Cook

Independent preparation of all dishes in good quality. Ensuring a smooth workflow at the assigned kitchen station. Implementation of hygiene and quality standards. Main tasks and responsibilities • Preparation of dishes: Professional cooking, roasting, baking and plating of warm and cold dishes according to recipes and quality specifications. • Mise en Place: Preparation of all ingredients, work utensils and stations for the ongoing daily business. • Menu planning: Support in the creation of menus, seasonal offers (vegetables from the monastery garden) and daily menus. • Goods management: Quality control upon receipt of goods, professional storage of food. • Hygiene & cleanliness: Compliance with hygiene regulations as well as cleaning and maintenance of kitchen equipment. • Teamwork Professional requirement profile • Education: Successfully completed vocational training as a Cook (e.g., EFZ / EBA in Switzerland or equivalent training). • Expertise: Confident handling of kitchen equipment as well as knowledge in the area of food science/food intolerances. • Language skills: Good German skills for smooth communication within the team Soft Skills and personal characteristics • Resilience: Calmness and concentration even in stressful times • Teamwork skills: Cooperative, respectful interaction within the kitchen team. • Flexibility: Willingness to work irregular hours, weekend and holiday shifts.