Cook / cook: (80-100%) — ZFV-Unternehmungen
NewCHF 73'500 - 111'500
ZFV-Unternehmungen · Zürich (ZH)
- Location
- Zürich
- Contract
- other
- Posted
- 2 days ago
SalaryCHF 73'500 - 111'500
Role overview
The UBS Restaurant Elite is located in the immediate vicinity of the Zurich Paradeplatz.
The company includes the publicly accessible employee restaurant with 450 seats, where up to 1,000 lunches are served every day, the UBS conference center "Grünenhof" and the customer restraunt "Münzhof".
In addition, various caterings are carried out.
- The UBS Restaurant Elite is located in the immediate vicinity of the Zurich Paradeplatz.
- The company includes the publicly accessible employee restaurant with 450 seats, where up to 1,000 lunches are served every day, the UBS conference center "Grünenhof" and the customer restraunt "Münzhof".
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 with photo.
- We also consider applications by post but do not return them.
Additional details
- At events, assignments can also be made in the evening or on weekends. 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: Basic training as a cook: EFZ
- 2-4 years of professional experience in the kitchen Experience in vegan cuisine is beneficial
- Experience in dealing with learners is beneficial Good oral and written knowledge of German 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
- At events, assignments can also be made in the evening or on weekends.
- 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:
- Basic training as a cook: EFZ
- 2-4 years of professional experience in the kitchen
- Experience in vegan cuisine is beneficial
