Preparing and preparing meals for the buffets and coffee breaks as well as the snack area, mainly in the cold kitchen Production of food according to the valid food regulations and the internal hygiene concept Picking up and dismantling food for buffets Acceptance of goods and materials for the kitchen area Compulsory cleaning and care in the kitchen area

A completed vocational training to the chef according to German training regulations Professional experience in comparable institutions Safety in the processing and handling of fresh food and basic ingredients A well-kept appearance, friendliness and courtesy Ready to use, motivation, resilience, teamability Good knowledge required Ready to change weekend services Standby for shiftwork

A working environment in which the profession of the cook finds full development Possibility to introduce your own culinary ideas creatively Regular working hours in early and late service Special payment 30 days annual holiday + 3 additional holidays Supplements for Saturday and Sunday work and for services on holidays About 40 nice colleagues from all departments Interesting clientele - guest mix from ecclesiastical, economic and private environment