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Open nowPosted yesterday

Küchenchef/in – Spezialitätenküche

NY Gastro GmbH

Where
Zürich, ZH, Switzerland
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Your applicationOpen nowKüchenchef/in – SpezialitätenkücheNY Gastro GmbH · Zürich, ZH, Switzerland

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  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on NY Gastro GmbH's own form.

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The clock on this job

Early applications get read.

13.3% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.1%1 day
  2. 4.6%3 days
  3. 13.3%7 days
  4. 21.3%14 days
  5. 35.7%30 days
  6. 59.1%60 days
This job: posted yesterday

The posting

Neueröffnung eines Spezialitätenrestaurants direkt am Bahnhof Zürich Oerlikon

Im Januar 2027 eröffnen wir ein Spezialitätenrestaurant für levantinisch-anatolische Küche: 650 m², 150 Innenplätze, 7 Tage geöffnet vom Frühstück bis zum Abendessen, mit einer neuen, hochwertig ausgestatteten Küche. Unser Angebot besteht überwiegend aus traditionellen Gerichten der Levante und Anatoliens, deren Zubereitung spezifisches Fachwissen verlangt. Wir suchen per 01.12.2026 eine/n Küchenchef/in Levantinisch-anatolische Spezialitätenküche 100 %

Ihre Aufgaben:

Aufbau und Leitung der Küche mit einem Team von ca. 10–12 Mitarbeitenden Entwicklung der Speisekarte für Frühstück, Mittag und Abend auf Basis traditioneller levantinischer und anatolischer Rezepturen Zubereitung und Standardisierung von kalten und warmen Mezze, Grillgerichten, Schmorgerichten, traditionellem Frühstück und Desserts Herstellung hausgemachter Grundprodukte: Teige und Brote, Gewürzmischungen, Pasten, Eingelegtes Anleitung und Schulung des Teams in den traditionellen Zubereitungstechniken Kalkulation, Einkauf (inkl. Spezialitäten-Importware), Warenwirtschaft Hygiene, Selbstkontrolle und Allergenkennzeichnung

Ihr Profil – Voraussetzungen:

Abgeschlossene Berufsausbildung als Koch/Köchin (EFZ oder gleichwertiger anerkannter Abschluss) Mindestens [5] Jahre Berufserfahrung in der levantinischen und/oder anatolischen Spezialitätenküche Davon mindestens [2] Jahre in leitender Funktion (Küchenchef/in oder Sous-Chef/in) Fundierte, praktische Kenntnisse traditioneller Techniken dieser Küchen, insbesondere: Teigherstellung von Hand (z. B. Yufka, Lavash, Pide) Grillen über Holzkohle [nur wenn die Küche einen Holzkohlegrill hat] Zubereitung klassischer Mezze sowie Herstellung eigener Gewürzmischungen und Pasten Regionale Gerichte Südostanatoliens und der Levante Erfahrung in Kalkulation, Einkauf und Führung eines Küchenteams Gute Deutschkenntnisse

Wir bieten: Gestaltungsspielraum bei einer Neueröffnung von Anfang an Eine neue, top ausgestattete Küche Ein Gastgeber-Team mit jahrzehntelanger Gastronomie-Erfahrung Anstellung nach L-GAV, Lohn nach Qualifikation und Erfahrung

Bewerbung mit Lebenslauf, Diplomen und Arbeitszeugnissen an

[email protected]

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