INFORMATION

Oetker Hotels are true masterpieces located in the world’s most desirable destinations. Each property is a landmark and a timeless icon of elegance. With deep devotion to local culture and community, our Hosts of Choice preserve a tradition of legendary European hospitality and genuine family spirit that began in 1872.
The collection includes Le Bristol Paris, Brenners Park-Hotel & Spa in Baden-Baden, Hôtel du Cap-Eden-Roc in Antibes, Château Saint-Martin & Spa in Vence, The Lanesborough in London, L’Apogée Courchevel, Eden Rock-St Barths, Jumby Bay Island in Antigua, Palácio Tangará in São Paulo, Hotel La Palma in Capri, The Vineta Hotel in Palm Beach, and more than 150 private villas around the globe. In 2027, a new masterpiece will be opening in Saint-Tropez.
The Vineta Hotel - situated in the heart of Palm Beach, the Vineta Hotel will be located just two blocks off Worth Avenue. Set soon, the hotel will be reborn following a top-to-bottom renovation.
The Vineta Hotelinvites you to join its teams and offers you the best opportunities for career and development within the amazing Oetker Hotels.
The team of the Vinetaare waiting for you to have an exceptional experience!

PROFILE SUMMARY

The Pizza Chef de Partie, also known as a pizza station chef or pizza line cook, is a key role responsible for overseeing the pizza station within the kitchen. The term “Chef de Partie” is French for “chef of the part” or “head of the section,” and in this case, it refers specifically to managing all aspects of pizza preparation and cooking. A Pizza Chef de Partie works under the direction of the Executive Sous Chef, ensuring that pizzas are prepared to the highest standard, cooked efficiently, and served in a timely manner. This position requires expertise in dough-making, topping selection, and wood-fired or oven-based cooking techniques, as well as an understanding of maintaining consistent quality and efficiency within the pizza station.

Food Preparation: responsible for the preparation of dishes within their station, ensuring the quality, consistency, and timing of the food. This includes both prep work (e.g., chopping, marinating, seasoning) and cooking.

• Plating Dishes: the chef de partie often plays a role in plating dishes, making sure they meet the presentation standards of the restaurant and are served in the correct order.
• Supervising Junior Hoteliers: supervise lower-level cooks and kitchen hoteliers, training them in their specific station’s tasks.
• Maintaining Inventory: responsible for keeping track of the ingredients and supplies needed for their station. This includes ensuring that they have the necessary ingredients and managing the flow of items to avoid waste.

• Ensuring Food Quality and Consistency: maintain the quality of the food and ensuring that dishes are consistently prepared according to the restaurant’s standards, including taste, texture, and presentation.

• • Collaboration: work closely with other chefs and hoteliers to ensure that everything comes together at the right time during service. Effective communication is crucial to avoid delays or mistakes in timing.

CORE COMPETENCIES/ REQUIREMENTS

Is passionate about food trends and creativity – both locally and internationally; current on industry practices and provides creative input to food strategies.
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- Self-motivated, decisive, responsible, and driven to achieve goals.Strong interpersonal and communication skills.Advanced cooking skills: strong understanding of cooking techniques and the ability to execute dishes to a high standard, whether it is grilling, sautéing, frying, or preparing sauces.
- Attention to detail: need to ensure the quality and presentation of the food, which requires a keen eye for detail.
- Time Management: the kitchen is a fast-paced environment, so managing time effectively is crucial to keep up with service demands.
- Leadership: a chef de partie must have leadership qualities to manage and train junior hoteliers.
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- Minimum 3 years 5-star culinary experience in a similar capacity.Culinary degree or diploma from a reputable, recognized culinary institute.Previous experience in a renowned upscale restaurant and/or hotel required.
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- Ability to work flexible hours, including days, evenings, overnights, weekends, and holidays.
If you wish to invest in Oetker Hotels, we encourage you to take this opportunity and we would be very happy to have you as member of our team

• Plating Dishes: the chef de partie often plays a role in plating dishes, making sure they meet the presentation standards of the restaurant and are served in the correct order.
• Supervising Junior Hoteliers: supervise lower-level cooks and kitchen hoteliers, training them in their specific station’s tasks.
• Maintaining Inventory: responsible for keeping track of the ingredients and supplies needed for their station. This includes ensuring that they have the necessary ingredients and managing the flow of items to avoid waste.
• Ensuring Food Quality and Consistency: maintain the quality of the food and ensuring that dishes are consistently prepared according to the restaurant’s standards, including taste, texture, and presentation