Lumière Boutiquehotel im Fürstenhof Leipzig | Germany | 04xxx Leipzig | Permanent position | Full time | Published since: 20.08.2026 on stepstone.de
Deputy manager (m/f/d)
The Fürstenhof looks back on an extravagant traditional history. Built in the style of a classicist city palace, it was used with construction in 1770 as a residence by the banker family Löhr. The unique Serpentin Hall was built in 1865. Serpentine is a metamorphic natural stone of magmatic origin and about two million years old. Since 1890, the Fürstenhof has been operated as a hotel and has become one of the world's most beautiful hotels. The Art Nouveau facade was completely restored in 2022. Based on the traditional history, high-quality and family boutique hotel with 106 rooms and suites, restoration, breakfast area and sauna is created. The exceptional location in the city centre and the hotel's underground car park with access to the hotel make the Fürstenhof an ideal starting point for our guests.
Type of employment: Full time
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Your tasks • Your profile • What we offer
We offer Holiday and Christmas money Staff and Family &Friends Rats Discounted drinks and food free workwear and cleaning Employee events Flat hierarchies
Your profile Completed vocational training as a cook or experience in a preferably upscale gastronomy kitchen in á la carte (Italian, French, Asian) in a comparable position Very high service orientation and quality awareness Experienced cordiality and fun in dealing with the guest Good knowledge of German and English Certain and reliable work and the ability to act in a team Well-maintained appearance, positive appearance and very good handling forms
Your tasks Management responsibility: close cooperation with the company manager, operational control of the kitchen operation and assignment in the absence, leadership, motivation and development of the kitchen team, coordination of workflows and ensure hygiene and quality standards as well as service and operational planning Prepare food: cooking, frying, baking, dressing, garnishing dishes according to the à la carte menu Menu planning: development of new dishes, adaptation of recipes, incorporation of seasonal trends. Quality control: check the quality of ingredients, preparation processes and finished food. Hygiene standards: compliance with the HACCP guidelines and other hygiene regulations in the kitchen. Kitchen organization: participation in the organization of the kitchen drain, cooperation with other kitchen staff. Purchasing/storage: purchasing food and ingredients, storage and goods control. Employee training: training of new employees, support of trainees
Location
 | Lumière Boutiquehotel im Fürstenhof Leipzig | |
| Leipzig | ||
| Germany |
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