Chef de Partie - Banquet area (m/f/d)

Own-responsible management of a post in our kitchen Responsibility for the professional preparation, presentation and quality assurance of food in the banquet area Organization and control of the Mise-en-Place for a smooth run at events Compliance and implementation of HACCP guidelines and all internal quality and hygiene standards Close cooperation with all items as well as the service and banquet team to ensure an optimal event sequence Goods acceptance and quality control Working with the creation of banquet menus, buffets and seasonal specials Support in ordering goods and monitoring the economic and proper handling of foodstuffs Guidance, incorporation and promotion of Commis de Cuisine and trainees Support of Sous Chef and Chefs

Complete vocational training as a chef or comparable qualification Multiannual professional experience in the upscale catering or hotel industry, ideally in the banquet or event area Funded expertise in the preparation and presentation of high-quality food for menus, buffets and major events Responsible, structured and independent working Organisational capacity, resilience and flexibility also for major events and high guest performance Team skills as well as motivation at the guidance of Commis de Cuisine and trainees Good knowledge of HACCP policies and food law Well-kept appearance and professional radiation

A challenging and varied activity in a dynamic kitchen team A modern and well-equipped working environment Variety of development and performance-based remuneration Attractive employee offers and social benefits The opportunity to actively introduce your creativity and ideas into our kitchen concept