Demichef de Partie (m/f/d)

As a Demi Chef de Partie, you take responsibility for your kitchen items or clearly defined sections. You plan and organize your daily mise en place, set priorities based on menu, reservation and service schedule and make sure your area is ready in time, complete and in the required quality. You can support the Chef de Partie in the organization and control of the item and, if necessary, can take defined areas independently. You prepare food and components precisely according to our recipes and quality standards and control your work on taste, consistency, temperature and presentation. During the service, you work structured, fast and constant on Fine-Dining level. At the same time, you will guide your assigned Commis, kitchen helpers and trainees professionally, distributes tasks meaningfully and control their implementation in terms of quality, time and hygiene. Commodity, durability and necessary reorders for your area keeps you looking ahead and assists with goods acceptance, orders and inventory checks. You work responsibly with high-quality products, pay attention to the economic use of goods and consistently maintain our hygiene, HACCP, allergen and safety standards. In addition, you actively participate in menu changes, events, catering, as well as in the further development of recipes and workflows and gradually take on more responsibility with the aim of developing yourself into the Chef de Partie.

You are trained: cook/kitchen or have several years of professional experience in a professional restaurant kitchen. Ideally, you have already worked as Commis de Cuisine and have gained first experience in upscale gastronomy or fine dining. You can safely master classic and modern cooking techniques and bring a good understanding of taste, texture, temperature, product quality and precise dressing. You are already working on your job largely independently: Mise en Place, Production, Stock of Goods, Quality and the timely preparation for the service you are looking at. You set priorities, recognize bottlenecks early and take first responsibility for the guidance of Commis, kitchen helpers and trainees. You know when you can act independently and when the vote with Chef de Partie, Sous Chef or Chef is required. A high level of quality, cleanliness, reliability and professional work are of course for you. You want to take the next step professionally, take more responsibility and develop yourself into the Chef de Partie. Experience in vegan or vegetarian cuisine is welcome, but no requirement. We require good knowledge of German or English for secure communication in the kitchen team as well as the readiness to shift, weekend and holiday services.

We offer At LEUCHTENDROTER you don't just work on a post. You will be part of a kitchen with its own handwriting, a high level of craftsmanship and the clear goal of thinking vegetable fine dining at a level that is not defined by abandonment, but by product, technology, taste and precision. You'll get responsibility, trust and space to introduce yourself professionally. We work with high-quality products, sophisticated techniques, fermentation, seasonal components and changing menus. Whoever has ideas, works cleanly and does not only meet standards, but carries with us an environment in which development is expressly desired. We offer you clear structures, a digital time recording, six weeks of full-time leave, supplements for night, Sunday and holiday work, a grant to the public transport company of up to 100 percent or alternatively a cost-of-travel grant, as well as daily fresh staff and drinks. Benefits are also provided in our partner hotels and regular team events. But above all, we offer you a job for people who really want to master and think about gastronomy. No stiff fine dining, no interchangeable hotel kitchen, no pure production. It is an independent restaurant, an ambitious team and the opportunity to co-design cuisine at a high level every evening. .