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 Chef de Partie contributes, together with the Sous Chef and the Executive Chef, to producing the highest possible gastronomic quality in the assigned section at all times. They coordinate the staff of their section to ensure all production is carried out respecting proper portion control, the department's operational plan, company guidelines, and service concepts.
The Chef de Partie must possess high culinary skills as well as good leadership and communication abilities, as they may often be called upon to lead the assigned section during particularly intense evening services.

Main Responsibilities

• Properly prepare and garnish all orders as they are received, in accordance with menu specifications, ensuring adequate presentation of dishes.
• Prepare sauces, soups, and hot dishes; control the placement and rotation of food and ensure correct plating presentation.
• Set up the line for lunch and dinner ensuring the availability of adequate quantities based on expected covers, special events, and all reservations.
• Order necessary supplies for their section, preparing the mise en place.
• Supervise the correct preparation of each menu item and ensure its full operability.
• Collaborate with the Chefs to ensure seasonings, portions, and the highest aesthetic quality of dishes.
• Properly store food.
• Ensure dishes from their section are served promptly.
• Ensure operational readiness and establish priorities in case of last-minute reservation changes.
• Maintain accurate records of preparation, cooking, and presentation specifications for all dishes produced in the section, kept in a file always available for consultation.
• Coordinate work activities with the staff of the assigned section.
• Lead the kitchen team to achieve the highest quality standards.

• Ensure compliance with proper safety, hygiene, and sanitation practices within their section.
• Adhere to all health, hygiene, and food safety laws and regulations.
• Immediately report all potential or actual risks.
• Have thorough knowledge of the hotel's fire and emergency procedures.
• Coordinate work and operate safely, avoiding harm or injury to themselves or others.
• Anticipate possible risks and conditions that could cause accidents to prevent them.
• Maintain the highest standards of personal hygiene, appropriate clothing, uniform, appearance, and behavior.

• Propose improved preparation procedures to the Sous Chef / Head Chef / Executive Chef.
• Participate in meetings and training courses required by the Sous Chef / Head Chef / Executive Chef.
• Accept flexible working hours necessary to ensure continuity of food production service.
• Keep their work area, materials, and company property clean, tidy, and in good condition.
• Regularly check restaurant reservations.
• Constantly seek updates and deepen knowledge related to their role.

• At least 3 years of culinary experience in the hospitality sector in high-level restaurants or luxury hotels, in the same role.
• Excellent written and oral communication skills to ensure constant and effective alignment between kitchen staff and other hotel departments.
• Strong attention to detail and organizational skills.
• Good interpersonal and leadership skills to manage their team.
• Creativity, with the ability to design new dishes that build customer loyalty.
• Flexibility, adaptability, and strong ability to work under pressure, ensuring deadlines and quality standards are met.
• Problem-solving attitude.
• Ability to work efficiently in a dynamic and fast-paced environment.
• Fluent knowledge of Italian; knowledge of English is a plus.
• Knowledge of Health & Safety and HACCP policies and procedures.
• Familiarity with facility safety procedures, first aid, fire, and emergency; safe and conscious use of equipment.
• 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 talent and grow within the company and internationally.
• Commitment to Diversity and Inclusion: we are an inclusive company and our goal is to attract, select, and promote diverse talents.