Capo Partita/Chef de Partie - Borgo Pignano Florence
Core
Manage a specific kitchen station to ensure consistent preparation and presentation of dishes meeting high standards for a Michelin-starred restaurant.
Role type
Junior to Mid-level Chef de Partie (Kitchen Station Manager)
Builds
Production of high-quality, consistent dishes for a 5-star hotel restaurant
Domain
Luxury hospitality / Fine dining
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (culinary production)
Required skills
Station management, recipe execution, food safety compliance (HACCP), inventory control, waste reduction, team supervision, menu development collaboration
Preferred skills
Experience in luxury hospitality, sustainability practices
Technologies
None stated
Responsibilities
Manage a specific kitchen station ensuring consistent dish preparation and presentation; Prepare and cook dishes according to recipes and standards; Maintain hygiene and safety norms (HACCP); Prepare ingredients for the section; Monitor stock levels and manage ingredients to minimize waste; Supervise and train commis and apprentices; Collaborate on new dish and menu development; Ensure special customer requests are met
Seniority
Junior to Mid-level, hands-on IC