Summary from listing
The Cook prepares cold and hot dishes, assists with ingredient preparation, cutting, and peeling, and may assume overall kitchen responsibility when the cook is absent. The role also involves serving customers, operating the cash register, cleaning dishes and the dining area, and maintaining hygiene and economical use of food and equipment. Candidates need vocational gastronomy training, three years of service or kitchen experience, German B1 skills, and a strong service orientation; the schedule is Monday to Friday with possible weekend or evening shifts.
