Chef de Partie / Cook (m/f/d)
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Samnaun
Key information
- Publication date:22 August 2024
- Workload:100%
- Contract type:Permanent position
- Place of work:Samnaun
Job summary
Join our unique experience restaurant Almrausch as a Chef de Partie! Enjoy a vibrant work environment and competitive benefits.
Tasks
- Prepare regional and international dishes, including pizza.
- Collaborate with a dynamic kitchen team in a fun atmosphere.
- Maintain high-quality standards and kitchen organization.
Skills
- Prior experience as Chef de Partie or in a la carte kitchen.
- Passionate about cooking and teamwork.
- Flexible, resilient, and organized.
Is this helpful?
We are looking for our experience restaurant Almrausch:
Chef de Partie / Cook (m/f/d) (100% workload)
In our rustic, alpine hut-style experience restaurant - Pizzeria Almrausch,
we offer regional and international dishes, as well as stone oven pizza. We are known for our excellent quality. Our restaurant has up to 160 indoor,
35 bar and about 200 terrace seats.
PASSIONATE EMPLOYEES wanted:
We are looking for you if you enjoy cooking in a young dynamic kitchen team, are alert, flexible, resilient, work independently as well as enjoy working in a team. Ideally, you already have some experience as a Chef de Partie / Cook or are even trained?! Maybe you have already worked in an à la carte kitchen?!? You are committed, conscientious and structured? And you are really HUNGRY for a new challenge?? THEN YOU are exactly right with us!
What awaits you:
- working in the beautiful Samnaun valley at 1800m
- a small, young & dynamic team
- a family-like and uncomplicated working environment
- accommodation options nearby (from simple shared rooms to spacious private apartments)
- discounted season pass for employees for the Silvretta Ski Arena Samnaun/Ischgl
- discounted season pass for employees for the public swimming pool (200m away)
Are you ready for one or more ALMRAUSCH seasons? Then send us your application (with CV including photo and certificates) to:
laret@almraus.ch
Your contact persons
Rosa Ingruber and Silvano Carnot