Sous Chef/in (m/f/d)

Representation of the chef in his absence Support for the operational management of the entire kitchen Ensuring a smooth kitchen drain during the service Coordination of individual items Classification and guidance of kitchen staff in daily business Monitoring workflows and production processes Ensuring compliance with recipes, portioning and standards Support in service planning in coordination with the kitchen management Control of food quality before serving Compliance and monitoring of HACCP and hygiene standards Ensuring consistent product quality Regular control of mise en place and work stations Active cooperation in everyday kitchens on all items Support for peak times and special events Control of goods and kitchen stocks Support for orders and goods acceptance With the help of inventory and warehouse organization Avoiding food waste by efficient planning Close cooperation with chef, service management and management Voting with event area at events Transfer of information to the kitchen team Interface between planning and operational operation

Completed training as cook/kitchen Multiannual professional experience in gastronomy First guide experience in the kitchen of advantage Good knowledge of HACCP and food hygiene Experience in goods management and kitchen organization Leadership and enforcement skills Loadability even with strong work volume Organisational capacity and structured work Teamability and Communication Strength Quality awareness and sense of responsibility Flexibility (even evenings, weekends and events)

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