Koch (mwd)

As a chef de partie, your main tasks are to post-specific and cross-functional work in our à la carte kitchen and at events and buffets, preparation of high-quality and visually appealing dishes, execution of the work-related mise en place, careful and cost-conscious handling of food and working materials, ordering, receiving, and storing goods, and compliance with quality and hygiene standards.

Requirements

• Completed successful vocational training as a chef or sous chef
• Interest in working in a team and with people
• Motivation and love for the profession as well as a high level of engagement
• Creativity, quality, and responsibility awareness
• Independence, team spirit, and resilience
• Knowledge of HACCP guidelines

Benefits

• A motivated, friendly team and a great working climate
• A varied job and very good working conditions
• Support for your professional development within the hotel group, individual training programs, and annual orientation meetings
• An exciting working environment in a dynamic industry with an international clientele
• A wide range of employee benefits/Corporate Benefits