Bâle Hotels Group
Hotel Pullman Basel Europe, Basel
Sous-Chef - Hotel Pullman Basel Europe
- 03 September 2026
- 100%
- Permanent position
- German (Intermediate), English (Basic knowledge)
- Hotel Pullman Basel Europe, Basel
About the job
The BÂLE HOTELS GROUP unites six hotels and two conference centres under one roof, representing hospitality, utmost comfort, and a passion for gastronomy. This includes the Hotel Pullman Basel Europe****, Hotel Victoria****, Hotel Baslertor***, and the boutique Hotel Märthof**** in Basel, Hotel Savoy**** in Bern, Holiday Inn Express*** in Oftringen, the Coop Conference Centre in Muttenz, as well as the Hôtel du Léman centre de séminaire in Jongny. Together, they create unique experiences for travellers, conference guests, and connoisseurs.
The Pullman in Basel impresses with its ideal location near the old town, the congress centre, and the exhibition grounds. In addition to 141 stylishly furnished rooms, the hotel offers 7 modern and light-flooded conference rooms providing maximum event flexibility for business and private receptions. A fitness studio with a garden view is also available. At Bistro Europe, guests meet for casual lunch or dinner and enjoy delicious drinks at the bar.
The Pullman in Basel impresses with its ideal location near the old town, the congress centre, and the exhibition grounds. In addition to 141 stylishly furnished rooms, the hotel offers 7 modern and light-flooded conference rooms providing maximum event flexibility for business and private receptions. A fitness studio with a garden view is also available. At Bistro Europe, guests meet for casual lunch or dinner and enjoy delicious drinks at the bar.
Sous-Chef - Hotel Pullman Basel Europe
Responsibilities
- Responsible for the smooth running of events/caterings as well as the LQS Pop Up Restaurant
- Support the head chef or production kitchen in organising events as needed
- Lead 1 to 5 employees including apprentices
- Preparation and presentation of dishes as well as development of new recipe ideas
- Optimisation of workflows in the kitchen
- Mainly deployed in the catering and event sector with sizes from 10-400 guests
- Assistance in the à la carte bistro with 50-100 guests
- Receipt and inspection of goods deliveries
- Compliance with quality standards and hygiene regulations according to ISO
Requirements
- Completed professional training as a cook
- Many years of experience as a cook or sous chef or ambitious junior cook
- Initial work experience in upscale gastronomy
- Cost-conscious behaviour, resilience, and flexible deployment
- Manual dexterity in holistic processing and creative ideas
- Motivation, commitment, and attention to detail
- 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 external education and training
- Sustainability: hotel-owned employee drinking bottles: together against plastic use
- Communication: informal "Du" & "Heartist" culture
- Health: Update-Fitness: CHF 200 discount on annual subscription
Your contact person
the Coop compensation office
Diana Latigan
Human Resources
