Chef de Cuisine / Cheffe de Cuisine
Sommet Education
Bluche, Switzerland
il y a 4j

Les Roches Global Hospitality Education

in the top 3 for Employer Reputation of Hospitality & Leisure Management graduates by the QS World University Ranking, is a brand of the Sommet Education Group.

Founded in 1954, Les Roches is a private institution based on the Swiss model of experiential learning, offering undergraduate and graduate degrees in the fields of hospitality, tourism and event management.

Les Roches prepares entrepreneurial and innovative graduates across a global network of campuses in Crans-Montana (Switzerland), Marbella (Spain) and Shanghai (China).

You share our values : Development, Distinctiveness, Joint commitment, Openness and Sense of service.

You hold a CFC culinary arts diploma (CFC Cuisinier-ère) or equivalent, you have at least 5 years of professional experience in a similar role and knowledge of HACCP.

With excellent communication, organizational and customer service skills, you are able to prioritize and effectively manage your workload, you are flexible and a team player.

You are fluent in English (mandatory) and, ideally, in French, and you are eligible to work in Switzerland.

As a Chef de Cuisine / Cheffe de Cuisine, your main missions will be :

  • Be responsible for the own post in the kitchen, as defined by the Executive Chef, and collaborate closely with the team, ensuring high quality of food production, application of impeccable hygiene and respecting the methods of work and service according to the defined norms.
  • Master the recipes and techniques needed to prepare and serve the dishes offered, according to the meal plan, and provide allergen information to the guests.
  • Present the various meals in an attractive and appealing way and monitor them throughout the service to maintain a high level of presentation (quality, quantity, cleanliness).
  • Provide healthy and well-balanced food, and respect and follow special diet requests.
  • Be responsible for meeting quality standards and food standards for student and staff satisfaction and prevent wastage.
  • Constantly ensure the normal use and smooth operation of the equipment provided for the sake of saving energy, reducing maintenance costs and preventing accidents.
  • Be responsible for the cleanliness and organization of the storage areas, to ensure an active inventory rotation and facilitate regular inventories.
  • Cooperate closely with the instructors to create and maintain a healthy learning environment.
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