Located in the heart of the Swiss Alps, Ultima Hotel Gstaad is a five-star boutique retreat comprising 11 mountain-view suites and six residences, each boasting fire-warmed sitting rooms, contemporary artworks and sun-drenched balconies. This winter, guests can savour modern Japanese cuisine at the seasonal Zuma Pop-Up restaurant, indulge in rejuvenating treatments by world-leading wellness partners in the cutting-edge spa, and embrace immersive experiences - from private ski tours to chef-curated menus - tailored to their discerning tastes.
Assist in the preparation of dishes in accordance with the menus for restaurant service and private dining within the residences.
Prepare food items according to standardized recipes and the instructions of the Chef de Partie, Sous Chef, and Group Executive Chef.
Plate dishes with particular attention to presentation and the property's quality standards.
Clean, organize, and maintain the assigned workstation at all times.
Comply with all food safety, hygiene, and sanitation regulations, including HACCP standards.
Monitor stock levels and report any shortages or replenishment needs to the management team.
Assist with receiving, inspecting, and storing food deliveries in accordance with established procedures.
Ensure the safe and proper use of all kitchen equipment and comply with health and safety regulations.
Maintain the cleanliness and good condition of the kitchen, kitchen equipment, and extraction hoods.
Dispose of waste and ensure proper waste management procedures are followed.
Demonstrate teamwork, cooperation, and a positive attitude within the kitchen brigade.
Support the property's sustainability initiatives by minimizing food waste and promoting environmentally responsible practices.
Assist the Kitchen Porters with their daily duties whenever required.
Culinary qualification (Swiss CFC or equivalent vocational diploma, such as CAP, BEP, or other recognized culinary certification).
Good knowledge of the standards and operating procedures of luxury hospitality establishments.
Sound knowledge of HACCP food safety and hygiene regulations.
Good spoken French and English.
Knowledge of fine dining cuisine, nutrition, and dietary principles.
Understanding of proper food storage, stock rotation, and inventory management procedures.