Trova lavoro per cuoco in San martino di lupari36

30/10/2026
Nuovo!
Italia, Veneto, Venice - Hosco
WHO WE ARE Founded in 2007 by three childhood friends ? Olivier Bon, Pierre-Charles Cros and Romée de Goriainoff, later joined by Xavier Padovani in 2010, Experimental has revolutionised the hospitality and food & beverage industries by offering a unique and contemporary experience to a discerning international clientele. Famous for introducing cocktail bar culture in Paris, the group now operates not only cocktail bars, but also wine bars, restaurants, and, since 2015, hotels. Over the years, destinations have multiplied, including major European capitals like Paris and London, as well as seasonal locations such as Ibiza and Menorca in the summer, or the ski resorts of Verbier and Val d'Isère in the winter. The group also has properties in Venice, New York, Biarritz and the Cotswolds. Our service philosophy is based on three key principles: the quality of our products, precision in service, and a warm, welcoming attitude toward our guests. PALAZZO EXPERIMENTAL Palazzo Experimental offers 32 elegantly designed rooms and suites by Dorothée Meilichzon, along with a large inner garden overlooking a quiet canal. The hotel has three stunning entrances from the Canal Della Giudecca: one leading to the restaurant L'Adriatica, another to the reception, and the third to the Experimental Cocktail Club ? the group's signature bar following those in Paris and London. THE ROLE - 40 hours per week with 2 days off, - Accommodation not provided. As part of your duties, you will be expected to: - Set up the dining room, garden, and terrace before service, - Ensure a positive guest experience, - Advise guests thanks to your excellent knowledge of the menu and products, - Carry out service according to standards: taking orders, setting tables, clearing, and resetting, - Manage your section: refilling bread and drinks, keeping tables tidy and clean to ensure an enjoyable experience, - Perform end-of-service tasks: cleaning and setting up for the next service, - Maintain all areas in perfect condition (cleanliness, upkeep, functionality), - Adhere to the aesthetic standards set by management (grooming, mise en place, etc.). WHO YOU ARE We are looking for a candidate with solid knowledge of restaurant service, experience in the hospitality industry, and a good command of English. Proficiency in another language is a plus. If you are proactive, autonomous, adaptable, highly organised, capable of managing priorities, and possess excellent customer service and hospitality skills ? this position is for you! JOIN THE EXPERIMENTAL ! By joining us, you'll become part of a stimulating and innovative environment. You'll work within a dynamic team alongside highly qualified professionals. Whether you're looking for your first job or a new career opportunity, our goal is to recruit, develop, and retain the best talent from a variety of backgrounds. What we offer: - Training and career development opportunities, - Internal mobility across France, Italy, Switzerland, the USA, the UK, the Balearic Islands, and more, - Exclusive discounts across all our venues (cocktail bars, wine bars, restaurants), - Company events.
30/10/2026
Nuovo!
Italia, Veneto, Venice - Hosco
The Gritti Palace, a hotel belonging to Marriott International's Luxury Collection brand, is currently seeking a Sous Chef. The successful candidate will report directly to the Executive Chef and join the hotel's Culinary Department. They will become part of a team of passionate and dedicated culinary professionals. This is a full-time, permanent position (non-seasonal). This is an outstanding opportunity to work in a hotel of exceptional art and elegance, where history and culture meet in a renewed Venetian style. The Gritti Palace is renowned for its impeccable service, enchanting culinary experiences, and intimate wellness retreat. It is a landmark destination for the global elite during prestigious events such as the Venice Biennale, Carnival, and the Venice Film Festival. What We Offer - A multicultural and highly professional working environment - Professional development within an international setting characterized by the highest standards of culinary excellence - International career advancement opportunities across Marriott International's 10,000+ hotels worldwide - Discounts on hotel stays and dining experiences - Ongoing training and leadership development programs - Access to Marriott's learning and leadership platforms - Opportunities to participate in international task forces, opening teams, and group culinary events - Participation in charitable initiatives, wellness programs, and community support activities through the TakeCare program - Complimentary staff dining and uniform The Impact You'll Make The consistently high culinary standards we maintain, along with the care and attention devoted to every preparation, are key elements that inspire guests to dine with us. By working alongside a dedicated team of culinary experts, you will learn something new every day while contributing to seasonal menus and unique presentations. Your hard work will be rewarded when a dish you helped create delights a guest and inspires them to return for another memorable dining experience. The Role Culinary Operations - Coordinate kitchen brigade operations in support of the Executive Chef - Oversee daily production schedules and organize brigade workflow - Ensure culinary production is aligned with brand standards in terms of recipes, concepts, presentation, and quality - Operate kitchen equipment safely and responsibly - Comply with all applicable food hygiene, health, and safety regulations - Deliver ongoing training and professional development activities - Adhere to brand standards, company policies, and hotel procedures Leadership & Operational Management - Motivate, train, and professionally develop team members - Ensure compliance with Luxury Collection and Marriott International standards Culinary Quality & Development - Collaborate in developing new menus, seasonal dishes, and unique dining experiences - Work alongside the Gritti Epicurean School on guest culinary events and cooking classes conducted in English - Continuously monitor the quality of food preparation and raw ingredients - Promote culinary innovation while preserving the gastronomic identity of The Gritti Palace Financial Management & Cost Control - Monitor and optimize departmental food cost - Analyze consumption, yields, and food waste - Support the preparation and achievement of budget targets - Contribute to maximizing profitability while maintaining required quality standards HACCP & Food Safety - Ensure full compliance with the HACCP system in accordance with current legislation and Marriott International standards - Supervise and verify the correct implementation of procedures required by EC Regulation 852/2004 and subsequent food hygiene and safety regulations - Monitor and record Critical Control Points (CCPs), including goods receiving, refrigerated and frozen storage, blast chilling, cooking, regeneration, and food holding procedures - Verify the daily completion of HACCP documentation, temperature logs, and operational checklists - Ensure proper allergen management in compliance with EU Regulation 1169/2011 - Prevent cross-contamination throughout all stages of food production - Ensure full traceability of raw materials and compliance with FIFO (First In, First Out) procedures - Manage non-conformities by implementing immediate corrective and preventive actions - Support Marriott internal audits, health inspections, and regulatory assessments - Continuously train brigade members on food safety and hygiene procedures Physical Requirements This position requires compliance with quality assurance standards. The role also requires the ability to move and lift items weighing up to approximately 25 kg (55 lbs). Additionally, you must be able to reach overhead and below the knees, including bending, twisting, pulling, stooping, and navigating uneven or sloped surfaces. The role requires standing, sitting, or walking for extended periods and maintaining a professional appearance in a clean uniform. Our Expectations - Strong understanding of kitchen and pastry operations and standards within luxury hospitality - Previous experience in luxury hotels or Michelin-starred restaurants is considered an advantage - Strong team coordination and organizational skills - Availability to work both day and evening shifts - A collaborative and team-oriented attitude - Reliability, motivation, and strong problem-solving abilities - A positive attitude and outgoing personality - Knowledge of food cost principles, inventory management, and cost control - Experience managing events, banqueting operations, and high-volume service - Passion for team training and staff development - Resilience, problem-solving skills, and a results-oriented mindset This position requires compliance with quality assurance standards and the ability to move and lift items weighing up to approximately 11 kg (25 lbs). You must also be able to reach overhead and below the knees, bend, twist, stretch, stoop, and move across uneven or inclined surfaces. The role requires prolonged periods of standing, walking, or sitting and maintaining a professional appearance in a clean uniform. Prior to employment, candidates will be required to complete safety training and certification. Explore Our World As a global leader in hospitality, there is no better place than Marriott International to make your mark. By joining us, you will have the opportunity to meet and engage with people from around the world while building your professional experience. You will find a workplace where your personality and ideas are valued just as much as the work you do. Through diverse opportunities to explore different aspects of the business, you will be able to develop a dynamic and rewarding career path. If you are naturally people-oriented and enjoy working with others, we invite you to become part of our global family. You're Welcome Here Our highest priority is making you feel as welcome as our guests. We want you to know that you matter to us and that the impact you make in your role will be recognized and appreciated. All applications must include authorization for the processing of personal data in accordance with EU Regulation 2016/679 (GDPR). Please note that only candidates whose profiles closely match our requirements will be contacted.   At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. The Luxury Collection Hotels & Resorts, with over 120 properties in more than 35 countries, offers the promise of authentic experiences that evoke lasting, treasured memories. Our more than 100 years of experience, beginning in 1906 under the Italian CIGA brand ? a collection of Europe's most celebrated and iconic properties ? serves as a solid foundation as we continuously evolve to exceed the desires of the luxury traveler.   From legendary palaces and remote retreats to timeless modern classics, each luxury hotel and resort is a unique and cherished expression of its locale ? a portal to the destination's cultural charms and treasures. If you are someone with an appreciation for evocative storytelling, a keen interest and passion for this destination's heritage, and a desire to deliver genuine, personalized, and anticipatory hospitality, then we invite you on our journey. In joining The Luxury Collection, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
30/10/2026
Nuovo!
Italia, Veneto, Venice - Hosco
CHI SIAMO Famoso per aver introdotto la cultura dei cocktail bar a Parigi nel 2007, il gruppo Experimental ridefinisce l'ospitalità proponendo cocktail bar innovativi e hotel di charme in tutta Europa e oltre. Le destinazioni si sono diversificate nel corso degli anni, dalle capitali europee come Roma, Parigi e Londra, a luoghi più stagionali come Comporta, Ibiza o Minorca per l'estate, o le piste da sci di Verbier e Val d'Isère per l'inverno. Il gruppo possiede inoltre strutture a Porto, Venezia, New York, Biarritz e nelle Cotswolds. I nostri luoghi unici offrono un mix di design, creatività e servizio eccezionale, con nuove aperture all'orizzonte. IL PALAZZO EXPERIMENTAL Il Palazzo Experimental offre 32 camere e suite elegantemente arredate da Dorothée Meilichzon, oltre a un ampio giardino interno con vista su un canale tranquillo. L'hotel dispone di tre magnifici ingressi dal Canal Della Giudecca: uno conduce al ristorante L'Adriatica, un altro alla reception e il terzo all'Experimental Cocktail Club, il nuovo signature bar del gruppo dopo quelli di Parigi e Londra. IL RUOLO Lo/la Chef de Partie è responsabile della preparazione e dell'invio dei piatti della propria partita, nel rispetto degli standard di qualità e igiene, contribuendo così a offrire un'esperienza culinaria eccezionale ai nostri clienti. Le vostre missioni saranno le seguenti: - Preparazione delle basi e delle lavorazioni preliminari, - Realizzazione delle ricette seguendo le schede tecniche, - Preparazione dei piatti in base al menù e alle richieste specifiche, - Controllo delle preparazioni (assaggio, analisi e correzione), - Stoccaggio delle materie prime secondo le modalità previste dalla struttura, - Ricezione e controllo quantitativo e qualitativo delle consegne, - Applicazione delle norme igienico-sanitarie e di sicurezza vigenti, - Utilizzo di un abbigliamento professionale conforme alla normativa in materia di igiene e sicurezza. CHI SEI Avete maturato un'esperienza significativa come Chef de Partie o in un ruolo simile. Avete un'ottima padronanza delle tecniche di cottura, dei prodotti e delle attrezzature. Siete organizzati, rigorosi e appassionati del mondo della gastronomia. Conoscete bene le norme igienico-sanitarie e siete disponibili a lavorare la sera, nei fine settimana e nei giorni festivi. UNISCITI ALL'EXPERIMENTAL ! Durante il tuo percorso con noi, entrerai a far parte di un ambiente stimolante e innovativo. Ti unirai a un gruppo dinamico, collaborando con professionisti altamente qualificati. Che tu stia cercando il tuo primo impiego o una nuova opportunità di crescita, il nostro obiettivo è reclutare, sviluppare e fidelizzare i migliori talenti provenienti da diversi background. Cosa offriamo: - Opportunità di formazione e sviluppo professionale - Mobilità interna in Francia, Italia, Svizzera, Stati Uniti, Regno Unito, Baleari e altre destinazioni - Sconti esclusivi in tutte le nostre strutture (cocktail bar, enoteche, ristoranti) - Eventi aziendali
30/10/2026
Nuovo!
Italia, Veneto, Venice - Hosco
Per ampliare la nostra brigata di sala presso l'Hotel San Clemente Palace a Venezia, ricerchiamo 5 Chef de Rang dinamici e preparati. La risorsa lavorerà all'interno del nostro ristorante di lusso, prendendosi cura del proprio rango e garantendo che ogni ospite riceva un servizio attento, cortese e tecnicamente ineccepibile. AMBITO DI APPLICAZIONE Gestire in totale autonomia i tavoli assegnati (rango), dall'accoglienza al momento del conto, curando i dettagli della mise en place e le tecniche di servizio. OBIETTIVI GENERALI Il compito è svolto in modo soddisfacente quando: - Il servizio al tavolo è eseguito con eleganza, precisione e tempistiche corrette. - L'ospite è consigliato e guidato efficacemente nella scelta di cibi e bevande. - L'area di competenza è sempre ordinata, pulita e allestita secondo gli standard aziendali. - Viene fornita una guida chiara e costruttiva al Commis de Rang assegnato. PRINCIPALI RESPONSABILITÀ - Servizio al Tavolo: Garantire una mise en place perfetta ed eseguire con destrezza le tecniche di servizio (all'inglese, alla francese, sporzionature, eventuali cotture al tavolo). - Vendita e Consulenza: Prendere le comande con precisione, consigliare abbinamenti cibo/vino in assenza del Sommelier e praticare tecniche di upselling. - Cura dell'Ospite: Anticipare le esigenze dei clienti, mantenendo un atteggiamento sempre cordiale, discreto e disponibile. - Supporto Operativo: Guidare, supervisionare e supportare il lavoro del proprio Commis de Rang, assicurando una collaborazione fluida. - Compliance: Rispetto rigoroso delle norme igienico-sanitarie (HACCP) e degli standard di sicurezza. REQUISITI: - Esperienza: Esperienza di almeno 2-3 anni nel ruolo in ristoranti fine dining o strutture alberghiere di lusso. - Competenze Tecniche: Padronanza assoluta delle diverse tecniche di servizio di sala e buona conoscenza merceologica dei prodotti enogastronomici. - Lingue: Ottima conoscenza della lingua italiana e della lingua inglese per relazionarsi con una clientela internazionale. - Soft Skills: Standing curato, attenzione maniacale ai dettagli, ottime doti relazionali e capacità di mantenere la calma durante i picchi di lavoro.
30/10/2026
Nuovo!
Italia, Veneto, Venice - Hosco
Key Responsibilities: Production & Preparation:   ** Prepare and bake a variety of pastry items, including cakes, cookies, breads, desserts, ice creams, sorbets, and chocolates, according to standard recipes and production schedules.   ** Assist in the development of new pastry items and menu suggestions.   ** Ensure all pastry items are prepared and presented to the highest standards of quality, taste, and visual appeal.   ** Prepare mise en place for daily pastry production.   ** Maintain consistent portion control and minimize waste.   ** Operate and maintain pastry equipment safely and efficiently (ovens, mixers, sheeters, etc.).  Quality Control & Standards:   ** Ensure all pastry products meet the hotel's quality standards.   ** Monitor the freshness of ingredients and rotate stock appropriately.   ** Adhere to strict food safety and hygiene standards (HACCP).   ** Maintain a clean and organized work station. Assist with special events and catering functions as needed.   ** Attend meetings and training sessions as required. Proven experience (typically 1-2 years) as a Commis Chef or similar role in a high-volume pastry kitchen, preferably in a hotel or fine-dining establishment.
24/10/2026
Italia, Veneto, VENEZIA - In Job S.p.A.
In Job Hospitality, divisione per Hotellerie e Ristorazione, sta cercando per prestigiosa struttura alberghiera 5 stelle a Venezia, uno/a chef de rang.     Responsabilità principali: - Accoglienza e assistenza degli ospiti durante il servizio; - Gestione autonoma del rango assegnato; - Coordinamento con il team di sala e di cucina; - Cura della mise en place e dell'ordine della sala; - Garantire un servizio attento e di qualità.   Requisiti: - Esperienza pregressa nel ruolo; - Ottime capacità relazionali e orientamento al cliente; - Buona predisposizione al lavoro di squadra; - Precisione, professionalità e attenzione ai dettagli; - Disponibilità a lavorare durante la stagione estiva.   Cosa offriamo: - Contratto full time - 1 giorno di riposo settimanale  - Sede di lavoro: Venezia Isola - San Marco   I candidati interessati possono inviare il proprio CV aggiornato.   Le ricerche sono volte a candidati di entrambi i sessi, legge 903/77. Autorizzazione Ministero del Lavoro n 1120 - SG del 26/11/2004. Si invita a prendere visione della nostra informativa sul trattamento dei dati personali all'indirizzo www.injob.com e a comunicare solo i dati necessari alla selezione, evitando di inserire "dati particolari" (quali dati che rivelino l'origine razziale o etnica, le convinzioni religiose o filosofiche, le opinioni politiche, l'adesione ad associazioni sindacali, dati genetici, dati relativi alla salute o alla vita sessuale o all'orientamento sessuale) ad eccezione di quelli che potrebbero essere richiesti dall'annuncio e/o ritenuti importanti per un'adeguata valutazione della candidatura. Il trattamento di questi eventuali dati particolari sarà subordinato al consenso dell'interessato  
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