Demichef De Partie

Job Description Position Overview The 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 Responsibilities • Assists the Chef de Partie in managing a designated section of the kitchen, ensuring readiness and quality throughout all service periods • Prepares, cooks, and presents dishes in accordance with recipes, plating standards, and timing expectations set by the Executive Chef • Maintains mise en place and ensures all preparations are completed in a timely, organized, and hygienic manner • Monitors the quality and freshness of ingredients and communicates any inconsistencies or shortages to senior kitchen leadership • Ensures all food production adheres to health and safety regulations, HACCP standards, and hotel food hygiene protocols • Supports the training and development of Commis Chefs and kitchen trainees, providing guidance and feedback to build their skills and confidence • Participates in menu development discussions, tastings, and innovation initiatives led by the Executive Chef and Sous Chefs • Assists in stock control, inventory management, and daily requisitions, contributing to cost control and sustainability efforts • Ensures all kitchen equipment is used properly, maintained in good condition, and reported for repair when necessary • Demonstrates strong time management, multitasking, and problem-solving skills during high-pressure service periods • Complies with all hotel health, safety, and emergency policies, ensuring a secure and compliant work environment • Embodies the hotel's culture of excellence, respect, and teamwork, acting as a role model for junior colleagues Qualifications • Formal culinary training from an accredited institution or hospitality school • Minimum 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 dining • Strong culinary foundation with advanced knowledge of food preparation techniques, plating, and kitchen operations • Proven ability to manage a section of the kitchen with minimal supervision and high attention to detail • Sound understanding of food safety, sanitation practices, and HACCP standards • Positive attitude, strong work ethic, and desire to develop professionally within a high-performance team • Effective communication skills and ability to coach and mentor junior team members • Flexibility to work across different kitchen sections as required and adapt to changing operational needs • Fluent in Italian; good working knowledge of English is preferred – additional languages are a plus • Legal right to work in Italy