Essential Job Functions and Responsibilities:

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Coordinates daily tasks with the Sous Chef.
• Responsible for supervising junior chefs or commis.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follows good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Establishing and maintaining effective inter-departmental working relationships.
• Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Daily feedback collection and reporting of issues as they arise.
• Assess quality control and adhere to hotels service standards.
• Carry out any other duties as required by management.

Core Competencies:

• Fluent in English & Italian is a must. Has to be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Proven work as a Chef de Partie with a minimum experience of 2-3 years in this position and or minimum of 1 year supervisory experience
• Can handle the pressure of a high volume, high energy venue.
• Strong communication (both written and oral)
• Must be computer literate and proficient with MS Office Word and Excel 
• Strong hands on mentality.
• Must be flexible in terms of scheduling as per the demands of the business
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Attends all hotel required meetings and training.
• Maintains regular attendance in compliance with Aethos Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintains a high standard of personal appearance and grooming.
• Comply with Aethos Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Must be able to maintain confidentiality of information.
• Previous hotel or luxury brand experience preferred.
• Maintain a warm and friendly demeanor at all times.
• The candidate must hold the required authorization to work in a European country.

• A dynamic and collaborative team
• Opportunities for professional growth
• Exposure to a multi-property finance structure