Cook

Requirements profile • Completed professional apprenticeship/EFZ and at least 2-3 years of professional experience at all à la carte stations • Hygiene awareness and cost-oriented thinking • Independent and goal-oriented way of working • Loyal, communicative and flexible Tasks • Preparation and plating of meals • Compliance with cleanliness and hygiene regulations • Monitoring the quality system to ensure the requirements of the business • Collaboration in the compilation of menus, daily and seasonal cards • Checking daily tasks and coordinating with the chef