Chef de Partie

At Minor Hotels Europe & Americas, we are committed to shaping exciting careers around the world and fostering intercultural experiences. Our journey is driven by the passion and dedication of our incredible teams, who also enjoy exclusive benefits such as:

• Global experience - a diversity of 150 different nationalities.
• Professional development opportunities full of national and international challenges.
• A wide range of training programs to enhance skills.
• Wellness initiatives, including flexible working conditions.
• Employee recognition programs, such as our "Memorable Dates".
• The chance to make a difference through our sustainability program and volunteering initiatives.
• Employee rates and promotions, with discounts at our hotels worldwide and exclusive advantages through our corporate loyalty program.

Thinking about your next challenge? Apply now!

• At least 2-3 years of practical experience as a Cook, preferably in a hotel of similar size and complexity.
• Professional training in hospitality/F&B/cooking.
• Excellent command of the local language is required, and knowledge of English is highly valued.
• Knowledge of various computer programs (Microsoft Office, POS, etc).
• Organizational skills.
• Ability to work under pressure.
• Attention to detail.
• Ability to work independently and as part of a team.
• Customer service orientation.

Join Tivoli Hotels & Resorts, a unique brand that encompasses idyllic beaches, cosmopolitan locations, and luxury destinations.

Immerse yourself in Tivoli's philosophy and its enduring heritage, which stands out in mature markets and emerging new ones, from iconic destinations in Europe to the Middle East, from Brazil to China.

Embrace the timeless, dedicated, and distinctive essence of Tivoli Hotels & Resorts.

We believe in creating "bene vivere" experiences inspired by timeless hospitality, inviting our guests to live in the moment, and encompassing extraordinary service, contemporary and innovative F&B, while providing privileged insight into the destination.

As Chef de Partie, you will supervise a kitchen section and support the Executive Chef and the Sous Chef in the hotel kitchen.
You will ensure the highest standards and consistent quality in daily preparation and stay up to date with new products, recipes, and preparation techniques, as well as being mindful of food costs in your area.

• Plan, schedule, and organize work to ensure adequate coverage of the kitchen staff under your charge.
• Prepare, cook, and present high-quality dishes according to recipes/menus within company standards.
• Support and supervise the cooks assigned to your section in various aspects of food handling and preparation when necessary.
• Supervise the quality, presentation, and quantity of the food being prepared.
• Supervise the control of correct product storage.
• Supervise the receipt of items and maintain inventory control when necessary.
• Supervise and maintain a clean, tidy, and well-organized work area.
• Ensure compliance with all relevant health department rules/regulations and all customer service guidelines (HACCP).
• Establish, together with your supervisor, the optimal guidelines for the operation of the section.