Description
The Cook is responsible for designing menus and food cards, preparing banquet and daily hot and cold dishes, planning and executing catering events, calculating buffets and menus, managing purchasing and inventory, creating shift schedules, supervising part-time staff and trainees, and maintaining kitchen order, cleanliness, and hygiene compliance. The role requires completed vocational cook training, several years of comparable professional experience, teamwork, independent and structured working, creativity, quality awareness, and very good German knowledge. Benefits include permanent employment, vacation and bonuses, parking, pension and investment benefits, employee discounts, training, and other employee perks.
