• Cooking training or solid kitchen experience from gastro, catering or business gastronomy • Safe, clean handling of food (HACCP basic understanding) • Tempo and calm at the same time – even at 300 plates • Reliability: promised layer = held layer • Flexibility for evening and Saturday sessions in the event season

From mise-en-place to dressing – you support the kitchen team exactly where it is important: cold kitchen, warm kitchen, buffet construction, live chef stations. • You prepare events from 20 to 300 guests with the team – pre-production, mise-en-place, orientation. • At the event itself you keep your item clean, fast and at quality level – even if it burns. • You work hand in hand with chef, chef and event team – short ways, clear agreements.

Flexible inserts Mo–Sa, during the day or in the evening – you get the layers that match your main job, study or life. • Minijob or part-time – You decide how much you work • Layer planning, adapted to main job or study • Above-average payment plus tipping • Event kitchen instead of conveyor belt – each event is different • Free meals during the shift • Top equipped kitchen, right at the Olympic Park, best ÖPNV connection • A well-established team that treats help as full-fledged colleagues