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Areas of responsibility:
♦ Substitution for the Executive Chef
♦ Co-responsible for the professional preparation and distribution of daily meals, including the breakfast buffet and the crew's meals, according to the kitchen manual/menu cycle
♦ Co-responsible for ensuring compliance with the hygiene standards of the HACCP
♦ Assist in supervising and training of the kitchen staff
♦ Co-responsible for cost and budget control in cooperation with the executive chef
♦ Co-responsible for ensuring compliance with all standards in the kitchen area
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♦ Education as a cook
♦ Minimum 3 years of work experience, 1 year of leadership experience is a plus
♦ Fluent in German and English; other languages are a plus
♦ Customer-oriented
♦ At least 24 years old
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Male/Female
VACANCIES 35
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