• Oversee and manage a designated kitchen section ( grill, sauce, garnish) to ensure flawless service.
• Prepare and present dishes in accordance with the hotel’s fine dining standards and recipes.
• Ensure all mise en place is completed to perfection prior to each service.
• Maintain strict hygiene and safety standards in compliance with HACCP and hotel policies.
• Coordinate closely with the Sous Chef, Pastry, and Service team to ensure seamless communication and timing.
• Support menu development by contributing seasonal and creative ideas aligned with the hotel’s culinary identity.
• Supervise and train Commis Chefs, ensuring consistency and discipline within the section.
• Monitor product quality, stock rotation, and waste management to achieve cost efficiency.
• Uphold the visual and sensory presentation standards expected in a luxury environment.

• Proven experience as Chef de Partie or higher in a 4★ or 5★ hotel or fine dining restaurant.
• Culinary degree or equivalent professional training.
• Strong knowledge of classical and contemporary cooking techniques.
• Excellent organizational and time management skills.
• Ability to mentor and motivate junior staff.
• Fluent in English & German language.
• Flexibility to work in a rotating schedule, including weekends and holidays.

An attractive package of benefits is offered according to qualifications plus accommodation for the winter season.