Chef de Partie Cuisine Italienne

About the role

The Chef de Partie for Italian cuisine will organise the workflow in his section, ensuring smooth daily operations and high‑quality output in a busy kitchen environment.

Key responsibilities

• Prepare cooking and seasoning according to defined technical sheets.
• Explain preparation and mise en place of all dishes to the team.
• Implement and control sauce production, ensuring flavour and quality standards.
• Monitor each team member’s work to guarantee timely dish completion.
• Maintain cleanliness and safety standards for staff and work area.
• Inform the Head Chef of personnel issues and contribute to finding solutions.
• Train apprentices and oversee the integration of new hires in the section.
• Assist in employee performance evaluations and participate in daily briefings and weekly service meetings.
• Manage inventory, usage, and storage of all goods used in the section.
• Contribute to the development and application of technical sheets for dishes.
• Ensure compliance with hygiene, safety, and energy‑saving regulations.
• Oversee cleaning procedures, documentation, and equipment maintenance within the section.

Required profile

• Proven experience in a kitchen, preferably in Italian cuisine.
• Ability to lead a team, train staff and manage daily workflow.
• Strong awareness of food safety, hygiene and workplace safety standards.
• Good communication skills to brief the team and report to the Head Chef.
• Organised approach to inventory control and equipment maintenance.

Required skills

• Italian cuisine preparation
• Sauce creation and seasoning techniques
• Food safety and hygiene compliance
• Culinary mise en place and inventory management