Chef de partie | Congress Centre Marburg (m/f/d)

We offer training and training so that everyone has the chance to develop. Annual employee talks are a matter of honor. Annual special payment? Guaranteed! Capital benefits and occupational pensions? Sure! Our employee events are not mandatory, but you are welcome!

Full use: You’ll get involved in preparing food and monitor the process. You're leaving: You represent the chef during his absence and perform general organizational tasks. Organizational talent: You work with the compilation of menus, days –, weeks – and season tickets and supports the holiday and service plan design. You know yourself: Compliance with quality standards and applicable HACCP Hygiene regulations are of course for you. You bear the responsibility: from the acceptance and examination of the receipt of goods Ensure a smooth daily routine in the banquet and á la carte shop, up to the co-responsibility of the organizational and workflow in the entire kitchen area. Craftsmanship: If necessary, active cooking on all items is one of your tasks.

You have a completed vocational training as a cook or cook. You have at least 2 years of professional experience in the best case. Excellent product and material knowledge are your cutting horse. Structured, independent and obligatory work is at least as important to you as a clean and well-kept appearance. You are hospitable and convince with a competent appearance. You work independently as well as success and quality oriented. You are reliable, team-ready as well as resilient and discretion and loyalty are closely associated with your working. .