Sous chef (m/f/d)

Ability to work in a team and sense of responsibility Ensuring smooth operation Organization of the kitchen pass & timing control Professional handling of all products Compliance with the use of goods according to budget Planning of assignments & vacation of employees Responsibility in ordering & contact with suppliers Compliance with HACCP guidelines Creation of the duty roster & its monitoring Adequate completed vocational training Experience in a comparable position in the upscale hotel or catering industry Leader with good communication skills and implementation ability