Chef de Partie (m/f/d)

Einführung

The legendary and unique Badrutt’s Palace Hotel – the unmistakable landmark of St. Moritz. Surrounded by the breathtakingly beautiful nature of the Swiss Alps and inspired by over a century of history. Here we cultivate boundless hospitality and discreet, first-class service.

Aufgaben

Your key responsibilities

As a Chef de Partie, you will play a key role in ensuring the highest culinary standards and delivering an exceptional dining experience. Your main responsibilities will include:

• Preparing, cooking, and presenting high-quality dishes within your assigned kitchen section.

• Ensuring consistent quality through the careful selection, preparation, and handling of fresh ingredients.

• Supporting the development of seasonal menus and contributing creative ideas to enhance our culinary offering.

• Maintaining the highest standards of food hygiene, safety, and cleanliness in accordance with HACCP regulations.

• Working closely with the Executive Chef, Sous Chefs, and the wider kitchen team to ensure a smooth and efficient operation.

• Assisting in the training and support of junior kitchen team members when required.

• Managing your section efficiently while maintaining excellent quality, organization, and attention to detail.

Angebot

Our offer

• Fixed-term seasonal position from late November 2026 to early April 2027, with the opportunity to return for future seasons.

• Average 5-day work week with 43.5 hours per week.

• 5 weeks of annual vacation and 6 public holidays per year.

• 13th-month salary from the start of employment (pro rata).

• Accommodation available upon request in one of our modern staff residences.

• Meals available in our new, modern staff restaurant.

• An attractive working environment with excellent opportunities for professional growth and development.

Profil

What you bring to the job

• Completed professional training as a Chef or an equivalent qualification in the culinary field.

• Previous experience as a Chef de Partie, ideally in a luxury hotel or fine dining environment.

• Passion for high-quality cuisine with strong attention to detail and presentation.

• Excellent organizational skills and the ability to work efficiently under pressure.

• Sound knowledge of HACCP guidelines and food safety standards.

• Strong communication skills and the ability to work effectively as part of a team.

• Good command of Italian and English.