Hybrid Junior Sous Chef (f/m/d) bei Kempinski Hotels
Kempinski Hotels · St. Moritz, Schweiz · Hybrid
- Professional
- Optionales Büro in St. Moritz
Under a name steeped in tradition, Kempinski, hoteliers since 1897, has traveled the world in search of fascinating destinations, never forgetting its traditions and European heritage. The spacious resorts as well as the stylish city and wellness hotels reflect an individual and unique character, especially for guests who appreciate 5-star service and luxury on their business or leisure trips.
What actually defines a grand hotel? It is ahead of its time, creating and maintaining traditions. Would you like to develop your own traditions and, with your area, reinforce the positioning as a sporty, invitingly warm, and refreshingly uncomplicated 5-star hotel?
Then we are looking for you to support our creative kitchen team starting in the upcoming 2025/2026 winter season.
What actually defines a grand hotel? It is ahead of its time, creating and maintaining traditions. Would you like to develop your own traditions and, with your area, reinforce the positioning as a sporty, invitingly warm, and refreshingly uncomplicated 5-star hotel?
Then we are looking for you to support our creative kitchen team starting in the upcoming 2025/2026 winter season.
Key Responsibilities
Together with the entire kitchen team, you will ensure our guests receive the highest quality culinary experience. Our restaurants' culinary offerings are characterized by light and creative cuisine. We rely on the finest mountain products and the enthusiasm of our employees.
Your main responsibilities include:
Your main responsibilities include:
- Supervision of staff in the main kitchen in consultation with the head chef
- Shared responsibility for the training of trainees and the continuing education of subordinates
- Monitoring hygiene and cleanliness according to HACCP guidelines
- Monitoring the functionality of all equipment and facilities in the main kitchen
- Monitoring all activities of the main kitchen team in consultation with the head chef
- Organization of the à la carte, room service, banquet, and Les Saisons restaurant business in collaboration with the head chef
- Support with orders for the dry store
- Responsibility for cost-conscious work
- Creation of canteen meal plans
- Creation of recipes, monitoring standards, and quality control
Skills, Knowledge and Expertise
For this challenging role, you will have:
- Completed chef training
- At least three years of professional experience in fine dining in any position
- Previous experience in a similar position with comparable requirements
- Professional expertise, creativity, and a love of cooking
- Fluent in written and spoken German and English
- Structured and organized working style
- Strong interest in teamwork
Benefits
- Live and work in the heart of the Engadin Alps
- Various opportunities for personal development
- Pleasant working environment in a young and dynamic team
- International career prospects and development opportunities
- Outstanding employee benefits in all Kempinski hotels, among others
- Staff accommodations in the immediate vicinity of the hotel including laundry facilities, a fitness and common room, a kitchen, and a wide selection of food in our staff restaurant
- Free use of the in-house daycare center for employee children
- Monthly employee activities such as ski, snowboard, and cross-country skiing courses, hiking excursions, spa evenings, and German courses
- Internal "Feel Good Committee" for participation in all welfare-related topics
