Description
The Head Chef is responsible for operational and strategic leadership of the entire kitchen department, including team development, scheduling, training, menu and dish planning, purchasing, cost control, quality and HACCP compliance, and event support. The role requires completed vocational cook training or comparable hospitality education, ideally several years of Head Chef or Sous Chef experience, strong leadership and organizational skills, and German and English language abilities. Benefits include workwear, employee benefits, catering discounts, and a long-term career perspective.
