Established in 1954, Relais & Châteaux is an association of more than 540 landmark hotels and restaurants operated by independent innkeepers, chefs, and owners who share a passion for their businesses and a desire for authenticity in their relationships with their clientele.
Relais & Châteaux is established around the globe, from the Napa Valley vineyards and French Provence to the beaches of the Indian Ocean.
It offers an introduction to a lifestyle inspired by local culture and a unique dip into human history. Relais & Châteaux members have a driving desire to protect and promote the richness and diversity of the world's cuisine and traditions of hospitality.
They are committed to preserving local heritage and the environment, as encompassed in the Charter presented to UNESCO in November 2014
Reports to the Executive Chef
preparation and service of food in order to give the best
maintain the high standards of quality and service
The Sous-Chef is responsible that all his direct and indirect suborinates are fully aware of company standards concerning food production, food presentation, food handling, controlling procedures and HACCP
professinal diploma as a cook
experience as sous-chef in a variety of opertions or internal qualification
supplementary courses / training
good Knowledge of German and Engish
fluently German and English