Description

Founded in , the Clinique La Prairie has forged a reputation for excellence worldwide, becoming a pioneer in the field of longevity. With an innovative spirit in its DNA, for 90 years, the establishment has continuously improved its services and has been recognized for several decades as a prestige destination for health and wellness stays. Our mission is to help and inspire people to live a longer, healthier, and better life. The medical center of the Clinique La Prairie offers an exceptional range of expertise including more than 50 medical specialists, several surgery departments, 3 operating rooms, and 20 post-surgery rooms. Oriented towards a holistic approach to health and well-being, our specialties cover a wide range of medical and paramedical fields to meet the physical and psychological needs of our clients. To strengthen our team, we are looking for an Assistant Chef.The Assistant Chef supports the Chef and replaces them during their days off, vacations, or during absences. They may also intervene in the presence of the Chef, upon request or by delegation. They directly represent the Chef to the brigade and ensure the link between the kitchen management and the kitchen teams. In this capacity, they ensure the smooth running of the service, the quality of the preparation, and the proper conduct of activities in the kitchen. The Assistant Chef occupies a role that is both operational and managerial. For example, they may also be required to perform certain tasks related to kitchen management, including quality and quantity control of products.RESPONSIBILITIESEnsure the quality of the existing cuisine in all its forms and in all the different service points.Respect at all times the character and personality of the Chef's cuisine (validated by the Dietitians and Management) defined by a culinary identity (menu description sheets, supplier referencing) and accept it as such. If there are remarks and suggestions, report them directly to the Chef.Ensure the supply of goods:- Control of quantities, quality, and cost of products.- Management of stocks and foodstuffs (management of unsold items).- Staff meals: supervision of menus or preparation done by the 2nd Chef.- Drafting of a descriptive list of who does what? how much? how? when?Ensure the management of the pass during service hours at the request of the Chef or in their absence, respecting the planned menus, allergies, intolerances, and specific needs of the clients, at the time of sending.Ensure and watch over cleanliness:- Of kitchens, workstations, and changing rooms.- Of the kitchen staff, professional attire, and personal hygiene (clean hands, short nails, shaved or trimmed beards, clean and short hair, wearing a toque or skullcap).Cooperate with the Chef for menu creation and recipe development:- Develop menus in the absence of the Chef, while respecting the clients' allergies and intolerances and the resulting tasks:- Daily sheet per work shift and fruit and vegetable orders.- Place orders for fresh products during the absence or at the request of the Chef.- Order form: the order, unit of order, quantity ordered, quality, delivery day (cross out each ordered product).- Supplier list and phone numbers.Ensure the follow-up of the cleaning schedule put in place.Establish production sheets according to client orders and Dietitian directives for both services the following day.Organize workstations and monitor production control:- Implementation of a production table by section, work list by person distributed in the stations.Enforce discipline in the kitchen:- Respect for the hierarchy, manage conflicts between the kitchen, the dining room, and other services.Know the activity and client requests (go get the information, especially on weekends for arrivals).Inform the Chef of any anomalies requiring the intervention of the Technical Department or maintenance work requests.Organize first aid if needed:- If possible, treat the injured person with the kitchen emergency kit, otherwise direct them to a medical center and reorganize the stations accordingly.Ensure compliance with hygiene standards:- Distribute and file temperature logs and all self-control sheets.Collect or distribute internal mail via other services: in the absence of the Chef or upon request.Financial ManagementTake inventories at the end of the month.Ensure stock management.Contribute to energy savings (water, gas, electricity) and human resources (unnecessary travel, overtime, management of extra staff hours).ManagementEnsure the training of apprentices and interns (instruct and motivate).Announce to the dining room manager the number of remaining menus if necessary and replacement proposals if applicable.Ensure the internal and external promotion of the brand image.Report to the Chef or Management any precarious or functional issues arising from the brigade or the kitchen.Temporize in case of conflict. Determine the urgency, the clients, react with composure and then calmly with the various stakeholders, see the origin of the conflict, and find the solution to avoid it recurring.This list is not exhaustive and may vary according to the needs determined by the Management.PROFILE- Holder of a hotel school diploma or an apprenticeship in cooking.- Experience in the hotel industry / knowledge of the trade and new techniques.- Notions of dietary cuisine.Workplace: Clarens - MontreuxType of contract: CDIActivity rate: 100%Start date: to be agreedWe offer you:An enriching, dynamic environment with first-rate facilities. A very stimulating and warm working environment where we will highlight your talents with salary conditions in line with your skills.For more information about our establishment: [Link]Our recruitment team reviews all applications and we will keep you informed as soon as possible. Nevertheless, if you are not contacted by our company within 3 weeks, you can consider your application as unsuccessful, in which case we will not keep your file. jidfe5da0faen jit0624aen jpiy26aen