Chef de Partie / Capo partita – Season 2025

Mandarin Oriental, Lago di Como aims to become one of the most exclusive resorts in Europe, representing the true elegant Italian but understated luxury experience for a worldwide Clientele. 

Further product enhancements, the stunning location, young and talented Colleagues inspired by enthusiastic leaders, MOHG culture, level of standards, sensible approach to sustainability, and innovation will enable us to attract always more high-end expert travelers, becoming leaders in the market also for exclusive private events, consequently increasing steadily ADR and profitability. 

Duties and responsibilities: 

• Maintain a high standard of specified work in accordance with the Executive Chef 
• Ensure food preparation, quality and presentation are met at all times under the guidance of the Executive Chef 
• Monitor stock movement and be responsible for replenishing own section 
• Carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage 
• Remove any hazards and make safe any defects in the kitchen or its equipment, reporting any problem to the Executive Chef 
• Keep high standards of personal hygiene, clean uniform and overall camaraderie 
• Adhere to the hotel’s procedures such as temperature checks, food labelling and dating, cleaning schedules and hygiene regulations at all times, ensuring that all records of such are maintained 
• Keep high standards of cleanliness on the section where employed and assist in any job regarding hygiene or cleanliness asked for by the Executive Chef 
• Ensure adherence to the hotel’s Food Safety and Health & Safety policies at all times 
• Be fully aware of all hygiene control and chemicals used in workplace 
• Have a full knowledge of and be able to act upon fire procedures 
• Work as part of a team in a constructive manner that enables the hotel to achieve the objective of being a market leader in the luxury hotel sector 
• Comply with all the hotel and company’s policies 
• Attend all training sessions as required 
• Comply with any reasonable request from your superiors 

Requirements: 

• At least a Professional Certificate, Diploma, Advanced/Higher/Graduate Diploma in Hospitality/Tourism or equivalent 
• Minimum 3-years working experience in the related field 
• HACCP certificate 
• Good knowledge of English

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