Full responsibility for your own station – from mise en place to the final plate presentation
Creative input in developing new dishes and menus in close collaboration with the Head Chef
Ensuring the highest quality and hygiene standards in accordance with HACCP regulations
Leading and motivating your team, including training Commis de Cuisine and Demi Chefs
Close coordination with other stations and departments to ensure a smooth service flow
Optimizing processes and actively contributing to the further development of our culinary concept […]
Completed culinary training and several years of experience...