Commis de partie
About the job
• Follow the work schemes, organize the execution times and the cooking procedures of the food.
• Learn the various cooking techniques, the particularities of the products with the help of the Demi Chef de Partie or/and Chef de Partie.
• Follow the instructions of the Demi Chef de Partie and Chef de Partie regarding the working method and how to organize the work plan of the day.
• Clean and tidy.
- 23000
- Ticket Restaurant: 7,50 Euro per day
- Department: F&B kitchen
About you
• Minimum 6 months of relevant experience in the position.
• Self-motivation with positive attitude and professional approach.
• Stress tolerance.
• Strong team player.
- Language required: Italian.
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.
