Regenerating and setting up the food, as well as perspective preparation of small dishes Ensuring quality, freshness and attractive presentation Compliance, monitoring and documenization of hygiene regulations Guidance and support of staff in preparation and delivery Participation in day-to-day business (preparation, issue, post-processing) Washing and cleaning work as well as order and cleanliness in kitchen and storage Equipment and preparation of meeting rooms Takeover of small service activities Support for internal facilities and smaller catering Cooperation in the further development of kitchens

Completed training in the kitchen or food sector or a single professional experience in a comparable position Experience in canteens, kitchens or comparable facilities of advantage Knowledge of hygiene regulations Reliable, structured and hygiene-conscious operation Teamability and willingness to take over support and practical activities Openness for the further development of the kitchen and catering concept

Regular working hours Occupational pension Company fitness Staff academy Employee participation model