Chef de Partie — Premium Kitchen, Evenings & Weekends

247 Media Limited; Porto; Presencial; EUR 18.000 - 24.000; Jornada completa

Descripción de la vacante

Experimental Porto is seeking a Chef de Partie to support daily kitchen operations at Hotel Infante Sagres Porto, now part of the Experimental Group. You will prepare mise en place, follow precise recipes, manage your station during service, and help ensure top quality dishes with attention to hygiene and safety.

You will work evenings, weekends and public holidays as required, collaborating with senior chefs and junior teammates to deliver seamless guest experiences in a refined hospitality

Formación

• Proven experience as a Chef de Partie or similar role.
• Strong knowledge of cooking methods, ingredients and kitchen equipment.
• Experience supervising junior team members and coaching on the job.
• Excellent organizational skills and efficient work pace.
• Solid understanding of hygiene standards and safety procedures.
• Ability to communicate in Portuguese; English is a plus.

Responsabilidades

• Support Sous Chefs and kitchen leadership in daily operations.
• Prepare mise en place and preliminary ingredients.
• Follow recipes according to technical sheets.
• Manage and organize assigned kitchen section during service.
• Prepare dishes according to the menu and special orders.
• Ensure proper opening and closing procedures of the kitchen.

Conocimientos

Cooking methods

Team supervision

Organizational skills

Hygiene standards

Portuguese language

English language (plus)

Descripción del empleo

Experimental Porto is seeking a Chef de Partie to support daily kitchen operations at Hotel Infante Sagres Porto, now part of the Experimental Group. You will prepare mise en place, follow precise recipes, manage your station during service, and help ensure top quality dishes with attention to hygiene and safety.

You will work evenings, weekends and public holidays as required, collaborating with senior chefs and junior teammates to deliver seamless guest experiences in a refined hospitality