Job Opportunities API

Your responsibilities As the head chef’s right-hand man and deputy, you will support him with administrative tasks and ensure that the kitchen runs smoothly in his absence. You will also act as the key link between him and the team, and be responsible for the training and professional development of the kitchen staff, as well as for optimising operations. • • Working closely with the head chef • Coordination of the individual stations and standing in for the head chef • Preparation of dishes for half-board and/or à la carte • Creative input into menu planning • Planning, organising and coordinating kitchen operations • Ensuring the quality of food, as well as cleanliness and hygiene in accordance with HACCP regulations • Training apprentices and supervising work experience students • Sharing responsibility for food cost control and the careful handling of food • Collaboration with the F&B departments Qualifications As a qualified professional, you already have a few years’ professional experience in upmarket catering and are keen to become part of a young, ambitious team. • • Enjoy working with people and have a passion for the profession • Completed catering training • Professional experience as a sous chef • Communicative, neat and confident manner • Creative and able to work under pressure • Ability to work well in a team and flexibility • Ability to work independently