The Berghoferin Fine Hotel & Hideaway ***** in South Tyrol is currently seeking a Pastry Chef de Partie with experience in fine dining environments, capable of independently managing their station on a daily basis in line with the guidelines of the Executive Chef and Sous Chef.As a Pastry Chef de Partie, you will have the opportunity to join a skilled, ambitious, and high‐performing kitchen brigade of approximately five people, who work with passion and professionalism across the various gastronomic offerings of a unique five‐star property.With only 13 suites, the Berghoferin Fine Hotel & Hideaway combines the charm of a privately owned estate—carefully curated with passion and dedication—with the excellence of five‐star hospitality. It brings together high‐end hospitality with a deep respect for the local territory, nature, and culture. Thanks to its unique location—picturesque, at 1,500 metres above sea level, and surrounded by stunning, unspoiled nature—it offers an exclusive retreat far from urban hustle and mass tourism, attracting a discerning and refined, often international clientele seeking tranquility and privacy.The cuisine at Berghoferin reflects a consistent pursuit of excellence, with a clear ambition to express the quality and distinctive character of the property. At the heart of this vision is the fine dining restaurant, fully integrated into the hotel experience yet maintaining its own identity—driven by vision and creativity—and also open to external guests.The culinary philosophy is rooted in values that align with the hotel's approach to hospitality: a deep respect for local and seasonal ingredients, craftsmanship, and regional gastronomic heritage, combined with openness to contemporary and international influences, and a constant focus on outstanding quality, refined presentation, and elegant, impeccable service.For this reason, Berghoferin Fine Hotel & Hideaway is looking for passionate and motivated candidates who are eager to grow professionally within a small yet dynamic environment, supported by a skilled and experienced team.The position of Pastry Chef de Partie is intended for candidates with prior kitchen experience of at least one year as a Chef de Partie in fine dining restaurants, or at least three years as a Commis in establishments of a similar level.Key responsibilities include
Independently manage your workstation and assigned tasksEnsure high quality standards and adherence to service timelinesCollaborate with other members of the kitchen brigade to ensure smooth service operationsEnsure compliance with HACCP regulations and hygiene standards at your stationContribute to maintaining an organized, efficient, and quality‐oriented work environment
Position‐Related Benefits
Competitive pay above industry standardsStructured 6‐day workweek in high season with flexible day off; in low season, up to two days off per week are possible, as the hotel and restaurant are closed for guests from Monday after breakfast until Wednesday middayStaff accommodation (private room) provided free of chargeComplimentary staff meals, including breakfast, lunch, dinner, snacks, soft drinks, and coffee – also on days offProvision and in‐house cleaning of high‐quality staff uniforms during employmentFree Wi‐FiFree on‐site parking with access to the hotel's electric car charging station
Work in the prosperous region of South Tyrol, renowned for its excellence in hospitality, in a beautiful and idyllic location surrounded by the unspoilt nature of the UNESCO World Heritage Dolomites. The area offers numerous opportunities for outdoor activities and sports, providing a peaceful environment, yet remains only 30 minutes by car from Egna/Ora or Cavalese (also accessible by public transport).Opportunity to work in high‐end hospitality at a unique, independent, and intimate 5‐star hotel, as part of a small team where every individual plays a key role and can actively contribute to the success of the property.Pleasant and stimulating work environment within a young, dynamic team, in a welcoming and supportive setting that fosters openness and inclusivity, while maintaining the highest standards of professionalism, competence, and performance.Opportunities for internal and external professional developmentProfessional Profile
Proven experience: At least 1 year in a similar role, preferably in an upscale hotel or starred restaurant.Passion for cuisine and craftsmanship: Deep appreciation for premium, seasonal, and artisanal produce, combined with a continuous curiosity to explore, experiment, and refine culinary techniques and personal style.Commitment to refined hospitality: Genuine dedication to hospitality, with a desire to work in a small, intimate setting where every detail matters, and a clear focus on delivering personalized high‐end service and creating exceptional experiences for every guest.Regional knowledge and curiosity: Interest in exploring and understanding both the immediate and wider region, its culinary heritage, and gastronomic landscape. A strong plus for candidates who are already familiar with, passionate about, or even locally rooted in the area (Trentino‐Alto Adige and surroundings).Professionalism and discretion: Professional and respectful interaction with colleagues and superiors; high sense of integrity, loyalty, and discretion.Commitment to growth and perseverance: Persistence, eagerness to embrace new challenges, and a strong desire for continuous professional and personal growth. Willingness to engage in a long‐term, collaborative journey of growth, embracing challenges as opportunities to shape a lasting culinary legacy.Operational skills: Reliability, punctuality, and flexibility in working hours; capable of working efficiently under pressure while maintaining precision, order, and cleanliness in all tasks. Exceptional attention to detail.Personal presentation: Immaculate appearance, well‐groomed, professional, and positive in demeanor.Communication: Fluent in Italian or German, with solid knowledge of English.
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