Köchin / Koch: (Chef: de Partie)

The gastronomy at the Swiss Transport Museum in Lucerne, Switzerland, includes a self-service restaurant and a café bar. Furthermore, the served restaurant «Brasserie» with 80 seats as well as a high-standing and fresh market kitchen with a pinch of «savoir vivre». Additionally, internal and external catering services for up to 2500 people are carried out. True to the ZFV philosophy, fresh ingredients are sourced locally, produced ecologically, and traded fairly on site, using regional, ecological, and fair-trade products. The culinary team is looking for a chef de partie who can contribute to the success of our gastronomic concept with their creativity, expertise, and passion. Key responsibilities include: • Developing and implementing new recipes and menus in collaboration with the head chef; • Ensuring the highest quality of food preparation and presentation; • Maintaining a clean and organized kitchen environment; • Supervising and training junior staff members; • Participating in menu planning and inventory management; • Collaborating with other departments to ensure seamless service. The ideal candidate should have: • A degree or equivalent qualification in culinary arts or a related field; • At least 3 years of experience as a chef de partie or similar position; • Excellent cooking skills, including knowledge of classical cuisine and modern trends; • Strong leadership and communication skills; • Ability to work independently and as part of a team; • Flexibility and adaptability in a fast-paced environment. We offer: • A dynamic and creative working environment; • Opportunities for professional development and growth; • Competitive salary and benefits package; • Flexible working hours and a generous holiday allowance.