Two Chefs de Partie Junior Sous Chef- Switzerland

About the Hotel

Our exclusive design mountain hotel situated at a high altitude offers breathtaking views of the surrounding valleys and Alpine peaks. This serene environment is perfect for those who appreciate tranquility and natural beauty. In winter guests enjoy direct access to ski slopes and in summer numerous hiking trails are at their doorstep. The hotel features a relaxing sauna pool and hosts as well highprofile events catering to luxury brands corporate clients and VIPs.

During the Summer season the hotel frequently hosts events and weddings catering to 70150 guests. Outdoor front cooking and Barbecue sessions are a highlight during the summer months. Breakfast lunch and dinner service for both guests and external visitors.

Winter services regularly accommodate 100200 customers for lunch 2040 for dinner.

We propose a greedy seasonal cuisine entirely homemade our dishes are inspired by traditional alpine cuisine with a contemporary touch enjoying our slow food recipes in our panoramic restaurant.

Job Title: Chef de Partie

We are seeking two Chefs de Partie who are eager to learn and grow under the mentorship of our demanding yet highly skilled Executive Chef. This is a permanent position with a competitive salary and benefits set in a highpressure yet rewarding environment.

Key Responsibilities:

Efficiently manage and prepare food in various sections of the kitchen.

Maintain high standards of food quality and presentation.

Collaborate with the kitchen team to ensure smooth and efficient operations.

Adhere to hygiene and safety standards in the kitchen.

Assist in the preparation of meals for highprofile events meetings and private functions.

Participate in front cooking (during summer and winter) and barbecue sessions during the summer months.

Handle highvolume service with up to 150250 covers in winter and 50150 covers in summer.

Requirements

Background in Swiss French Italian or Asian cuisine with a passion for fresh ingredients.

Experience in 4* and 5* hotels events banqueting or fastpaced restaurants.

Strong personality with the ability to handle stress and maintain focus.

Excellent mise en place skills and a clean working style.

Hungry to learn and succeed with a cooperative team spirit.

Fluent in at last 1 of the following languages: English French Italian Spanish.

Ability to adapt to a remote mountain environment and a love of nature.

Experience in highpressure settings with the ability to deliver under tight deadlines.

Benefits