Chef de Cuisine / Sous-Chef

Tasks: Support of the Executive Chef in the management and organization of kitchen operations. Coordination of the kitchen team and ensuring smooth service processes. Monitoring the quality, presentation, and preparation of the food. Participation in menu development and optimization of work processes. Ensuring compliance with hygiene and quality standards (HACCP). Requirements: Completed culinary training and several years of professional experience in a comparable position. Experience in high-end gastronomy or hotel industry is an advantage. Leadership strength, organizational talent, and high quality orientation. Resilience, teamwork skills, and an independent way of working.