Job Description

Support the Garde-Manger Brigade (cold kitchen) under the direction of the Chef de Partie in Mise en Place, preparation, and the refined presentation of cold appetizers, salads, terrines, pâtés, charcuterie, and buffet items at five-star level while adhering to HACCP hygiene standards as well as careful portioning and cost control.

Possess a completed, recognized culinary education (e.g. Swiss EFZ Chef or an equivalent apprenticeship or comparable diploma in the kitchen field).

Bring relevant kitchen experience from other five-star hotels or comparable establishments in upscale gastronomy, ideally with experience in seasonal and à la carte operations. Fluently communicate in Italian and English, in both spoken and written form (German skills are an advantage given the location in Engadin).