Chef de Partie

4 days ago

Lake Louise, Canada The Post Hotel Full time

Berufsbezeichnung**Chef de partie**
- Kategorie**Gourmetküche**
- Arbeitsort- Lake Louise- Land- International- Stelleneintritt- nach Vereinbarung- Anstellungsart- Dauerstelle- Das bieten wirStellenbeschreibungTreten Sie dem Post Hotel bei, einem renommierten Relais & Châteaux, als Chef de Partie. In dieser Rolle übernehmen Sie die Verantwortung für einen bestimmten Bereich in der Küche, wahren unsere herausragenden kulinarischen Standards und spielen eine Schlüsselrolle im Erfolg unseres berühmten Gastronomieerlebnisses. Wir sind sehr stolz auf unser Engagement für Exzellenz und laden qualifizierte Schweizer und Internazionale Köche mit entsprechender Erfahrung herzlich ein, sich zu bewerben.Join The Post Hotel, a distinguished Relais & Châteaux property, as a Chef de Partie. In this role, you’ll take charge of a specific kitchen section, upholding our exceptional culinary standards and playing a key role in the success of our renowned dining experience. We take great pride in our commitment to excellence and warmly invite skilled Swiss and International chefs with relevant experience to apply- Aufgaben**Aufgaben und Verantwortlichkeiten**:

- Zubereitung und Überwachung der Gerichte in dem zugewiesenen Küchenbereich.
- Zusammenarbeit mit dem Executive Chef/Executive Sous Chef/Sous Chefs bei der Planung und Entwicklung von Menüpunkten.
- Schulung und Betreuung von Junior-Küchenmitarbeitern, um hohe Fertigkeits
- und Effizienzstandards zu gewährleisten.
- Überwachung der Lebensmittelqualität, Präsentation und Konsistenz, um die Restaurantstandards zu erfüllen.
- Aufrechterhaltung eines sauberen und organisierten Arbeitsumfelds unter Einhaltung der Lebensmittelhygiene
- und Sicherheitsvorschriften.
- Unterstützung bei der Bestandsverwaltung, Bestellung und Lagerrotation für den zugewiesenen Bereich.
- Einbringen kreativer Ideen zur Erweiterung des Menüs und saisonaler Spezialitäten.
- Sicherstellung der Einhaltung von Gesundheits
- und Sicherheitsvorschriften in der Küche.
- Teilnahme an Menüverkostungen, Sonderveranstaltungen und kulinarischen Aktionen.
- Zusammenarbeit mit anderen Teammitgliedern der Küche, um einen reibungslosen Service während der Stoßzeiten zu gewährleisten

**Duties and Responsibilities**:

- Execute and oversee the preparation of dishes within the assigned section.
- Collaborate with the Executive Chef/Executive Sous Chef/Sous Chefs to plan and develop menu items.
- Train and mentor junior kitchen staff, ensuring high levels of skill and efficiency.
- Monitor food quality, presentation, and consistency to meet restaurant standards.
- Maintain a clean and organized work environment, adhering to food safety and sanitation guidelines.
- Assist in inventory management, ordering, and stock rotation for the assigned section.
- Contribute creative ideas to enhance menu offerings and seasonal specials.
- Ensure compliance with health and safety regulations in the kitchen.
- Participate in menu tastings, special events, and culinary promotions.
- Collaborate with other kitchen team members to ensure smooth service during peak hours.
- Anforderungen**Qualifikationen**:

- Abgeschlossene Ausbildung in der Gastronomie oder eine gleichwertige Qualifikation.
- Nachgewiesene Erfahrung als Chef de Partie in einem gehobenen Restaurant oder einer ähnlichen Einrichtung.
- Fundierte Kenntnisse kulinarischer Techniken, Präsentation und Küchenmanagement.
- Fähigkeit, ein Team in einer schnelllebigen Umgebung zu führen und zu motivieren.
- Ausgezeichnete Kommunikations
- und Organisationsfähigkeiten.
- Kreativität und Leidenschaft für die Kochkunst.
- Kenntnisse der Lebensmittelhygiene
- und Sicherheitsvorschriften.
- Fähigkeit, längere Zeit zu stehen, schwere Küchengeräte zu heben und in einem stressigen Küchenumfeld zu arbeiten.

**Qualifications**:

- Culinary diploma or equivalent qualification.
- Proven experience as a Chef de Partie in a high-end restaurant or similar establishment.
- Strong knowledge of culinary techniques, presentation, and kitchen management.
- Ability to lead and motivate a team in a fast-paced environment.
- Excellent communication and organizational skills.
- Creative flair and a passion for culinary arts.
- Knowledge of food safety and sanitation regulations.
- Ability to stand for extended periods, lift heavy kitchen equipment, and work in a high-pressure kitchen environment.
- SprachenGrundkenntnisse in Englisch erforderlich für die Kommunikation in einem internationalen Team, das aus englishen, spanischen, französischen und deutschen Sprechern sowie weiteren Teammitgliedern aus verschiedenen Ländern besteht.

Basic English required for communication in an international team consisting of English, Spanish, French, and German speakers, along with other team members from various countries.
- Bruttolohn- Nach vereinbarung**Ansprechperson**
- Thomas Neukom Executive Chef
- Culinary Operations Lead- Telefon- 4033362367- eMail- Alle Stellen des Betriebes: 1

**Stand** 2.1.2025**
-

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