Chef de Partie (all) 100%

Your area of activity: Cook and garnish dishes for à la carte and daily menus Independently manage a station Manage inventory Comply with high quality standards Implement HACCP hygiene concept You bring: Completed cooking apprenticeship and at least three years of professional experience In-depth technical and product knowledge, preferably of high-end fish cuisine Good German and Italian language skills Team-oriented, enduring and resilient Efficient and flexible personality Clean working method