Somos la compañía líder en España y una de las mayores del mundo, con diez marcas reconocidas y más de 370 hoteles en cuatro continentes. Meliá Hotels International es el único entre los veinte mayores grupos hoteleros internacionales con un origen vacacional y con el tamaño ideal para combinar una excepcional hospitalidad con una gestión eficiente y cercana a sus stakeholders. Todo esto, unido a nuestra calidez y pasión españolas, nos hace únicos y diferentes.


En Meliá todos somos Very Inspiring People, grandes profesionales que hacen el día a día más fácil y excepcional. Desde el recién llegado hasta el más veterano, todos ellos reúnen unas cualidades únicas e importantes que hacen que trabajar en Meliá sea una oportunidad de crecimiento constante y un pasaporte para crear tu futuro donde quieras.

Job Summary: Supports the Chef de Partie and the kitchen team in the daily operations of the assigned section. The role ensures that food preparation and service meet the hotel’s quality standards, hygiene regulations, and operational procedures, contributing to an efficient and well-organized kitchen.  What will you have to do? <ul><li>Assist the Chef de Partie in the preparation and execution of dishes according to established standards and recipes. </li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif">Maintain cleanliness and organization of the work area in compliance with food safety regulations. </li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif">Support stock control, proper storage, and rotation of food products. </li><li>Collaborate effectively with the kitchen brigade to ensure smooth service operations.</li></ul> What are we looking for? <ul><li>Fluent in Italian and knowledge of English is a plus.</li><li>Previous experience in a kitchen environment.</li><li>Be organized and able to communicate effectively with a team.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif">Positive attitude, reliability, and willingness to learn and grow professionally.</li><li>Work flexible shifts, including weekends and public holidays, according to operational needs. </li></ul>

Demi Chef de Partie - INNSiDE Milano Torre GalFa

Job Summary: Ensures that food service is carried out successfully and in line with the quality standards defined by the Hotel. Responsible for the quality, preparation, and presentation of food produced in the assigned kitchen. Responsible for the efficiency of employees in their team and the cleanliness, hygiene, and tidiness of the areas under their responsibility. What will you have to do? <ul><li>Oversee a section of the Kitchen and ensure that it runs according to performance standards established by the Executive Chef and/or the Sous Chef.</li><li>Organize and set up the assigned section efficiently as possible to increase speed and maximize productivity.</li><li>Ensure that all items from that section are prepared consistently and according to standard product specifications.</li><li>Become familiar with all sections of the kitchen. </li><li>Ensure that all fridges and/or freezers within the kitchen is kept tidy and organized at all times.</li><li>Ensure that stock rotation is being carried out properly.</li></ul> What are we looking for? <ul><li>Fluent in Italian and knowledge of English is a plus.</li><li>Previous experience in a kitchen environment.</li><li>Be able to run a section and manage a small team.</li><li>Be organized and able to communicate effectively with a team.</li></ul>

Chef de Partie - ME Milan Il Duca

Job Summary: the person in this role is responsible, together with the Executive Chef, for the implementation of kitchen procedures, ensuring compliance with the company's standards, adapting work operations to the hotel team, maintaining product and service quality levels and complying with the company's HACCP (Hazard Analysis and Critical Control Points) and sustainability requirementsWhat will you have to do?<ul><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Collaborate in the implementation of the company's kitchen strategy, rules and procedures (products, orders, service standards, VIP procedures) in the hotel.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Provide support in the implementation of F&amp;B tools: Operational Guides, recipes, production sheets, scandals, shopping product lists.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Identify and propose improvements that optimize efficiency in the hotel kitchen</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Ensure consistency and the highest quality in the flavor, presentation, and proper temperature of food served in all kitchens.       </li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Collaborate in the planning of menus, bars and restaurants (rotation menus) together with the Executive Chef.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Ensure that the team knows the F&amp;B technical data sheets for the different outlets.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Participate in daily briefings to stay on top of hotel situations, follow-up meetings on service orders to ensure events in a timely manner, and monthly hotel follow-up meetings providing up-to-date results from the F&amp;B department.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Collaborate with the Executive Chef for the implementation of the Service.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt"> Supervise the preparation of orders based on the needs of the service (breakfasts, service orders) in the hotel.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Supervise the preparation in the kitchen and the coordination with the room for the departure of dishes and the beginning of the service.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Participate in the analysis of the services (breakfasts, dinner, Room Service and events) planned with the managers of the outlets on a weekly/biweekly basis.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Ensure that orders are requested in due time.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Supervise the preparation and presentation of the Breakfast Buffet.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Supervise the collection of remaining products, the analysis of shrinkage and the cleaning of the spaces at the end of each service.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Provide support in the coordination with the Kitchen and Room of the events to be held.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Participate in the analysis of cost/revenue ratios.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Provide support in placing orders.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">He is responsible for the optimization of staff, ensuring that the hotel has employees based on expected occupancy and cutlery.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">He is responsible for the operational training of the teams in work procedures.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Know the evacuation plan of your Hotels.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Support in the responsibilities assigned to them in the Center's Self-Protection Manual or local equivalent in other countries.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Ensure compliance with the Procedures and Instructions on health and safety at work.</li></ul>What are we looking for?<ul style="list-style-type:disc"><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Fluency in Italian .</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">High School Degree in Gastronomy/Cooking</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Previous experience, at least, of 2 years in the same role</li></ul>

Junior Sous Chef - INNSiDE Milano Torre GalFa

Job Summary: Melià Hotels International, per Palazzo Cordusio Gran Melià Hotel, è alla ricerca di Commis de Partie appartenenti alle Categorie Protette.Di cosa ti occuperai?<ul style="list-style-type:disc"><li>parteciperai alla preparazione delle linee di servizio per gli Chef de Partie;</li><li>supporterai gli Chef de Partie nella realizzazione dei piatti;</li><li>ti occuperai di tenere sempre pulita ed in ordine la tua postazione.</li></ul>Cosa stiamo cercando?<ul style="list-style-type:disc"><li>pregressa esperienza nel ruolo di almeno 6 mesi;</li><li>ordine e pulizia;</li><li>capacità di lavorare in team.</li></ul>

Procura um emprego de Cozinha em Milán?Nós servimo-lo!

Demi Chef de Partie - INNSiDE Milano Torre GalFa

Chef de Partie - ME Milan Il Duca

Junior Sous Chef - INNSiDE Milano Torre GalFa

Personale di Cucina Appartenente alle Categorie Protette - Melia Hotels International

Demi Chef de Partie - INNSiDE Milano Torre GalFa

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Requisitos

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