Chef de Partie Japanese cuisine - Switzerland

• Preparation and presentation of modern Japanese dishes
  


• Trying out new and traditional creations and helping to develop them
  


• Active cooperation and ensuring an optimal production process
  


• Compliance with HACCP hygiene standards
  


• Compliance with legal norms and standards
  


• Careful handling of the materials/utensils provided
  

Requirements

• You have completed training as a cook 
  


• several years of professional experience in the upscale gastronomy/hotel industry
  


• Interested in getting to know Japanese cuisine and developing yourself further
  


• Excellent social skills and nimble manners
  


• Flexibility regarding working hours
  


• Independent, precise way of working
  


• good knowledge of English
  

Benefits

• 5 working days, 2 days off 


• Evening service only
  


• 30 days paid holidays
  


• Varied, modern and international environment
  


• Internal and external training opportunities