Cook

The employer is looking for a:

Cook (reported profession)

Tasks:

• autonomous management of one's own station and preparation of dishes according to the quality standards of the restaurant
• preparation of Italian, Mediterranean, international, and vegetarian cuisine dishes
• ability to propose and realize creative, balanced, and carefully presented vegetarian dishes
• collaboration in the preparation of à la carte menus, seasonal menus, banquets, and events
• efficient management of orders during à la carte service, even during peak times
• guarantee of quality, precision, and continuity in the preparation and presentation of dishes
• compliance with hygiene and sanitary regulations and HACCP procedures
• collaboration with the Chef and with other members of the brigade

Requirements:

• professional training as a cook AFC or equivalent qualification.
• previous experience in the sector from 1 – 3 years / of at least 3 years
• no pizzaiolo
• proven experience in the role of Chef de Partie, preferably in high-level hotels or restaurants
• excellent knowledge of Italian and Mediterranean cuisine, good mastery of international cuisine, and skills in vegetarian cuisine
• ability to prepare original and high-quality vegetarian dishes, not limited to simple alternatives to traditional dishes
• autonomy in the management of one's own station and good organization of work
• experience in the simultaneous management of à la carte orders and in the preparation of banquets
• passion for gastronomy, attention to detail, and sensitivity in the presentation of dishes
• flexibility, reliability, stress resistance, and team spirit
• good knowledge of the Italian language
• category B driving license
• having own vehicle

Employment details:

• workplace Giubiasco
• degree of employment from 60 to 100%
• start of employment immediately
• type of contract permanent
• working hours: shifts, Sunday work, and holiday work
• salary remuneration based on the CCNL of the sector