Planning, preparation and fresh preparation of high-quality food for events, meetings and VIP events Development of varied menu, buffet and action concepts suitable for occasion, guest profile and budget Independent organization of the Mise-en-place and smooth implementation of the gastronomic processes Attractive presentation of food and ensuring highest quality and freshness standards Observation of all food trends (e.g. sustainability, regional products, modern presentation) Friendly and professional communication with guests and event managers Implementation of inventory checks and redemption of reorders

Completed training to cook / cook Professional practice in gastronomy Quality awareness and team spirit High customer and guest orientation Experience in the goods industry

Attractive tariff compensation plus holiday and Christmas money Safer and permanent jobs Regular working hours and free weekends Occupational pensions via our pension fund Free catering and provision of work clothes Various training and career opportunities through our Aramark Culinary College Real team spirit and great passion for what we do