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 Kitchen Porter, your responsibilities will include:

• Washing dishes, cutlery, and all kitchen equipment used during service (pots, pans, ovens, mixers, etc.), as well as proper storage,

• Cleaning kitchen areas and back-of-house spaces (floors, tiles, work surfaces, drains, etc.), and clearing trash and waste,

• Assisting the kitchen team with basic food preparation and mise en place, including peeling and chopping vegetables,

• Packaging and unpackaging food products,

• Applying and respecting hygiene and safety regulations,

• Sorting waste,

• Transporting waste to designated containers,

• Clearing and emptying plates and dishes,

• Emptying trash bins.

ABOUT YOU

• You have a genuine interest in the world of gastronomy.

• You demonstrate strong organizational skills and the ability to work efficiently.

• You are detail-oriented and have a good knowledge of hygiene regulations.

• You are available to work evenings, weekends, and public holidays.