Chef / young chef (m/f/d)

Your responsibilities:

• Food preparation and cooking: Ensuring that all dishes are prepared to our high standards.
• Creation of new dishes: Development and introduction of new, creative menu ideas.
• Quality control: Checking the quality of the ingredients and the finished dishes.
• Warehouse management: Proper storage and management of food and ingredients.
• Compliance with hygiene regulations: Ensure that all hygiene and safety standards are met.
• Teamwork: good cooperation with the entire team and other departments.
• Ordering: Ordering of ingredients and consumables.
• Menu planning: Participation in the creation of our menus.
• Cost control: Support in controlling food costs and the budget.
• Accept feedback: Use feedback from guests and team members to improve food quality.
• Maintenance and care: Ensure that all kitchen appliances and equipment are kept in good working order.

What do we expect?

We don't generally expect anyone to have formal training or qualifications, but experience in the kitchen is naturally very important to us . We welcome creative minds who have already worked in the hotel and restaurant industry, and of course, we're thrilled to have formal training! Because we're looking for people who love working with and for our guests as much as we do – and PS: our guests are simply wonderful! We're looking for people who can let their creativity flow with a smile and simply express themselves. And people who will create a truly special experience for our guests.

What is generally important for us:

• Good German or English skills - Communication is key
• Creativity - yes, you've come to the right place - we're looking for the most creative minds who can bring all their fantasies to our plates and let our guests experience unforgettable highlights.
• Friendliness and open-mindedness – that makes everything easier and more beautiful.
• Loyalty - because we are too!
• Structured work is always important, isn't it?
• Guest-friendly? - Absolutely, because our guests also enjoy getting to know our staff behind the scenes.
• Teamwork - we help each other!
• & that you simply enjoy your work

& what we offer you:

To help you get to know us a little better beforehand, we've compiled some of the most important information below – our CV, so to speak:

• The house was built in 1960 and is now run by the 3rd generation family with 29 rooms & suites.
• We regularly have many regular guests who have become part of the family or really close friends.
• Our team consists of many young, dedicated people who would be delighted to have YOU join us.
• We place great value on working on an equal footing and a very personal & family-like atmosphere.
• We work as a team – that means no one is alone and everyone helps each other.
• Fun and enjoyment should not be missing at work.
• Our motto: if you don't know or understand something, please just ask. Better to ask too often than not often enough.
• We start a few days before the season begins, so we have time to prepare for the upcoming season and train you.
• Of course, you'll also benefit from the Ischgl CREW Card, which gives you many discounts. Like a heavily discounted season ski pass – so your time in the lounge is guaranteed to be anything but boring! Plus, the Ischgl CREW offers you fantastic opportunities to meet new people, participate in super interesting courses, and so much more! Check it out: ( https://www.paznaun-ischgl.com/de/Service/Paznaun-Ischgl-CREW )

hard facts:

• Accommodation - We provide you with a staff room, as well as three meals a day. Free Wi-Fi, a TV in the room, and a minibar are also included. Use of the spa and fitness room after 8:00 pm is also included.
• Laundry facilities in the house - put the laundry in, go skiing, take the laundry out - totally relaxing, right?
• Parking space - of course we have that too - garage space - your car is safe even in stormy weather (for a small extra charge).
• Salary €€€ - let's discuss this in person. We like to pay hardworking and motivated people above average, that goes without saying, right?