À la carte cuisine Developing new and creative dishes All works belonging to the production of food en place Processing fresh ingredients to prepare cold and warm food Compliance with all hygiene regulations ensuring consistent quality

Successfully completed vocational training as a cook Multiannual professional experience High quality awareness Self-employment and flexibility Careful and safe occurrence Passion, joy and creativity Guest and service oriented Loadability, teamability and flexibility

An attractive, ambitious compensation package Design and interpretation spaces Intensive and extensive incorporation phase with pate Motivated and enthusiastic colleagues An exciting and varied field of activity team spirit, hospitality and future perspective