Chef de Partie - Venice Simplon-Orient-Express Season 2027

About this role

As a Chef de Partie at the Venice Simplon-Orient-Express , a Belmond Train, you will be part of an exceptional culinary team delivering world-class dining experiences aboard one of the most iconic luxury trains in the world. In this role, you will be responsible for your own kitchen section, ensuring the highest standards of fine dining, presentation, and food quality while creating unforgettable moments for guests throughout their journey.

If you are passionate about luxury hospitality, culinary excellence, and working in a unique international environment, this is your opportunity to be part of the future of luxury. Main Duties and Responsibilities • Take full responsibility for an assigned kitchen section, ensuring all dishes meet luxury fine-dining standards in quality, consistency, and presentation. • Prepare, cook, and plate menu items during all meal services while maintaining exceptional culinary standards.

• Plan, organise, and maintain mise en place, including pre-departure preparation and replenishment throughout the journey. • Assist in loading the train with ingredients, prepared items, equipment, and tools required for your section. • Ensure proper storage, stock rotation, and inventory management within the onboard kitchen environment. • Monitor stock levels, minimise waste, and communicate replenishment requirements to the Sous Chef or Executive Sous Chef.

• Maintain the highest standards of hygiene, sanitation, food safety, and workplace cleanliness. • Work closely with culinary and service teams to ensure seamless meal delivery aligned with operational schedules and guest expectations. • Support, supervise, and mentor junior cooks within your section. • Train new joiners on kitchen procedures, safety standards, and the unique requirements of working onboard a luxury train.

• Attend departmental meetings and collaborate with other onboard departments to ensure smooth operations. • Contribute to cost control initiatives by managing resources efficiently and reducing unnecessary waste. Requirements What You Bring • Previous experience as a Chef de Partie within luxury hotels, Michelin-starred restaurants, fine dining establishments, luxury cruises, or premium hospitality environments. • Strong knowledge of fine dining techniques, food preparation, and menu execution.