Chef(fe) de partie Berta F/H

JLM Machneyuda Group; Berlin; Presencial; EUR 32.000 - 42.000; Jornada completa

Descripción de la vacante

JLM Machneyuda Group in Berlin seeks a Chef de Partie to lead your section and uphold quality across preparation and service.

You will manage daily mise en place, prepare and cook dishes to BERTA standards, coordinate with the Sous and Head Chef, ensure HACCP compliance, train junior brigade members, and maintain a clean, efficient workstation in a team‑oriented kitchen.

Responsabilidades

• Managing the daily mise en place and organisation of your section
• Preparing and cooking dishes according to BERTA recipes and standards
• Ensuring consistency in taste, cooking, seasoning and presentation
• Managing your section independently during service
• Working efficiently during high-volume services
• Coordinating closely with the Sous Chef, Head Chef and the rest of the brigade
• Controlling the quality and freshness of products
• Following correct storage, labelling and rotation procedures
• Monitoring stock levels for your section and communicating requirements
• Minimising waste and using products responsibly
• Maintaining a clean, organised and efficient workstation
• Following all food safety, hygiene and HACCP procedures
• Supporting receiving and checking products when required
• Participating in daily preparation and kitchen organisation
• Supporting and guiding junior members of the brigade when necessary
• Contributing to a professional, respectful and team-oriented kitchen environment

Descripción del empleo

YOUR ROLE

As Chef de Partie, you will be responsible for your section and for maintaining consistent quality throughout preparation and service.

Your responsibilities will include:

• Managing the daily mise en place and organisation of your section
• Preparing and cooking dishes according to BERTA recipes and standards
• Ensuring consistency in taste, cooking, seasoning and presentation
• Managing your section independently during service
• Working efficiently during high-volume services
• Coordinating closely with the Sous Chef, Head Chef and the rest of the brigade
• Controlling the quality and freshness of products
• Following correct storage, labelling and rotation procedures
• Monitoring stock levels for your section and communicating requirements
• Minimising waste and using products responsibly
• Maintaining a clean, organised and efficient workstation
• Following all food safety, hygiene and HACCP procedures
• Supporting receiving and checking products when required
• Participating in daily preparation and kitchen organisation
• Supporting and guiding junior members of the brigade when necessary
• Contributing to a professional, respectful and team-oriented kitchen environment