Main task (preparation)

• Prepare ingredients: washing, peeling, cutting and comminution of vegetables, salad, fruit, meat and fish according to specifications.
• Easy to prepare meals: dressing cold plates, salads, desserts, supplements, or breakfast components. Sub-tasks (cleaning & hygiene)
• Spare activities: operation of the dishwasher and manual cleaning of pots, pans, work equipment and dishes.
• Kitchen hygiene: regular cleaning and disinfection of work surfaces, cutting boards, kitchen utensils, floors and storage rooms.
• Waste disposal: expert separation and disposal of kitchen waste and materials.
• Acceptance of goods: Support when loading and sorting food supplies into the cooling and storage rooms

Professional qualifications:

• Education: No formal training required in the gastronomy (completely possible entry)
• Certificates: Valid certificate of instruction under the Infection Protection Act (former health certificate) is mandatory.
• Experience: First experience in the kitchen, canteen, hotel or gastronomy is beneficial, but no duty.
• Language knowledge: Basic knowledge of German for consultation in the team and for understanding hygiene instructions. Personal / Social Competence:
• High awareness of cleanliness, hygiene and order.
• Physical resilience and endurance (mainly standing).
• Teamability, reliability and a fast, structured way of working.

Security: A crisis-proof, fixed-term agency with appropriate remuneration (including annual special benefit and occupational pensions) Work – Life- Balance: Planable, family-friendly working hours (2 shift system - early shift: 5.45 – 14.15 – late shift: 12.30 – 19.30 h)