14 annunci per il ruolo di sous chef (recruiting in corso)

Sous-Chef & Kitchen Instructor
Sommet Education —Montreux, VD
- Esperienza settore turistico alberghiero
- Esperienza in cucina
- Inglese
14 giorni
Souschef (m/w)
Restaurant Findlerhof —Zermatt, VS
- 100%
Chef de Partie (m/w/d)
Mandarin Oriental Palace —Luzern, LU
- Weekend
- Inglese
- Master
- Esperienza di supervisione
4 giorni
CAPO PARTITA SVIZZERA
Luigia —Ginevra, GE
- Ricerca
Demi Chef de Partie (m/f)
FIVE Zürich Switzerland —Zurigo, ZH
- Leadership
- Capacità di comunicazione
Chef de Partie (w/m), Zunfthaus zur Zimmerleuten
Kramer Gastronomie —Zurigo, ZH
- 100%
- Competenze organizzative
- Aufstiegsmöglichkeiten
Souschef (m/w) (80%-100%) Ab Sommer 2026
Hotel Berghof —Zermatt, VS
- Part-time
Chef de Partie Gardemanger (m/w)
Hotel Continental Park —Luzern, LU
- 100%
Mitarbeiter*in Office - Abwasch/Reinigung Personalrestaurant
Personalrestaurant Guggi, Migros-Genossenschafts-Bund —Zurigo, ZH
- 100%
- Microsoft Outlook
- Competenze informatiche
- Esperienza di ristorante
2 giorni
Demi Chef de Partie (M/F/D)
Mandarin Oriental Savoy —Zurigo, ZH
- Weekend
- Esperienza in cucina
- Inglese
- Master
Demi Chef de Partie (M/F/D)
Mandarin Oriental Hotel Group —Zurigo, ZH
- Weekend
- Esperienza in cucina
- Inglese
- Master
Commis de Cuisine
Hotel Seedamm AG —Pfäffikon, ZH
- Festivo
- Esperienza di ristorante
Praktikum Küche (100 %), befristet 6 - 12 Monate, Alterszentrum Oberi
Stadt Winterthur —Winterthur, ZH
- CHF 22’187 all'anno
- 100%
Apprentice "Koch EFZ" (f/m/d) from August 2027
Kempinski AG —Saint Moritz, GR
- Turno serale
- Inglese

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Sous-Chef & Kitchen Instructor

Sommet Education -
Montreux, VD

Candidati adesso

Dettagli della posizione

Tempo indeterminato
14 giorni fa

Qualifiche

Francese
Esperienza settore turistico alberghiero
Esperienza in cucina
Inglese
Esperienza di supervisione
Controllo qualità
Acquisti
Moodle
Leadership

Descrizione completa della posizione

Sous-Chef & Kitchen Instructor

Permanent contract / Glion, Switzerland

Glion Institute of Higher Education, a Sommet Education Group brand, is a private Swiss institution shaping the future of hospitality and luxury management education across 3 campuses in Glion and Bulle (Switzerland) and London (UK).

3rd in Hospitality and Leisure Management, 3rd in employer reputation in the 2026 QS World University Ranking.

Accredited by the New England Commission of Higher Education (NECHE) and Swiss Accreditation Council (SAC) as a University of Applied Sciences Institute.

Development, Distinctiveness, Joint Commitment, Openness and Sense of Service are the values driving our actions. We offer an innovative, collaborative and thriving environment.

Responsibilities:

Assume the responsibilities of the Chef de Cuisine/Kitchen Chef in their absence, ensuring continuity of kitchen operations and service standards
Supervise and control daily food production to ensure efficiency, organization, and consistency across all kitchen activities
Ensure all food preparation, presentation, and service meet the institution’s culinary quality and hygiene standards
Organize production activities in accordance with operational requirements, meal plans, and workshop schedules
Continuously identify opportunities to enhance the student learning experience and practical workshop delivery
Coordinate purchasing requests, deliveries, and stock organization for assigned kitchen sections while supporting inventory control procedures
Ensure all kitchen operations, including stewarding and cleaning activities, align with course objectives, Moodle course descriptions, and workshop learning outcomes
Supervise and maintain kitchen cleanliness, sanitation, and HACCP compliance in accordance with weekly cleaning schedules and institutional standards
Support and supervise students during practical workshops and operational service, ensuring professionalism, teamwork, discipline, and adherence to kitchen procedures
Participate in the evaluation of student practical performance and soft skills, including communication, collaboration, attitude, and professionalism

Profile and experiences:

Culinary degree or equivalent professional culinary qualification
Minimum 3–5 years of professional culinary experience, including experience as a Sous Chef, Junior Sous Chef or in a supervisory kitchen role within upscale hospitality or food service environments
Previous experience in culinary training, hospitality education, or supervising students in practical environments preferred
Strong understanding of kitchen operations, food safety, HACCP standards, quality control procedures and contemporary food trends
Experience working with sustainability practices, waste reduction initiatives, and responsible sourcing concepts considered an asset
Strong leadership and interpersonal skills with the ability to supervise, motivate, and support teams and students in fast-paced environments
Good operational and financial understanding, including food costing, inventory management, purchasing, and waste control
Strong mentoring and coaching skills with the ability to support practical instruction and student development
Fluent in English (oral & written) ; French is a plus

Other information:

Location: GIHE Sàrl, Route de Glion 111, 1823 Glion
Type of contract: undefined period of time contract
Activity rate: 100%
Start date: as soon as possible

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sous chef offerte

Sous-Chef & Kitchen Instructor

Souschef (m/w)

Chef de Partie (m/w/d)

CAPO PARTITA SVIZZERA

Demi Chef de Partie (m/f)

Chef de Partie (w/m), Zunfthaus zur Zimmerleuten

Souschef (m/w) (80%-100%) Ab Sommer 2026

Chef de Partie Gardemanger (m/w)

Mitarbeiter*in Office - Abwasch/Reinigung Personalrestaurant

Demi Chef de Partie (M/F/D)

Demi Chef de Partie (M/F/D)

Commis de Cuisine

Praktikum Küche (100 %), befristet 6 - 12 Monate, Alterszentrum Oberi

Apprentice "Koch EFZ" (f/m/d) from August 2027

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