Sous-chef — ZFV-Unternehmungen

Full description

The cooperative ZFV-Unternehmungen (ZFV) creates, in collaboration with its partners, inspiring meeting places that are enthusiastic about their hospitality and authentic experiences. Founded in 1894 by visionary Zuricho bourgeois women, the ZFV still attaches particular importance to innovation and sustainability. In more than 200 establishments in Switzerland, ZFV employees meet the needs of customers and guests. Areas of activity include restaurants, refectories, staff restaurants, hotels, mobile catering solutions, catering, bakeries and crèches. The cooperative actively contributes to shaping society and takes a stand for the environment, equal opportunities and inclusion. She lives hospitality for a society in which we all want to live. The restaurant of the RTS Geneva, managed by ZFV, is open five days a week, from 7:30 a.m. to 2.30 p.m. The property has 280 seating positions and serves approximately 300 meals a day. It consists of a team of collaborators. Every day, it offers three different and varied menus, as well as a buffet of salads, desserts and snacks. A catering service for events is also available upon request. Are you our new team member in French-speaking Switzerland, who's going to help us as Deputy Head? Schedule from Monday to Friday, from 6am to 3pm. Job Profile:

• Replacement of manager during absence
• Management of the kitchen team
• Production of hot and cold dishes
• Meal service, free flow presentation, front cooking set up.
• Dressage and menu service in front of customers
• introduction of new concept, animations
• Catering service and supplementary services
• Implementation and monitoring of quality standards according to company di-rectives
• Monitoring and compliance with HACCP directives, road safety and the environment
• Various administrative tasks related to the post: orders, inventory management, inventories, etc. Your assets: Cook CFC or equivalent experience in a similar position Mastering modern cooking techniques, vacuum cooking, low temperature, frontcooking French language spoken and written Knowledge, aplication and control of HACCP standards Aims to continuously improve the quality of services and products Work Careful Strict application of agreed quality standards Curious and ready to develop new qualities Quickly recognizes the main lines and contexts You will find in us:
• A great job
• A dynamic working environment
• Freedom to implement your own ideas
• A space for personal development Contact If you want to share your passion for gastronomy with us, we look forward to receiving your complete application online. We also take into account applications sent by mail. We will not, however, return them.