César Ritz Colleges Switzerland

Teaching Activities (40 - 60%)
• Teach F&B, events modules, within respective program, taking responsibility for adherence to assessment moderation procedure and relevant administrative systems and policies.
• Support the School management in developing and fostering an enterprising and stimulating learning and work environment that is recognized and renowned for academic excellence.
Restaurant Supervisor activity (40%)
• Participation of the training and development of our Culinary students on a day-to-day basis in their practical classes.
• Ensure smooth operations of the restaurants and other outlets on a daily basis (opening, closing, service, inventories and ordering).
• Ensure good atmosphere and cooperation between kitchen and service staff.
• Ensure constant communication with the student body, in order to satisfy their needs, and with other departments to maintain a good collaboration
• Ensure that HACCP standards are respected in food and beverage outlets
• Ensure that work safety is applied in all areas