Küchenchef:in — ZFV-Unternehmungen

Full description

In mid-2027, UBS will open a new culinary flagship in the heart of Zurich. At Paradeplatz, an exclusive meeting point for customers and the top management of UBS is created. The combination of exclusive private dining, high-quality bistro services and individual event formats creates a place for special encounters, business events and first-class hospitality in the heart of Zurich. Are you our new team member who chefs us: in per 1. March 2027 or by arrangement from Monday to Friday with working hours between 07:00 and 22:00? The new UBS gastronomy at the Zurich Paradeplatz is an exclusive concept for customers and the management of UBS. This is where sophisticated cuisine, discreet service and international hospitality standards meet. As a chef, you take responsibility for the à-la-carte and private dining offer and design with your culinary vision a modern fine dining cuisine that combines regionality, seasonality and highest quality in an unmistakable way. Your task menu

• You will accompany the new opening from preparation to test operation to go-live, create the offer as well as processes and processes and ensure that the kitchen team is optimally prepared for the start.
• You are responsible for the structure, organization and operational management of the entire kitchen area across all gastronomic formats
• You will continue to develop the culinary concept and provide an offer at the international top level, which is based on the quality of leading fine dining companies
• You shape the culinary orientation with high-quality Swiss products, modern cuisine and Mediterranean influences
• You build a powerful kitchen team, promote the professional and personal development of your employees and create a motivating, performance-oriented work culture
• You are responsible for personnel planning, conduct regular briefings and meetings and promote close cooperation with internal and external interfaces
• You control the purchase of goods, the management of goods and the costs and ensure economic efficiency within the defined budget
• You will continue to develop processes, quality standards and workflows and ensure compliance with all hygiene, quality and safety guidelines
• You are committed to a responsible use of food and resources and will also accompany learners and interns in their development in the future
• You have completed training as a chef/chef EFZ and a sound further education and/or corresponding management experience in the upscale gastronomy
• You bring several years of experience in a challenging fine dining kitchen, in a restaurant with Michelin stars or with at least 16 GaultMillau points
• You have proven leadership experience and the ability to build, inspire and sustainably develop a kitchen team
• You have a pronounced culinary understanding, creativity and a high quality standard and enjoy to independently shape and develop a gastronomic concept
• You bring experience in the planning and implementation of various gastronomic offers – ideally from fine dining to a bistro to events
• You think entrepreneurially, know the relevant key figures and control goods and personnel costs targeted
• You work in a structured, forward-looking and solution-oriented manner and keep an overview even in intensive operating phases.
• You communicate clearly, enjoy working across departments and understand how to win different stakeholder groups for common goals
• Experience of new openings, pre-opening projects and/or in the development of demanding catering concepts
• You live quality, hygiene and sustainability in your daily activities and deal carefully with food, materials and resources We offer you We create teams that support each other and in which you are promoted. We work together and focus on everything that does good.

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