Sous chef

• Preparing dishes for our 5-course menus and themed buffets
• Preparing the mise en place
• Working independently and supervising the kitchen team in consultation with the head chef
• Menu planning and creation
• Compliance with all health and hygiene standards (HACCP)

Requirements

• Successful completion of chef training and experience in upscale restaurants (experience in award-winning establishments is welcome but not essential)
• Loyalty and professionalism when dealing with discerning guests
• Independent and meticulous approach to work
• Good command of German
• Flexibility, friendliness, resilience, the ability to work in a team, and willingness to help

The benefits for you

• Pleasant working environment and regular working hours
• Highly motivated and open-minded teams across all areas of the hotel
• Bonus payment of up to 0.5 months’ salary per year
• Additional bonus for a low number of sick days
• Spacious staff apartments available on request in a central location (within walking distance)
• Staff card offering attractive discounts with our partners