Cook (m/f/d)

1. Professional qualifications & experience

• Education: Completed vocational training as a chef (or comparable qualification).
• Experience: Professional experience in a comparable position, ideally in à la carte gastronomy , mountain restaurants or system gastronomy with high throughput.
• Kitchen skills:
  • Sound knowledge of Tyrolean/Austrian cuisine and rustic dishes (alpine cuisine).
  • Experience in the preparation of grilled and international dishes.
• Hygiene: Exact compliance with hygiene regulations (HACCP) is mandatory.
• Mise en place: Quick and independent preparation (mise en place) and organization of your own post.

2. Area of responsibility

• Preparation: Independent preparation and cooking of food at the assigned station (e.g. grill, cold dishes, side dishes).
• Quality control: Ensuring the high quality and attractive presentation of all dishes.
• Organization: Checking stock levels, storing food properly and placing orders (in consultation with the head chef).
• Cleanliness: Responsibility for cleanliness and tidiness at the workplace and throughout the kitchen.
• Teamwork: Actively support the kitchen team and coordinate smoothly with the service staff.

3. Personal characteristics & soft skills

• Ability to work under pressure: High resilience and stress resistance, especially during lunch and après-ski rush hours.
• Working style: Independent, clean and reliable way of working.
• Passion: Enjoyment and passion for the cooking profession and the preparation of high-quality food.
• Team spirit: Strong teamwork skills and collegiality in a seasonal environment.
• Flexibility: Willingness to work seasonal hours that arise in mountain and après-ski gastronomy.
• Language skills: Good knowledge of German is important for internal communication within the team (English an advantage).