Chef de Partie

Mandarin Oriental, Lago di Como’s
Chef de Partie is in charge of managing the kitchen under the Executive Chef’s
guidance.

Duties
and responsibilities:

• Maintain a high standard
  of specified work in accordance with the Executive Chef

• Ensure food preparation, quality and presentation are met at all
  times under the guidance of the Executive Chef

• Monitor stock movement and be responsible for replenishing own
  section

• Carry out daily and weekly
  procedures, including temperature checks, food labelling/dating and storage
  

• Remove any hazards and make safe any
  defects in the kitchen or its equipment, reporting any problem to the Executive
  Chef

• Keep high standards of personal
  hygiene, clean uniform and overall camaraderie

• Adhere to the hotel’s procedures such as temperature checks,
  food labelling and dating, cleaning schedules and hygiene regulations at all
  times, ensuring that all records of such are maintained

• Keep high standards of cleanliness on the section where employed
  and assist in any job regarding hygiene or cleanliness asked for by
  the Executive Chef

• Ensure adherence to
  the hotel’s Food Safety and Health & Safety policies at all times
  

• Be fully aware of all hygiene control
  and chemicals used in workplace

• Have a full
  knowledge of and be able to act upon fire procedures

• Work as part of a team in a constructive manner that enables
  the hotel to achieve the objective of being a market leader in the luxury hotel
  sector

• Comply with all
  the hotel and company’s policies

• Attend all
  training sessions as required

• Comply
  with any reasonable request from your superiors

Requirements:

• At least
  a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma
  in Hospitality/Tourism or equivalent

• Minimum 3-years working experience in the related field
  

• HACCP certificate

• Good knowledge of English

Average gross monthly salary: €2.100,00

We believe a diverse and inclusive culture
is better for everyone. Bringing individuals together is essential to
the long-term success of our people, our business and the societies
and economies in which we operate.

All colleagues,
regardless of ethnicity, gender, age, sexual orientation, disability, background
or religion, should be treated fairly and with respect, should be given equal
opportunities, and be valued for the contributions they make in their roles.
No form of bullying, intimidation, discrimination or harassment of others
will be tolerated.