Head of Sous: — ZFV-Unternehmungen
CHF 69'500 - 106'000
ZFV-Unternehmungen · Luzern (LU)
- Location
- Luzern
- Contract
- other
- Posted
- 37 days ago
SalaryCHF 69'500 - 106'000
Role overview
The gastronomy at the Swiss Transport House, in Lucerne, includes a self-service restaurant and a café bar.
Furthermore, the serviced restaurant «Brasserie with 80 seats and a terrace offers high-quality and market-fresh cuisine with a pinch of «savoir vivre .
In addition, internal and external catering for up to 2500 people is carried out.
- The gastronomy at the Swiss Transport House, in Lucerne, includes a self-service restaurant and a café bar.
- Furthermore, the serviced restaurant «Brasserie with 80 seats and a terrace offers high-quality and market-fresh cuisine with a pinch of «savoir vivre .
Application process
- Corporate culture characterized by a sense of responsibility and trust If you want to share your passion for gastronomy with us, we look forward to your complete online application.
Company and context
- Support in the management and organization of the entire kitchen area in cooperation with the chef:
- Self-responsible production and implementation of banquets and events in cooperation with the chef and the event management Ensuring the high quality of food Production of food at the assigned item
- Assistance with monthly inventory and ordering
- Completion of various administrative tasks (daily cost control, delivery note and invoice control, etc.) Deputy Chef: in absence
- Completion of general clean-up and cleaning work Ensuring ZFV quality and service standards
- Implementation and assurance of quality standards and ZFV guidelines (hygiene and occupational safety, service, etc.)
- Conducting briefings and debriefings in consultation with the chef: Promotion of team building
- Participation in team and cadre meetings Your strengths:
- Completed vocational training as a cook: EFZ
- 8 years of professional experience in gastronomy / hotel industry Kitchen experience at all posts
Additional details
- You work 5 days a week in a 100% amount between Monday and Sunday with no food deduction and no room hour. Your area of activity:
- Self-responsible production and implementation of banquets and events in cooperation with the chef and the event management Ensuring the high quality of food Production of food at the assigned item
- Completion of various administrative tasks (daily cost control, delivery note and invoice control, etc.) Deputy Chef: in absence
- Completion of general clean-up and cleaning work Ensuring ZFV quality and service standards
- Conducting briefings and debriefings in consultation with the chef: Promotion of team building
- 8 years of professional experience in gastronomy / hotel industry Kitchen experience at all posts
- Very good oral and written knowledge of German Enthusiastic "Foodie Example and co-creator Passionate and trend-conscious
- Affin for digital solutions With us you will find: Dynamic working environment Free space for ideas and creativity Development margin
Notes and original content
- You work 5 days a week in a 100% amount between Monday and Sunday with no food deduction and no room hour.
- Your area of activity:
- Self-responsible production and implementation of banquets and events in cooperation with the chef and the event management
- Ensuring the high quality of food
- Production of food at the assigned item
- Completion of various administrative tasks (daily cost control, delivery note and invoice control, etc.)
- Deputy Chef: in absence
- Completion of general clean-up and cleaning work
- Ensuring ZFV quality and service standards
- Conducting briefings and debriefings in consultation with the chef:
