Solo Cook/Solo Chef

Operation ● Menu planning in cooperation with the Service Management and the Management ● Participation in annual planning (holidays, opening hours, etc.) in cooperation with the Service Management and the Management ● Creation of basics for quality specifications and work processes ● Preparation of meals and ensuring a smooth workflow in daily business ● Responsibility for the maintenance and upkeep of equipment in the kitchen area ● Responsibility for purchases/orders for the kitchen area ● Completion or delegation of all tasks arising in the kitchen area ● Cooperation with all departments, especially the Service department ● Compliance with and control of hygiene regulations (HACCP regulations) including responsibility for maintaining control sheets (kitchen area) ● Suggestions to the Management for optimizing processes and/or minimizing costs ● Cooperation with other Innovalis operations Guest care (mostly via Service) ● Answering questions regarding allergies and intolerances ● Ensuring constant quality ● Responding appropriately to complaints and finding solutions ● Building and maintaining a good relationship with regular guests is welcome, but not mandatory Employee/employee planning ● Personnel planning for the kitchen area, e.g. when additional support is needed for washing dishes or preparing events ● Giving clear instructions and monitoring their implementation ● Providing constructive feedback (positive and critical) to the team and superiors