The Cook prepares cold and hot dishes, including starters, main courses, and desserts; contributes to menus, menu engineering, and seasonal offerings; maintains HACCP hygiene and quality standards; organizes mise en place; and checks goods upon delivery and during storage. The role offers part-time or full-time permanent employment of 15–40 hours per week between 15:00 and 23:30, with compensation based on performance and an opportunity to help shape menus and kitchen organization.
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RestaurantSalzburg
Regionale Bio-Qualität und Genuss-Vielfalt in Salzburg: uriges Wirtshaus, urbanes Restaurant und coole Bar im „Eisturm”!