Chef (m/f/d)

General responsibility for the operational kitchen organisation Ensuring highest quality and precision standards Further development of the modern French Fine-Dining kitchen Development of seasonal dishes and recipes Leadership and further development of the kitchen team Optimization of processes and mise-en-place Responsibility for quality of goods, orders and goods Ensuring hygiene, standards and smooth service

Completed training as a cook (gn) and practical experience at high gastronomic level Multiannual activity in demanding restaurants or hotels Experience in the management or Coordination of a kitchen team Enthusiasm for high-quality ingredients and a modern kitchen Demand for consistently good quality and attractively presented food Own initiative in the development and improvement of courts and procedures Knowledge of purchasing, goods control and economic kitchen management A collegial leadership style with clear communication and good team feeling Team-oriented cooperation with service and other departments

Up to 32 days Occupational pension Design space within a clear conceptual orientation Varied business with lunch, dinner, à la carte service and events Individual training and development opportunities Performance premiums and attractive employee recommendation programme Operational health management Supplements and other attractive employee benefits