20 beste Stellen als chef (m/w/d) in berlin, be – aktuell auf Personalsuche

Chef de Partie | Verōnika | Fotografiska (m/w/d)
BHG Hospitality GmbH —Berlin
- 34.000 € – 36.000 € pro Jahr
- Vollzeit
- Führungserfahrung
Direkt bewerben
Sous Chef (m/w/d)
American Academy in Berlin GmbH —Berlin
- 3.300 € – 3.600 € pro Monat
- Online-Bewerbung
- Englisch
- Microsoft Office
- Organisationstalent
13 Tage
Chef de Partie (m/w/d)
Viveno Group —Berlin
- Vollzeit
- Weiterbildungsprogramme
Direkt bewerben
8 Tage
Executive Kitchen Chef (m/w/d)
KADEWE —Berlin
- Vollzeit
- Konfliktberatung
- Gastronomie
- Organisationstalent
- Mitarbeiter-Rabatt
- Weiterbildungsprogramme
Direkt bewerben
Private Chef
Highborn Global —Berlin
- 60.000 € – 70.000 € pro Jahr
- Erfahrung im kulinarischen Bereich
Team Koch / Köchin (w/m/d) – Fokus: Vegane & Gesunde Mittagsküche (Teilzeit)
vly —Berlin
- Teilzeit
- Englisch
- Hochschulreife
- Organisationstalent
Direkt bewerben
14 Tage
Demi Chef de Partie | Fotografiska (m/w/d)
BHG Hospitality GmbH —Berlin
- 33.000 € pro Jahr
- Vollzeit
- Führungserfahrung
Direkt bewerben
BHG Hospitality | Sous Chef (m/w/d)
BHG Hospitality GmbH —Berlin
- Hygiene
- Englisch
- Teamleitung
- Weiterbildungsprogramme
Direkt bewerben
Chef — Kitchen & Food Prep
Doggy Bag Tours GmbH —Berlin
- Teilzeit
- Englisch
- Organisationstalent
Direkt bewerben
Küchenchef / Küchenleiter (m/w/d)
Peter Pane - Berlin - Eastside —Berlin
- Teilzeit
- Führungserfahrung
- Kommunikationsfähigkeit
- Mitarbeiter-Rabatt
- Weiterbildungsprogramme
Direkt bewerben
Koch / Köchin / Chef
Sticks n Sushi Germany —Berlin
- Teilzeit
- Englisch
- Kostenlose Verpflegung
Direkt bewerben
Souschef (m/w/d) | Berlin-Marzahn
Z-Catering Mitte GmbH —Berlin
- Vollzeit
- Kochen
- Organisationstalent
- Weiterbildungsprogramme
- Kostenlose Verpflegung
Direkt bewerben
Sous Chef / stellv. Küchenchef (m/w/d) – Eventcatering Berlin
Flavour Union Service GmbH —Berlin
- Ab 4.200 € pro Monat
- Vollzeit
- Führungserfahrung
Direkt bewerben
Souschef (m/w/d) Betriebsgastronomie | Lichtenberg
WISAG Business Catering Nord-Ost GmbH & Co. KG —Berlin
- Vollzeit
- Microsoft Office
- Gastronomie
- PC-Kenntnisse
- Weiterbildungsprogramme
Stellvertretende Leitung Küche / Sous Chef (m/w/d) in Vollzeit
Medical Park SE —Berlin
- Vollzeit
- Microsoft Office
- Empfehlungsprogramm
Souschef (m/w/d)
Estrel Hotel Berlin —Berlin
- Vollzeit
- Weiterbildungsprogramme
1 Tag
CHEF (m/f/d)
Goodtime International Entertainment —Berlin
- Vollzeit
- Kochen
Direkt bewerben
Chef (m/f/d) Minijob
Frühstück 3000 —Berlin
- Kochen
Direkt bewerben
Koch/Köchin
TCC-The Chef´s Company GmbH —Berlin
- Erfahrung in der Hotellerie
- Aufstiegsmöglichkeiten
SOUS CHEF (M/W/D)
Levy Restaurants —Berlin
- Wochenendarbeit möglich

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Chef de Partie | Verōnika | Fotografiska (m/w/d)

BHG Hospitality GmbH -
Berlin

Direkt bewerben

Details zur Stelle

Vollzeit
34.000 € – 36.000 € pro Jahr

Qualifikationen

Spark
Führungserfahrung

Vollständige Stellenbeschreibung

Fotografiska Berlin – the contemporary museum of photography, art, and culture – opened in September 2023 with a mission to inspire new perspectives and spark conversations through photography and contemporary art. More than a museum, it’s a vibrant cultural space where art, creativity, community—and cuisine—come together.

Our guests can enjoy creative dining experiences that blur the line between art, culture, and gastronomy. From specialty cocktails enjoyed while exploring the galleries to full-service dining in beautifully designed spaces, food and drink are integral to the Fotografiska experience.

Further information can be found here: https://www.fotografiska.com/berlin

The Role

Our Chef de Partie assists in driving culinary excellence across the entirety of the business helping to define and execute the high standards set for the Verōnika Restaurant & Bar culinary program. Directly reporting to the Verōnika Chef de Cuisine and Fotografiska Executive Chef, the role will oversee all culinary requirements in the execution of a high-quality seasonal, sustainable, innovative, and wellness-focused menu. Strong candidates should have a background in culinary leadership and execution in high-volume and concept-forward kitchens. Additionally, candidates should have experience and an interest in a wide variety of cuisines and create culturally and dietary-responsive menus.

Requirements

4+ years of Lead Line Cook experience or similar role in concept-driven kitchens.
The Lead Line Cook is responsible for the preparation of all food items e.g. chopping vegetables, butchering meat, preparing sauces, while always ensuring superior quality and consistency.
Through training, development, and mentorship via the Leadership team, they ensure the maintenance of recipes, portion specifications, and standard preparation procedures for all dishes.
Directly following designated recipes with attention to every detail, minimizing waste and inspecting all raw materials to ensure quality standards are met.
Prompt and accurate preparation of all assigned menu items and food products as ordered, always referencing production sheets and approved recipes, following proper handling, preparation and holding guidelines.
Take temperatures at regular intervals and prepare and present food items as ordered. Anticipate orders during peak service times to assure timely preparation and service while minimizing over-production and waste.
Maintain standard recipes and techniques for food preparation and presentation which help to ensure consistently high quality and to minimize food costs.
Preparation and execution of a seasonal menu concept and bespoke menu concepts for optional private and member events.
Ensure clear communication with expeditor, fellow culinary team members and service staff for timing of preparation of assigned menu items.
Ensure kitchen operations can run smoothly and efficiently with a thoughtful mind toward Member & Guest, as well as employee experience.
Maintain complete knowledge of and compliance with all Health & Safety, company employment policies / service procedures and standards as these relate to the kitchen and culinary team.
Implement all HACCP safety program across all kitchens.
Consistent presence in the kitchen with the team during prime service periods and is working in the kitchen/prep for the rest of their scheduled time.
Ensure to attend all required culinary team trainings and meetings to ensure growth, knowledge and team consistency.

Diversity & Representation: Fotografiska is committed to building and supporting diverse and representative communities, long-term career opportunities and extends Equal Employment Opportunities to qualified applicants and employees on an equal basis regardless of an individual's age, race, color, sex, religion, national origin, disability, sexual orientation, gender identity or expression, pregnancy status, marital status, military or veteran status, genetic disposition or any other reason protected by law.

Benefits

All of our employees benefit from great and well developed benefits:

- Company Pension Plan
- Company Health Insurance
- Annual health budget for 13 high-quality services
- Mobility subsidy
- Food subsidy
- Free Admission to our Museum for you and a limited number of Family & Friends
- Discount in Retail
- Paid Time Off
- Training & Development
- As Fotografiska Berlin develops, the existing benefits roster is set to expand - more to come!

Direkt bewerben

Erweiterte Suche

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Ich möchte aktuelle Job-E-Mails für Stellen als chef (m/w/d) in berlin, be erhalten

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