The Sous Chef a la carte is responsible for managing the kitchen of the a la carte restaurant, planning the menu, organizing and supervising supplies, as well as implementing health and cleanliness systems and rules. He will have the ability to propose innovative ideas and will have a passion for gastronomy.
Main responsibilities:
• Correctly distributes his/her team in the restaurant according to the needs.
• Ensures the quality result of the food offered.
• Ensures excellent presentation of dishes and buffet.
• Visits the restaurant and communicates with customers (presents dishes, answers any questions, satisfies special preferences).
• Takes care of orders and general shortages in a timely manner.
• Ensures the receipt of high quality raw materials.
• Implements the HACCP system and sanitary protocols.
• Is aware of the sales/covers/rights of the respective department on a daily basis.
Necessary qualifications:
• Culinary degree
• At least 3 years of professional experience as S. Chef in a kitchen either in an a la carte or buffet restaurant, ideally in a hotel environment
• Knowledge of new culinary practices and trends
• Knowledge of English & German
• Experience in different styles of cuisine (eg Italian, Chinese, etc.)
Necessary skills and values:
• Good and comfortable communication with customers
• Professionalism / responsibility
• Creativity and imagination
• Critical thinking and problem solving skills
• Leadership skills and team spirit

An attractive package of benefits is offered according to qualifications plus accommodation for the winter season.

All applications will be treated in the strictest confidence.