Chef de Partie 80 - 100% (m/w)

The Hotel Bad Schauenburg is a renowned 4-star seminar & business hotel in beautiful rural surroundings. A total of 38 stylish guest rooms are available to guests. Furthermore, attractive seminar rooms with state-of-the-art infrastructure, as well as 2 beautiful banquet halls for special occasions. There is also something culinary for every occasion. In addition to the gourmet restaurant Basler Stübli, which was recently awarded 15 Gault Millau points again, the Brasserie Bad Schauenburg - in the former barn - offers modern, high-quality and classic cuisine. The Bistro zum Schauenegg, a place for everyone, convinces with down-to-earthness and Swiss tradition. The new baroque garden was redesigned according to a historical model and provides the kitchen with fresh herbs and vegetables. Your profile: You have successfully completed your training as a chef and have already been able to gain several years of experience in the field of cuisine. You are enthusiastic about classic cuisine and have high quality standards. Creativity, reliability, flexibility and resilience are among the requirements, as well as good French and German skills. As a chef in our Schützenhaus kitchen team, you are responsible for the preparation of à la carte dishes as well as banquets. Your direct supervisor is the Executive Chef or his deputy. • Several years of experience as a chef in multifaceted gastronomy • Competent in the proper processing of food • Passion as a chef • German and French skills Your area of responsibility: As a trained specialist, you work independently at your station in the kitchen. Furthermore, you are responsible for assistant chefs if required, i.e. for training, supporting with various tasks, preparation of new dishes, etc. • Mise-en-place for the preparation of dishes • Preparation of à la carte and banquet dishes • Plating of food as requested by the Executive Chef or deputy • Expedient and clean working • Efficient working with low waste • Keeping your own workplace clean • Cleaning work according to the cleaning plan/HACCP • Checking stocks and timely notification in case of shortages, passing on the required orders to the Executive Chef or the deputy Executive Chef • Support at other workstations in the kitchen as required • Further work according to the instructions of the supervisor Our offer • A working environment that values quality and humanity • A team that strengthens each other, communicates openly and sticks together • Freedom of design and trust in your own responsibility • Contemporary working conditions and appreciation for your commitment • Attractive discounts via our benefits platform