Commis de Cuisine (f/m/d)

Hapimag AG; Town of Italy (NY); On-site; USD 40,000 - 55,000; Full time

Benefits offered by this job

Development opportunities

Staff accommodation

Friendly working atmosphere

Varied tasks

Independence in role

Job summary

A hospitality company located in New York is seeking a motivated cook to join their kitchen team immediately. The role includes preparing and plating dishes according to standard, ensuring cleanliness, and complying with hygiene regulations. Candidates should have completed culinary training, ideally with experience in the hotel or catering industry. This opportunity offers development chances within a friendly and well-established team, alongside staff accommodation at the resort.

Qualifications

• Professional experience in the hotel or catering industry is an advantage.
• Willingness to work evenings, weekends, and public holidays.
• Good knowledge of Italian; other languages an advantage.

Responsibilities

• Preparation, cooking and plating of dishes in accordance with company standards.
• Responsibility for mise en place, cleanliness and tidiness of the station.
• Compliance with hygiene and quality regulations (HACCP).
• Support in developing new dishes and menu suggestions in consultation with the head chef.

Skills

Teamwork

Quality focus

Hygiene compliance

Resilience

Education

Completed training as a cook

Job description

Join our kitchen team! To ensure our guests enjoy unforgettable culinary experiences, we are looking for a committed, motivated and friendly individual to join us immediately.

Responsibilities

• Preparation, cooking and plating of dishes in accordance with Hapimag standards
• Responsibility for mise en place, cleanliness and tidiness of the station
• Compliance with hygiene and quality regulations (HACCP)
• Terms: National Collective Labour Agreement for Tourism (CCNL Turismo).
• Cost‑effective handling of food and assistance with stock management
• Support in developing new dishes and menu suggestions in consultation with the head chef
• Fixed working hours: a 40‑hour week spread over a 6‑day week.

Qualifications

• Completed training as a cook
• Professional experience in the hotel or catering industry is an advantage
• Strong focus on quality and hygiene
• Ability to work in a team, resilience and a structured approach to work – even during busy periods
• Willingness to work evenings, weekends and public holidays
• Good knowledge of Italian; other languages an advantage but not essential

Benefits

• A workplace in beautiful surroundings with varied tasks in a friendly working atmosphere and within a well‑established and highly motivated team
• Clear responsibilities and expectations during regular working hours in accordance with the rota
• Opportunities for development within the company
• A high degree of independence and the opportunity to help shape the resort’s offering
• Staff accommodation available at the resort