Demi Chef de Partie - Banquet

About the role

Mandarin Oriental Savoy, Zurich, located in the Old Town near Lake Zurich, is looking for a Demi Chef de Partie - Banquet to join its Culinary Department. The role reports to the Head Banquet Chef and Banquet Sous Chef and is responsible for delivering high-quality banquet dishes.

Key responsibilities

• Ensure consistent quality, presentation and timely delivery of all dishes according to recipes, plating guides and the chefs' instructions, meeting guest expectations and dietary needs.
• Monitor ingredient quality, manage stock efficiently and use proper cooking methods, equipment and recipes.
• Uphold hygiene and food safety standards in line with HACCP, MOHG policies, Swiss regulations and Safe & Sound guidelines, keeping the banquet kitchen clean.
• Foster teamwork, share knowledge and take part in training, meetings and briefings.
• Support administrative tasks, comply with SOPs and grooming standards, and make sure rules are communicated to the team.
• Perform other duties assigned by the Head Banquet Chef and Banquet Sous Chef.

Required profile

• Completed apprenticeship as a chef.
• 2-3 years of professional experience in a similar role, preferably in upscale hospitality or gastronomy.
• Flexibility and resilience, including weekend and holiday shifts.
• Attention to detail, creativity, excellent communication, teamwork and organizational skills.
• Strong leadership to manage your own station, a structured, results-oriented and independent working style, and a strong sense of quality.
• Very good English; additional languages are an advantage.

What we offer

• Learning and development programmes tailored to each stage of your career.
• The MOstay programme: complimentary nights and attractive rates on rooms for you and your family.
• A range of health benefits and wellness programmes for colleagues worldwide.