Pastry Chef De Partie

Park Hyatt Milano

Milano

On-site

EUR 28,000 - 36,000

Full time

14 days+

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Benefits offered by this job

12 free nights per year

Employee discounts

Dry cleaning of business clothes

Complimentary meals on duty

Continuous Learning & Development opportunities

Staff celebrations

Public transport cost coverage

Job summary

A luxury hotel in Milan is seeking a Chef de Partie to oversee food preparation and ensure high-quality service in the outlet kitchen. The ideal candidate will have at least one year of experience in a similar role at a 5-star hotel and a strong commitment to delivering exceptional guest service. Responsibilities include training associates, maintaining cleanliness, and collaborating with various departments. Benefits include 12 free nights at Hyatt Hotels and complimentary meals on duty.

Qualifications

1 year experience as Chef de Partie in 5-star hotel.
2-3 years’ experience as Demi Chef de Partie in 5-star hotel.

Responsibilities

Deliver exceptional guest service at all times.
Oversee the designated station/section and associates.
Train associates in food preparation and presentation.

Skills

Food preparation

Guest service

Teamwork

Job description

About the Hotel

Park Hyatt Milano is a 5-star luxury hotel located in the heart of the city, overlooking the famous Galleria Vittorio Emanuele II and a few steps from Piazza del Duomo and the Alla Scala opera house.

The hotel has won the award for the World’s Best Service by Travel + Leisure that recognizes excellence in every component of the hotel’s life.

Position

The Chef de Partie will be responsible for supervising the assigned station/section of the outlet kitchen, in order to prepare a consistent, high-quality product and ensure courteous, professional, efficient and flexible service.

As Chef de Partie, you will be reporting directly to the Pastry Chef.

Main Duties and Responsibilities

To deliver the brand promise and provide exceptional guest service at all times.
To provide excellent service to internal customers as appropriate.
To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
To work in and oversee the assigned station/section and the relevant associates to ensure that food products are prepared according to the standard required.
To maintain the assigned station/section in a clean and orderly manner at all times.
To follow standard recipes and minimize waste to help ensure that the outlet’s food cost is in line with budget.
To train the associates as necessary in the preparation and presentation of the items.
To suggest alternative menu items, meet specific customer requests and interact with customers to meet and exceed their culinary expectations.
To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate.
To work in a supportive and flexible manner with other departments, in a spirit of “We work through teams”.
To be up to date with the availability of seasonal and new products on the market.
To treat all operating equipment and supplies carefully to minimize damage and reduce waste.