COMMIS DE CUISINE

Company Description About Orient Express 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 at@orientexpresson Instagram or visit the website at 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 ResponsibilitiesAssists in the preparation, cooking, and presentation of dishes across various sections of the kitchen under the supervision of senior chefsEnsures mise en place is prepared, organized, and maintained to the highest quality standards for service readinessFollows established recipes, portion controls, and presentation specifications as directed by senior culinary leadershipUpholds hygiene, safety, and sanitation procedures in strict adherence to HACCP guidelines and hotel food safety protocolsMaintains cleanliness and organization of workstations and kitchen equipment throughout the shiftCollaborates with colleagues across the kitchen to ensure smooth and efficient operations during preparation and service periodsParticipates in regular briefings, training sessions, and tastings to enhance product knowledge and skill developmentAssists in receiving, inspecting, and properly storing deliveries according to hotel standards and food safety requirementsCommunicates any product shortages, equipment issues, or concerns promptly to the Chef de Partie or Sous ChefActively contributes to minimizing food waste through proper storage, rotation, and utilization practicesAdheres to grooming and appearance standards, consistently embodying the professionalism expected in a luxury hospitality settingDemonstrates a passion for culinary arts, a willingness to learn, and a strong commitment to delivering excellence on every plateSupports the broader kitchen team in preparing for events, banquets, and special dining experiences as neededUnderstands and complies with the hotel’s emergency, health, and safety procedures to maintain a secure working environmentModels respectful, team‑oriented behavior and contributes to a positive, inclusive workplace cultureQualificationsCulinary diploma or certification from a recognized hospitality or culinary institutionPrevious experience in a professional kitchen environment, ideally within luxury hospitality or fine dining settingsSolid foundation in basic cooking techniques, food preparation, and kitchen operationsStrong understanding of kitchen hygiene standards and food safety regulations (HACCP)High level of attention to detail, cleanliness, and quality in food preparation and presentationProactive attitude with a willingness to learn, adapt, and grow within the culinary teamAbility to work flexible hours, including evenings, weekends, and holidays as requiredTeam‑oriented with excellent communication and interpersonal skillsFluency in Italian; basic English is preferred – additional languages are a plusLegal right to work in Italy#J-18808-Ljbffr