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Demi Chef de Partie - Season 2022

Lake Como, Italy

Demi Chef de Partie - Season 2022

  • Lake Como
  • Kitchen Division
  • Full time

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the world's most prestigious hotels and resorts. The Group now operates or has under development over 40 hotels with more than 11,000 rooms in 25 countries in key business and leisure destinations. Mandarin Oriental, Lago di Como is a sanctuary of calm, nestled on the sunny forest shores of Lake Como. 19th Century Villa Roccabruna is at the heart of the resort, which features a total of 21 rooms, 52 suites and two-stand-alone private villas, skilfully renovated to create a sense of modern Italian elegance with a subtle oriental charm. Idyllic lake views can be enjoyed from the resort‘s restaurants, which include L˜ARIA Restaurant, CO.MO Bar & Bistrot and the Pool Bar by the resort’s floating pool on the lake. The Spa at Mandarin Oriental, Lago di Como is the largest on the lake, with two private spa suites, two treatment rooms, a beauty studio, a next-generation Technogym fitness centre and a holistic heat and water experience area.

 

Demi Chef de Partie

Duties and Responsibilities:

  • To maintain a high standard of specified work in accordance with the Executive Chef
  • To ensure food preparation, quality and presentation are met at all times under the guidance from a Executive Chef
  • To monitor stock movement and be responsible for replenishing on your section
  • To carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage
  • To remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to a Executive Chef
  • To keep high standards of personal hygiene, clean uniform and overall camaraderie
  • To adhere to hotel procedure in regards to temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained
  • Be responsible for taking delivery and safe storage of deliveries on your shift as directed by Senior Chef
  • To be punctual for work and report directly to the Executive Chef on duty on arrival in the kitchen
  • To have an understanding of menu planning, the implementation of stock controls, the importance of good stock management
  • To be familiar with the opening and closing procedures of the kitchen and carry them out as rotated
  • To keep high standards of cleanliness on section where employed, also to assist in any job regarding hygiene or cleanliness asked for by a Executive Chef
  • Ensure adherence to the hotel’s Food Safety and Health & Safety policies at all times
  • To be fully aware of all hygiene control and chemicals used in workplace
  • To have full knowledge of, and be able to act upon, fire procedures
  • To 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
  • To comply with all hotel and company policies
  • To carry out and assist in the smooth running of the kitchen
  • To attend all training sessions as required
  • To comply with any reasonable request from your superiors

Job Requirements:

  • Candidate must possess at least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma, Hospitality/Tourism or equivalent.
  • At least 2 years of working experience in the related field is required for this position.

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