ADDITIONAL INFORMATION

Job Number25099668
Job CategoryFood and Beverage & Culinary
LocationCasa Brera a Luxury Collection Hotel Milan, Piazzetta M Bossi No 2, Milan, Milan, Italy, 20121
ScheduleFull Time
Located Remotely?N
Position Type Non-Management
Part of the Luxury Group of Marriott International, Casa Brera is currently recruiting Commis de Cuisine to join a team made of modern and authentic hospitality professionals in the newest luxury lifestyle hotel in Milan.
Reporting to the Executive Sous Chef, the role will cover culinary tasks related to the F&B production for any of our four outlets.
This is full-time position, 5 days a week with 2 days off.
The starting date is estimated in July.

ABOUT US

Casa Brera is an unexpected gateway in the heart of Brera. Redesigned by Studio Urquiola, Casa Brera offers 116 refined rooms, including 15 suites and the Milanese Suite. Hidden behind a rationalist façade, you will find a world of international elegance that transcends the traditional hotel experience. Our hotel promises cosmopolitan luxury, an authentic lifestyle, and timeless Milanese elegance.
A culinary hub, where flavors and sounds from various places intertwine harmoniously. Odachi presents authentic Japanese cuisine in a cosmopolitan setting, while those seeking a truly Italian experience can indulge at Scena. “Living” is a welcoming space for guests who wish to socialize over an aperitif and enjoy Milanese snacks. At night, the Etereo rooftop with its sky bar transforms into a must-visit destination, with pools and lounge areas offering the perfect spot to immerse in the city’s energy and skyline.
Join Casa Brera, the new place to be in Milan, where an authentic and modern team creates unique experiences that connect our guests with Milanese heritage in a welcoming and inclusive atmosphere.

• Support the Chef de Partie and the Sous Chef in running the assigned station.
• Prepare fresh ingredients for cooking according to recipes and guidelines.
• Test foods to ensure proper preparation and temperature.
• Operate kitchen equipment safely and responsibly.
• Ensure the proper sanitation and cleanliness of surfaces and storage containers.
• Ensure adequacy of supplies at the cooking stations.
• Follow Standard Operating Procedures and brand identity guidelines.
• Comply with quality assurance expectations and standards.
• Comply with all health, safety and hygiene standards and policies.