Sous Chef with Pastry Skills (m/f/d)

Responsibilities:

- Management of the kitchen together with the head chef

- Deputizing for the head chef

- Responsibility for ensuring that everything runs smoothly

- Coordination and organization of work

- Staff management

- Close cooperation with the service staff

- Checking kitchen equipment and stock levels

- Ordering food in your own area

- Receiving goods

- Checking the quality of food and correct storage of food

- Checking compliance with quality standards and hygiene regulations (HACCP knowledge)

- Quality assurance and food preparation

- Co-designing the menu composition and menu card

Professional competence:

- Completed training in the hotel or catering industry

- Several years of professional experience in a comparable position

- Management experience is an advantage

- Structured way of working

- Quality and cost awareness

- organizational skills

- Sound specialist knowledge of all areas of the kitchen

- Cooking skills in modern, regional cuisine

Social competence:

- Ability to work in a team & assertiveness

- Professional appearance

- Friendliness & helpfulness

- Sense of responsibility & commitment

- Flexibility & creativity

- Stress resistance

- Ability to deal with conflict & communication skills

Your workplace:

- New, modern equipped canteen kitchen with new appliances and plenty of daylight