Chef (m/f/d)

Leadership and personnel responsibility Technical and organizational management of the kitchen team Creation and coordination of service and holiday plans Introduction, guidance and promotion of employees and trainees Implementation of employee talks and performance assessments Ensuring efficient personnel deployment Planning and monitoring of all workflows in the kitchen Ensuring a smooth kitchen operation Coordination of cooperation between kitchen, service and management Control of compliance with operational standards and requirements Food supply and quality assurance Development and development of menus and promotional offers Costing of food and goods Control of food quality, presentation and portion sizes Ensuring consistently high quality levels Responsibility for orders and supplier management Monitoring of storage and stocks Implementation and control of inventory Optimization of the use of goods and minimisation of losses Responsibility for HACCP compliance Ensuring food law requirements Monitoring of cleaning and disinfection plans Compliance with occupational safety and accident prevention regulations

Completed training as cook/kitchen Guided Experience in Gastronomy Knowledge of costing, goods management and personnel planning Comprehensive knowledge in the field of HACCP and food law Leadership and organizational talent Responsibility Economic thinking Loadability and decision-making Teamability and Communication Strength Quality orientation

We offer you: A responsible leadership position with a lot of design space A varied and versatile task area Short decision paths and a collegial working environment Flexible work design within the framework of operational requirements Opportunities for professional and personal development A secure workplace in a growing company A comprehensive integration and support by an experienced team Well pass Free drinks and other attractive employee benefits