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Open nowPosted 8 days ago

Demie Chef de Partie

job-room.ch88,617 open roles

Where
St. Moritz, GR, Switzerland
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Your applicationOpen nowDemie Chef de Partiejob-room.ch · St. Moritz, GR, Switzerland

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The clock on this job

Early applications get read.

7.8% of postings close within 7 days. Measured by our own scanner across the market. job-room.ch postings stay open a median of 2 days.

Share of postings closed within
  1. 1.7%1 day
  2. 3.5%3 days
  3. 7.8%7 days
  4. 14.6%14 days
  5. 34.1%30 days
This job: posted 8 days ago

job-room.ch median: 2 days open

The posting

Fondato sulle solide radici della tradizione culinaria italiana e valtellinese/poschiavina, Alessio's Delicatessen è un'esclusiva gastronomia di alto livello situata nel cuore di Sankt Moritz. Offriamo una selezione ricercata di pasta fresca fatta in casa (ravioli, gnocchi, tagliatelle), sughi artigianali, prodotti cotti a bassa temperatura pronti per la rigenerazione e grandi classici della pasticceria stagionale (come panettoni e colombe d'autore). Uniamo il rispetto per le ricette antiche all'utilizzo delle più moderne tecnologie di cucina, occupandoci quotidianamente di asporto d'élite, aperitivi gourmet e servizi di catering personalizzati per eventi privati e chalet esclusivi. Per potenziare il nostro laboratorio culinario e mantenere i nostri elevati standard di eccellenza, siamo alla ricerca di un/una Demi Chef de Partie motivato, preciso e appassionato. La risorsa lavorerà a stretto contatto con la proprietà, supportando la produzione della gastronomia e dei servizi collegati. Le mansioni principali includono: • Produzione artigianale: Supportare la preparazione e il confezionamento della pasta fresca, dei ravioli ripieni, delle salse e dei sughi fatti in casa. Tecniche avanzate: Gestire le preparazioni con cotture a bassa temperatura (CBT) e supportare la linea della pasticceria da banco. Catering e Asporto: Collaborare alla pianificazione della linea e della mise en place per eventi di banchettistica privati, piccoli catering e preparazioni destinate al take away di lusso. Controllo Qualità: Curare l'estetica del prodotto finito, il corretto stoccaggio sottovuoto e la rotazione meticolosa delle scorte (metodo FIFO). Igiene e Organizzazione: Garantire il rispetto rigoroso delle normative igienico-sanitarie svizzere (HACCP) e mantenere il laboratorio in perfetto stato di pulizia.

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