Demi-Chef de Partie - Six Senses Crans Montana

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Six Senses Crans Montana seeks a Demi Chef de Partie to support luxury resort cuisine, embracing Six Senses pillars of wellness, sustainability and local sensitivity while delivering emotional hospitality and distinctive experiences. The role entails full responsibility for efficient kitchen operation, preparing meats, seafood and vegetables, safeguarding product quality, checking inputs, maintaining portions, plating, controlling costs and preserving safety and cleanliness. Ideal candidates have 2-4 years in a luxury hotel kitchen, strong knife skills, broiler knowledge, farm to table mindset, English fluency, and Swiss work authorization or EU passport. Tips: tailor your resume to show budget control, LQA adherence, sustainable sourcing, and guest satisfaction; craft a concise cover letter linking your values to Six Senses Crans Montana.

As Demi Chef de Partie, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.  

Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and ensure full knowledge and active participation of all our brand initiatives.

Duties and Responsibilities  

• As Demi Chef de Partie, I will assume full responsibility for the efficient operation in the following:  
• Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.  
• Assume 100% responsibility for quality of products served.  
• Check incoming produce, ensuring that all food merchandise is in accordance with order sheets, receiving records and purchasing specifications.  
• Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules and guidelines.  
• Follows proper plate presentation and garnish set up for all dishes.  
• Assist in the control of the outlet operational budget, ensuring that all costs are strictly controlled maximizing profitability.  
• Complete understanding of and adhere to the Six Senses’ policy relating to fire, hygiene and safety.  
• Ensures all equipment and working area are kept clean and in good working condition.
• Upkeep Six Senses guidelines and standards of service and operation. My performance benchmarks are maintained and exceeded.  
• Strictly adhere to LQA standards and guest comments.  

Qualifications

To execute the position of Demi Chef de Partie, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:

• High school diploma or equivalent and at least 2-4 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.
• Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• Fluent in English.
• European passport or valid swiss work authorization.

The above is intended to provide an overview of the role and responsibilities for a Demi Chef de Partie at Six Senses Crans Montana It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position.

Six Senses Crans Montana is an equal opportunity employer. This policy applies to all terms and conditions of employment.