1 107 Posti di lavoro per Chef De Partie in Italia

è una prestigiosa struttura 5 Stelle Lusso situata nel cuore di Milano, punto di riferimento per chi ricerca un'atmosfera elegante, riservata e accogliente. Inaugurato nel 1863, il "Milan" conserva tutto il fascino di un'antica casa milanese e ancora oggi è l'hotel prediletto dalle celebrità della cultura, dello spettacolo, della moda, della musica e del business nazionale e internazionale.

Intraprendere un percorso con noi vuol dire lavorare in armonia con rispetto, passione e per la crescita personale applicando i più alti standard di qualità e di lusso. Far parte della nostra famiglia significa crescere in un ambiente di lavoro dinamico e stimolante, dove ogni persona può fare la differenza e portare la propria identità e professionalità .

Stiamo ricercando un/una Demi Chef De Partie e di un/una Chef De Partie da inserire nella Brigata di Cucina dei nostri ristoranti, entrambi con la collaborazione dello Chef Stellato Gennaro Esposito: e , con menzione nella Guida Michelin.

La figura sarà responsabile di offrire un'esperienza culinaria eccezionale a tutti i nostri ospiti, in supporto al team della cucina.

Mansioni

• Supporto all'Executive Chef nel garantire un servizio impeccabile e tempestivo nel reparto
• Partecipare alla preparazione di prodotti alimentari secondo gli ordini degli ospiti di qualità costante; mis en place completo e stazione di allestimento per il servizio di colazione, pranzo e/o cena
• Garantire che tutte le attrezzature da cucina siano utilizzate e mantenute costantemente secondo i più alti standard

Profilo ideale

• Esperienza nel settore alberghiero o della ristorazione in un ruolo simile e forte passione per il lavoro e settore
• Conoscenza delle procedure di servizio e igiene
• Buona lingua italiana parlata

Si offre

Contratto di assunzione con trattamento economico in base a competenze ed esperienze effettivamente maturate.

Turno unico 5 su 7 gg settimana, no spezzato

Benefit

• Buoni pasto
• Supporto allo sviluppo professionale

Città: Milano (Milano centro) MM Montenapoleone

La società non è in grado di fornire l'alloggio.

Vuoi iniziare questa meravigliosa esperienza? Candidati

Tutti i CV devono essere inviati comprensivi di autorizzazione al trattamento dei dati personali in conformità al Regolamento UE n. 2016/679 – GDPR e saranno utilizzati esclusivamente per la selezione in corso.

L'informativa completa è disponibile sul nostro sito: Privacy policy di Grand Hotel et de Milan

KEY RESPONSIBILITIES Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. FINANCIAL RESPONSIBILITIES This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment. Identifies potential expense reductions through cost control. Analyzes operational problems and establishes controls. Reviews timesheets and forwards them to the Executive Chef for approval. May prepare a variety of reports and letters utilizing personal computer system and equipment. Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures. Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste. MOTIVATIONAL RESPONSIBILITIES Monitors and manages the various assigned workstation functions. Monitors the assignment of duties and responsibilities to their staff. Observes and evaluates staff and work procedures to ensure quality standards and service are met. Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing. Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards. QUALIFICATIONS AND EDUCATION A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

Key Responsibilities: Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. Qualifications and Skills A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

Per il nuovo Ristorante fine dining ORIZZONTI, sito al 13° piano di Uptown Palace Hotel siamo alla ricerca di: Cuochi Capo partita / Chef de Partie La figura verrà inserita all'interno di un ambiente stimolante con ampie possibilità di crescita personale e professionale, realizzerà una cucina moderna e rivisitata in chiave gourmet insieme ad una brigata giovane e dinamica. Responsabilità: Gestire in autonomia la partita di assegnazione, dalla fase di preparazione al completamento del servizio Gestire direttamente l’attività dei commis di cucina Comunicare in modo professionale con gli Chef per raggiungere gli obiettivi del ristorante Supervisionare la corretta applicazione delle norme di igiene e sicurezza alimentare Requisiti: Almeno 2-3 anni di esperienza pratica come cuoco, preferibilmente in un hotel di dimensioni e complessità simili. Formazione professionale in materia di ospitalità/F&B/cucina. La conoscenza della lingua locale è indispensabile e la conoscenza dell'inglese è di grande valore. Capacità di lavorare sotto pressione. Attenzione ai dettagli. Orientamento al servizio al cliente. Cosa Offriamo: Un ambiente di lavoro stimolante e dinamico, in un contesto esclusivo, di alto livello professionale Opportunità di crescita e sviluppo professionale Inquadramento e retribuzione commisurate alla professionalità richiesta secondo quanto previsto dal CCNL di riferimento Se sei un professionista determinato e motivato a raggiungere il successo, applica tramite la nostra pagina LinkedIn oppure invia il tuo curriculum vitae a

SUSHISAMBA, brand di lusso rinomato a livello internazionale per l’entertainment d’eccezione e la sua cucina esperienziale ispirata ai sapori giapponesi, brasiliani e peruviani, apre il suo primo ristorante in Italia all’interno della storica Torre Velasca, a pochi passi dal Duomo di Milano e dalla Galleria Vittorio Emanuele. Chi siamo Sunset Hospitality Group, fondato nel 2011, è un leader globale nel settore dell’ospitalità lifestyle. Con 31 marchi rinomati e oltre 88 strutture in 25 Paesi, creiamo esperienze uniche e indimenticabili in tutti i nostri concept. Nella città di Milano, alcuni dei nostri brand includono METT Milano Torre Velasca, SUSHISAMBA, Mia, Sachi, Giardino Cordusio, Isola e Café Kitsuné. Il tuo ruolo Stiamo cercando un/a Chef de Partie con creatività, passione e desiderio di unirsi al team nella prima apertura italiana di SUSHISAMBA, nella storica Torre Velasca a Milano. Sarai protagonista della cucina, gestendo una sezione della cucina e contribuendo a creare piatti unici che combinano sapori giapponesi, brasiliani e peruviani in un’esperienza gastronomica memorabile. Le tue responsabilità includeranno: Preparare e presentare piatti della tua partita seguendo ricette e standard del brand. Collaborare con l’Head Chef e il Sous Chef per garantire un servizio fluido e coordinato. Supervisionare e supportare il lavoro dei Commis, assicurandoti che seguano i processi corretti. Mantenere ordine, pulizia e igiene in cucina, rispettando tutte le normative di sicurezza alimentare. Controllare costantemente la qualità dei piatti prima della loro uscita. Partecipare ai briefing e collaborare con il team per garantire un servizio fluido. Cosa cerchiamo in te Almeno 2 anni di esperienza come Chef de Partie, preferibilmente in contesti fusion e ristoranti di fine dining. Passione per la cucina creativa e attenzione ai dettagli. Spirito di squadra, energia e attitudine positiva. Conoscenza fluente dell’italiano e dell’inglese. Cosa offriamo Lavoro preferibilmente su turni unici (diurno e/o serale), occasionalmente spezzato, 5 giorni su 7. Pacchetto retributivo competitivo e benefit aziendali. Location: Milano, Torre Velasca. I nostri benefit Scontistica aziendale. Opportunità di crescita e avanzamento di carriera. Ambiente di lavoro dinamico, multiculturale e stimolante. Se desideri far parte di un’apertura unica nel suo genere e contribuire al successo della prima esperienza SushiSamba in Italia, inviaci il tuo CV e unisciti a noi!

ABOUT THE COMPANY Hello! Welcome to Plaza Premium Group, we're people passionate about "Making Travel Better". We are a global company with team members from all walks of life, together we are PPGFamily, together we are building a legacy. You don't need to be from this industry, you do need to be passionate. Our promise to you: We will respect and value your background and perspectives We will work together with integrity We will share our incredible pride for job, company and industry What we ask of you: Bring passion to all that you do Listen, move fast and think innovatively Speak up, have ideas and share them Believe in customer service, and treating every person with kindness As industry leaders in innovating global airport hospitality, you will work with colleagues from all parts of the world for a truly global experience. You will help and craft services and facilities in over 200 locations in more than 60 international airports across the world. Who we are We were established in HK in 1998 by someone who understood the value of an airport lounge and felt that the experience shouldn't just be limited to a closed-circuit group of travelers. Through the years we have worked incredibly hard to create an experience which is both accessible and quality. Almost 25 years later we now span four core business segments: airport lounges, airport terminal hotels, airport meet & greet services, and a range of airport dining concepts. In addition to our own brands, PPG provides airport hospitality solutions to leading airlines, alliances and corporates around the world. Here are a few names you might recognize: Cathay Pacific Airways, Singapore Airlines, Lufthansa etc. With the future of travel always in sight, we created Smart Traveler, a mobile-app rewards program underpinned by in-house technology. We are fast-moving and always evolving to drive our purpose of making travel better. Join our family today. “Together, we'll make travel better.” JOB SCOPE The Chef de Partie is responsible for overseeing a specific kitchen station assigned to them, ensuring that all tasks within their section are carried out according to their instructions. The team assigned to their station must ensure that food preparation, line service, cooking, quality, and consistency meet the high standards required. The Chef de Partie supervises and trains their team to follow HACCP and Health & Safety regulations in the kitchen, providing guidance to ensure compliance, while also ensuring proper food storage to minimize waste and maintain food cost targets. They collaborate with supervisors to ensure that food supplies are always available and aligned with workflow demands. Finally, the Chef de Partie participates in internal kitchen meetings, demonstrating proactivity by suggesting new ideas and contributing to discussions. JOB RESPONSIBILITIES Responsible for managing and overseeing a designated kitchen station, ensuring all tasks are executed according to instructions and company standards. Supervise and guide the team within the station to maintain high standards in food preparation, cooking, plating, quality, and consistency. Train and mentor staff to follow HACCP and Health & Safety regulations, providing clear guidance to ensure compliance. Ensure proper food storage and handling to minimize waste and maintain food cost targets. Collaborate with supervisors to guarantee adequate food supplies, aligned with operational workflow needs. Monitor and maintain efficiency and organization within the station, ensuring smooth operations during service. Participate actively in internal kitchen meetings, contributing ideas and feedback to support continuous improvement. Support cross-functional collaboration with other kitchen stations and departments as needed. JOB REQUIREMENTS Proven experience as a Chef de Partie in high-end or gourmet kitchens (minimum 3 years). Ability to independently manage all preparations and presentations of dishes within their station, ensuring compliance with company standards. Proficiency in innovative cooking techniques and food preparation methods. Good knowledge of classical and modern pastry preparations. Strong listening skills and assertive communication with subordinates. Ability to maintain effective relationships with supervisors and peers. Highly responsible and reliable. Good command of the English language. Ability to work under pressure in open kitchens. Possession of a diploma from a hospitality school or professional culinary institute. Skilled in handling customer complaints and feedback with strong problem-solving abilities. Full knowledge of HACCP and relevant kitchen safety regulations. Consistency in work quality and receiving positive feedback. Maintain a perfect PPG uniform, recognizing the role as a brand ambassador. Flexibility to work in shifts. Work location: Leonardo Da Vinci Fiumicino Airport

Park Hyatt Milano is a 5-star luxury hotel located in the heart of the city, overlooking the famous Galleria Vittorio Emanuele II and a few steps from Piazza del Duomo and the Alla Scala opera house. The hotel has won the award for the World’s Best Service, by Travel Leisure that recognizes excellence in every component of the life of the hotel. The Chef de Partie will be responsible to supervise the assigned station / section of the outlet kitchen, in order to prepare a consistent, high quality product and ensure courteous, professional, efficient and flexible service. As Chef de Partie, you will be reporting directly to the Executive Chef. Key Responsibilities To deliver the brand promise and provide exceptional guest service at all times. To provide excellent service to internal customers as appropriate. To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. To work in and oversee the assigned station/ section and the relevant associates to ensure that food products are prepared according to the standard required. To maintain the assigned station/ section in a clean and orderly manner at all times. To follow standard recipes and minimize waste to help ensure that the outlet’s food cost is in line with budget. To train the associates as necessary in the preparation and presentation of the items. To suggest alternative menu items, meet specific customer requests and interact with customers to meet and exceed their culinary expectations. To ensure that all company minimum brand standards have been implemented, and that optional brand standards have been implemented where appropriate. To work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”. To be up to date with the availability of seasonal and new products on the market. To treat all operating equipment and supplies carefully to minimize damage and reduce wastage. Qualifications 1 year experience as Chef de Partie in 5 stars hotel 2-3 years’ experience as Demi Chef de Partie in 5 stars hotel Hyatt offers a great range of benefits, including: · 12 free nights per year of service across Hyatt Hotels worldwide · Employee and Friends & Family rates across Hyatt Hotels worldwide · Dry cleaning of business clothes · Complimentary meals on duty · Continuous Learning & Development opportunities · Staff celebrations · Plan Welfare · Settling the costs of urban public transport - ATM Milano

KEY RESPONSIBILITIES Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. FINANCIAL RESPONSIBILITIES This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment. Identifies potential expense reductions through cost control. Analyzes operational problems and establishes controls. Reviews timesheets and forwards them to the Executive Chef for approval. May prepare a variety of reports and letters utilizing personal computer system and equipment. Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures. Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste. MOTIVATIONAL RESPONSIBILITIES Monitors and manages the various assigned workstation functions. Monitors the assignment of duties and responsibilities to their staff. Observes and evaluates staff and work procedures to ensure quality standards and service are met. Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing. Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards. QUALIFICATIONS AND EDUCATION A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

As chef de partie you will be responsible for overseeing a specific section of the kitchen, ensuring that all dishes are prepared to the highest quality standards. You will have a key role in any professional kitchen, ensuring that their section consistently delivers high-quality dishes. You will contribute to our Guests’ food experience and their satisfaction. You will be in a harmonious work atmosphere with a focused approach on teamwork. Main skills and competencies required: • You will lead and manage a specific section (e.g., grill, pastry, sauces, etc.) in the kitchen; • You will prepare dishes to the restaurant's standards, following recipes and plating guidelines; • You will check the quality of prepared dishes before they leave the station to ensure they meet the restaurant's standards; • You will supervise and train junior kitchen staff assigned to the section; • You will maintain high standards of hygiene and food safety in compliance with regulations; • You will monitor and manage inventory for the section, ensuring freshness and availability of ingredients; • You will collaborate with other sections to ensure smooth kitchen operations and timely service; • You will contribute to the creation and refinement of dishes for the menu. Main skills and competencies required: • At least 3 years previous experience in similar role in a dynamic and organized environment; • Proven experience in a specific kitchen section; • Excellent organizational skills; • Strong values of integrity and ethical conduct; • Strong knowledge of food safety and hygiene standards; • Be a team player and have a pro-active approach; • Be able to perform in a dynamic work environment. We offer: • Learning & development training; • Well-being activities (Yoga classes, get together activities, etc.); • Competitive salary offer; • Staff accommodation & meals.