Chef de Partie | Verōnika | Fotografiska (m/w/d)

BHG Hospitality GmbH; Berlin; Vor Ort; EUR 35.000 - 45.000; Vollzeit

Zusammenfassung

A premium hospitality group in Berlin seeks a Chef de Partie to oversee culinary operations at their Verōnika Restaurant & Bar. Candidates should have over 4 years of experience in high-volume kitchens and be skilled in menu development, focusing on seasonal and sustainable cooking. The role comes with various benefits, including health insurance and a training budget.

Leistungen

Company Pension Plan

Company Health Insurance

Annual health budget for services

Mobility subsidy

Food subsidy

Free Museum Admission

Retail Discount

Paid Time Off

Training & Development

Qualifikationen

• 4+ years of Lead Line Cook experience or similar role in concept-driven kitchens.
• Background in supporting high-volume culinary operations.
• Ability to create culturally responsive menus.

Aufgaben

• Prepare all food items ensuring quality and consistency.
• Maintain and execute recipes, portion specifications, and techniques.
• Lead training and mentorship for junior kitchen staff.

Kenntnisse

Culinary leadership

High-volume kitchen experience

Menu development

Food safety compliance

Jobbeschreibung

Recently open since September 2023, Fotografiska Berlin is set inside a unique historic and cultural landmark and home to an unexpected mix of world-class art, vibrant cultural programming, and exceptional dining experiences. Housing 5,500 square meters, the architects to carry out renovations to the cultural heritage site.

Further information can be found here: https://www.fotografiska.com/berlin

The Role

Our Chef de Partie assists in driving culinary excellence across the entirety of the business helping to define and execute the high standards set for the Verōnika Restaurant & Bar culinary program. Directly reporting to the Verōnika Chef de Cuisine and Fotografiska Executive Chef, the role will oversee all culinary requirements in the execution of a high-quality seasonal, sustainable, innovative, and wellness-focused menu. Strong candidates should have a background in culinary leadership and execution in high-volume and concept-forward kitchens. Additionally, candidates should have experience and an interest in a wide variety of cuisines and create culturally and dietary-responsive menus.

• 4+ years of Lead Line Cook experience or similar role in concept-driven kitchens.
• The Lead Line Cook is responsible for the preparation of all food items e.g. chopping vegetables, butchering meat, preparing sauces, while always ensuring superior quality and consistency.
• Through training, development, and mentorship via the Leadership team, they ensure the maintenance of recipes, portion specifications, and standard preparation procedures for all dishes.
• Directly following designated recipes with attention to every detail, minimizing waste and inspecting all raw materials to ensure quality standards are met.
• Prompt and accurate preparation of all assigned menu items and food products as ordered, always referencing production sheets and approved recipes, following proper handling, preparation and holding guidelines.
• Take temperatures at regular intervals and prepare and present food items as ordered. Anticipate orders during peak service times to assure timely preparation and service while minimizing over-production and waste.
• Maintain standard recipes and techniques for food preparation and presentation which help to ensure consistently high quality and to minimize food costs.
• Preparation and execution of a seasonal menu concept and bespoke menu concepts for optional private and member events.
• Ensure clear communication with expeditor, fellow culinary team members and service staff for timing of preparation of assigned menu items.
• Ensure kitchen operations can run smoothly and efficiently with a thoughtful mind toward Member & Guest, as well as employee experience.
• Maintain complete knowledge of and compliance with all Health & Safety, company employment policies / service procedures and standards as these relate to the kitchen and culinary team.
• Implement all HACCP safety program across all kitchens.
• Consistent presence in the kitchen with the team during prime service periods and is working in the kitchen/prep for the rest of their scheduled time.
• Ensure to attend all required culinary team trainings and meetings to ensure growth, knowledge and team consistency.

Diversity & Representation: Fotografiska is committed to building and supporting diverse and representative communities, long-term career opportunities and extends Equal Employment Opportunities to qualified applicants and employees on an equal basis regardless of an individual's age, race, color, sex, religion, national origin, disability, sexual orientation, gender identity or expression, pregnancy status, marital status, military or veteran status, genetic disposition or any other reason protected by law.

All of our employees benefit from great and well developed benefits:

• Company Pension Plan
• Company Health Insurance
• Annual health budget for 13 high-quality services
• Mobility subsidy
• Food subsidy
• Free Admission to our Museum for you and a limited number of Family & Friends
• Discount in Retail
• Paid Time Off
• Training & Development
• As Fotografiska Berlin develops, the existing benefits roster is set to expand - more to come!