CHEF DE PARTIE (F/M/X)

ABOUT ORIENT EXPRESS Artisan of Travel since 1883 Orient Express is a legendary brand, steeped in history and loved by past, present and future generations. Representing the pinnacle of ultra-luxury hospitality within Accor Group, this brand is currently going through exciting phases of rebirth and expansion.  Orient Express embodies the refined nomadic spirit of travel, inviting each traveller to a place where the journey is the destination. Bringing awe-inspiring travel experiences to a new generation of adventurers, its exceptional portfolio includes The Orient Express, with its original carriages reimagined as the new embassy of French luxury; Orient Express La Dolce Vita, a train embodying the 'Made in Italy' way; Orient Express Silenseas - the world’s largest sailing ship; and hotels coming to Rome and Venice.  Progressively shaping the future of luxury hospitality, Orient Express is focusing on employee journey and growth.  ABOUT ARSENALE GROUP SPAArsenale is a multi-brand Group capable of providing a comprehensive service to the largest and most renowned luxury global market operators who wish to expand in Italy. Founded and supported by internationally renowned entrepreneurs and investors, Arsenale aims at creating the leading luxury hospitality group in Italy. To pursue this ambition, the Group launched an impressive investments plan to boost tourism and made-in-Italy through the re-development and enhancement of iconic hotels and hospitality solutions in the most beautiful locations of the country.  ABOUT ORIENT EXPRESS LA MINERVA, ROMEConsidered as the beloved capital of the Orient Express legend, Rome will be home to the first Orient Express hotel, La Minerva, in 2025. Orient Express, in partnership with the Italian luxury hotel group Arsenale S.p.A, has entrusted the interior architecture and artistic direction of the hotel Hugo Toro. The former Palazzo Fonseca is a sumptuous 17th-century palace with a huge, majestic façade. A place of memory still adorned with its Roman columns, sculptures by Rinaldo Rinaldi, a disciple of Canova, and the fascinating goddess Minerva. At the end of 2024, a new décor and interior inspired by the Roman domus and the riches of the "Eternal City" will be revealed with a new touch of contemporary elegance.   Job DescriptionPosition OverviewThe Chef de partie contributes with the Sous Chef and the Executive Chef to the production of the highest possible food quality in the delegated section at all times. Co-ordinates the staff of the partie so that all production is carried out in line with appropriate food portion control, the departmental business plan, Company’s guidelines and service concepts. Our Chef de partie should have high cooking skills as well as good leadership and communication abilities, as he/she could often be tasked with leading the delegated section through busy dinner services.  Key responsibilities CONTRIBUTION TO THE PRODUCTION OF THE HIGHEST POSSIBLE FOOD QUALITY IN THE DELEGATED SECTION·      Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation·      Prepares sauces, soups and hot entrees; controls the positioning and rotation of foods and ensures proper plate presentation·      Sets up for lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations·      Orders adequate supplies for the own section, setting up the “mis-en-place” ·      Supervises the proper set-up of each item on menus and insures their readiness·      Works with Chefs to ensure seasoning, portions and the highest appearance of food ·      Stores food properly ·      Ensures that food from own section is delivered on time ·      Ensures readiness and makes priorities in case of last-minute changes to reservations·      Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file, kept at the section at all times for reference·      Co-ordinates job tasks with staff in the delegated section ·      Guides the kitchen staff to achieve the highest quality level HEALTH AND SAFETY·      Guarantees proper safety, hygiene, and sanitation practices in his/her partie·      Adheres to all health, sanitation and food safety rules and regulations·      Reports all potential and real hazards immediately ·      Fully understands the hotel’s fire and emergency procedures·      Co-ordinates work and works in a safe manner that does not harm or injure self or others·      Anticipates possible and probable hazards and conditions to avoid mishaps·      Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct  MISCELLANEOUS·      Recommends better preparation procedures to Sous Chef / Head Chef / Executive Chef·      Attends meetings and training required by the Sous Chef / Head Chef / Executive Chef·      Accepts flexible work schedule necessary for uninterrupted service to the food production function·      Maintains own working area, materials and company property clean, tidy and in good shape·      Checks the restaurant reservations regularly ·      Continuously seeks to endeavour the knowledge of own job function