Chef de Partie

You run your own section from the mise en place to the last order: butchery and portioning, or the morning pasta, then plates finished on the line while the sous chef calls the service. You keep the HACCP temperature log, date every container, rotate stock, and order what the section needs the day before. Service is split, 10:00-15:00 and 18:30-23:00, with two consecutive rest days in low season and one in August. You bring the commis on your station along and check their prep before service.

Hotel school diploma or an equivalent kitchen path

At least four years in a professional kitchen, two on a section

Fresh pasta, meat butchery and sauce work in practice

HACCP knowledge and clean record keeping

Split service and weekend work, normal in the trade

B1 English to work inside an international brigade

Net salary from 1455 up to 1600 EUR per month

Permanent contract under the tourism collective agreement

13th month in December and the 14th with the July wage

Two staff meals on every working day

Uniform washed and pressed by the hotel laundry

Help finding a room in Florence for the first three months

Two consecutive rest days outside the high season

The kitchen picks its sous chef from the section heads, and the group moves cooks between its houses in Tuscany when a station opens. Wine and pastry courses are paid.

A basement kitchen with forced ventilation over the range, non slip floors and a separate pastry room. Cut resistant gloves, kitchen clogs and jackets are supplied and laundered by the hotel.