Chef de Partie As a Chef de Partie , you will oversee a section of the kitchen and support the Executive and Sous Chef in the hotel’s kitchen. You will ensure the highest standards and consistent quality in daily preparation, keep up to date with new products, recipes, techniques, and monitor food cost in the area.Plan, schedule, and organize work to ensure coverage by kitchen staff.
Supervise and support cooks assigned to your section in food handling and preparation when needed.
Ensure quality, presentation and quantity of food prepared.
Control proper storage of products.
Manage inventory and reception of items.
Maintain a clean, neat, and well‑organized work area.
Guarantee compliance with health department regulations and HACCP.
At least 2–3 years’ practical experience as a Cook, preferably in a hotel of similar size and complexity.
Vocational training in hospitality/F&B;/kitchen.




Fluency in the local language; knowledge of English highly valuable.
Working knowledge of computer software (Microsoft Office, POS, etc.).
Customer‑service orientation.
At Minor Hotels Europe & Americas we are committed to shaping exciting careers worldwide and fostering cross‑cultural experiences. We offer the following benefits:
Worldwide experience – 150 nationalities.
Career development opportunities at national and international levels.
Training programmes to enhance skills.
Well‑being initiatives and flexible working conditions.
Contribution to sustainability and volunteering initiatives.
Discounted rates and promotions in Minor Hotels worldwide and corporate loyalty benefits.

📌 Chef de Partie (Italia)
🏢 Minor Hotels Europe And Americas
📍 Italia