Chef de Partie

Tasks: Independent management and organization of the assigned station (e.g., Saucier, Entremetier, Gardemanger) in à la carte, half-board, and banquet business. Structured planning and timely production of the demanding mise en place for daily top-tier gastronomy. Preparation and refinement of all dishes at an uncompromising 5-star superior level according to internal recipes and standards. Technical guidance, training, and motivation of the subordinate Commis de Cuisine, Demi-Chef de Parties, and apprentices at the station. Strict compliance with and enforcement of quality, safety, and HACCP hygiene regulations. Successfully completed culinary apprenticeship (EFZ or comparable international recognition). Sound professional experience in high-end gastronomy or luxury hospitality (preferably in establishments with GaultMillau or Michelin awards). Seasonal experience in top alpine hospitality is a great advantage for a direct, smooth entry. Very high resilience and flexibility to maintain calm and focus even during high guest volumes during peak season. Pronounced quality awareness, love for detail, and a high degree of manual precision. Strong team spirit and a solution-oriented "hands-on" mentality in everyday brigade life. Very good language skills in German and/or English for communication in the international kitchen brigade. Polished appearance and an exemplary understanding of hygiene and cleanliness.