Cook

Tasks: Independent management of an assigned kitchen station (e.g., Entremetier, Gardemanger, Saucier, or Patissier) Pre-preparation and preparation of dishes according to recipes and quality standards Ensuring a smooth workflow during service Control of goods quality as well as professional storage of food Compliance with hygiene regulations according to HACCP Instruction and support of Commis de Cuisine and trainees Participation in goods ordering, goods receipt, and warehousing Careful and economical handling of food and operating resources Requirements: Completed training as a Cook Several years of professional experience, ideally as a Chef de Partie Specialist knowledge in high-end or classical cuisine Teamwork skills, resilience, and flexibility Independent, structured, and responsible way of working High quality and hygiene awareness Readiness for shift, weekend, and holiday work We offer: A varied activity in a motivated team Fair compensation and employee benefits Opportunities for professional development Pleasant working atmosphere and long-term perspectives