Private Villa Chef – Seasonal & Sustainable Dining

Hotel Domani; Volterra; Sur place; EUR 21 000 - 22 000; Plein temps

Avantages offerts par ce poste

Shared accommodation

Meals provided

Uniform & laundry service

Training & development

Résumé du poste

Borgo Pignano Tuscany is seeking a Chef de Partie / Private Villa Chef to join our kitchen team for the 2027 season. You will support the day-to-day operations, work with the Executive Chef on menus, supervise the team, and maintain high-quality standards in line with Relais & Châteaux.

The ideal candidate has 2–3 years in luxury hotels or restaurants, a passion for cooking, and fluent English. Shared accommodation and meals are provided, along with uniform and ongoing training.

Qualifications

• At least 2–3 years of experience in a similar role within high-end hotels or restaurants.
• Fluent English is essential and advantageous for guest interaction.

Responsabilités

• Support the Sous Chef and Executive Chef in developing new dishes and seasonal menus.
• Independently manage the assigned section throughout preparation and service.
• Ensure the highest standards of quality in food preparation and presentation.
• Ensure compliance with hygiene and food safety procedures and proper use of kitchen equipment.
• Maintain a clean, tidy workstation and collaborate with the kitchen brigade.
• Contribute to maintaining the estate's gastronomic offering quality and consistency.
• Ensure top standards during private dining services within villas on the Borgo Pignano estate.

Connaissances

Fluent English

Teamwork

Attention to detail

Description du poste

Borgo Pignano Tuscany is seeking a Chef de Partie / Private Villa Chef to join our kitchen team for the 2027 season. You will support the day-to-day operations, work with the Executive Chef on menus, supervise the team, and maintain high-quality standards in line with Relais & Châteaux.

The ideal candidate has 2–3 years in luxury hotels or restaurants, a passion for cooking, and fluent English. Shared accommodation and meals are provided, along with uniform and ongoing training.