Preparation and preparation of food: Learning and applying cooking techniques and recipes

Preparation of starters, main dishes and desserts

Creative presentation of food

Working in different kitchen areas: Working in the cold and warm kitchen

Preparation of food for the à la carte restaurant, buffets and banquets

Patisserie support

Quality control and hygiene: Compliance with food hygiene and safety standards

Control of quality and freshness of ingredients

Maintenance and cleaning of work areas and equipment

Goods management: Acceptance and control of goods

Storage and administration of food and ingredients

Inventory support

Menu planning and design: Participation in the creation of menus and daily dishes

Taking into account seasonal and regional products

Adjustment of food to special occasions and guest wishes

Completed schooling (at least medium maturity)

Passion for cooking and interest in gastronomy

Creativity and sense of aesthetics

Teamability and Communication Strength

Flexibility and loadability

Education & development

Versatile training: Practical insight into all areas of the kitchen.

Regular feedback talks help you continuously develop.

Internal training and workshops expand your knowledge and skills.

Financial & Extras

Attractive training remuneration

Benefits – support your financial future.

Driving costs

Leisure & Benefits

Free parking on site and catering during working hours.

Exclusive discounts on travel and hotel stays in our sister hotels.

20% personal discount at the hotel and other offers about Corporate Benefits.

Health and well-being

Health days with special offers and measures to promote your health.

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