Koch:Köchin Coop Tagungszentrum — BâleHotels

Full description

Tasks

• Preparation and attractive preparation of food for the à la carte shop, seminar meals, banquets and aperitifs

• Self-employed management of a kitchen post and support for other posts

• Preparation of the daily mise en place for restaurant and event operations

• Collaboration in the planning and implementation of seasonal menus, buffets and special events

• Processing of fresh and, where possible, regional products

• Acceptance of goods, quality control and proper storage of food

• Shared responsibility for orders and economic use of goods

• Compliance with HACCP guidelines and hygiene, safety and quality standards

• Participation in training and support for learners

• Active cooperation with service, seminar and event organization to ensure a smooth process

Requirements

• Completed training as a cook

• Professional experience in the hotel industry, gastronomy or in the banqueting and seminar sector is advantageous

• Enjoyment of a varied cuisine with restaurant, seminar and banquet operation

• Independent, structured and quality-conscious working method

• Creativity and interest in the co-creation of food and offers

• Teamwork, reliability and resilience even in hectic situations

• Good knowledge of German, further language skills beneficial

• Readiness for assignments on weekends and at events

• High quality and hygiene awareness

• Maintained appearance and a service-oriented personality

• Discounts: up to 20% discount in all formats of the Coop Group

• Conditions of Employment: Loyalty Premium

• Working hours: 5 weeks holidays

• Further education: Support for further education and training offers from the LGAV and Coop

• Sustainability: Hotel staff drink bottles: Together against plastic use

• Communication: Du- & "Heartist" culture

• Health: Update Fitness: Fr. 200.– Annual subscription discount

Your contact person Diana Latigan Human resources