Cook (m/f) from December 2025 or by arrangement
Appenzell
Key information
- Publication date:05 September 2025
- Workload:100%
- Contract type:Unlimited employment
- Place of work:Appenzell
Are you passionate in the kitchen and love to delight guests with fine dishes? For our Café-Hotel Appenzell we are looking for a motivated Cook (m/f) from December 2025 or by arrangement to strengthen our team with creativity, commitment, and joy in cooking.
Are you looking forward to an exciting challenge in a well-coordinated team and a warm atmosphere? Then you are exactly right with us!
In this exciting position, you take responsibility in our hotel kitchen and actively support our team in daily work.
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Taking responsibility for the station during the shift
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Preparing dishes according to recipes and instructions from the head chef / sous chef
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Ensuring and monitoring HACCP requirements (including cleaning lists)
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Supporting orders and goods receipt
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Contributing to menu ideas and daily recommendations
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Fair and constructive collaboration with the entire team
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Quality control of dishes and ensuring operational hygiene
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Assisting in optimizing workflows
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Clear communication with head chef / sous chef (e.g., in case of missing products)
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Coordinated work with other departments (service, reception, pastry, back office, housekeeping)
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Producing and organizing mise en place for à la carte, banquets, and special events
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Inventory management: careful handling of products, proper storage, avoiding food waste
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Ensuring operational hygiene with daily and periodic cleaning tasks
In your role as Cook (m/f), you are mainly assigned to the stations of Garde-Manger and Entremetier. Your tasks include preparing cold dishes and appetizers, arranging salads, dressings, as well as preparing side dishes and vegetable dishes.
You place great value on freshness, quality, and an appealing presentation of the dishes. In addition, you ensure that hygiene regulations are consistently followed and that your work equipment and surfaces are always well-maintained and ready for use.
Furthermore, the following activities are part of your daily work:
-
Taking responsibility for the station during the shift
-
Preparing dishes according to recipes and instructions from the head chef / sous chef
-
Ensuring and monitoring HACCP requirements (including cleaning lists)
-
Supporting orders and goods receipt
-
Contributing to menu ideas and daily recommendations
-
Fair and constructive collaboration with the entire team
-
Quality control of dishes and ensuring operational hygiene
-
Assisting in optimizing workflows
-
Clear communication with head chef / sous chef (e.g., in case of missing products)
-
Coordinated work with other departments (service, reception, pastry, back office, housekeeping)
-
Producing and organizing mise en place for à la carte, banquets, and special events
-
Inventory management: careful handling of products, proper storage, avoiding food waste
-
Ensuring operational hygiene with daily and periodic cleaning tasks
