Training as a chef (m/f/d)

Not only our guests feel comfortable in the cultural-historical, baroque 4-star Hotel Schloss Burgbrohl. In the region of dream trails, ideally located between Koblenz and Bonn, we pamper meeting guests, holidaymakers or wellness seekers with first-class seasonal regional cuisine and attentive, always friendly service. In the midst of a dreamlike castle environment, we combine innovation and tradition, regionality and internationality. We all combine the common passion to be host and the love of our extraordinary location. Join the over 900-year history and become part of our lock-up crew.

Experience the variety of cuisine: meet the fine gourmet cuisine as well as our creative summer kitchen on the castle terrace and the good-bourgeois cuisine at the Schenke Castle Community catering: Get exciting insights into professional community catering through cooperation with HEUFT SYSTEMTECHNIK holistic insight: Discover all relevant areas of the hotel industry and expand your professional horizon Crafts & Creativity: Learn modern and classic preparation techniques and develop a sense of quality, taste and presentation Teamwork: Work closely with kitchen and service and become part of a dedicated team Future perspective: build a broad basis for your further career path in gastronomy and hotel industry

School completion: You have a school degree and good German skills Responsibility: You work reliably, carefully and independently Service orientation: You think gas-torientated and have the pleasure of inspiring people kulinarically Motivation: You bring passion for cooking, learning and commitment

Conditions of training: Start of training: August or September, a start in January is also possible duration of training: 3 years – a shortening is possible with very good performance Training allowance: €1,000 in the first year of training Holiday: 24 days a year Perspective: Very good takeover opportunities after successful completion Test preparation: Active support on your way to successful completion Equipment: Workwear is put Extras: Internal events and operational health management Development: Individual promotion and versatile insights into all gastronomic areas