Chef de partie has to ensure that all procedures are performed to the hotel’s standards. 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.
Previous experience in a gourmet restaurant.
Good ability to work in a team.
Good ability to manage teamwork.
Ability to enforce hotel’s standards, policies, and procedures.
Ability to work with precision, realizing good preparations that are required.
Propose new ideas to the Sous Chefs, and the Executive Chefs.
Ability to work well under the pressure of coordinating many requests at any given time.
Ability to perform job functions with minimal supervision.
Ability to be flexible as the job changes.
Be an ambassador to Bulgari Hotels & Resorts Company at all times, in and outside of one’s workplace.
Ability to practice lateral service within the Kitchen department and in the Hotel.





Take care of ordinary food production according with the Sous Chefs.
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.
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📌 CHEF DE PARTIE (Milano)
🏢 Hotel Milano Scala
📍 Milano