Cook (m/f/d)

Professional qualifications:

• Completed vocational training as a chef (ideally in a recognized training company).
• Several years of professional experience in the catering industry desirable, preferably in similar positions or kitchens.
• Sound knowledge of food preparation, various cooking techniques and food handling.
• Experience with dietary and nutritional aspects of food (e.g. vegetarian, vegan, gluten-free, lactose-free).

• Knowledge of product knowledge and handling different ingredients.

  Personal requirements:

• Ability to work in a team: a chef should be able to work well in a team and be willing to work closely with other kitchen staff.
• Organizational skills: Ability to organize work processes in the kitchen efficiently and to maintain an overview even in stressful situations.
• Stress resistance: Working in the kitchen can be hectic and under pressure, so a chef should be able to work precisely and calmly even under stress.
• Creativity: A chef should be able to develop new recipes or vary and adapt existing ones.
• Sense of responsibility: Taking responsibility for quality and cleanliness in the kitchen, as well as for compliance with hygiene regulations.