Extraordinary places, passionate people, and shared learning experiences: this is Aethos. We believe that traveling and hospitality should leave a lasting positive impact on the mind, body, and soul. Everyone who works at Aethos can make a personal impact on the community and company - great ideas can come from anywhere. We are a young and dynamic hospitality company that understands the value of time with friends and loved ones. We make a conscious choice towards sustainability and well-being, and the luxury of time and space. That‘s why we define hospitality differently: while all of our decisions should be made with the community and needs of our guests in mind, we always strive to create a community that we want to be part of and that improves the world around us. Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant Follows the instructions and recommendations from the immediate superiors to complete the daily tasks Coordinates daily tasks with the Sous Chef Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met Ensure that the production, preparation and presentation of food are of the highest quality at all times Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation Full awareness of all menu items, their recipes, methods of production and presentation standards Follows good preservation standards for the proper handling of all food products at the right temperature Operate and maintain all department equipment and reporting of malfunctioning Have excellent knowledge of menu creation,



whilst maintaining quality and controlling costs in a volume food business Personally responsible for hygiene, safety and correct use of equipment and utensils Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim Checks periodically expiry dates and proper storage of food items in the section Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment Daily feedback collection and reporting of issues as they arise Assess quality control and adhere to hotels service standards Carry out any other duties as required by management Fluent in English & Italian is a must. Proven work as a Chef de Partie with a minimum experience of 2-3 years in this position and or minimum of 1 year supervisory experience Can handle the pressure of a high volume, high energy venue Must be computer literate and proficient with MS Office Word and Excel Must be flexible in terms of scheduling as per the demands of the business Attends all hotel required meetings and training Maintains regular attendance in compliance with Aethos Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel Comply with Aethos Hotel Standards and regulations to encourage safe and efficient hotel operations Previous hotel or luxury brand experience preferred Application must be in English. We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses and identifying potential inconsistencies or verification signals in application materials based on available information. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

📌 Executive Chef (m/f) / Küchenchef (m/w)
🏢 Aethos Hotels
📍 Milano