Chef de Partie

You run one station, usually sides, vegetables or meat, and cook to a written recipe for 900 covers. The day covers the morning preparation, plating at the counter between 11:30 and 13:30, ordering stock for the next day and logging temperatures for the HACCP file. You work with one head chef and two commis, pass shortages to the kitchen office in writing and clean your station down at the end. The duty runs 06:00-14:30, and one weekend a month is an event that is paid separately.

Completed training as a cook, or four years in a professional kitchen

Confident on one station at volume, 300 covers or more

Knife skills, portion control and clean plating to a photo

HACCP habits: temperatures, dates, cross contamination

Early start at 06:00 and a stable five day week

Functional German or English for the recipe sheets and the briefing

Health certificate for food handling, the employer arranges it

Net salary from 2100 up to 2310 EUR per month

Permanent contract, one shift a day, weekends mostly free

Overtime recorded to the minute and paid or taken off

Two meals on every duty and coffee from the machine

Deutschlandticket paid in full for the U-Bahn

28 days of holiday, planned three months ahead

Chef whites laundered in house and knives provided

The caterer promotes its sous chefs from the station cooks, and two of the four current sous chefs came from abroad. The employer pays the Kuechenmeister course at the IHK in Munich for anyone who wants it.

A large production kitchen with induction ranges, combi steamers, a blast chiller and proper extraction over every block. Non slip shoes, aprons and cut resistant gloves for the slicer are supplied.