Chef de Partie - Luxury Hotel Kitchen, Michelin-Standard

The Ritz-Carlton Tenerife, Abama; Islas Canarias; Presencial; EUR 22.000 - 30.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Competitive salary package

Explore Rate travel benefits

Discounts on food & beverages

Complimentary stay after first year

13th and 14th salary payments

Meals provided

Uniform & laundry service

Healthcare coverage

Descripción de la vacante

The Ritz-Carlton Tenerife Abama is seeking a Chef de Partie to join our luxury culinary team in Tenerife. You will support the kitchen in preparing and executing dishes to the highest standards of quality, presentation, and consistency for a luxury dining experience.

We value passion for gastronomy, attention to detail, and the ability to work under pressure in a high-level, internationally oriented environment. Availability to work shifts, weekends and holidays is required.

Formación

• Experience as a Commis Chef or Demi Chef de Partie in fine dining or 4★/5★ hotels.
• Culinary training and passion for cooking.
• Ability to work under pressure and in a fast-paced service.
• Strong teamwork and commitment to quality.

Responsabilidades

• Support the Chef de Partie in organizing and executing service in your section.
• Prepare and cook dishes according to recipes, standards and procedures.
• Mise en place before each service and maintain high quality and presentation.
• Ensure hygiene, food safety and cleanliness in the work area.
• Collaborate with kitchen team for smooth, efficient service.
• Assist with receiving, storage and control of ingredients and products.

Conocimientos

Culinary Skills

Teamwork

Attention to Detail

Educación

Culinary training

Descripción del empleo

The Ritz-Carlton Tenerife Abama is seeking a Chef de Partie to join our luxury culinary team in Tenerife. You will support the kitchen in preparing and executing dishes to the highest standards of quality, presentation, and consistency for a luxury dining experience.

We value passion for gastronomy, attention to detail, and the ability to work under pressure in a high-level, internationally oriented environment. Availability to work shifts, weekends and holidays is required.