Chef de Partie

Mandarin Oriental Cristallo, Cortina is an upcoming luxury alpine resort set above the iconic mountain town of Cortina d'Ampezzo, in the heart of the UNESCO-listed Dolomites. Scheduled to open in Winter 2026, the resort will mark the debut of Mandarin Oriental in one of Italy's most renowned mountain destinations, combining the legendary heritage of the Cristallo with Mandarin Oriental's exceptional service, refined design, and award-winning hospitality.

The resort will feature elegantly appointed rooms and suites, exceptional dining experiences, a world-class Spa & Wellness Centre, and curated year-round experiences designed for discerning international travellers seeking the finest alpine luxury.

Joining the pre-opening team offers a unique opportunity to help shape one of Europe's most anticipated luxury hotel openings, contributing to the creation of an extraordinary guest experience from day one.

About the Role

Based at Mandarin Oriental Cristallo, Cortina, the Chef de Partie plays an important role in the successful pre-opening and ongoing operation of the resort's culinary division. Reporting to the Sous Chef and Executive Chef, the Chef de Partie is responsible for managing a designated kitchen section, ensuring the highest standards of food preparation, presentation, hygiene, and consistency. During the pre-opening phase, the role will contribute to the setup of kitchen operations, implementation of Mandarin Oriental culinary standards, and preparation for the successful launch of the resort.

As a Chef de Partie, you will be responsible for the following duties:

Pre-Opening Responsibilities

• Support the pre-opening setup of the kitchen, ensuring your designated section is fully operational prior to opening.

• Assist with menu testing, recipe standardization, operational trials, and mock service exercises.

• Participate in the onboarding and training of new culinary colleagues, ensuring alignment with Mandarin Oriental standards.

• Ensure all equipment, tools, and mise en place within your section are prepared and maintained to the highest standards.

• Contribute to the successful implementation of food safety, hygiene, and HACCP procedures.

Operational Responsibilities

• Take full responsibility for the day-to-day operation of your designated kitchen section, ensuring consistency in quality and presentation.

• Prepare, cook, and present dishes in accordance with approved recipes and Mandarin Oriental standards.

• Ensure all food is produced efficiently while maintaining exceptional quality, portion control, and presentation.

• Supervise and support Commis Chefs and Demi Chef de Parties, providing guidance, coaching, and on-the-job training.

• Maintain the highest standards of food hygiene, cleanliness, and kitchen organization at all times.

• Monitor stock levels within your section and communicate ordering requirements to senior chefs.

• Ensure proper storage, handling, and rotation of all food products to minimize waste and maintain quality.

• Support food cost control initiatives by minimizing waste and maximizing product utilization.

• Work collaboratively with the wider culinary team to ensure smooth service across all food and beverage outlets.

• Report any operational issues, equipment malfunctions, or product quality concerns to the Sous Chef.

• Maintain a positive, professional, and guest-focused attitude while contributing to a collaborative working environment.

• Perform any other reasonable duties assigned by the Sous Chef or Executive Chef.

Requirements

• Professional culinary qualification or diploma in Culinary Arts or a related discipline.

• Minimum 2–3 years' experience as a Chef de Partie or Demi Chef de Partie within a luxury five-star hotel or internationally recognized fine dining environment.

• Previous pre-opening experience is considered a strong advantage.

• Strong knowledge of classical and contemporary culinary techniques.

• Excellent understanding of food safety, hygiene, and HACCP standards.

• Strong organizational skills with the ability to perform effectively under pressure.

• Passion for culinary excellence, creativity, and continuous learning.

• Strong teamwork and communication skills.

• Good command of English; Italian is considered an advantage.

Compensation

€30,000 Gross Annual Salary (RAL)