Deine Übereinstimmung
01Skills
02Team managementFood safety standardsInventory managementPortion controlSupplier Relationship ManagementCommunication SkillsSwiss cuisine knowledgeWaste minimizationFood pairingCulinary skillsMenu planningFood cost optimization
SprachenEnglischDeutschFranzösisch
Die Stelle
0301Prepare and present high-quality dishes in line with the restaurant’s concept and standards
02Develop and update menus, focusing on Swiss specialties and seasonal ingredients
03Ensure efficient kitchen operations and smooth service flow
04Supervise, train, and motivate kitchen staff
05Maintain strict hygiene and food safety standards (HACCP compliance)
06Manage inventory, food cost control, and supplier relationships
07Monitor portion control and minimize food waste
08Collaborate with front-of-house staff to ensure excellent guest experience
Anforderungen
↳Completed culinary training (EFZ or equivalent qualification)
↳Proven experience as a Chef or Sous Chef, ideally in a bistro or similar concept
↳Strong knowledge of Swiss cuisine and local ingredients
↳Leadership and team management skills
↳Ability to work under pressure and maintain high standards
↳Good organizational and communication skills
↳Fluency in English, German or French is a plus
Vorteile
＋Experience in menu development and cost control
＋Knowledge of wine pairing and Swiss regional products
＋Flexibility to work evenings, weekends, and holidays
