Description
The Mövenpick Hotel Geneva is a 4-star superior hotel with 350 rooms, located near Geneva International Airport and the Palexpo exhibition centre. As a Sous-Chef Banquet, you will be responsible for organising, producing, and ensuring the quality of culinary services for events such as banquets, weddings, seminars, receptions, cocktails, conferences, and more.
Responsibilities include:
- Managing production
- Leading a team
- Ensuring hygiene, safety, and HACCP standards
- Controlling costs
- Ensuring customer satisfaction
Requirements:
- Diploma in culinary arts, hospitality, or equivalent
- HACCP certification
- At least 5 years of experience in the kitchen, including 2 years as a Sous Chef
- Proven experience in organising large-capacity banquets and events
- Excellent culinary skills
- Strong knowledge of HACCP and food hygiene regulations
- Ability to manage costs, inventory, and supplies
- Familiarity with computer software for kitchen management (desirable)
- Leadership and team-building skills
- Excellent organisational and prioritisation skills
- Stress resistance and ability to work under pressure
- Attention to detail and commitment to quality
- Team spirit, rigour, and reactivity
- Creativity and customer orientation
Working conditions:
- Variable schedules depending on events (evenings, weekends, and public holidays)
- Dynamic work environment with high production volumes
- Strict adherence to safety, hygiene, and HACCP procedures
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