Chef de Partie

Run your own station during service, prepare mise en place, and plate dishes to the agreed standard. You work fresh produce, manage your section under the sous chef, follow HACCP hygiene rules, and help develop new dishes for the seasonal menu.

Completed training as a cook with at least 2 years on the line. You know HACCP and work cleanly under pressure. Functional English (B1) for an international guest and team. Ready for split and weekend shifts.

Permanent contract, 28 days of paid vacation, planned roster with recorded overtime, free staff meals, holiday pay, and discounted hotel stays within the group.

Clear track: Chef de Partie → Sous Chef (after 18 months) → Kitchen Lead (30-36 months). Cuisine and management courses funded by the employer.

Professional hotel kitchen with modern stations and good extraction. Service in two daily shifts including weekends, brigade of 8-12, fast pace at the pass, strict hygiene and safety standards.