Demichef de Partie (Vice Cuoco Capo Partita) F/M/X

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

• 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