Pizza Chef de Partie — Fast-Paced Hotel Kitchen & Training

Minor Hotels - Southern Europe; Italy; On-site; EUR 22,000 - 31,000; Full time

Job summary

Minor Hotels Europe & Americas is seeking a Cook to join our culinary team in Italy. You will be responsible for preliminary preparation, cooking, plating and presenting high-quality dishes to deliver an exceptional guest experience.

Responsibilities include mise-en-place management, maintaining FIFO, ensuring presentation and portion quality, and upholding HACCP and hygiene standards. Fluency in the local language and English is valued; 1–2 years of kitchen experience preferred.

Qualifications

• 1–2 years’ experience as Kitchen Assistant in a hotel of similar size/complexity.
• Vocational training in hospitality/F&B/kitchen.
• Fluency in local language is a must; English knowledge is valuable.
• Ability to work independently and as part of a team.
• Strong organizational skills and attention to detail.
• Ability to work under pressure and maintain service quality.
• Customer service oriented.
• Focus on quality and presentation.

Responsibilities

• Elaboration, conservation and organization of mise-en-place for each service; minimize product losses.
• Guarantee presentation, quantity and quality of each dish according to standards.
• Check and control proper storage of products; rotate FIFO to maintain quality.
• Receive, conserve and organize products for departure.
• Maintain a clean, neat and organized work area.
• Report maintenance, hygiene and hazard issues.
• Contribute to department targets as part of the team.
• Follow HACCP guidelines and customer service standards.

Skills

Local language fluency

English knowledge

Work under pressure

Organizational skills

Team player

Customer service

Education

Hospitality/F&B/kitchen training

Job description

Minor Hotels Europe & Americas is seeking a Cook to join our culinary team in Italy. You will be responsible for preliminary preparation, cooking, plating and presenting high-quality dishes to deliver an exceptional guest experience.

Responsibilities include mise-en-place management, maintaining FIFO, ensuring presentation and portion quality, and upholding HACCP and hygiene standards. Fluency in the local language and English is valued; 1–2 years of kitchen experience preferred.