Seasonal Chef de Partie — Luxury Hotel Kitchen Lead

Belmond Ltd.; Siena; In loco; EUR 32.000 - 45.000; Tempo pieno

Vantaggi offerti da questo lavoro

Seasonal contract

Welfare platform with credit

High-quality staff canteen

Discovery Belmond program and discount

Staff accommodation with pool and gym

CCNL Turismo Federalberghi

Descrizione del lavoro

Belmond Ltd. at Castello di Casole, a Belmond Hotel, seeks a passionate Chef de Partie to contribute to fresh, seasonal, high-quality dishes for every guest. You will manage a kitchen section autonomously and prepare dishes according to Executive Chef’s guidelines, focusing on aesthetics and taste.

Collaborate with the brigade to ensure a timely service, uphold HACCP and sustainable practices, and support training of commis de cuisine. Fluent Italian and English required.

Competenze

• Minimum 2 years’ experience in a similar role in luxury hotels or fine dining.
• Strong knowledge of culinary techniques and raw materials with emphasis on seasonality.
• Team player with flexibility and problem-solving orientation.
• Excellent adherence to procedures and meticulous attention to detail.
• Knowledge of HACCP regulations and food safety best practices.
• Fluent in Italian and English.

Mansioni

• Manage a specific kitchen section autonomously, ensuring high-quality standards.
• Prepare and present dishes according to recipes and guidelines, focusing on aesthetics and taste.
• Collaborate with the brigade to ensure efficient and timely service.
• Promote sustainable kitchen practices and minimize food waste.
• Maintain hygiene and food safety compliance (HACCP).
• Support training and onboarding of commis de cuisine.

Conoscenze

Kitchen experience in luxury hotels

Culinary techniques

Teamwork and adaptability

Attention to detail

HACCP knowledge

Organization and multitasking

Bilingual Italian/English

Descrizione del lavoro

Belmond Ltd. at Castello di Casole, a Belmond Hotel, seeks a passionate Chef de Partie to contribute to fresh, seasonal, high-quality dishes for every guest. You will manage a kitchen section autonomously and prepare dishes according to Executive Chef’s guidelines, focusing on aesthetics and taste.

Collaborate with the brigade to ensure a timely service, uphold HACCP and sustainable practices, and support training of commis de cuisine. Fluent Italian and English required.