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Radisson Hotel Group

Runs hotel brands for travelers and property owners

Chef de Partie - Banquet

Culinary & Kitchen ProductionConfirmed live in the last 24 hours
Full-timeZürich, SwitzerlandNo salary listedIn-person

About the Job

Requirements

  • Kitchen experience is advantageous but not required, ideally in banquets, events, or hotels.
  • Good German and English skills are required.
  • Must be hands-on and able to maintain oversight during larger events.
  • Must be committed to exceptional guest service and passionate about gastronomy.
  • Must be able to find creative solutions and take responsibility for their station and the successful execution of banquet events.
  • Must be reliable, organized, and comfortable working in a dynamic, demanding environment.
  • Must be open to digital tools and able to learn new systems quickly.
  • Must communicate clearly and effectively and collaborate with different teams.

Responsibilities

  • Work with the team to ensure banquet and event service runs smoothly and delivers culinary experiences for guests.
  • Prepare food with attention to detail, ensuring quality, presentation, and timing meet high standards at larger events.
  • Take reliable responsibility for the assigned kitchen station, working on time and professionally to ensure banquet events run smoothly.
  • Support the preparation, execution, and follow-up of events, as well as implementation of department goals and hotel initiatives.
  • Monitor costs and inventory, work closely with the supervisor, and contribute to productivity and quality in the banquet area.
  • Ensure compliance with HACCP guidelines and quality standards.
  • Maintain strong working relationships and uphold the organization's values.

About the Company

Radisson Hotel Group

Runs hotel brands for travelers and property owners

Radisson Hotel Group connects travelers with hotels across Europe, the Middle East, Africa and Asia-Pacific, while helping property owners develop, brand and run lodging businesses. Its portfolio spans luxury and lifestyle hotels, upscale resorts and properties converted from independent hotels into branded destinations. Guests book through the group's channels and use its loyalty program, while owners partner through managed, franchised, leased or hybrid agreements. Its commercial systems support property management and hotel revenue optimization through shared technology and distribution. Its hospitality roots trace to Copenhagen's first SAS hotel in 1960, and the group is headquartered in Brussels, Belgium.

Company size
10,001+
Company stage
Not listed
Total funding
Not listed
Headquarters
Not listed
Founded
1960

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