Chef de Partie Saucier (m/f/d)

As a socier you are primarily responsible for the preparation and preparation of funds and sauces. The preparation and preparation of fish, meat and poultry dishes is also one of your tasks. You also work for the restaurant operation in the kitchen and in the live cooking area with and at banquets. Here a certain joy in proactive communication with guests is desirable.

have collected a completed training as a cook and experience in the catering industry in the à la carte and banquet areas know basic preparation types of meat and fish (Sous-Vide-Garen, Low Temperature-Garen) and the different processing of food are an operational, convincing service provider, the guest is at the heart of your thinking and acting have an independent and team-oriented way of working are an organizational institution with a certain stress resistance know about the requirements of hygiene and cleanliness and consistently implement them know the production processes of a banquet kitchen have already dealt with the topics ''Cook & Chill''. have experience with costing and quantities have an economic basic thinking internalized can independently develop a menu that order goods, recipe and calculate the offer already have experience in product acceptance (quantity control, quality control, temperature measurement) are dedicated, efficient and willing to learn

free full service during working hours an interesting environment a friendly team Shift work fair remuneration and schedule fixed break times digital time recording regular training Supplements for Sunday, holidays, night work Special allowances occupational pension schemes regular career talks operational health management Employee conditions personal life advice, if desired