Chef de Partie - Italian Specialty

Job description

· Execute traditional and contemporary Italian cooking techniques with a deep understanding of regional flavors and culinary traditions.
· Oversee daily operations of the Italian section, ensuring authenticity, consistency, and premium quality in every preparation.
· Uphold the integrity of Italian cuisine by sourcing appropriate ingredients and applying proper methods of preparation.
· Collaborate with the culinary team to introduce seasonal and regionally inspired Italian menu items.
· Guide and train junior chefs in classic Italian kitchen discipline, from ingredient handling to plate presentation rooted in Italian standards.
· Check for all functions and special requirements, outlet preparation lists and change of brands.
· To check function list net weight requirements up to 96 hours in advance.
· To check on weekly function board and monthly function forecast.
· To inspect delivery for correct temperatures, quality and correct count (weight) etc.
· To follow strict packing and storage guidelines, rules and regulations established in Hotel's policy on Fire, Hygiene, Health and Safety.
· To assist in carrying out quarterly, bi-yearly, yearly inventory of operating equipment.

Desired profile

Qualifications :

·  Formal culinary education or relevant professional training from a recognized institution.
·  Minimum 2 years of professional kitchen experience, specifically in pizza preparation within upscale or 5-star hotel environments.
·  Strong knowledge of traditional and modern pizza-making techniques, including dough fermentation, wood-fired baking, and ingredient pairing.
·  Food safety and hygiene certification (e.g., HACCP or equivalent) is essential.
·  Ability to work under pressure, manage a team, and maintain consistency in a high-volume, fine-dining kitchen setting.