Pastry Chef de Partie

Company La Roqqa Hotel Location Porto Ercole, Italia Functional Area Kitchen Workplace type On site Compensation Starting from 23.739,00 EUR per year

Company Description

Miramis is a collection of brands within Miramis Hospitality group, a hospitality, restaurant, and entertainment company in the luxury segment, headquartered in Sweden and owned by Qarlbo AB. Qarlbo is the family holding company owned by the Jonsson family, focused on long-term investments in other sectors as well, such as hydrogen, biodiversity, and real estate, with the ambition of creating a legacy for future generations.

The group’s portfolio spans Sweden and Italy. In Stockholm, Miramis operates Cirkus Arena and Restaurant, Backstage Hotel, and Hasselbacken, and is developing Gasometer, a new arena and cultural destination in the Gasworks area of Norra Djurgårdsstaden.

In southern Tuscany we find Hotel LA ROQQA, Scirocco Restaurant, and Isolotto Beach Club in Porto Ercole, Hotel Torre di Cala Piccola in Porto Santo Stefano, and the country estate La Capitana in Magliano in Toscana, which is undergoing a major repositioning project this year.

Position

We are looking for a Pastry Chef de Partie for 2027 summer season at our La Roqqa Hotel, reporting directly to the Pastry Chef.

Your role and mission at Miramis:

As Pastry Chef de Partie, you will be responsible for a section of our pastry brigade, playing a front-line role in creating exceptional sweet experiences for our guests. You will independently manage the production assigned to you, from breakfast viennoiserie to plated desserts for the restaurant, petits fours and event preparations, ensuring quality, consistency and the high standards that define Miramis. You will coordinate and support the commis in your section, passing on techniques and method, and work with the Pastry Chef on production planning, stock management and the development of new creations.

Requirements

Requirements for the role:

• 3–4 years of experience in luxury, fine dining, Michelin-starred kitchens, or 5-star hotels, with at least one year as Chef de Partie
• Hospitality school diploma or professional pastry course certificate
• Excellent knowledge of classic and modern pastry techniques: doughs, creams, viennoiserie, puff pastry and chocolate work
• Precision in weighing, baking and finishing
• Care in the composition and plating of desserts
• Ability to manage your own section independently, even in high-volume settings
• Ability to coordinate and train commis
• Food storage, labelling and stock management in line with HACCP standards and the self-monitoring (HACCP) manual
• Knowledge of English in a culinary context is a plus, as you may also have the opportunity to run cooking classes for our international guests.

Soft Skills that make the difference:

• Genuine passion for pastry and meticulous attention to detail
• Positive leadership and the ability to guide junior colleagues
• Precision, method and consistent results
• Excellent organisational skills and the ability to prioritise
• Team spirit and strong cross-departmental collaboration with the kitchen and restaurant teams
• Creativity, curiosity and eagerness to grow

Other information

We like to call it “Total Reward,” because our compensation proposal is holistic and takes into account several aspects.

Contract and compensation:

• Seasonal contract for 2027, approximately from April to October. Start and end dates may vary depending on the property and operational needs;
• Gross annual salary starting from €23.739, to which variable elements are added where applicable: public holidays, Sundays, night shifts, overtime/additional work, and tips; salary varies according to the candidate’s experience and is assessed during the individual selection process;
• Contract in line with the National Collective Labor Agreement (CCNL) for Tourism – Confcommercio, with a 5 working days + 2 days off schedule.
• Meal vouchers (Ticket Restaurant) of €8 for each day of work;
• For relocating employees : shared accommodation at our Staff Residence or apartment;
• Shuttle service to work for relocating employees without a car;
• Discounts and partnerships for health and personal care, training, travel, and entertainment.

Our recruitment process is structured as follows:

• Interview with the Hiring Manager
• Check of references and qualifications
• Offer followed by an intent letter

Why Miramis?

• An authentic, feedback-oriented environment where every contribution matters;
• Opportunities to learn from hospitality professionals;
• Clea