Chef de Partie (m/w/d)

Responsibilities:

- Responsibility for his/her position/station in the kitchen

- Supporting the head chef or sous chef - Coordination and organization of work

- Managing junior chefs - Working closely with the service staff

- Checking kitchen equipment and stock levels

- Ordering food in your own area

- Checking the quality of the food and storing it correctly

- Checking compliance with quality standards and hygiene regulations (HACCP knowledge)

- Quality assurance and preparation of food

Professional competence:

- Completed training in the hotel or catering industry

- Several years of professional experience in a comparable position

- Management experience is an advantage

- Structured way of working

- Quality and cost awareness

- Organizational skills, cooking skills in modern, regional cuisine

Social competence:

- Ability to work in a team & assertiveness

- Well-groomed appearance & hygiene awareness

- Friendliness & helpfulness

- Sense of responsibility & commitment

- Flexibility & creativity

- Stress resistance & open-mindedness

- Ability to deal with conflict & communication skills