Your tasks:

• Execute all production area tasks according to quality and management guidelines.
• Prepare, process, and plate all dishes as directed by the Culinary Director.
• Provide the necessary mise-en-place.
• Adhere to kitchen standards and hygiene regulations.
• Store all food products properly.
• Maintain cleanliness of all work areas and equipment.
• Comply with all HACCP guidelines.

Your profile:

• Completed professional training as a chef.
• Several years of experience in Asian cuisine.
• Quality awareness, flexibility, resilience, teamwork, and dedication.
• Communicate in English; additional languages are an advantage.

We offer:

• An exciting position in a two-season operation with varied working hours and recovery time thanks to the hotel’s opening hours.
• An interesting position with substantial responsibility in a dynamic team.
• Attractive employment conditions and support in further education and internal training.
• A mountain region that fulfills all dreams of nature and sport.
• A workplace where tradition and family values are lived.
• A diverse, independent, and responsible working area in an international environment.
• Employee discounts on hotel services.
• A long-term perspective in a successful company.