Demichef de Partie (Vice 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 Demi Chef de Partie is an integral member of our Culinary team, responsible for supporting the Chef de Partie in overseeing a specific section of the kitchen and ensuring the preparation and presentation of dishes meet the highest standards of luxury and refinement. This role plays a key part in maintaining the consistency, creativity, and quality that define our five-star gastronomic experience. With a hands-on approach, the Demi Chef de Partie contributes to the smooth operation of the kitchen while mentoring junior team members and upholding the hotel’s values of excellence, precision, and guest-centric service.

Key Responsibilities
• Assists the Chef de Partie in managing a designated section of the kitchen, ensuring readiness and quality throughout all service periods
• Prepares, cooks, and presents dishes in accordance with recipes, plating standards, and timing expectations set by the Executive Chef
• Maintains mise en place and ensures all preparations are completed in a timely, organized, and hygienic manner
• Monitors the quality and freshness of ingredients and communicates any inconsistencies or shortages to senior kitchen leadership
• Ensures all food production adheres to health and safety regulations, HACCP standards, and hotel food hygiene protocols
• Supports the training and development of Commis Chefs and kitchen trainees, providing guidance and feedback to build their skills and confidence
• Participates in menu development discussions, tastings, and innovation initiatives led by the Executive Chef and Sous Chefs
• Assists in stock control, inventory management, and daily requisitions, contributing to cost control and sustainability efforts
• Ensures all kitchen equipment is used properly, maintained in good condition, and reported for repair when necessary
• Demonstrates strong time management, multitasking, and problem-solving skills during high-pressure service periods
• Complies with all hotel health, safety, and emergency policies, ensuring a secure and compliant work environment
• Embodies the hotel’s culture of excellence, respect, and teamwork, acting as a role model for junior colleagues

• Formal culinary training from an accredited institution or hospitality school
• Minimum 2 years of experience in a professional kitchen, including at least 1 year in a Commis or Demi Chef de Partie role, ideally within luxury hospitality or fine dining
• Strong culinary foundation with advanced knowledge of food preparation techniques, plating, and kitchen operations
• Proven ability to manage a section of the kitchen with minimal supervision and high attention to detail
• Sound understanding of food safety, sanitation practices, and HACCP standards
• Positive attitude, strong work ethic, and desire to develop professionally within a high-performance team
• Effective communication skills and ability to coach and mentor junior team members
• Flexibility to work across different kitchen sections as required and adapt to changing operational needs
• Fluent in Italian; good working knowledge of English is preferred – additional languages are a plus
• Legal right to work in Italy