Cuoco capo partita

Following two years of extensive renovation, the historic Albergo Italia reopens under the new name

Le Graal Cortina , part of the luxury collection

“Le Graal”.

Le Graal Cortina

is a 5-star luxury “Leading Hotel of the World”, open all – year, featuring a contemporary and sophisticated design, aims to offer guests a unique and memorable hospitality experience through impeccable, empathetic, and spontaneous service. The goal is to create a welcoming and refined atmosphere where every guest feels valued and pampered. The primary objective of the team is to excel in every aspect of the guest experience—from warm welcomes and personalized attention to the high quality and uniqueness of dining and wellness services.

Key Responsibilities

Section Management: Oversee and manage a specific section of the kitchen (e.g., fish, meat, pastry, sauces) and ensure the preparation, cooking, and presentation of dishes to the highest quality.

Food Preparation: Execute precise and consistent food preparation, cooking, and plating according to the menu specifications and standards set by the Head Chef, adapting to the challenges of a mobile kitchen.

Hygiene and Safety: Maintain strict hygiene and safety standards in accordance with health regulations and our standard operating procedures.

Inventory and Supplies: Assist in managing inventory, ensuring the section is stocked with necessary ingredients and supplies.

Team Collaboration: Work collaboratively with other kitchen staff, providing guidance and support to commis chefs and apprentices in your section, fostering a strong team spirit in a confined working space.

Quality Control: Monitor and ensure the quality of dishes leaving your section, making adjustments to maintain the highest culinary standards.

Grooming: Observe and monitor your kitchen staff’s personal hygiene (e.g., keep your fingernails short and clean, keep your hair and beards neat and tidy, wash hands frequently and thoroughly with soap, work on a clean surface etc…).

Main Activities

Experience: Proven experience as a Chef de Partie (at least 3 years) in a high-end, fine dining environment, preferably within a Luxury Hotel or in a Michelin-starred restaurant.

Culinary Education: Formal culinary training or relevant certification.

Culinary Expertise: Exceptional culinary skills with a deep understanding of various cooking methods, ingredients, equipment and procedures.

Constant attention to Details and dedication to producing high-quality dishes.

Time Management: Excellent time management skills with the ability to work efficiently under pressure in a fast-paced and often challenging environment.

Communication: Strong communication and interpersonal skills to effectively collaborate with the kitchen team and other staff.

Passion for Excellence: A passion for culinary excellence and a commitment to continuous improvement.

Ability to work in a fast-paced environment and handle high-pressure situations.

Legal right to work in Italy.

Benefits

All-year job with competitive salary and benefits,

for non-residents, accommodation and chef in a new staff house with mountains view,

continuous 360′ training and career paths,

tailor made uniforms and laundry,

company shuttles from the staff house to the hotel and vice versa.

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