A varied working environment between market hall, restaurant and event kitchen

Creative freedom and self-responsibility in preparing buffets, menus and finger food

Exciting venues – from urban to maritim, from rustic to elegant

A family, motivated team that keeps together and joins

Planable working hours and fair schedules

Fresh, regional food – also for you as part of our crew

15% working discount in the market and restaurant

Grant to the HVV Germany ticket and company pension provision

Training options – e.g. in event logistics, menu development or product customer

Regular corporate celebrations and free participation in internal events

Training as cook/cook and first experience in the kitchen – ideally as Commis or Demi Chef de Partie

Passion for fresh, honest cuisine and desire for diverse tasks

Organizational talent and team spirit, even if it gets hard

Structured and clean working – you know how Mise en Place runs

Hands-on-Mentality – you're packing where it's needed

Flexibility and openness – you like it when no day is like the other

cordiality and joy at guest contact – because at events you often cook in the middle of events

Preparation of food and mise en Place Food preparation and food preparation support Compliance with hygiene and quality standards according to HACCP Cleaning and maintenance of work equipment and workplace Appropriation and professional storage of foodstuffs Support of the kitchen team during ongoing service Working in developing and implementing a smooth kitchen drain