Cuisinier/ère / CDP / Breakfast Chef / Demi CDP

MRH-Zermatt SA; Zermatt; Vor Ort; CHF 65.000 - 90.000; Vollzeit

Zusammenfassung

MRH-Zermatt SA in Zermatt is seeking a skilled Cuisinier/ère / CDP / Breakfast Chef / Demi CDP to lead breakfast service, plan menus, and oversee mise en place for the breakfast buffet. You will participate in daily kitchen operations and ensure high hygiene and quality standards.

The position requires more than 3 years of kitchen experience, a higher professional education or diploma, and very good English skills. Night, weekend and holiday shifts may be required.

Qualifikationen

• More than 3 years of kitchen or chef experience.
• Higher professional education and training diploma or equivalent.
• Very good knowledge of English (oral and written).

Aufgaben

• Prepare daily menus (cold and hot appetizers and salad buffet).
• Mise en place for breakfast buffet.
• Lunch service (restaurant, bar, lobby, terrace, dining room).
• Dinner service (half board and à la carte).
• Check the mise en place in garde manger.
• Create mise en place for à la carte menu on terrace, lobby or bar, in restaurant, dining room, for banquets, parties, and coffee breaks.
• Prepare aperitifs and assemble amuse-bouches.
• Supervise and assist others; order supplies from head chef the day before.
• Check supplies; monitor refrigerator temperature and expiration date, label and store.

Ausbildung

Higher professional education and training, diploma or equivalent

Jobbeschreibung

Cuisinier/ère / CDP / Breakfast Chef / Demi CDP

Menu planning, production, mise en place, preparation, inventory, goods, storage, materials, and hygiene.

The sous chef is equipped with the necessary skills to fulfill their duties in the absence of the head chef and may delegate individual tasks to the saucier.

The sous chef shares responsibility for creating the weekly menu, its production, mise en place, and preparation.

The sous chef conducts daily checks regarding: production, mise en place at each station, preparation and plating, and verifying the quality of each dish, taking appropriate action if necessary.

Purchasing: the sous chef must act solely in the interests of the establishment, purchasing only necessary supplies in the head chef’s absence, and shares responsibility for inventory accuracy and kitchen profitability.

Equipment: the sous chef shares responsibility for the proper operation, cleanliness, and maintenance of all equipment, reporting malfunctions and maintenance needs to the head chef or assistant chef.

Cleanliness: shared responsibility for hygiene of staff, equipment, refrigerators, and storage areas.

Personnel: the sous chef gives accurate information to the supervisor, relays instructions to staff, and, with the head chef, organizes apprentice training, ensuring excellent training and participating in management meetings as the head chef’s representative.

• Prepare daily menus (cold and hot appetizers and salad buffet)
• Mise en place for breakfast buffet
• Discuss daily menus, banquets, and events with the entire team
• Prepare staff meals
• Lunch service (restaurant, bar, lobby, terrace, dining room)
• Dinner service (half board and à la carte)
• Check the mise en place in the garde manger
• Create mise en place for the à la carte menu on the terrace, lobby or bar, in the restaurant, dining room, for banquets, parties, and coffee breaks (sandwiches and canapés)
• Prepare aperitifs
• Assemble amuse‑bouches
• Supervise and assist others (as needed)
• Order supplies from the head chef (the day before)
• Check supplies; check refrigerator temperature and expiration date, label, and store

Monitor refrigerator temperatures, maintain cleanliness, regularly clean all refrigeration units, and clean your workspace daily (see Hygiene). Perform detailed tasks as per your job description.

Work location: 3920 Zermatt (VS)

Workload: 100%

Employment start: 21.11.2026

Employment duration: 19.04.2027

Work form: Night work, Sunday and holiday work, Shift work

Qualification: Skilled

Work experience: More than 3 years

Education: Higher professional education and training, diploma or equivalent

English: Orally: Very good knowledge; Written: Very good knowledge

Send your application by email to [e-mail]