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