The Cook prepares breakfast, coffee-break, lunch, and dinner meals; places orders, receives and stores goods; follows HACCP and hygiene standards; maintains kitchen cleanliness; supports colleagues’ onboarding and training; and may assist with service, dishwashing, and cleaning. The role is based in Duisburg, requires cook training or extensive catering or hotel experience, German proficiency, early-shift availability, and is limited to a maximum of 20 hours per week.
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