Chef de Partie - Events

• To assist in running the kitchen, contributing to the overall success of outlets and events, in accordance with the hotel’s standards and financial goals.
• Organises and sets up the assigned section of the Food and Beverage kitchen as efficiently as possible to increase speed and maximise productivity.
• Ensures that all dishes from that section are prepared consistently and according to standard recipes.
• Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and hotel policies and procedures and minimum standards.
• Assists in the training of the associates ensuring that they have the necessary skills to perform their duties with the maximum efficiency.
• Supervises the associates within the department, ensuring that the correct standards and methods of service are maintained as stated in the departmental operations manual.
• Works in any sections of kitchen when necessary or as requested

Qualifications & Working Experiences

• Culinary Education preferred
• Certification as required to comply with local law
• Experience: 3–5 years of culinary experience in luxury hotels or freestanding lifestyle restaurants.
• Language: Strong communication skills in English and German. Additional languages are a plus.