Chef de Partie Season 2025 - Splendido Mare, a Belmond Hotel Portofino

Hotel Splendido Spa

Pubblicato il 8/11/2024 | Candidati per primo

Dettaglio dell'offerta

Luogo di lavoro

Portofino, Italia

Tipologia di contratto

Full-time

Trattamento

Tempo determinato

Anni di esperienza

Da 1 a 2 anni

Salario

-

Periodo di inizio

da 4/3/2025

Altri benefit

- We offer seasonal Labour contract according to C.C.N.L. Settore Turismo - Level 4, Chef de Partie.

- Start date: March 2025 to End date: January 2026, with the aim of a continuous collaboration over subsequent seasons at Splendido Mare and a career path.

- Monthly gross salary around € 2.200 separate payslip for 13°,14° and TFR

- Welfare incentive based on quality goals

- Accomodation in our staff house including breakfast

- Bus ticket as benefit for the contract period, staff cantine

- Discovering Belmond programme, which offers team members complimentary accommodation at Belmond hotels, discounted rates for our trains, cruises and safaris, and discounted food and beverages

Descrizione dell'offerta

Splendido Mare, A Belmond Hotel, part of the LVMH Group, is a charming guesthouse in the heart of the Portofino. Its celebrated restaurant, DaV Mare, embodies all the pleasures of piazzetta living through refined cuisine, curated in partnership with the 3-Michelin-star Cerea family. Awash with nautical spirit, our gem on the Italian Riviera celebrates the art of Ligurian living in its purest form.

We are looking for a Chef de partie for season 2025 to join our Kitchen team.

The ideal candidate is passionate about hospitality and comfortable with challenges. He/She is willing to provide authentic and luxury experiences, demonstrating care, confidence, curiosity and community.

Reports to Sous Chef.

Main duties & responsibilities:

The Chef de Partie will:

  • Meal preparation: cooking and preparing food for each service.

  • Maintain safety, health and hygiene standards in all areas of the kitchen.

  • Controls incoming goods and stores them in perfect conditions.

  • Monitors portion and waste control.

  • Performs all duties assigned by the Sous Chef and/or Executive Chef.

  • Coordinate and monitor all Demi and Commis de partie assigned to him/her

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