Splendido, A Belmond Hotel, part of the LVMH Group, is an emblem of Portofino’s allure. Our elevated escape is perched in the protected Portofino hills, overlooking the glittering Gulf of Tigullio and charming Portofino. We are proud of our legendary past and continue to visualise our heritage of the future.
Become part of a caring team of professionals striving for excellence. At Belmond we look for effortlessly engaging characters, whose personality, humour and charm shine through, creating a culture for unscripted and instinctive service and genuine human connection.
For the next season, we are looking for a Demi Chef de Partie Pastry to join the team at our refined Ristorante La Terrazza or at the new Pool Grill being relaunched next year.
The ideal candidate is passionate about hospitality and comfortable with challenges. He/she should have exemplary customer service skills.
He/she reports to the Pastry Chef.

REQUIREMENTS

• At least 2 years of experience in a similar similar position within a similar luxury restaurant
• Basic knowledge of cooking styles, equipment and raw materials processing techniques
• Passion for service and ambition to grow professionally
• Good communication skills.

OTHER REQUIREMENTS:

• Effective communication: communicate clearly and in an appropriate manner (both verbally and non-verbally).
• Emotional intelligence: demonstrate sensitivity to the needs and emotions of guests and colleagues and adjust his/her style to them. Manage own emotions in challenging situations.
• Adaptability: identify when a different approach is needed and offer solutions. Try and adopt new ways of doing things.
• Collaboration: be able and willing to work as a team player. Share information and skills and actively seek and provide feedback.

• Preparing specific food items such as pastries, chocolates, etc.
• Following directions provided by the Chef de Partie
• Collaborating with the rest of the Kitchen team to ensure high-quality food
• Keeping your area of the kitchen safe and sanitary
• Stocktaking and ordering supplies for your station
• Improving your food preparation methods based on feedback