Engelberg, Switzerland | Posted on 03/21/2023
For our Client, a Luxury 5* Hotel based in both Summer & Winter Tourist Mountain Area in the canton of Uri, we are looking for an Executive Sous Chef.
In this versatile position, you will work alongside the Executive Chef. You are jointly responsible for the smooth running of the hotel kitchens (restaurant, bar & lounges, catering & events, production) and always motivate your team to give their best. With your professional know-how and your leadership talent, you ensure high-quality service and inspire our discerning hotel, bar and restaurant guests as well as residence owners.
Responsibilities Preparation of European dishes as well as supervision of Asian dishes
Organization of a smooth process during the service
Ordering
Cost-conscious handling of the food provided
Careful handling of the materials/utensils provided
Close cooperation with the sous chef and executive chef TR as well as the other specialty chefs
Passing on specific knowledge, introduction and training of chefs
Compliance with HACCP standards
Compliance with safety standards
Impeccable behavior in accordance with HR regulations / employee handbook
Role model also outside of the company
Duty roster design and processing of time recording in PMS Mirus as well as employee management
Various administrative activities and all other tasks assigned by the Executive Chef TR
Taking on the tasks and responsibilities of the Executive Chef in his absence
Participation and supervision of the kitchen in the preparation and presentation of all dishes
Supporting the Executive Chef in planning future staffing requirements
Coaching and advising employees through constructive feedback
Knowledge and implementation of health and safety policies and procedures
Participation in the daily morning meeting / weekly HoD meeting in the absence of the Executive Chef
As a member of the intervention team, the safety of guests and other employees in an emergency must be ensured with regard to their own health
Organization and implementation of department-specific training courses, Rieber Check Cloud and HACCP system
Assisting in the training/growth of the apprentices
Compliance with hotel-specific standards and quality management (CMS)
Requirements Cooking training, several years of experience as a sous chef in the 5-star luxury hotel industry
Good knowledge of European cuisine, Asian cooking skills are a plus
Flexibility regarding working hours
Good knowledge of German and English, spoken and written; other languages an advantage
Independent, hygienic and precise way of working
Salary: 78,000 CHF/Gross per year (13 salaries per year)
Net after Tax: 49,500 CHF or 50,230 EURO per year
Accommodation: Provided (single room cost up to 700 CHF per month)
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