Demichef De Partie

Artisan of travel since 1883, Orient Express sublimates the art of travel with its luxury trains, hotels, and sailing yachts. The brand has just launched its first hotel, Orient Express La Minerva, in Rome – which will be followed by Orient Express Venezia at Palazzo Donà Giovannelli in 2026. The experience continues with the recent launch of La Dolce Vita Orient Express train, followed by Orient Express Corinthian in 2026, the first of two Orient Express Sailing Yachts, and finally, the return of L’Orient Express train to railways. Since 2022, Orient Express is part of Accor Group’s leading collection of luxury brands with a century‑old legacy in the hotels and fine‑dining sectors. In 2024, Accor and LVMH entered into a strategic partnership to accelerate the development of Orient Express.Considered as the beloved capital of the Orient Express legend, Rome is the first Orient Express hotel, La Minerva, in 2025. Orient Express has entrusted the interior architecture and artistic direction of the hotel Hugo Toro. The former Palazzo Fonseca is a sumptuous 17th‑century palace with a huge, majestic façade. A place of memory still adorned with its Roman columns, sculptures by Rinaldo Rinaldi, a disciple of Canova, and the fascinating goddess Minerva. At the end of 2024, a new décor and interior inspired by the Roman domus and the riches of the \"Eternal City\" will be revealed with a new touch of contemporary elegance.Follow the journey atorientexpresson Instagram or visit the website at.Position OverviewThe Demi Chef de Partie is an integral member of our Culinary team, responsible for supporting the Chef de Partie in overseeing a specific section of the kitchen and ensuring the preparation and presentation of dishes meet the highest standards of luxury and refinement. This role plays a key part in maintaining the consistency, creativity, and quality that define our five‑star gastronomic experience. With a hands‑on approach, the Demi Chef de Partie contributes to the smooth operation of the kitchen while mentoring junior team members and upholding the hotel’s values of excellence, precision, and guest‑centric service.Key ResponsibilitiesAssists the Chef de Partie in managing a designated section of the kitchen, ensuring readiness and quality throughout all service periodsPrepares, cooks, and presents dishes in accordance with recipes, plating standards, and timing expectations set by the Executive ChefMaintains mise en place and ensures all preparations are completed in a timely, organized, and hygienic mannerMonitors the quality and freshness of ingredients and communicates any inconsistencies or shortages to senior kitchen leadershipEnsures all food production adheres to health and safety regulations, HACCP standards, and hotel food hygiene protocolsSupports the training and development of Commis Chefs and kitchen trainees, providing guidance and feedback to build their skills and confidenceParticipates in menu development discussions, tastings, and innovation initiatives led by the Executive Chef and Sous ChefsAssists in stock control, inventory management, and daily requisitions, contributing to cost control and sustainability effortsEnsures all kitchen equipment is used properly, maintained in good condition, and reported for repair when necessaryDemonstrates strong time management, multitasking, and problem‑solving skills during high‑pressure service periodsComplies with all hotel health, safety, and emergency policies, ensuring a secure and compliant work environmentEmbodies the hotel’s culture of excellence, respect, and teamwork, acting as a role model for junior colleaguesQualificationsFormal culinary training from an accredited institution or hospitality schoolMinimum 2 years of experience in a professional kitchen, including at least 1 year in a Commis or Demi Chef de Partie role, ideally within luxury hospitality or fine diningStrong culinary foundation with advanced knowledge of food preparation techniques, plating, and kitchen operationsProven ability to manage a section of the kitchen with minimal supervision and high attention to detailSound understanding of food safety, sanitation practices, and HACCP standardsPositive attitude, strong work ethic, and desire to develop professionally within a high‑performance teamEffective communication skills and ability to coach and mentor junior team membersFlexibility to work across different kitchen sections as required and adapt to changing operational needsFluent in Italian; good working knowledge of English is preferred – additional languages are a plusLegal right to work in Italy#J-18808-Ljbffr