Chef de Partie

Responsibilities

• Manage a specific kitchen station, ensuring consistent preparation and presentation
• Prepare and cook dishes according to restaurant recipes and standards
• Maintain hygiene and health standards in compliance with HACCP procedures
• Prepare ingredients for the section, ensuring organization and freshness
• Monitor stock levels and manage ingredients to minimize waste
• Supervise, train, and guide commis de cuisine and apprentices
• Collaborate with the Sous Chef and Head Chef on new menu development
• Ensure special customer requests are met to a 5-star hotel standard

Requirements

• At least 2 years of experience in the same role within luxury hospitality or high-end dining
• Valid HACCP certification
• Professionalism and dedication to excellence
• EU citizenship or a valid residence permit for working in Italy
• Strong references

Benefits

• 6-month fixed-term contract starting July 2026
• 40 hours per week, 5 days a week with rotating days off
• Wellbeing initiatives and collaborative events
• 50% discount on dining at sister hotels
• Training, development, and quality achievement bonuses
• Company canteen for meals during service

About the Company

Borgo Pignano Florence is a refined boutique hotel located in a 5-hectare park on the Florentine hills. Part of the prestigious Relais & Châteaux collection, it offers elegant accommodations, a private villa, a spa, and Michelin-starred dining led by Chef Stefano Cavallini.