Chef de Partie Bvlgari Hotel Milano

milan - Italy

Monthly Salary: Not Disclosed

Posted on: 18 hours ago

Vacancies: 1 Vacancy

Job Summary

Description

Job Overview:

Chef de partie has to ensure that all procedures are performed to the hotels standards. Performs the responsibilities of his position and assists where necessary to ensure optimum service to guest/visitors.

During the service hes the responsible of the preparation of all dishes made in his section.

Basic requirements:

Qualifications:

good knowledge of food preparation
good knowledge of HACCP procedures
Ability to maintain a high standard of cleanliness in the kitchen
Ability to assist and organize the colleagues with the Mise en Place and service
Goodwill in the search of new recipes and new dishes.

Desirable:

Previous experience in a gourmet restaurant.
Good ability to work in a team.
Good ability to manage teamwork.

Essential Skills:

Ability to enforce hotels standards policies and procedures.
1. Ability to work with precision realizing good preparations that are required.
2. Maintain concentration and think clearly when taking care of various activities at the same time (multitasking).
3. Ability to prioritize organize and follow up.
4. Propose new ideas to the Sous Chefs and the Executive Chefs.
5. Identify problems and propose solutions or alternative ideas.
6. High attention to details.
7. Ability to work well under the pressure of coordinating many requests at any given time.
8. Ability to perform job functions with minimal supervision.
9. Ability to be flexible as the job changes.
10. Be an ambassador to Bulgari Hotels & Resorts Company at all times in and outside of ones workplace.
11. Ability to focus attention on details.
12. Ability to work cohesively with co-workers as part of a team.
13. Ability to maintain clean and tidy the work place.
14. Ability to practice lateral service within the Kitchen department and in the Hotel.

Primaryjob functions:

Check the ODS
Prepare the list of daily works.
Organize the place of work in order to have a clean and efficient space.
Organize the job of the team of his partie.
Take care of ordinary food production according with the Sous Chefs.
Interest in the preparation of dishes and their study and composition.
Follow carefully the instructions given by the sous chefs.
Follow as closely as possible the application of HACCP.
Pay attention to the use of refrigerator space always using the rule of first in first out.
Care of the cleanliness of workstation.

At Marriott International we are dedicated to being an equal opportunity employer welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and greatest strength lies in the rich blend of culture talent and experiences of our associates. We are committed to non-discrimination on any protected basis including disability veteran status or other basis protected by applicable law.

Required Experience:

DescriptionJob Overview:Chef de partie has to ensure that all procedures are performed to the hotels standards. Performs the responsibilities of his position and assists where necessary to ensure optimum service to guest/visitors.During the service hes the responsible of the preparation of all dishe...

Description

Job Overview:

During the service hes the responsible of the preparation of all dishes made in his section.

Basic requirements:

Qualifications:

good knowledge of food preparation
good knowledge of HACCP procedures
Ability to maintain a high standard of cleanliness in the kitchen
Ability to assist and organize the colleagues with the Mise en Place and service
Goodwill in the search of new recipes and new dishes.

Desirable:

Previous experience in a gourmet restaurant.
Good ability to work in a team.
Good ability to manage teamwork.

Essential Skills:

Ability to enforce hotels standards policies and procedures.
1. Ability to work with precision realizing good preparations that are required.
2. Maintain concentration and think clearly when taking care of various activities at the same time (multitasking).
3. Ability to prioritize organize and follow up.
4. Propose new ideas to the Sous Chefs and the Executive Chefs.
5. Identify problems and propose solutions or alternative ideas.
6. High attention to details.
7. Ability to work well under the pressure of coordinating many requests at any given time.
8. Ability to perform job functions with minimal supervision.
9. Ability to be flexible as the job changes.
10. Be an ambassador to Bulgari Hotels & Resorts Company at all times in and outside of ones workplace.
11. Ability to focus attention on details.
12. Ability to work cohesively with co-workers as part of a team.
13. Ability to maintain clean and tidy the work place.
14. Ability to practice lateral service within the Kitchen department and in the Hotel.

Primaryjob functions:

Check the ODS
Prepare the list of daily works.
Organize the place of work in order to have a clean and efficient space.
Organize the job of the team of his partie.
Take care of ordinary food production according with the Sous Chefs.
Interest in the preparation of dishes and their study and composition.
Follow carefully the instructions given by the sous chefs.
Follow as closely as possible the application of HACCP.
Pay attention to the use of refrigerator space always using the rule of first in first out.
Care of the cleanliness of workstation.

Required Experience:

Key Skills

Abinitio
Cooking
Consumer Durables
Interior Fit-Out
IT System Administration
ITI

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About Company

Marriott Hotels Resorts

At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savou ... View more

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