Chef de Partie, FZN by Björn Frantzén

Job Summary

As a Chef de Partie, you will be responsible for managing the mise en place and day-to-day operations within your assigned kitchen section. You will support the Sous Chef in maintaining the highest food quality, presentation, and hygiene standards while ensuring seamless coordination with other culinary and stewarding teams. Your role will also include contributing to menu development, training junior chefs, maintaining stock levels, and upholding safety and sanitation protocols. This is a hands-on position that plays a vital role in the kitchen’s overall efficiency and success.

About You

You are a passionate and skilled chef with 2-3 years’ of experience in international cuisine with a Michelin star background and a strong foundation in culinary techniques and hygiene practices. With formal culinary training and a deep understanding of HACCP, you’re comfortable working in high-pressure, fast-paced environments and enjoy contributing to a high-performing, multicultural team. You take pride in maintaining consistency, presentation, and cleanliness while remaining flexible to support events, new promotions, and team needs. Organized, reliable, and committed to excellence, you’re ready to step up and take ownership when required.