Demi Chef de Partie

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.         

At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

The Demi Chef de Partie supports the culinary team in preparing and presenting high‑quality dishes that reflect Four Seasons’ excellence. Working closely with the Chef de Partie, this role contributes to daily production, maintains impeccable hygiene and safety standards, and ensures a smooth and efficient operation within the assigned station.

• →Prepare food items for breakfast, lunch, and dinner service according to Four Seasons recipes, portioning guidelines, and presentation standards.
• →Set up and maintain your station throughout the shift, ensuring organization, cleanliness, and readiness.
• →Assist in daily mise en place and production, preparing items in line with operational forecasts and menu requirements.
• →Maintain a safe and sanitary work environment in accordance with HACCP standards, ensuring proper use and cleaning of equipment.
• →Support the Chef de Partie and Sous Chef in all kitchen operations, contributing to consistent quality and timely service.
• →Monitor the quality and freshness of ingredients and finished dishes.
• →Collaborate effectively with colleagues and provide assistance across departments when needed.

• Previous culinary experience in a luxury hotel or high‑end restaurant environment, with strong technical cooking skills.
• Fluency in English and Italian
• 2+ years of progressive experience in culinary roles.
• Basic knowledge of kitchen operations, inventory systems, and culinary production equipment.
• Excellent organizational, time‑management, and multi‑tasking abilities in a fast‑paced environment.
• Strong communication and interpersonal skills, with the ability to collaborate effectively across departments

• Full-time position based at Hotel Danieli, Venice.
• Flexibility to work weekends and holidays as needed.
• You must possess the legal right to work in Italy