Coop Tagungszentrum

Chef: Cook Coop Conference Centre

Tasks

Preparation and attractive presentation of dishes for the à la carte business, seminar catering, banquets and aperitifs
Independent management of a kitchen station as well as support of other stations
Preparation of the daily mise en place for restaurant and event operations
Participation in the planning and implementation of seasonal menus, buffets and special events
Receipt of goods, quality control and proper storage of food
Co-responsibility for orders and economical use of goods
Compliance with HACCP guidelines as well as hygiene, safety and quality standards
Participation in the training and support of apprentices
Active collaboration with service, seminar and event organisation to ensure a smooth process

Successfully completed training as a cook
Professional experience in the hotel industry, gastronomy or in the banquet and seminar sector is an advantage
Enjoyment of a varied cuisine with restaurant, seminar and banquet operations
Independent, structured and quality-conscious way of working
Creativity and interest in co-designing dishes and offers
Team spirit, reliability and resilience even in hectic situations
Good knowledge of German, additional language skills are an advantage
Willingness to work at weekends and during events
High quality and hygiene awareness
Well-groomed appearance and a service-oriented personality

Benefits: up to 20% discount in all formats of the Coop Group
Employment conditions: loyalty bonus
Working hours: 5 weeks holiday
Further training: support for further training and training offers from LGAV and Coop
Sustainability: hotel-owned employee drinking bottles: together against plastic use
Communication: informal & "Heartist" culture
Health: Update-Fitness: CHF 200 discount on the annual subscription

Bâle Hotels Group
Coop Conference Centre