Canteen Chef Collaborator - Ollon, Switzerland
hosco.
Barcelona
Key information
- Publication date:25 December 2025
- Workload:100%
- Contract type:Permanent position
- Place of work:Barcelona
Job summary
Join our culinary team to create seasonal dishes using fresh, local ingredients. Enjoy a supportive work environment with great benefits.
Tasks
- Design and prepare seasonal cuisine, focusing on fresh, local products.
- Ensure daily meal preparation, following recipes and quality standards.
- Master HACCP norms to maintain hygiene throughout food production.
Skills
- Experience in kitchen management and food preparation required.
- Strong knowledge of food cost management and inventory control.
- Ability to train kitchen staff and promote culinary techniques.
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Design and prepare seasonal cuisine, highlighting fresh, local, and quality products, while considering current trends, especially vegetarian and light options (without excessive fats).
Ensure the daily preparation of dishes by strictly following recipes, technical sheets, and the establishment's quality standards.
Guarantee perfect mastery of HACCP standards at every stage of production, ensuring impeccable hygiene of workstations, equipment, and storage methods.
Actively participate in food cost management by respecting planned ratios, limiting waste, and ensuring optimal use of raw materials.
Contribute to purchasing, in collaboration with the Executive Sous-Chef, by rigorously selecting suppliers and ensuring the quality, freshness, and good value for money of products.
Place orders and manage stocks by anticipating needs, ensuring precise inventory tracking, and avoiding both shortages and overstocking.
Report directly to the Executive Sous-Chef, providing regular activity reports (production, incidents, quality, stock management, etc.).
Propose suggestions and daily menus consistent with the overall offer of the establishment, while showcasing creativity and a light, balanced culinary signature respectful of specific diets (vegetarian, lactose-free, gluten-free, etc.).
Train and supervise kitchen team members by transmitting best practices, mastered cooking techniques (especially light ones), and supporting the development of individual skills.
