Cook: Cook Coop Tagungszentrum

The BÂLE HOTELS GROUP brings together six hotels and two conference centers under one roof, representing hospitality, highest comfort, and passion for gastronomy. These include the Hotel Pullman Basel Europe\*\*\*\*, the Hotel Victoria\*\*\*\*, the Hotel Basler\-tor\*\*\* and the Boutique\-Hotel Märthof\*\*\*\* in Basel, the Hotel \*\*\*\* in Bern, the Holiday Inn Express\*\*\* in Oftringen, the Coop Tagungszentrum in Muttenz, as well as the Hôtel du Léman centre de séminaire in Jongny. Together they create unique experiences for travelers, conference guests, and connoisseurs. The Coop Tagungszentrum in Muttenz is one of the leading seminar and conference centers in Northwestern Switzerland. It is not only available to the entire Coop Genossenschaft and its subsidiaries, but is also heavily used by third-party companies. With 24 seminar rooms, a plenary hall for 200 people, a restaurant with 170 seats, as well as 37 hotel rooms, we are known for high service quality, a versatile range, and high-end culinary arts. :Cook Coop Tagungszentrum Tasks Preparation and attractive plating of food for à\-la\-carte business, seminar catering, banquets, and apéros Independent management of a kitchen station as well as support for other stations Preparation of the daily Mise en Place for restaurant and event operations Collaboration in the planning and implementation of seasonal menus, buffets, and special occasions Goods receipt, quality control, as well as professional storage of food Co-responsibility for orders and economical use of goods Compliance with HACCP guidelines as well as hygiene, safety, and quality standards Participation in the training and support of apprentices Active cooperation with service, seminar, and event organization to ensure a smooth process Requirements Successfully completed training as a cook/ Professional experience in the hotel industry, gastronomy, or the banquet and seminar sector is an advantage Enjoyment of a varied kitchen with restaurant, seminar, and banquet operations Independent, structured, and quality-conscious way of working Creativity as well as interest in helping shape dishes and offers Teamwork skills, reliability, and resilience even in hectic situations Good German skills, other language skills are an advantage Willingness to work on weekends as well as at events High quality and hygiene awareness Well-groomed appearance as well as a service-oriented personality Discounts: up to 20% discount in all formats of the Coop\-Gruppe Terms of employment: loyalty bonus Working time: 5 weeks vacation Further education: support with further training and with training offers from the LGAV and Coop Sustainability: hotel-owned employee water bottles: together against plastic use Communication: Du\- & "Heartist" culture Health: Update\-Fitness: Fr. 200.– discount on the annual subscription Your contact person der Coop Genossenschaft Latigan Human Resources :Cook Coop Tagungszentrum The BÂLE HOTELS GROUP brings together six hotels and two conference centers under one roof, representing hospitality, highest comfort, and passion for gastronomy. These include the Hotel Pullman Basel Europe\*\*\*\*, the Hotel Victoria\*\*\*\*, the Hotel Basler\-tor\*\*\* and the Boutique\-Hotel Märthof\*\*\*\* in Basel, the Hotel \*\*\*\* in Bern, the Holiday Inn Express\*\*\* in Oftringen, the Coop Tagungszentrum in Muttenz, as well as the Hôtel du Léman centre de séminaire in Jongny. Together they create unique experiences for travelers, conference guests, and connoisseurs. The Coop Tagungszentrum in Muttenz is one of the leading seminar and conference centers in Northwestern Switzerland. It is not only available to the entire Coop Genossenschaft and its subsidiaries, but is also heavily used by third-party companies. With 24 seminar rooms, a plenary hall for 200 people, a restaurant with 170 seats, as well as 37 hotel rooms, we are known for high service quality, a versatile range, and high-end culinary arts. :Cook Coop Tagungszentrum Tasks Preparation and attractive plating of food for à\-la\-carte business, seminar catering, banquets, and apéros Independent management of a kitchen station as well as support for other stations Preparation of the daily Mise en Place for restaurant and event operations Collaboration in the planning and implementation of seasonal menus, buffets, and special occasions Goods receipt, quality control, as well as professional storage of food Co-responsibility for orders and economical use of goods Compliance with HACCP guidelines as well as hygiene, safety, and quality standards Participation in the training and support of apprentices Active cooperation with service, seminar, and event organization to ensure a smooth process Requirements Successfully completed training as a cook/ Professional experience in the hotel industry, gastronomy, or the banquet and seminar sector is an advantage Enjoyment of a varied kitchen with restaurant, seminar, and banquet operations Independent, structured, and quality-conscious way of working Creativity as well as interest in helping shape dishes and offers Teamwork skills, reliability, and resilience even in hectic situations Good German skills, other language skills are an advantage Willingness to work on weekends as well as at events High quality and hygiene awareness Well-groomed appearance as well as a service-oriented personality Discounts: up to 20% discount in all formats of the Coop\-Gruppe Terms of employment: loyalty