• To possess a minimum of 3-5 years of hotel experience & supervisory experience.

Mansioni

• To work as part of a team in a constructive manner that enables the hotel to achieve the objective of being a market leader in the luxury hotel sector.
• To maintain a high standard of specified work in accordance with the Executive Chef.
• To be responsible for checking the quality of all food production in the kitchen and maintaining the highest standard achievable.
• To Ensure adherence to the hotel’s Food Safety and Health & Safety policies at all times.
• To perform any other duty as required by the department head from time to time.

Conoscenze

Hard-working

Team leadership

Staff motivation

Flexible schedule

Formazione

Globally-recognized culinary qualification

Descrizione del lavoro

Mandarin Oriental Milan, located on Via Andegari, is seeking a Chef de Partie to join the Kitchen Department. The role reports to the Executive Sous Chef and focuses on delivering high-quality food and leading teammates in a luxury hotel setting.

Candidate must hold a globally-recognized culinary qualification, have 3–5 years of hotel experience with supervisory responsibilities, and be flexible to work all shifts, including weekends and holidays.