Responsibilities: Ensure that the quality of food and hygiene reach to the school's standards Respect the production according to the meal plan and being able to manage the service Ensure inventory management, control product consumption dates, fridges, and freezers on regular basis Train and supervise apprentices and cooks under his command Manage the storage, cleaning, and hygiene of his workplace Make all the culinary preparations assigned to his specialty/part according to the standards in force and the Head Chef's instructions Develop and prepare menus in collaboration with the Head Chef Organise purchased order and delivery when needed Control the cleanness of the kitchen according to the Weekly Cleaning planning Master the different cooking methods and sauces preparation Ensure strict compliance with HACCP standards and food safety regulations
Glion Institute of Higher Education, a Sommet Education Group brand, is a private Swiss institution shaping the future of hospitality and luxury management education across 3 campuses in Glion and Bulle (Switzerland) and London (UK). 3rd in Hospitality and Leisure Management, 3rd in employer reputation in the 2026 QS World University Ranking. Accredited by the New England Commission of Higher Education (NECHE) and Swiss Accreditation Council (SAC) as a University of Applied Sciences Institute. Development, Distinctiveness, Joint Commitment, Openness and Sense of Service are the values driving our actions. We offer an innovative, collaborative and thriving environment.
