Chef de Partie Gardechez (m/f/d)

Head of the cold kitchen Budget responsibility (goods use) and personnel responsibility of about 5 colleagues Cold kitchen production planning and control based on standardized production processes Preparation and dressing of our high-quality cold dishes based on accurate recipes Monitoring of quality standards in the production and platinum of food Development and introduction of new courts by arrangement Consistent compliance with effective goods management and storage for own items Monitoring of occupational safety and HACCP guidelines

Completed training as a cook/kitchen as well as several years of experience in cold cuisine (ideally in catering or upscale catering) Independent and independent work A conscientious and structured management of goods First leadership experience desirable Embossed awareness of quality, aesthetics and hygiene High hygiene standards

Job ticket grant Working hours usually from Monday to Friday (less weekends and no holidays) Christmas and New Year holiday A respectful and family team with passion and fun at work Regular team events, Christmas celebration and summer festival Delicious, daily freshly cooked staff, soft drinks and coffee from our own roasting Short decision paths and a lot of design space Training options (e.g. training examination, HACCP certificates)