Chef De Partie - Hospitality & Leisure jobs in Malta - March 2021

Chef De Partie

JOB TYPE: Full/Part time JOB LEVEL: Intermediate (1-3 years), Experienced (3 years +)
CATEGORY:
Hospitality & Leisure
EMPLOYER INDUSTRY: Hotels, Restaurants & Catering

Vecchia Napoli restaurant located at SkyParks in Malta is currently looking to recruit a Chef de Partie to work with them on a full-time and/or part-time basis.

Job Role: 
The chosen individual will be responsible for food preparation (mis en plaice), as well as cooking and plating food during service as per the restaurant’s menu. The ideal applicant will be expected to have good communication skills, enjoy working in a team, be reliable, flexible, and have a professional attitude at work. 

The following attributes and characteristics are necessary for the post:

  • Previous experience in a similar post;
  • Have a passion for food and drink;
  • Have a good command of Maltese and English; 
  • Be familiar with Micros Operational P.O.S system;
  • Possibly hold a qualification from a recognized Culinary Arts school;
  • Possess a valid work permit to work in Malta and clean police conduct.


*Vecchia Napoli restaurant is part of Kitchen Concepts Ltd which operates some of Malta’s favorite restaurants. We at Kitchen Concepts constantly strive to offer the very best of hospitality by serving excellent food, in pleasant surroundings, served by our efficient and dedicated staff.   

*If you are driven and passionate about everything food and drink can offer and open to having your skills developed further, then you should drop us a line and join us. 

Vecchia Napoli:
Pizza e Pasione! La vivanda scugnizza, the street urchin’s meal, has conquered the tables of the world. Here at Vecchia Napoli we have left no stone unturned to bring the very best of Neapolitan and indeed Italian Pizza to your table. Our Pizzaoili have spent several weeks in Milan with Massimo Francavilla, Pizza champion of Europe, and in Naples with Ernesto Cacialli, chose to prepare the Pizza for President Clinton during his visit in Naples. The wood-burning oven, forno a legna, was constructed by maestro fornaiolo Uglo dall’Oglio, whose family has been in this trade for four generations. The wood is slow burning beech or oak, cut down in sustainable woodlands. Having learnt the trade from the Masters, we have imported our essential ingredients, our flour, tomato and mozzarella from the same producers that supply them. We have done our best to offer an interesting choice of Pizza. Some traditional – foremost amongst which is the Marinara, which most of you will be surprised to see has no fish or seafood! – and our own recipes. The all-time classics, Margherita and Marinara are available with both the thinner, crispier costiera crust as well as with the traditional bordo alto Napoletana, puffier and lighter.

Kindly submit your application directly to us using the 'Apply for Vacancy' button. Immediate start is available for the right candidate.

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