Dolce&Gabbana Bar
Posted
Chef de partie
About the job
Key Accountabilities:
• Follow work schemes, correctly organize the execution times and food’s cooking procedures.
• Collaborate with the rest of the culinary team to ensure high-quality food and service.
• Follow Chef and Sous Chef’s guidelines and working methods.
• Ensure that Demi Chef de Partie and Commis de Partie respect the procedures.
• Ensure all preparation is complete and ready for each service.
• Prepare specific food items and meal components for each course.
• Mantain high standards.
• Respect HACCP procedures.
- 23000 - 24000
- No
- Ticket Restaurant: 9 Euro per day
- Department: F&B kitchen
About you
• Minimum 2 years of relevant experience in the position.
• Strong Food & Beverage knowledge.
• Self-motivation with positive attitude and professional approach.
• Stress tolerance.
• Strong team player.
- Language required: Spanish.
The company
Milan, 1984: a plaque outside a small office shows the surnames Dolce&Gabbana, almost as if it were a professional studio. Domenico Dolce and Stefano Gabbana, with only two million lire in their pockets, thus began to write the history of the brand that they would have founded shortly after, in 1985, giving life to an all-Italian dream made up of craftsmanship, tailoring tradition, Mediterranean culture, innovation instinct and a pinch of irony. The first clothing collections would follow over time with a wide and varied offer, an expression of dedication, study and research: a virtuous path that culminates in 2012 with the dream of high fashion.
Behind every Dolce&Gabbana creation lie the secrets of many crafts, the devotion to work, attention to detail and love for beauty. After more than thirty-five years, Dolce&Gabbana continues to be inspired by Italian art, traditions and culture by offering clothes, accessories, jewellery and watches that embody a unique heritage of knowledge and emotions.
