Chef de Partie (Cuoco Capo Partita) F/M/X

About Orient Express

Artisan of travel since 1883, Orient Express sublimates the art of travel with its luxury trains, hotels, and sailing yachts. The brand has just launched its first hotel, Orient Express La Minerva, in Rome – which will be followed by Orient Express Venezia at Palazzo Donà Giovannelli in 2026. The experience continues with the recent launch of La Dolce Vita Orient Express train, followed by Orient Express Corinthian in 2026, the first of two Orient Express Sailing Yachts, and finally, the return of L’Orient Express train to railways. Since 2022, Orient Express is part of Accor Group’s leading collection of luxury brands with a century-old legacy in the hotels and fine- dining sectors. In 2024, Accor and LVMH entered into a strategic partnership to accelerate the development of Orient Express. Follow the journey at @orientexpress on Instagram or visit the website at www.orient-express.com.

About Orient Express La Minerva

Considered as the beloved capital of the Orient Express legend, Rome is the first Orient Express hotel, La Minerva, in 2025. Orient Express 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.

Position Overview

The 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

Requirements

• At least 3 years previous hospitality Culinary expertise in top-notch restaurants or luxury hotels in the same role
• Excellent written and verbal communication skills to ensure constant and effective alignment of kitchen staff and other hotel departments
• Attention to details and organization abilities
• Good relational and leadership skills to manage the own
• Creativity, able to come up with new dishes that keep customers coming back for more
• Flexibility, adaptability and strong attitude to work under pressure while ensuring respect of deadlines and quality level
• Problem solving attitude
• Ability to work efficiently in a fast-paced setting
• Fluent knowledge of both English and Italian is a plus
• Awareness of Health&Safety and HACCP policies and procedures
• Familiar with property safety, first aid, fire and emergency procedures, operates equipment safely and sensibly.
• Legal right to work in Italy.