Sous-Chef (m/w/d) mit Willkommensprämie in Höhe von 1.000 EUR
Core
Leading kitchen operations, managing staff, and ensuring high-quality food preparation and service in a hotel environment.
Role type
Sous-Chef (IC with team leadership)
Builds
High-quality meals and events for hotel guests
Domain
Hospitality / Food Service
Required skills
Culinary expertise, staff leadership and training, process optimization, quality control, inventory management, menu planning, cost control, hygiene compliance
Preferred skills
AEVO training certificate, organizational talent, flexibility, adaptability
Technologies
None stated
Responsibilities
Supervising kitchen staff and motivating the team, ensuring smooth kitchen operations, preparing and cooking dishes to high standards, optimizing processes for efficiency, controlling food quality and hygiene, managing inventory and ordering, assisting with menu planning and event execution
Seniority
Mid-level, hands-on IC with initial leadership experience