Chef (m/f/d)

• Full responsibility for breakfast kitchen, à la carte restaurant, banquet and event kitchen, in room dining and culinary care in the Congresscentrum • Leadership, motivation and further development of the entire kitchen team • Development and optimization of menus for restaurant, breakfast and banquet • Ensuring a consistently high quality standards in taste, presentation and hygiene • Responsibility for goods use, food cost, budget planning and monthly reporting • Purchasing, supplier management and price negotiations • Optimization of production processes and kitchen processes • Planning and implementation of training and promotion of employees and trainees • Close cooperation with hotel director, R&B management and banquet team • Active cooperation in day-to-day operations and ensuring a smooth running of restaurant and event operations

• Multiannual experience as Chef, Executive Sous Chef or Culinary Director • High professional competence in the upscale hotel industry and gastronomy • Experience in the leadership and development of employees • Safe handling of costing, food cost, purchasing and budget planning • Entrepreneurial thinking and a structured and independent way of working • Excellent quality awareness, creativity and professionalism • Silence, organizational talent and joy of being host

Bike leasing Company events Job ticket Employee discount Operational health management Further training