Commis de Cuisine / Demi Chef de Partie - banquet kitchen

In our banquet kitchen, we create exceptional culinary experiences for a wide range of events – from large functions and conferences to the exclusive Club Lounge and our vibrant rooftop bar, as well as the staff restaurant. As a Commis de Cuisine / Demi Chef de Partie, you will play a crucial role in ensuring smooth operations and consistently high quality across all these areas, creating unforgettable guest and employee experiences.

They are responsible for the preparation, presentation and serving of food for banquets and multiple outlets, and support the kitchen team in ensuring the highest standards, efficiency and consistency in a dynamic and fast-paced working environment.

Your main tasks / key responsibilities:

• Preparation, cooking and appealing presentation of high-quality food for banquets, club lounge, rooftop bar and staff restaurant in accordance with Ritz-Carlton standards.
• Ensuring efficient mise en place and optimal organization for banquet production and service across multiple outlets
• Close collaboration with the head chef, sous chef and the entire team to ensure consistency in taste, presentation and portion size.
• Support in the execution of events of varying sizes with a focus on on-time completion and smooth processes.
• Compliance with all hygiene and food safety standards at the highest level
• Monitoring of stock levels, minimizing waste, and support with orders and inventories.
• Onboarding, training and support of commis chefs and other team members
• Ensuring cleanliness, order and efficiency throughout the entire work area
• Close collaboration with other kitchen stations to ensure smooth operations in all hotel outlets.
• Safe handling of guest requests, dietary requirements and allergens

Your qualifications:

• Professional experience in a comparable position in a luxury hotel, banquet kitchen or in the field of upscale catering
• Solid knowledge of international cuisine, large-scale production, and modern cooking techniques.
• Flexibility regarding working hours (early, late, weekend and holiday shifts)
• A passion for hospitality and the highest quality standards - for both guests and employees.
• Resilience and the ability to work efficiently even in a dynamic environment.
• Completed culinary training or comparable qualification is an advantage.
• Good German or English skills and strong teamwork skills