Kitchen

As a Chef, you are responsible for the tasteful preparation and creative arrangement of meals. Here, the responsibility extends to the purchasing of goods (also in cooperation with the Food & Beverage Manager) and, of course, to everything having to do with cooking in general. The main tasks include washing vegetables, cutting, chopping, steaming, roasting, grilling as well as preparing and arranging warm and cold meals. In addition to these come the compilation of menus for banquets, the creation of menus as well as estimating expenses and the organisation of staff in this area.

There are various demands that are set on the occupation as a cook: In addition to a distinctive sense of taste, a cook must also have the capacity to handle stress well, be creative and have organisational talent. Quick perception and the willingness to work at irregular hours are also a must.
Dedication could result in a great career. Career opportunities range from Junior Cook to Sous Chef to Maitre de Cuisine.

Available Positions - Kitchen

Seminars for Dedicated Cooks

Management Seminars for Career-Minded Cooks