ABOUT THE ROLE

J.K. Place Capri is seeking an experienced, passionate, and highly organized Chef de Partie to take ownership of a designated kitchen section and support the delivery of the hotel’s daily culinary operations.

Reporting to the Sous Chef, the Chef de Partie manages preparation, cooking, and presentation within their assigned section across the Restaurant, breakfast service, In-Room Dining, pool service, and special events. The role ensures exceptional standards of flavour, presentation, consistency, food safety, organization, and timely service.

The ideal candidate combines strong culinary technique with disciplined organization, attention to detail, and a genuine commitment to personalized luxury hospitality. They lead their section by example, guide junior colleagues, coordinate closely with the wider brigade, and help translate the J.K. Place philosophy into memorable dining experiences rooted in seasonality, quality, and the character of Capri.

KEY RESPONSIBILITIES

- Manage the day-to-day operation of an assigned kitchen section, ensuring mise en place and production are completed accurately and on time.
- Prepare, cook, and present dishes according to approved recipes, plating guidelines, and the direction of the Sous Chef and Executive Chef.




- Maintain consistent standards of flavour, temperature, texture, freshness, and presentation, checking every plate before it leaves the section.
- Review daily menus, specials, VIP amenities, guest preferences, allergies, and dietary requirements, executing requests safely and accurately.
- Supervise, guide, and train Demi Chefs de Partie, Commis Chefs, and apprentices assigned to the section, promoting teamwork and high professional standards.
- Monitor section stock levels, support ordering and receiving, and apply correct labelling, storage, date control, and first-in, first-out rotation.
- Control portions and use ingredients responsibly to minimize waste while protecting product quality and supporting food-cost targets.
- Contribute ideas to seasonal menus, daily specials, recipe testing, and the continuous refinement of dishes.
- Maintain a clean, organized, and safe section, use equipment correctly, and report faults or maintenance requirements promptly.
- Ensure full compliance with HACCP, allergen management, sanitation, temperature monitoring, health, and workplace safety requirements, completing all required checks and logs.

📌 Chef de Partie (Isola di Capri)
🏢 J.K. Place Capri
📍 Isola di Capri