Chef De Partie

About Orient ExpressArtisan of travel since ****, 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 ****. The experience continues with the recent launch of La Dolce Vita Orient Express train, followed by Orient Express Corinthian in ****, the first of two Orient Express Sailing Yachts, and finally, the return of L'Orient Express train to railways. Since ****, 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 ****, 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 atAbout Orient Express La MinervaConsidered as the beloved capital of the Orient Express legend, Rome is the first Orient Express hotel, La Minerva, in ****. 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 ****, 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 DescriptionPosition OverviewThe Chef de partie contributes with the Sous Chef and the Executive Chef to the production of the highest possible food quality in the delegated section at all times. Co-ordinates the staff of thepartieso that all production is carried out in line with appropriate food portion control, the departmental business plan, Company's guidelines and service concepts.Our Chef de partie should have high cooking skills as well as good leadership and communication abilities, as he/she could often be tasked with leading the delegated section through busy dinner services.Key responsibilitiesCONTRIBUTION TO THE production of the highest possible food quality in the delegated sectionPrepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentationPrepares sauces, soups and hot entrees; controls the positioning and rotation of foods and ensures proper plate presentationSets up for lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservationsOrders adequate supplies for the own section, setting up the "mis-en-place"Supervises the proper set-up of each item on menus and insures their readinessWorks with Chefs to ensure seasoning, portions and the highest appearance of foodStores food properlyEnsures that food from own section is delivered on timeEnsures readiness and makes priorities in case of last-minute changes to reservationsMaintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file, kept at the section at all times for referenceCo-ordinates job tasks with staff in the delegated sectionGuides the kitchen staff to achieve the highest quality levelHEALTH AND SAFETYGuarantees proper safety, hygiene, and sanitation practices in his/her partieAdheres to all health, sanitation and food safety rules and regulationsReports all potential and real hazards immediatelyFully understands the hotel's fire and emergency proceduresCo-ordinates work and works in a safe manner that does not harm or injure self or othersAnticipates possible and probable hazards and conditions to avoid mishapsKeeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conductMISCELLANEOUSRecommends better preparation procedures to Sous Chef / Head Chef / Executive ChefAttends meetings and training required by the Sous Chef / Head Chef / Executive ChefAccepts flexible work schedule necessary for uninterrupted service to the food production functionMaintains own working area, materials and company property clean, tidy and in good shapeChecks the restaurant reservations regularlyContinuously seeks to endeavour the knowledge of own job functionQualificationsRequirementsAt least 3 years previous hospitality Culinary expertise in top-notch restaurants or luxury hotels in the same roleExcellent written and verbal communication skills to ensure constant and effective alignment of kitchen staff and other hotel departmentsAttention to details and organization abilitiesGood relational and leadership skills to manage the ownCreativity, able to come up with new dishes that keep customers coming back for moreFlexibility, adaptability and strong attitude to work under pressure while ensuring respect of deadlines and quality levelProblem solving attitudeAbility to work efficiently in a fast-paced settingFluent knowledge of both English and Italian is a plusAwareness of Health&Safety and HACCP policies and proceduresFamiliar with property safety, first aid, fire and emergency procedures, operates equipment safely and sensibly.Legal right to work in Italy.