Chef de Partie (M/F/D)

Forsthofalm; Salzburg; On-site; EUR 32,000 - 42,000; Full time

Benefits offered by this job

Room/accommodation

Spa discounts

Complimentary meals

Job summary

Forsthofalm in Austria invites you to join our kitchen team as a Chef de Partie. You will expertly manage a station, prepare mise en place and support service during busy periods, while maintaining high quality and efficiency.

We value flexibility across stations, vegan options knowledge, and commitment to HACCP and hygiene. A 5-day week, accommodation available, and benefits like spa discounts are part of the package.

Qualifications

• Completed apprenticeship in culinary field.
• Several years of kitchen experience, ideally at Demi Chef de Partie or Chef de Partie.
• Experience across multiple stations is a plus.
• Experience in vegan cuisine is an advantage.
• Good knowledge of food preparation and kitchen procedures.
• Understanding of inventory management and HACCP.

Responsibilities

• Manage a station independently and smoothly.
• Collaborate across different stations as needed.
• Ensure food quality and adherence to established standards.
• Prepare mise en place and ensure smooth service.
• Careful handling of food and economical use of goods.
• Support and guidance of commis chefs or new employees.
• Collaborate closely with head chef and sous chef.

Skills

Kitchen experience

Flexibility

Teamwork

Quality awareness

Food safety

Education

Apprenticeship in culinary field

Tools

Inventory management

HACCP knowledge

Job description

We are seeking a Chef de Partie to strengthen our kitchen team.

Join us in experiencing an innovative and unique concept!

This position involves the professional preparation of food and ensuring smooth operations at the assigned station. Through high flexibility and cross-departmental work across various stations, the role contributes significantly to the quality, stability, and efficiency of the entire kitchen operation.

• High flexibility and willingness to work across departments
• Independent and structured work style
• Quality awareness and accuracy with a passion for quality
• Resilience and composure during busy periods
• Team spirit and respectful interaction with guests and colleagues

Main Responsibilities

• Independent and smooth management of a station in the kitchen area
• Flexible collaboration and deployment at different stations as needed
• Ensuring food quality and adherence to established standards
• Preparation (mise en place) and smooth service
• Careful handling of food and economical use of goods
• Compliance with all hygiene and quality standards (HACCP)
• Support and guidance of commis chefs or new employees
• Close collaboration with the head chef and sous chef

Professional Requirements

• Completed apprenticeship in the culinary field
• Several years of professional experience in a kitchen, ideally as a Demi Chef de Partie or Chef de Partie
• Experience in multiple positions is an advantage
• Experience in vegan cuisine is an advantage
• Good knowledge of food preparation and kitchen procedures
• Understanding of different positions and processes in the kitchen
• Basic knowledge of inventory management and HACCP
• Payment according to collective agreement
• 5-day work week; room / accommodation available
• Discount on spa treatments and cosmetics
• Complimentary meals – including vegetarian/vegan options and on your days off, use of the SPA area (fitness, sauna, pool, yoga, classes, and more)