Descripción del empleo
INTRODUCTIONBlending an awesome 100 years of history with visionary understated luxury, Le Grand Bellevue combines the glamour of Gstaad with unrivalled international excellence. Voted Switzerland's best hotel, with several of the region's top tier restaurants and bars, a huge spa, cinema, and truly first-class facilities. Le Grand Bellevue's quality team leads the balance between grand hotel and boutique dynamic. Come and be one of us! We are looking forward welcoming a new team member for the position : Sous Chef - Catering & Banquets (m/w) KEY RESPONSIBILITIEShandling of all BEOs, function sheets and event briefs regarding confirmation, timings, service styles, dietary requirements and equipment attending the dails and weekly BEO and function meetings with the team converting each BEO into a written production plan Carry out on-site inspections of private chalets and external Venues Maintains an up-to-date calendar to identify capacity and scheduling conflicts Designing and costing catering menus and packages in collaboration with the head chef preparation of all dishes in accordance with the recipes Responsibility for orders Organising deliveries to private chalets Represents the kitchen to customers WHY JOINING LE GRAND BELLEVUEWorking at Le Grand Bellevue means becoming part of a team that prides itself on delivering genuine and authentic service amidst the stunning beauty of the Swiss Alps. Enjoy an inclusive hospitality culture where your dedication is recognized. Join us in creating unforgettable moments for our esteemed guests and be part of our ongoing commitment to excellence in the luxury hospitality industry. Discover the world-famous mountain destination with a wide range of activities Employment conditions in accordance with L-GAV Select the half/full pension from our staff restaurant Be a hotel member of the Swiss Deluxe Hotels group and enjoy discounted stays in the partners' hotels Enjoy the benefits and discounts of the YOURGSTAAD card over the station Get access to Brands for Employees and their platform of deals QUALIFICATIONS & SKILLSminimum eight years' culinary experience in the hotel industry, at least two of which as Sous Chef or Senior Sous Chef in a luxury hotel, resort or fine-dining operation, with demonstrable responsibility for banqueting and/or external catering fluent English, spoken and written. Working German and/or French is a strong advantage given the local market, clients and suppliers mise en place planning and production scheduling for large-volume and off-premises events strong leadership and training ability; clear communication and organisational skills valid Swiss or EU/EFTA driving licence, category B, with proven experience driving a delivery vehicle (essential for off-site events in snow and mountain conditions). Category C1 is an advantage. Food hygiene / HACCP certification required Work Authorisation: Swiss or EU/EFTA citizenship, or a valid Swiss work permit.
