Chef de Partie (m/w) Restaurant Chasellas, 15 Punkte GaultMillau, Wintersaison 2025/26

Suvretta House, St. Moritz; Parow; On-site; ZAR 1,032,000 - 1,446,000; Full time

Job summary

A renowned alpine hotel is seeking an experienced Chef de Partie to manage a station in the main kitchen for the winter season 2025/26. The role involves training staff, ensuring quality standards, and participating in menu design. Ideal candidates have a culinary apprenticeship and experience in upscale settings. Competitive salary and benefits are offered, along with assistance in accommodation search and a workplace in a holiday destination.

Benefits

Competitive salary

Social benefits

Loyalty bonus after 10 seasons

Assistance with accommodation search

Meals in the employee restaurant

Discounts on spa products/services

Qualifications

• Completion of a culinary apprenticeship.
• Experience in upscale hospitality or gastronomy with leadership skills.
• Structured and organized work approach.
• High level of quality awareness.

Responsibilities

• Independent management of a station in the main kitchen.
• Organization of workflows within your area of responsibility.
• Careful preparation and proper cooking of dishes.
• Training and supervision of Commis and Demi-Chefs.

Skills

Culinary skills

Leadership skills

Communication

Quality awareness

Education

Culinary apprenticeship

Job description

Join to apply for the Chef de Partie (m/w) Restaurant Chasellas, 15 Punkte GaultMillau, Wintersaison 2025/26 role at Suvretta House, St. Moritz

We are seeking an experienced, motivated, and quality-oriented Chef de Partie (m/w/d) for the upcoming winter season 2025/26, with the prospect of a long-term collaboration (seasonal employment) at our Restaurant Chasellas, which has a 15 Gault Millau points rating.

Located directly in the ski and hiking area, the Chasellas restaurant invites guests to relax with its alpine charm and sunny terrace.

During the day, the Chasellas offers hearty, rustic lunch cuisine tailored to skiers and hikers. In the evening, it transforms into a venue for culinary excellence, with Chef Marco Kind delighting guests with refined gourmet cuisine, emphasizing regional and seasonal ingredients, Mediterranean influences, and homemade pasta.

The restaurant maintains its reputation for authenticity, creativity, and uniqueness, staying true to its culinary style.

Your Responsibilities

• Independent management of a station in the main kitchen (Entremetier, Garde Manger, Saucier, etc.)
• Organization of workflows within your area of responsibility
• Careful preparation and proper cooking of dishes
• Implementation of quality and hygiene standards according to HACCP
• Training and supervision of Commis and Demi-Chefs
• Creative participation in menu design, banquets, and special events
• Coordination with other stations and smooth teamwork

Your Profile

• Completion of a culinary apprenticeship
• Experience in upscale hospitality or gastronomy with leadership skills
• Structured and organized work approach
• High level of quality awareness
• Good communication skills
• High resilience and reliability

We Offer

• Interesting and varied work in a 110-year-old house with tradition
• Competitive salary and social benefits
• Additional pension scheme for long-term employees
• Loyalty bonus after 10 seasons
• Assistance with accommodation search
• 13th salary from the start (pro-rata)
• Language course (German)
• Meals in the employee restaurant Time Out
• Discounts on treatments at the hair salon and spa products/services
• Discount on sports equipment purchase or rental at the hotel’s ski shop
• Family & Friends rates
• Accommodation next to the ski lift to the Corviglia ski area
• Workplace in a holiday destination

Seniority Level

• Mid-Senior level

Employment Type

• Full-time

Job Function

• Management and Manufacturing

Industries

• Transportation, Logistics, Supply Chain and Storage

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