Tuscan Resort Chef de Partie — Kitchen Lead

Hapimag; Toscana; On-site; EUR 25,000 - 28,000; Full time

Benefits offered by this job

Staff accommodation

Two weeks of vacation without points?d

Staff discounts 30% on holidays and F

Job summary

Hapimag is seeking a Chef de Partie to join our kitchen team at the Pentolina resort in Tuscany. You will take ownership of your station, ensuring high-quality dishes and meticulous mise en place while guiding junior staff.

The role requires Italian proficiency, reliability, and a proactive approach to cost control and safety. Expect a 40-hour week on a 6-day schedule, with staff accommodation and resort benefits.

Qualifications

• Completed culinary training/apprenticeship as a Chef or an equivalent qualification.
• Relevant professional experience as a Chef de Partie (or in a comparable/higher role).
• Strong quality awareness, creativity, and a keen eye for detail.
• Reliability, strong teamwork, and resilience under pressure during peak hours.
• Excellent organizational skills and a structured way of working.
• Willingness to work evenings, weekends, and public holidays (40 hours per week across a 6-day schedule).
• Good knowledge of Italian; additional languages are a plus, but not essential.

Responsibilities

• Take full ownership of organizing, preparing, and executing dishes at your assigned station (Mise en Place & service).
• Ensure flawless food presentation, freshness, and top-tier culinary quality at all times.
• Guide, mentor, and support junior kitchen staff while maintaining exemplary cleanliness at your station.
• Actively contribute to food cost and budget management in close collaboration with the Head Chef.
• Strictly enforce and comply with all occupational health, safety, and HACCP hygiene regulations.

Skills

Team leadership

Quality standards

Team supervision

Cost control

Safety & hygiene

Education

Culinary training / apprenticeship

Job description

Hapimag is seeking a Chef de Partie to join our kitchen team at the Pentolina resort in Tuscany. You will take ownership of your station, ensuring high-quality dishes and meticulous mise en place while guiding junior staff.

The role requires Italian proficiency, reliability, and a proactive approach to cost control and safety. Expect a 40-hour week on a 6-day schedule, with staff accommodation and resort benefits.