Own-responsible conduct of the assigned kitchen post Organization of the Mise-en-Place Preparation and dressing of food Order of goods and control Supporting the chef in creating menus and menus Management responsibility

a completed training to/from the cook/kitchen with corresponding professional experience Quality of management Bock on a young team careful and organized work good knowledge of German or English

safe workplace high flexibility in layer planning Considering Work Life Balance flat hierarchies and a motivated team active participation in the development of the kitchen regular team events Appropriate remuneration fair tipping system