Demi Chef de Partie (M/F/X)

About the job

About Orient Express

Travel artisan since 1883, Orient Express elevates 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 – followed by Orient Express Venice in 2026. The experience continues with the recent launch of the 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 the L'Orient Express train on the tracks. Since 2022, Orient Express has been part of Accor Group's flagship luxury brand collection, with a century-old heritage in high-quality hospitality and catering. In 2024, Accor and LVMH signed a strategic partnership to accelerate the development of Orient Express. Follow the journey on @orientexpress on Instagram or visit the website www.orient-express.com .

About Orient Express Venice 

Orient Express will open its second hotel in Italy in the exceptional city of Venice. Architect and interior designer Aline Amar d'Amman, together with her studio Culture in Architecture, has been commissioned to design and decorate the spaces. Venice, once the gateway to Constantinople and a legendary stop of the Orient Express train – which opened in 1919 with the completion of the Simplon Tunnel connecting Switzerland to Italy – will be the site of the second Orient Express hotel, scheduled to open in 2026.

The Demi Chef de Partie is a key member of our Kitchen team and is responsible for supporting the Chef de Partie in supervising a specific section of the kitchen, ensuring that the preparation and presentation of dishes meet the highest standards of luxury and refinement.
This role plays a key function in maintaining the consistency, creativity, and quality that distinguish our five-star dining experience. With an operational and hands-on approach, the Demi Chef de Partie contributes to the smooth running of kitchen activities, assisting and training junior team members and supporting the hotel's values based on excellence, precision, and guest centrality.

Main Responsibilities

• Assists the Chef de Partie in managing the assigned kitchen section, ensuring preparation, organization, and quality during all service shifts.
• Prepares, cooks, and presents dishes in accordance with recipes, plating standards, and timing established by the Executive Chef.
• Maintains the mise en place and ensures all preparations are completed promptly, orderly, and hygienically.
• Monitors the quality and freshness of ingredients, promptly communicating any discrepancies or shortages to kitchen management.
• Ensures all food production complies with health and safety regulations, HACCP standards, and the hotel's food hygiene protocols.
• Supports the training and development of Commis Chefs and kitchen trainees, providing guidance and feedback to enhance skills and professional confidence.
• Participates in menu development discussions, tastings, and innovation initiatives led by the Executive Chef and Sous Chefs.
• Collaborates in stock control, inventory management, and daily requisitions, contributing to cost control and sustainability goals.
• Ensures the correct use of kitchen equipment, keeping it in good condition and promptly reporting any repair needs.
• Works with the entire kitchen and dining team to provide every Guest with a smooth and exceptional dining experience.
• Demonstrates strong time management, multitasking, and problem-solving skills during high-intensity service periods.
• Maintains high standards of personal care and hygiene, in line with the professionalism required in a luxury culinary environment.
• Stays constantly updated on culinary trends, techniques, and seasonal ingredients, promoting continuous improvement and creativity.
• Complies with all hotel policies regarding health, safety, and emergencies, ensuring a safe and compliant work environment.
• Embodies the hotel's culture based on excellence, respect, and teamwork, serving as a role model for junior colleagues.

• Formal culinary training at an accredited institute or hospitality school.
• Minimum 2 years of experience in a professional kitchen, including at least 1 year as a Commis or Demi Chef de Partie, preferably in luxury hotel or fine dining settings.
• Strong culinary foundation with advanced knowledge of preparation techniques, plating, and kitchen operations.
• Proven ability to manage a kitchen section with minimal supervision and great attention to detail.
• Good knowledge of food safety regulations, sanitation practices, and HACCP standards.
• Positive attitude, strong work ethic, and desire for professional growth within a high-performance team.
• Effective communication skills and aptitude for training and mentoring junior team members.
• Flexibility to work across different kitchen sections, adapting to operational needs.
• Fluent in Italian; good knowledge of English is preferable, additional languages are a plus.
• Legal right to work in Italy.

• Supplementary health insurance to the National Collective Labor Agreement, also extended to family members.
• Meal vouchers.
• Annual leave.
• ALL – Heartist® Program: employee benefit card with discounted rates at all ACCOR properties and partners worldwide.
• Training and development: opportunities to develop your talent and grow within the property and internationally.
• Commitment to Diversity and Inclusion: we are an inclusive company and our goal is to attract, select, and promote diverse talents.