Pintxo Chef de Partie — 1 Michelin Star Kitchen

Paulo Airaudo; Donostia/San Sebastián; Presencial; EUR 32.000 - 42.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Staff meals

Paid vacation

Descripción de la vacante

IBAI in San Sebastián – Donostia seeks a Chef de Partie to lead pintxos preparation at our renowned bar. You will work closely with the Head Chef to maintain the highest levels of quality, creativity, and presentation in every plate, contributing to a unique dining experience.

The role is full-time and permanent with immediate start, offering a strong work-life balance, Monday to Friday service, and weekends off. Experience in fine dining and passion for seasonal ingredients are essential.

Formación

• Previous experience as a Chef de Partie or in a similar role in fine dining or gastronomic kitchens.
• Strong knowledge of professional cooking techniques.
• EU citizens or hold a valid visa/work permit allowing work in Spain.
• Excellent organizational skills and ability to work as part of a team.

Responsabilidades

• Lead the daily preparation and presentation of pintxos at our bar.
• Ensure every dish meets the highest standards of quality and presentation.
• Collaborate with Head Chef and kitchen team to deliver an exceptional culinary experience.
• Maintain organization and efficiency during service.
• Monitor stock levels and proper handling/storage of ingredients.
• Uphold hygiene and food safety standards and drive continuous improvement.

Conocimientos

Professional cooking techniques

Fine dining experience

Team collaboration

Herramientas

Kitchen equipment handling

Descripción del empleo

IBAI in San Sebastián – Donostia seeks a Chef de Partie to lead pintxos preparation at our renowned bar. You will work closely with the Head Chef to maintain the highest levels of quality, creativity, and presentation in every plate, contributing to a unique dining experience.

The role is full-time and permanent with immediate start, offering a strong work-life balance, Monday to Friday service, and weekends off. Experience in fine dining and passion for seasonal ingredients are essential.