I the kitchen13 and hot for my address. I am also a kitchen and restaurant - all in one room. That's why it's a bit more lively, but most guests like that. My cook Jan-Philipp Iwersen has been on my stove since 2010 with his colleagues. It attaches great importance to perfect origin of the goods, to fresh preparation and a pinch of refinement. And my charming service brings it to the table.

Type of employment: Full time, part time

You have gained a complete training to cook and already experience in the gastronomy, are hospitable and are definitely looking for quality in food and drinks. Since we are a small but growing team and therefore work closely together, it is particularly important to us that you have value for good dealing with your colleagues and are absolutely reliable. You also master classical cuisine and are open to new influences and bring ideas, have literally good taste and also likes to cook vegetarian and vegan.

Production of food for Mensa Support in the food issue Mise en Place cold and warm kitchen Clean production and output range, while complying with HACCP guidelines

Write a Weekcard Goods management: responsible and sustainable handling Oversight and purchase of goods

As we do not reinvent the wheel: In principle all that belongs to the 'Koch-Dasein'.

An excessive, fair salary regulated working hours during the day (5-day week, i.d.R. Saturdays and Sundays free) and an existing team looking forward to you! !