Chef De Partie

Job description

The Chef de Partie – Italian Cuisine manages the assigned section within the Milano Restaurant kitchen, ensuring the preparation of high-quality Italian dishes including pasta, risotto, sauces, pizzas, appetizers, and other specialty items. The role requires strong culinary skills, attention to detail, and the ability to maintain authentic Italian flavors while following Hilton standards, food safety regulations, and operational procedures.

The Chef de Partie works closely with the Sous Chef and culinary team to ensure smooth kitchen operations, effective mise en place preparation, excellent food presentation, and guest satisfaction.

Responsibilities

Prepare and cook authentic Italian A La Carte dishes according to standard recipes. Manage the assigned kitchen section during daily operations. Prepare Italian specialties including pasta, risotto, sauces, pizza toppings, appetizers, and main courses. Ensure excellent food quality, taste, texture, and presentation. Complete daily mise en place according to business requirements. Follow proper cooking techniques and maintain authentic Italian culinary standards.

Coordinate with the Sous Chef and other kitchen sections during service. Ensure all orders are prepared accurately and delivered within required timeframes. Monitor food freshness, quality, and proper storage procedures. Maintain HACCP standards and food safety regulations. Control food waste through proper handling and portion control. Follow FIFO procedures and assist with stock rotation. Maintain cleanliness and organization of the assigned workstation.

Ensure proper handling and storage of ingredients and kitchen equipment. Assist in training Commis Chefs and junior team members. Support menu changes, promotions, and seasonal Italian specialties. Handle guest special requests and dietary requirements professionally. Participate in inventory checks and kitchen meetings. Report equipment issues and operational concerns to the Sous Chef. Perform other duties assigned by the Executive Chef.

Qualifications

Diploma or Degree in Culinary Arts or equivalent professional culinary qualification. Specialized training or certification in Italian cuisine is preferred. Minimum 4–6 years of culinary experience in luxury hotels or premium Italian restaurants. Minimum 2 years of experience as Chef de Partie in an Italian cuisine section. Strong experience in authentic Italian A La Carte operations. Proven knowledge of pasta, risotto, sauces, pizza, and Italian cooking techniques.

Experience in luxury hotel restaurants is highly preferred. Previous Hilton or international luxury brand experience is an advantage.