Chef de Partie
Con Esperienza

Descrizione della Posizione Lavorativa

Job Overview

The Chef de Partie is responsible for ensuring that all procedures are carried out according to the hotel’s standards, performing the duties of the role and supporting other areas as needed to deliver excellent service to guests and visitors. During service the Chef de Partie is accountable for the preparation of all dishes produced in their section.

Basic requirements - Qualifications

• Good knowledge of food preparation
• Good knowledge of HACCP procedures
• Ability to maintain a high standard of cleanliness in the kitchen
• Ability to assist and organize colleagues with the mise en place and service
• Willingness to research and develop new recipes and dishes

Desirable

• Previous experience in a gourmet restaurant
• Good ability to work in a team
• Good ability to manage teamwork

Essential skills

1. Ability to enforce the hotel’s standards, policies, and procedures
2. Work with precision to achieve the required preparations
3. Maintain concentration and think clearly while handling multiple activities (multitasking)
4. Ability to prioritize, organize and follow up
5. Propose new ideas to the Sous Chefs and Executive Chefs
6. Identify problems and propose solutions or alternatives
7. High attention to detail
8. Ability to work well under pressure while coordinating many requests
9. Ability to perform duties with minimal supervision
10. Flexibility as the job changes
11. Act as an ambassador for Bulgari Hotels & Resorts at all times, both inside and outside the workplace
12. Work cohesively with co-workers as part of a team
13. Maintain a clean and tidy workstation
14. Practice lateral service within the Kitchen department and across the Hotel

Primary job functions

1. Check the ODS
2. Prepare the list of daily tasks
3. Organize the workstation to ensure a clean and efficient area
4. Organize the work of the team in the chef’s section
5. Carry out ordinary food production in accordance with the Sous Chefs
6. Interest in the preparation of dishes, their study and composition
7. Carefully follow instructions given by the Sous Chefs
8. Apply HACCP rules as closely as possible
9. Manage refrigerator space attentively, always using first in, first out rule
10. Take care of the cleanliness of the workstation

Equal opportunity and company background

At Marriott International we are committed to being an equal opportunity employer, welcoming everyone and providing access to opportunity. We foster an environment where associates’ unique backgrounds are valued. We do not discriminate on any protected basis, including disability or veteran status, in accordance with applicable law.

Developed in partnership with jeweler and luxury designer Bulgari, Bulgari Hotels & Resorts are located in major cosmopolitan cities and luxury destinations. The Bulgari Hotel Milan is set in an 18th‑century Milanese palazzo between Via Montenapoleone, Via della Spiga, La Scala and the Accademia di Brera, and features a 4,000‑square‑meter private garden that extends the nearby Botanical Garden — a peaceful oasis in the heart of Milan.

Requisiti

Good knowledge of food preparation and HACCP; ability to maintain kitchen cleanliness; ability to assist and organise colleagues for mise en place and service; willingness to research new recipes. Previous gourmet-restaurant experience and team-management ability are desirable.