Cook EFZ 50-100%

Control of the freshness and quality of delivered and stored food Cleaning and care of the workplace, the equipment and the kitchen utensils Professional handling of machines, knives and other work equipment Immediate reporting of deficiencies, defects or hygienic deviations Goods management and economic efficiency Assistance with goods receipt and quality control Control of quantity, condition and delivery quality of goods Economical and careful use of food and operating materials Compliance with the specified portion sizes and recipes Participation in inventories and stock controls Contribution to the reduction of goods losses and unnecessary costs Preferred processing of seasonal and regional products, insofar as this corresponds to the business concept Cooperation and training Close cooperation with the kitchen management, the service team and the other employees Clear communication during preparation and service times Support in the introduction of new employees Responsibility and competencies The job holder bears responsibility for: the quality of the prepared dishes at the assigned station the complete and timely Mise en Place compliance with hygiene and safety regulations the careful handling of food, equipment and operating resources the cleanliness and order in one's own work area the immediate information of the kitchen management in case of quality problems, shortages or special occurrences Within the framework of the operational specifications, the competence exists to: organize one's own kitchen station independently not to process food of insufficient quality and to report it to the kitchen management in case of uncertainties regarding allergens or guest wishes to consult with the kitchen or service management to contribute suggestions for improvement to workflows, dishes and recipes Requirements Education and professional experience Completed vocational training as Koch/Köchin EFZ Professional experience in an à-la-carte restaurant is an advantage Good knowledge of classical and modern cooking techniques Knowledge of Swiss food and hygiene regulations Experience in independently running a kitchen station Good German skills; other languages are an advantage Personal requirements Joy in cooking and a strong sense of quality Reliable, independent and structured way of working Resilience and ability to concentrate even during intensive service times Ability to work in a team and respectful conduct Flexibility regarding working hours Well-groomed and hygiene-conscious appearance Sense of responsibility and economic thinking Readiness for evening, weekend and holiday shifts Working conditions The working conditions are based on: the individual employment contract the applicable national collective labor agreement for the hospitality industry, insofar as this is applicable to the employment relationship the company regulations and instructions the applicable legal provisions of the Confederation and the Canton Aargau The working hours are based on the duty roster and can include split shifts, evening shifts as well as assignments on weekends and holidays. Goals and assessment criteria Performance is assessed in particular according to the following criteria: Quality, taste and presentation of the dishes Speed and reliability during service Completeness and organization of the Mise en Place Compliance with hygiene and safety standards Economical handling of goods and materials Cleanliness and order at the workplace Team behavior and communication Reliability, punctuality and commitment Handling of guest wishes, allergies and complaints