Coordination of the kitchen team in the absence of the chef Preparation and execution of à la carte, banquet events and catering Seasonal menu and day of action Purchase of goods, acceptance of goods, quality testing and documentation Compliance with hygiene standards according to the HACCP guidelines Continuous optimization of processes and processes

Completed training as cook/kitchen You are innovative, creative, enthusiastic, resilient and flexible A high level of sense of responsibility, reliability and joy to lead a team as well as to motivate Willingness to work for holidays and weekends

No subservice! Free staffing A collegial and value-based working environment A good operating climate in a dynamic team Regular employee talks to promote your personal development Digital time recording Occupational pension Premium for employee advertising Birthday notices Company celebrations Jobrad Benefits Pass