Role Description
This full-time, on-site role is based in Montreux (Switzerland) and focuses on Italian and/or Greek cuisine. The Sous-Chef / Chef de Partie is responsible for preparing and cooking dishes to a high standard, following established recipes and presentation guidelines. This role includes organizing the station, managing mise en place, monitoring cooking processes, and ensuring food safety and hygiene are consistently maintained. The individual collaborates closely with the Head Chef and kitchen team, supports menu development, trains junior team members, and helps coordinate service during busy periods. The role also involves checking ingredient quality, managing stock for the assigned section, and contributing to a positive, efficient, and respectful kitchen environment. Qualifications Strong experience in Italian and/or Greek cuisine (Medditerranenan Restaurant) , including traditional techniques, flavor profiles, and presentation standards. Ideally leaving around Montreux and having already an experience in Switzerland. Demonstrated ability to manage a kitchen section (Chef de Partie level or equivalent), including mise en place, service coordination, and time management. Solid knowledge of food safety, hygiene regulations, and best practices for kitchen cleanliness and organization. Capability to work effectively under pressure, maintain consistency in high-volume service, and adapt to changing service needs. Collaborative mindset, with the ability to communicate clearly, support team members, and follow direction from senior chefs. Experience training or mentoring junior kitchen staff is an advantage. Culinary diploma or equivalent professional training preferred; relevant on-the-job experience will also be considered. Flexibility to work evenings, weekends, and holidays as required by restaurant operations. Basic knowledge of French or English and ideally good knowledge of Italian to ensure safe and clear communication in the kitchen.
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This full-time, on-site role is based in Montreux (Switzerland) and focuses on Italian and/or Greek cuisine. The Sous-Chef / Chef de Partie is responsible for preparing and cooking dishes to a high standard, following established recipes and presentation guidelines. This role includes organizing the station, managing mise en place, monitoring cooking processes, and ensuring food safety and hygiene are consistently maintained. The individual collaborates closely with the Head Chef and kitchen team, supports menu development, trains junior team members, and helps coordinate service during busy periods. The role also involves checking ingredient quality, managing stock for the assigned section, and contributing to a positive, efficient, and respectful kitchen environment. Qualifications Strong experience in Italian and/or Greek cuisine (Medditerranenan Restaurant) , including traditional techniques, flavor profiles, and presentation standards. Ideally leaving around Montreux and having already an experience in Switzerland. Demonstrated ability to manage a kitchen section (Chef de Partie level or equivalent), including mise en place, service coordination, and time management. Solid knowledge of food safety, hygiene regulations, and best practices for kitchen cleanliness and organization. Capability to work effectively under pressure, maintain consistency in high-volume service, and adapt to changing service needs. Collaborative mindset, with the ability to communicate clearly, support team members, and follow direction from senior chefs. Experience training or mentoring junior kitchen staff is an advantage. Culinary diploma or equivalent professional training preferred; relevant on-the-job experience will also be considered. Flexibility to work evenings, weekends, and holidays as required by restaurant operations. Basic knowledge of French or English and ideally good knowledge of Italian to ensure safe and clear communication in the kitchen.
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Sous-Chef, Chef de Partie cuisine Italienne / Grecque. Arbeitgeber: Montreux Republic
Montreux Republic ist ein hervorragender Arbeitgeber, der eine kreative und dynamische Arbeitsumgebung bietet, in der Sie Ihre Fähigkeiten in der italienischen und griechischen Küche weiterentwickeln können. Mit einem starken Fokus auf Teamarbeit und Mitarbeiterentwicklung fördern wir eine Kultur des Wachstums und der Zusammenarbeit, während wir gleichzeitig die Qualität unserer Zutaten und die Einhaltung von Lebensmittelsicherheitsstandards gewährleisten. Unsere Lage in Montreux bietet nicht nur eine atemberaubende Aussicht, sondern auch die Möglichkeit, Teil einer lebendigen Gemeinschaft zu sein, die leidenschaftlich für exzellente Gastronomie steht.
