Chef de Partie 100%

Independent management of one or more kitchen stations (e.g., Saucier, Entremetier, Gardemanger or Pâtisserie). Organization and ensuring of a complete Mise en Place. Professional preparation and attractive presentation of all dishes according to recipes and quality standards. Control of the quality, freshness and professional storage of all food items. Compliance with and monitoring of hygiene, safety and HACCP regulations. Ensuring a smooth workflow during service. Instruction, support and training of Commis de Cuisine, Tournants and apprentices. Co-responsibility for food orders, goods receipt, stock management and inventories. Economical use of food and materials as well as active avoidance of food waste. Care and cleaning of one's own work area as well as the kitchen equipment. Close cooperation with the Sous Chef, Küchenchef and the other kitchen stations.