Pastry Chef de Partie - Luxury Hotel Banquets (Venice)

SAN CLEMENTE PALACE VENICE; Lido di Jesolo; On-site; EUR 28,000 - 36,000; Full time

Job summary

San Clemente Palace Venice on the private island of San Clemente in the Lagoon of Venice seeks a Chef de Partie for the 2026 season (March–October). You will organize kitchen operations and supervise junior staff while preparing and serving dishes according to the restaurant’s menu.

Essential qualifications include minimum 2 years kitchen experience, HACCP certification, gastronomic education, and fluency in Italian and good English.

Qualifications

• Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc).
• Must show signs of career development.
• HACCP certification.

Responsibilities

• Prepare in advance food, beverage, material and equipment needed for the service.
• Cook and serve dishes according to the restaurant’s menu.
• Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
• Clean and re-set their working area.
• In absence of Manager, conduct shift briefings to ensure hotel activities and operational requirements are known.
• Work with Superior and People Services Manager to ensure the departmental performance of staff is productive.
• Conduct on the job training in accordance with the departmental standards and procedures and maintain a record of progress for each staff member.
• Provide input for probation and formal performance appraisal discussions in line with company guideline.

Skills

Italian language

English language

Education

Gastronomic education certificate

HACCP certification

Career development mindset

Job description

San Clemente Palace Venice on the private island of San Clemente in the Lagoon of Venice seeks a Chef de Partie for the 2026 season (March–October). You will organize kitchen operations and supervise junior staff while preparing and serving dishes according to the restaurant’s menu.

Essential qualifications include minimum 2 years kitchen experience, HACCP certification, gastronomic education, and fluency in Italian and good English.