In the first year, our trainees get to know the Café-Restaurant Siesmayer at the Frankfurter Palmengarten. The Siesmayer offers a varied range of food from natural to Mediterranean, and is visited by the visitors of the palm garden as well as by residents and employees of the neighbouring Westend.

The trainees go through all the classic work areas of the kitchen: The Cold Kitchen (Gardemanger) Confectionery and vegetable items (Entremetier) The warm kitchen (saucier) as well as the pâtis series in which the desserts are produced Insight into the workflows in the acceptance of goods During breakfast, lunchtime and evening à la carte dinner In the second year of teaching you will go to the Tigerpalast Varieté Theater in Frankfurt's city centre. Here you will find the gourmet restaurant, which has been awarded in all restaurant guides for years, and the Palace Bar restaurant, where fine menus and light Mediterranean dishes are served.

Although both restaurants are open only in the evening, the work starts here in the early morning when fresh products are delivered from all over the world. Our azubis refine their skills and knowledge on all levels and build on the experiences of the first year of teaching, first in the Palace Bar restaurant, later also in the Gourmet restaurant, and also gain insights into the strong banquet business.

In the third year of training it goes back to the palm garden. The two-star gourmet restaurant Lafleur and several exclusive banquet facilities for up to 1750 people are available in the company's house.

In the large preparation kitchen, the delivered goods are processed for use in the different outlets. The banquet kitchen serves menus for meeting guests and exclusive evening gala events. Our trainees also go through all positions in the company's house and get the final touch with regard to the final exam. The access requirements for the training with additional qualification kitchen management can be found here via the link of the IHK Frankfurt. www.frankfurt-main.ihk.de/vocational/vocational orientation/additional qualifications/kuechenmanagement/index.html

Very good primary school degree, completed good middle maturity or if you choose to train with additional qualification the (special) university maturity Ideally first practical experience through an internship or a holiday job in the hotel industry or gastronomy readiness, flexibility and commitment

Monthly cost subsidy of 63 Euro net Coupon options for the Caféhaus Siesmayer and the Tigerpalast Central training centre in the heart of Frankfurt Birthday vouchers Delicious canteens Training allowance:

1. training year 1.125,00€ gross 2nd year of training 1,294,00 € gross
2. training year 1.462.00 € gross