hosco.
Barcelona
Yesterday
Canteen Chef Collaborator - Ollon, Switzerland
- 12 February 2026
- 100%
- Permanent position
- Barcelona
Job summary
Join our culinary team to create seasonal dishes that highlight fresh, local ingredients. Enjoy a collaborative environment with opportunities for growth.
Tasks
- Design and prepare seasonal cuisine, emphasizing quality and local products.
- Ensure daily meal prep follows recipes and quality standards precisely.
- Maintain HACCP standards and hygiene during all production stages.
Skills
- Experience in culinary arts with a focus on healthy, vegetarian options.
- Strong knowledge of food cost management and minimizing waste.
- Ability to train and guide kitchen team members in cooking techniques.
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About the job
Design and prepare seasonal cuisine, highlighting fresh, local, and quality products, while considering current trends, especially vegetarian and light options (without excess 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.
