Cook: (Chief: de Partie) — ZFV-Unternehmungen
CHF 73'500 - 111'500
ZFV-Unternehmungen · Winterthur (ZH)
- Location
- Winterthur
- Contract
- other
- Posted
- 31 days ago
SalaryCHF 73'500 - 111'500
Role overview
The restaurant at Technorama in Winterthur consists of a self-service restaurant with 220 seats and a garden with 80 seats.
The foyer in the 2nd floor can be used for aperitifs, coffee breaks and standing rooms for up to 150 people.
True to the ZFV philosophy, freshly cooked locally with regional and ecologically well-produced and fair trade food.
- The restaurant at Technorama in Winterthur consists of a self-service restaurant with 220 seats and a garden with 80 seats.
- The foyer in the 2nd floor can be used for aperitifs, coffee breaks and standing rooms for up to 150 people.
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.
Additional details
- You work 5 days a week between Monday and Sunday from 07:00 to 16:00 or from 08:00 to 17:00. Your area of activity:
- Production of food at the assigned post (Entremetier, Gardemanger, Saucier, etc.) Ensuring replenishment on menu lines
- Acceptance of goods and management of the warehouse Introducing ideas for menu design
- Compliance and implementation of the hygiene and safety guidelines Your strengths: Completed basic training as a cook: EFZ Good oral and written knowledge of German
- 2-4 years of professional experience in the kitchen Enthusiastic:r “Foodie” and genius:in
- Clean and independent working methods 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 between Monday and Sunday from 07:00 to 16:00 or from 08:00 to 17:00.
- Your area of activity:
- Production of food at the assigned post (Entremetier, Gardemanger, Saucier, etc.)
- Ensuring replenishment on menu lines
- Acceptance of goods and management of the warehouse
- Introducing ideas for menu design
- Compliance and implementation of the hygiene and safety guidelines Your strengths:
- Completed basic training as a cook: EFZ
- Good oral and written knowledge of German
- 2-4 years of professional experience in the kitchen
