Chef

Responsibility for the entire kitchen – from Mise-en-Place to the final plate Development and implementation of a modern, authentic Italian menu Leadership, motivation and training of the kitchen team (10–12 employees) Quality control, goods use and cost management Close cooperation with the management and manager Organisation of daily procedures, schedules, hygiene and HACCP standards Creative development of menu, specials and seasonal actions Active cooperation during service hours – model on the pass and in the kitchen

You are an experienced kitchen professional with passion for Italian and Mediterranean cuisine, who lives the highest quality standards and brings creative culinary ideas. As a natural guide person, you motivate and develop your team, ensure structured processes and keep an overview even in dynamic situations. You work precisely, economically and responsibly, master goods management and HACCP standards and bring experience into challenging gastronomic concepts. You are solution-oriented, reliable and burn to create an outstanding restaurant together with us and to make Italian hospitality experienceable in all its passion and elegance.

What we offer the unique opportunity to create a new restaurant concept from the outset creative freedom in menu design and product development attractive remuneration and success-related bonus scheme modern equipped kitchen (the latest equipment, open show kitchen) clear development possibilities within a growing gastronomy group structured processes, flat hierarchies, respectful cooperation Employee benefits in all restaurants of the group