Chef de Partie (m|w|d)

Independent management of a post
(e.g. Entremetier, Saucier, Gardemanger)

Preparation and cooking of high-quality dishes

Ensuring quality and appealing presentation

Organisation of the mise en place

Guidance of commis and trainees

Compliance with hygiene and safety standards

Completed training as a chef

Professional experience in a comparable position an advantage

Quality awareness and creativity

Structured and independent way of working

Ability to work in a team and under pressure

Sense of responsibility

Multiple award-winning bar

International clientele

A committed, friendly team with flat hierarchies

Room for creativity and personal development

Training and further education opportunities

Above-standard pay, bonuses and employee benefits

Modern working environment