Commis de Cuisine Garde Manger

Supports 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 a five-star level while adhering to HACCP hygiene standards as well as careful portioning and food cost control. Possesses a completed, recognized culinary training (e.g., eidg. EFZ Koch/Köchin or an equivalent vocational apprenticeship or a comparable professional diploma in the field of kitchen). Brings relevant kitchen experience from other five-star hotels or comparable establishments of high-end gastronomy, ideally with experience in seasonal and à-la-carte operations. Communicates fluently in Italian and English, both spoken and written (German language skills are an advantage given the location in Engadin).