Sous chef and Chef de Partie 4* Hotel

• Collaborate with the Head Chef to plan and execute seasonal menus, emphasizing regional and international dishes, ensuring a diverse and delectable offering to our patrons.
  


• Oversee the day-to-day culinary operations, ensuring that all dishes are prepared to the highest standards and on time.
  


• Train, motivate, and supervise kitchen staff, fostering a positive and cohesive team atmosphere.
  


• Ensure adherence to food safety and hygiene standards, promoting a safe and clean working environment.
  


• Assist in sourcing and procuring quality ingredients from reputable suppliers, while also managing inventory and minimizing food wastage.
  


• Contribute to menu development and innovative culinary creations, reflecting the unique character of our Hotel and the desires of our discerning guests.
  

• Assist the Sous Chef and Head Chef in preparing and presenting tantalizing regional and international dishes that epitomize the essence of the Hotel's culinary offerings.
  


• Oversee a designated section of the kitchen, taking responsibility for the preparation, cooking, and plating of dishes to the highest quality.
  


• Maintain impeccable food safety and hygiene standards, adhering to all kitchen procedures and regulations.
  


• Collaborate with the culinary team to develop and refine recipes, embracing creativity and innovation.
  


• Support and motivate kitchen staff, fostering a harmonious and productive work environment.
  


• Ensure efficient stock management, minimizing waste and maximizing quality in all ingredients used.
  


• Contribute to the maintenance and cleanliness of the kitchen, upholding a safe and organized workspace.
  


• Play an active role in catering to special events and exclusive gatherings, delivering memorable culinary experiences.
  
  

Preferred Qualifications

• Culinary degree or relevant certification.
  


• Multilingual abilities, including English and German, will be an advantage.
  


• Familiarity with Austrian and regional cuisine.
  

Requirements

• Support special events and exclusive gatherings, ensuring an unforgettable culinary experience for attendees.
  


• Proven experience as a Sous Chef or senior role in a reputable restaurant or hotel kitchen.
  


• Extensive knowledge of culinary techniques and modern cooking trends.
  


• Ability to lead and inspire a team, fostering a positive and collaborative work environment.
  


• Strong organizational and time management skills, capable of handling a fast-paced kitchen environment.
  


• High standards of food safety and hygiene practices.
  


• Excellent communication and interpersonal skills.
  


• Flexibility to work evenings, weekends, and holidays as required.
  

• Proven experience as a Chef de Partie or similar role within a 4* Hotel environment. 
  


• Passion for culinary arts and a keen eye for detail in food presentation.
  


• Familiarity with modern cooking techniques and the ability to execute recipes to perfection.
  


• Strong teamwork and communication skills, with the ability to thrive in a high-pressure kitchen environment.
  


• Commitment to maintaining the highest standards of food safety and sanitation.
  


• Flexibility to work evenings, weekends, and holidays as required.
  

Benefits