Preparation and preparation of hot food for various catering events Own organization of Mise en Place Professional grilling of meat, fish and vegetables (grilling station at events) Ensuring quality, taste and appealing presentation of food Compliance with hygiene and safety regulations (HACCP) Support for the catering kitchen Cooperation with the event and service team

Completed training as cook/kitchen or relevant professional experience Funded knowledge of the cold kitchen/partis series Self-employed, clean and quality-oriented work Professional appearance, teamability and resilience Flexibility for event-related times (even in the evening or weekend) High reliability and sense of responsibility

A professional working environment in an established catering business Varied tasks through diverse events and customers A motivated, collegial team Compensation for performance Opportunities for further development within the company Working clothes