ABOUT US
Founded in 2007 by childhood friends Olivier Bon, Pierre-Charles Cros, and Romée De Goriainoff, and joined by Xavier Padovani in 2010, Experimental has redefined the codes of hospitality by offering a unique experience of contemporary elegance and warmth to a discerning international clientele.
Renowned for bringing the cocktail bar culture to Paris, the group now operates cocktail bars, wine bars, restaurants and, since 2015, hotels.
Over the years, its destinations have expanded from major European capitals such as Paris, London, and Rome to more seasonal locations like Ibiza and Menorca in the summer, or Verbier and Val d’Isère in the winter. The group also has properties in Venice, New York, Biarritz, and the Cotswolds.
Experimental service philosophy is built around three core principles: the quality of the products, the precision of the service, and the genuine warmth of our welcome.
ABOUT EXPERIMENTAL PORTO
Ever since it first opened its doors in 1951 as Porto’s very first 5* hotel, Hotel Infante Sagres Porto has been an indelible part of the city’s history.
More than just a luxury hotel, the Infante Sagres has long been the preferred gathering place and residence of choice for discerning travelers as well as international celebrities, renowned for its stylish ambience, personalised service and unique blend of timeless elegance and contemporary sophistication.
In 2025, Hotel Infante Sagres joined the Experimental Group, an international hospitality group known for its strong identity, deep connection to local culture, and contemporary vision of hospitality. This integration marks a new chapter in the hotel’s history, preserving its heritage and elegance while bringing new energy aligned with a more creative, modern, and guest-experience-focused approach.
ABOUT THE POSITION
As a Chef de Partie, your responsibilities will include:
Supporting Sous Chefs and kitchen leadership in the daily operations;
Preparing preliminary ingredients and mise en place;
Following recipes according to technical sheets;
Managing and organizing the assigned kitchen section during service periods;
Preparing dishes according to the menu and specific orders;
Ensuring proper kitchen opening and closing procedures are followed;
Checking preparations (tasting, analyzing, and making adjustments as needed);
Storing ingredients following the establishment’s prescribed methods;
Receiving and verifying deliveries both quantitatively and qualitatively;
Applying current hygiene and safety regulations;
Communicating stock shortages and operational needs to the kitchen leadership;
Wearing professional attire compliant with hygiene and safety legislation.
ABOUT YOU
You have proven experience as a Chef de Partie or in a similar role.
You have excellent knowledge and mastery of cooking methods, ingredients, and kitchen equipment.
You have experience supervising junior team members and providing on-the-job coaching.
You possess strong organizational skills, work efficiently, and have a genuine passion for gastronomy.
You are rigorous in following work procedures and technical sheets, and you have a solid understanding of hygiene standards.
You communicate easily in Portuguese (knowledge of English is a plus).
Finally, you are available to work evenings, weekends, and public holidays.