Chef de Partie

For the opening of Mozza, an Italian restaurant operated under license from the Riccardo Giraudi Group within the Riviera Marriott Hotel La Porte de Monaco, we are looking for talented individuals to join our future front-of-house team.

This is a unique opportunity to be part of a new restaurant launch and help create a warm and authentic Italian dining experience, driven by high-quality products, genuine hospitality, and exceptional guest service.

MISSION:

The Chef de Partie contributes to coordinating the team in preparing dishes for the various menus, in line with established recipe sheets and company standards. He/She ensures compliance with food hygiene and safety regulations in daily operations, under the supervision of the Executive Chef and his/her delegates. He/She oversees the mise en place for service to ensure smooth operations. He/She collaborates with the Executive Chef and his/her delegates in producing special menus or meeting specific guest requests. He/She ensures proper stock management in cooperation with the Executive Chef.

SPECIFIC MISSIONS

• Kitchen:
  • Prepares all perishable food items at temperatures that comply with food hygiene and safety regulations;
  • Adheres to food hygiene standards to ensure that dishes served to guests are safe for consumption;
  • Ensures compliance with food handling procedures, such as stock rotation (FIFO), dating, labeling, cooling, freezing, and storage, while maintaining the cold chain;
  • Checks the quality of food products and reports any non-compliance to the Executive Chef or his/her delegates;
  • Controls the quantities prepared to ensure portions served meet the specifications of the established recipe sheets;
  • Actively communicates with the Executive Chef and his/her delegates when additional support is needed to maintain a high level of service at all times;
  • Safely operates ovens, grills, work surfaces, and stoves in accordance with safety guidelines;
  • Monitors and ensures the proper storage temperatures of food in refrigerators and freezers using control sheets and calibrated thermometers, and reports any discrepancies to the Executive Chef, his/her delegates, and/or the Technical Department;
  • Coordinates order management to ensure efficient service flow and timely dish preparation, maximizing guest satisfaction;
  • Communicates with the Restaurant team regarding special menus, daily menus, and dish components to maximize guest satisfaction;
  • Handles specific guest requests;
  • Oversees mise en place and plating carried out by Commis Chefs to ensure compliance with recipe sheets and company standards;
  • Checks the quality of food products throughout the day in line with hygiene and food safety standards;
  • Maintains and cleans the workstation in compliance with hygiene and food safety rules.
• Hygiene and Safety:
  • Follows all hygiene and safety procedures to ensure a clean and safe working environment;
  • Adheres to all procedures for storage of goods and equipment;
  • Complies with all fire safety and evacuation procedures;
  • Completes all hygiene and safety training required by Management.
• Procedures and Standards:
  • Protects the security and confidentiality of guest and colleague information;
  • Maintains confidentiality of company equipment and data;
  • Follows all company and/or departmental procedures;
  • Ensures proper uniform and name badge, maintains professional appearance, and wears personal protective equipment as required.
• Communication:
  • Addresses colleagues and guests using clear, appropriate, respectful, and professional language;
  • Assists colleagues and ensures they fully understand their tasks;
  • Communicates service needs and any incidents to colleagues discreetly and away from guest areas.
• Human Resources:
  • Builds and maintains open, effective working relationships with all team members;
  • Ensures completion of all mandatory internal and online training;
  • “Leads by example” by demonstrating and promoting the company’s vision and values:
    • Putting people first
    • Pursuing excellence
    • Embracing change
    • Acting with integrity
    • Serving the world

REQUIRED SKILLS

Interpersonal skills Team spirit Responsiveness

Organizational skills Stress resilience English

Attention to detail Positive attitude Fluency French

 Offer details:

• Starting date: 15/12/2026
• Status : Employee – Niveau II – Echelon 2
• Trial period: 2 months (renewable once)
• Weekly total working hours : 39 hours contract
• Gross monthly salary scale : 1.904€ - 2.142€

Other advantages :

A food allowance	Allocated according to the guaranteed minimum, under reserve to fulfill the conditions set by the legal and contractual provisions in place.
Annual Vacations :	25 days (in proportion of the time of presence).
Marriott Explore Rate :	As you are a Marriott Associate, you will be eligible to the Explore Rates discounts within all the group properties according availability.
Public transports :	Reimbursement of public transports upon presentation of a valid ticket up to 80%.
Laundry :	You are eligible to dry-clean your uniform or working clothes.
Mutuality :	You will benefit from the compulsory health insurance and its complementary mutual as soon as you join the company.  You will therefore be able to add your partner and your children.
Profit-sharing:	You are eligible, on a pro rata basis according to your actual time of presence, for profit-sharing. Its purpose is to involve employees in improving the company’s performance in terms of results and business development.
Employee savings scheme (Participation):	You are eligible, on a pro rata basis according to your actual time of presence, for participation. Its purpose is to allow employees to share in the company’s results.

Be M otivated
Be A wesome
Be R espectful
Be R emarkable
Be I nventive
Be O pen-minded
Be T houghful
Be T rustworthy

Be part of our Team !