Chef de Partie

Your tasks:

• Production, preparation and service of dishes of the highest quality in taste and appearance while complying with product hygiene and the hotel's quality standards
• Independent work at your own station
• Responsible for the Mise en Place
• Proper and professional handling of food and facilities
• Productive, flexible and collegial cooperation
• Participation in kitchen meetings and training

Your competencies:

• Successfully completed training as a chef as well as min. 3 years of professional experience in a similar position
• You have already instructed and/or led other employees
• Very good knowledge of hygiene guidelines and HACCP basics
• Cost consciousness and efficiency with high quality
• Clean, structured and independent way of working