Chef de Partie - Gardemanger (d/f/m) 100 %

The role of Chef de Partie - Gardemanger is within a company that specializes in luxury mountain travel experiences. The company is known for its high-end hospitality and is part of the Luxury Kulm Group, which operates in the Swiss Alps. The company aims to provide guests with a unique and inspiring holiday experience, focusing on understated luxury and exceptional service. The main responsibilities of the Chef de Partie - Gardemanger involve leading the entremetier section, which includes preparing a variety of dishes such as vegetables, soups, pasta, risotto, and starches. The role requires ensuring that these dishes are of the highest quality and presented flawlessly. The Chef de Partie is also responsible for organizing the section with precision, handling fresh, high-quality seasonal produce, and maintaining impeccable hygiene standards. Additionally, the role involves contributing creative ideas for seasonal side dishes and innovative culinary techniques, as well as providing leadership and mentorship to junior team members. To qualify for this position, candidates must have completed professional chef training and have several years of experience in fine dining or luxury gastronomy, with a focus on the entremetier station. A deep knowledge of fresh seasonal vegetables, delicate cooking methods, soups, and starches is essential. The role requires a calm demeanor, composure, and sharp focus, even during peak service hours. High personal standards of quality, a team-player mindset, resilience, and a genuine passion for high-end gastronomy are also crucial. Proficiency in Italian is a must, with good knowledge of English or German being highly desirable. Nice-to-have skills include a strong commitment to premium quality and aesthetics. The location offers a breathtaking mountain landscape in the Engadin, with attractive staff benefits and employee accommodation. The role provides opportunities for professional development and career advancement within the Kulm Group. What the role asks for: - Completed professional chef training. - Several years of experience in fine dining or luxury gastronomy. - Specific exposure to the entremetier station. - Deep knowledge of fresh seasonal vegetables, delicate cooking methods, soups, and starches. - Proficiency in Italian. - Good knowledge of English or German, ideally. - A calm demeanor, composure, and sharp focus, even during peak service hours.