DEMICHEF DE PARTIE (FMX)

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 hotels 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 hotels culture of excellence respect and teamwork acting as a role model for junior colleagues

Qualifications :

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

Remote Work :

No

Employment Type :

Full-time