Cooking means: craftsmanship and teamwork Work on the Saucier and/or Entremetier posts Structured shift organisation and task distribution Quality consciousness that you feel. Participation in goods orders and quality control of the delivered products Compliance and monitoring of all hygiene standards (HACCP) Think. Make it. Co-response. Support in the development of menus & seasonal specials Guidance and further development of our trainees Implementation of the instructions of the kitchen management and constructive exchange in the team

That's what you bring Training in the industry or comprehensive professional experience technical safety at Mise en Place and at the installation Self-working and a friendly, open appearance Reliability, flexibility and sense of responsibility A cool head, even with full bonnet Creativity and understanding of good ingredients desire to work in an environment that gives confidence and promotes development

An environment that strengthens you A team that holds together and shares responsibility A house that places value on personality, professionalism and mutual empowerment Varied tasks through breakfast, lunch and evening service Space for own ideas and personal development An open, appreciation communication – we listen and take you seriously Benefits Holiday & Christmas money Holiday & night supplements Additional grades (more net of gross) 28–30 Holiday days Occupational pension Possible compensation modules Cars Jobrad / E-Bike PNV ticket Working hours 5-day week, no partial service Early and late layers Further advantages Central workplace with good accessibility Staff parking in the city centre Continuing and continuing training Flat hierarchies and open communication