Sous-Chef (all)

Your area of activity: Representation of the Head Chef in his absence and support of the kitchen brigade Cooking and plating dishes for à la carte and banquets Compliance with hygiene regulations according to the Food Act Assistance with completing goods orders Conducting monthly inventory Creating offer planning and calculation of the food menu What you bring with you: Completed culinary apprenticeship and preferably professional experience in Mediterranean gastronomy Several years of experience in a leadership position Sound specialist and product knowledge, ideally of Italian cuisine Creative ideas for the processing of fresh and high-quality products High quality standards and resilience good German language skills