Chef de Partie (m/f/d)

Responsible guidance of your post, from preparation to issue Organization of the Mise en place, so service and quality run stable Quality assurance, orientation and speed in day and evening business Support for new dishes, season tickets and promotions Instructions for bacon and assistance at the post Hygiene, cleanliness and structure according to HACCP as a daily standard

Education as a cook and experience at the post, ideal as Chef de Partie You work organized, stay calm and keep the standard You take responsibility without being loud, but with clarity Team spirit, reliability and clean communication in everyday kitchens

2 fixed rest days, Monday and Tuesday, you can plan your life, not only your schedule Fixed holidays, 2 weeks in summer in high season, autumn holidays and carnival, transparent and planable Own item with real responsibility, trust and back cover instead of micromanagement Clearly regulated kitchen times, thus less permanent stress and more constancy in everyday life Products that are fun, regional, seasonal, high quality, you cook with substance Direct feedback and short ways to make decisions quickly Varied operation, day-to-day business, beer garden, events, professionally fit without chaos Performance-oriented payment, on time and fair, according to your responsibility Staff, you are supplied Clean procedures and a respectful team, professional sound perspective in the house, who delivers, can take on more responsibility