Chef de Partie

For the opening of Mozza, an Italian restaurant operated under license from the Riccardo Giraudi Group within the Riviera Marriott Hotel La Porte de Monaco, we are looking for talented individuals to join our future front-of-house team.

This is a unique opportunity to be part of a new restaurant launch and help create a warm and authentic Italian dining experience, driven by high-quality products, genuine hospitality, and exceptional guest service.

MISSION:

The Chef de Partie contributes to coordinating the team in preparing dishes for the various menus, in line with established recipe sheets and company standards. He/She ensures compliance with food hygiene and safety regulations in daily operations, under the supervision of the Executive Chef and his/her delegates. He/She oversees the mise en place for service to ensure smooth operations. He/She collaborates with the Executive Chef and his/her delegates in producing special menus or meeting specific guest requests. He/She ensures proper stock management in cooperation with the Executive Chef.

SPECIFIC MISSIONS

• Kitchen:
  • Prepares all perishable food items at temperatures that comply with food hygiene and safety regulations;
  • Adheres to food hygiene standards to ensure that dishes served to guests are safe for consumption;
  • Ensures compliance with food handling procedures, such as stock rotation (FIFO), dating, labeling, cooling, freezing, and storage, while maintaining the cold chain;
  • Checks the quality of food products and reports any non-compliance to the Executive Chef or his/her delegates;
  • Controls the quantities prepared to ensure portions served meet the specifications of the established recipe sheets;
  • Actively communicates with the Executive Chef and his/her delegates when additional support is needed to maintain a high level of service at all times;
  • Safely operates ovens, grills, work surfaces, and stoves in accordance with safety guidelines;
  • Monitors and ensures the proper storage temperatures of food in refrigerators and freezers using control sheets and calibrated thermometers, and reports any discrepancies to the Executive Chef, his/her delegates, and/or the Technical Department;
  • Coordinates order management to ensure efficient service flow and timely dish preparation, maximizing guest satisfaction;
  • Communicates with the Restaurant team regarding special menus, daily menus, and dish components to maximize guest satisfaction;
  • Handles specific guest requests;
  • Oversees mise en place and plating carried out by Commis Chefs to ensure compliance with recipe sheets and company standards;
  • Checks the quality of food products throughout the day in line with hygiene and food safety standards;
  • Maintains and cleans the workstation in compliance with hygiene and food safety rules.
• Hygiene and Safety:
  • Follows all hygiene and safety procedures to ensure a clean and safe working environment;
  • Adheres to all procedures for storage of goods and equipment;
  • Complies with all fire safety and evacuation procedures;
  • Completes all hygiene and safety training required by Management.
• Procedures and Standards:
  • Protects the security and confidentiality of guest and colleague information;
  • Maintains confidentiality of company equipment and data;
  • Follows all company and/or