Küchenchef bei der Arbeit

Process Kitchen Chef (Tournant) (M/F/D)

We are immediately seeking a Process Kitchen Chef (Tournant)

Live an innovative, unique concept together with us!

We love being hosts and our core motivation is to enable our visitors to have the best possible experiences at the Forsthofalm. How? Through modern hospitality, through a personal "first-name basis" atmosphere that in no way affects professionalism, through efficient teamwork, through special moments, through our values.

Apply now

Goal of this Position

This position supports the entire kitchen team through structured and forward-thinking preparation work in the process kitchen and ensures stability and continuity in daily kitchen operations by flexibly stepping in for the Executive Chef and Sous Chef during absences.

Your Responsibilities

  • Execution of mise en place and structured pre-production according to Cook & Chill and Cook & Freeze methods for all kitchen areas on process kitchen days (3 days per week)
  • Portioning, labeling, and proper storage of prepared dishes and components in compliance with HACCP standards
  • Operation of modern kitchen equipment and digital systems for process management and kitchen workflow optimization
  • Ensuring consistently high quality, freshness, and accurate portion control throughout all preparation processes
  • Close coordination with the Executive Chef and Sous Chef to plan preparation processes according to operational needs
  • Flexible replacement of the Executive Chef / Sous Chef during absences (2 days per week), including leadership and organization of daily kitchen operations
  • Supervision, coordination, and quality control of the kitchen team during replacement days
  • Ensuring cleanliness, organization, and compliance with hygiene standards throughout the entire kitchen area
Abendessen wird serviert

Professional requirements

  • Completed vocational training as a chef (or equivalent culinary qualification)
  • Several years of professional experience in high-end gastronomy or hotel kitchens
  • Ideally, previous experience as a Chef de Partie, Sous Chef, or in a comparable deputy leadership role
  • Experience with Cook & Chill and/or Cook & Freeze methods is an advantage
  • Confident handling of various cooking techniques and preparation methods
  • Knowledge of HACCP guidelines and food hygiene regulations
  • Basic understanding of inventory management and storage processes
  • Initial experience in team leadership or staff coordination is an advantage
  • Affinity for digital workflows and modern kitchen technology
Abendessen wird serviert

Personal Requirements

  • High flexibility and willingness to switch between different tasks and areas of responsibility (3 days production, 2 days replacement role)
  • Strong leadership skills and a high sense of responsibility when taking over management duties during replacement days
  • Structured, forward-thinking, and independent way of working
  • Team spirit and respectful collaboration with different teams
  • Ability to remain calm, resilient, and confident even during busy service periods
  • Strong quality awareness and enthusiasm for modern, process-oriented ways of working
     
Abendessen wird serviert

Your Benefits

  • Payment according to collective agreement
  • Room / accommodation available
  • Discount on spa treatments and cosmetics
  • Complimentary meals – including vegetarian/vegan options and on your days off, use of the SPA area (fitness, sauna, pool, yoga, classes, and more) 
Hotel mit Holzarchitektur