COMMIS DE CUISINE

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. Follow the journey on Instagram or visit the website at www.orient-express.com. About Orient Express La Minerva 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. Job Description Position Overview The Commis de Cuisine plays a vital role within our Culinary team, supporting the preparation and presentation of exceptional cuisine in accordance with the hotel’s standards of excellence, elegance, and precision. Reporting to the Chef de Partie and Sous Chef, the Commis de Cuisine contributes to the delivery of a refined and memorable dining experience, upholding the values of craftsmanship, consistency, and guest‑centricity that define our five‑star luxury service. Key Responsibilities Assists in the preparation, cooking, and presentation of dishes across various sections of the kitchen under the supervision of senior chefs Ensures mise en place is prepared, organized, and maintained to the highest quality standards for service readiness Follows established recipes, portion controls, and presentation specifications as directed by senior culinary leadership Upholds hygiene, safety, and sanitation procedures in strict adherence to HACCP guidelines and hotel food safety protocols Maintains cleanliness and organization of workstations and kitchen equipment throughout the shift Collaborates with colleagues across the kitchen to ensure smooth and efficient operations during preparation and service periods Participates in regular briefings, training sessions, and tastings to enhance product knowledge and skill development Assists in receiving, inspecting, and properly storing deliveries according to hotel standards and food safety requirements Communicates any product shortages, equipment issues, or concerns promptly to the Chef de Partie or Sous Chef Actively contributes to minimizing food waste through proper storage, rotation, and utilization practices Adheres to grooming and appearance standards, consistently embodying the professionalism expected in a luxury hospitality setting Demonstrates a passion for culinary arts, a willingness to learn, and a strong commitment to delivering excellence on every plate Supports the broader kitchen team in preparing for events, banquets, and special dining experiences as needed Understands and complies with the hotel’s emergency, health, and safety procedures to maintain a secure working environment Models respectful, team‑oriented behavior and contributes to a positive, inclusive workplace culture Qualifications Culinary diploma or certification from a recognized hospitality or culinary institution Previous experience in a professional kitchen environment, ideally within luxury hospitality or fine dining settings Solid foundation in basic cooking techniques, food preparation, and kitchen operations Strong understanding of kitchen hygiene standards and food safety regulations (HACCP) High level of attention to detail, cleanliness, and quality in food preparation and presentation Proactive attitude with a willingness to learn, adapt, and grow within the culinary team Ability to work flexible hours, including evenings, weekends, and holidays as required Team‑oriented with excellent communication and interpersonal skills Fluency in Italian; basic English is preferred – additional languages are a plus Legal right to work in Italy #J-18808-Ljbffr