Chef de Partie (m/w/d)

Lead a kitchen station independently, preparing and creatively plating high-quality dishes while ensuring smooth workflow and strict adherence to HACCP hygiene standards. Manage inventory control and proper storage, supporting the development of new menus and guiding commis and apprentices. Collaborate closely with the kitchen chef and sous chef to maintain exceptional culinary standards. Requires a qualified chef with experience in fine dining, strong organizational skills, and the ability to thrive in high-pressure environments. Seasonal or year-round positions available.