Head Chef

The ZFV-Unternehmungen cooperative (ZFV) creates, in collaboration with its partners, inspiring meeting places that delight with their hospitality and authentic experiences. Founded in 1894 by visionary Zurich burghers, ZFV still attaches particular importance to innovation and sustainability today. In over 200 establishments in Switzerland, ZFV employees meet the needs of customers and guests. The areas of activity include restaurants, canteens, staff restaurants, hotels, mobile catering solutions, catering, bakeries, and crèches. The cooperative actively contributes to shaping society and takes a stand for the environment, equal opportunities, and inclusion. It lives hospitality for a society in which we all want to live. The UBS Bel-Air management lounges, managed by ZFV since February 2026, combine several elegantly decorated lounges, offering a total capacity of around 30 seats. Reserved exclusively for UBS clients and guests, these spaces are not open to the public and are dedicated to organizing business lunches, executive meals, cocktails, buffets, or gala dinners and customized events. The management lounges offer high-quality gastronomic services, combining culinary excellence, discreet service, and attention to detail, to provide an elegant experience that meets the highest standards. Are you our new team member in French-speaking Switzerland, who will help us as a Head Chef? From Monday to Friday, from 6:00 a.m. to 3:00 p.m. Job profile: ---------------- • He/she ensures customer satisfaction and respect for the company's high standards. • Represent the role of host or hostess as well as that of chef • Organize and carry out banquet, cocktail, buffet, or gala dinner services within the bank. • Work with fresh, local, seasonal, often noble products, offering modern, healthy, and refined cuisine. • Ensure daily transportation in a cold chain from the production center to the UBS management lounges. • Ensure the sending of plates while ensuring the perfection of the dressing and the regularity of the flavors. • He/she works closely with the maître d'hôtel to monitor and respect merchandise cost ratios and contribute to achieving sales targets. • Be responsible for orders from referenced suppliers via Gastroport as well as inventory management, by carrying out monthly inventories. • Carry out administrative tasks assigned to him/her. • Apply and control quality standards as well as hygiene and safety directives. • Guarantee impeccable results during internal and external hygiene checks. • Management of logistics and transportation of food between the production center and the site of operation. • Ensure daily transportation in a cold chain from the production center to the restaurant. • Actively fight against food waste. Your strengths: ----------- • CFC as a chef or higher education in culinary arts deemed equivalent. • Confirmed experience as a Chef or Sous-Chef in gastronomic catering (Gault&Millau/Michelin or executive table). • Excellent mastery of gastronomic cuisine, contemporary cuisine, and pastry. • Creative, able to design customized menus and services. • Autonomous, organized, and proactive. • Team spirit, discretion, and excellent sense of service. • Flexible and rigorous, including in the face of unforeseen circumstances and specific requests. • Impeccable presentation and ease with high-level clientele. • Mastery of HACCP standards, stock management, and cost optimization. You will find with us: ----------------------- • A great job. • A dynamic work environment. • Freedom to implement your own ideas. • Space for personal development.