Preparation of food with high quality standards Participation in the creation and calculation of varied menus Proper storage and control of food and supplies Ensuring compliance with all applicable HACCP policies Active support in the preparation and preparation of the kitchen Effective cooperation with all team members in the kitchen area

Completed vocational training as cook or cook Multiannual practical experience in gastronomy or hotel industry Knowledge of modern food preparation High awareness of hygiene regulations and occupational safety Loadability and team skills in stressful situations Careful and structured operation

Payment by collective agreement DGB/DVP Professional working environment with modern kitchen equipment Planable working hours to design your work-life balance Comprehensive social security and operational benefits Regular training opportunities for further professional development