Sous chef (m/f/d)

Responsibilities


- Management of the kitchen together with the chef
- Substitution of the chef
- Responsibility for a smooth process
- Coordination and organization of the work
- Employee management
- close cooperation with the service staff
- Control of kitchen equipment and inventory
- Ordering food in your own area
- Receipt of goods
- Control of the quality of food and proper food storage
- Control compliance with quality standards and hygiene regulations (HACCP knowledge)
- Quality assurance and food preparation
- Co-design of the menu composition and menu


Expertise

- completed training in the hotel industry or gastronomy
- several years of professional experience in a comparable position
- Leadership experience an advantage
- structured working method
- Quality and cost awareness
- Organizational skills
- In-depth technical knowledge of all areas of the kitchen
- Cooking skills in modern, regional cuisine


Social skills

- Ability to work in a team & assertiveness
- Professional appearance
- Friendliness & helpfulness
- Sense of responsibility & commitment
- Flexibility & Creativity
- Stress resistance
- Conflict skills & communication skills

Your workplace

- New, modern equipped canteen kitchen with new equipment and lots of daylight