Areas of responsibility:
Substitution for the Executive ChefCo-responsible for the professional preparation and distribution of daily meals, including the breakfast buffet and the crew's meals, according to the kitchen manual/menu cycleCo-responsible for ensuring compliance with the hygiene standards of the HACCPAssist in supervising and training of the kitchen staffCo-responsible for cost and budget control in cooperation with the executive chefCo-responsible for ensuring compliance with all standards in the kitchen area
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Education as a cookMinimum 3 years of work experience, 1 year of leadership experience is a plusFluent in German and English; other languages are a plusCustomer-orientedAt least 24 years old
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