Chef (m/f/d)

General responsibility for the organization and procedures in the kitchen Professional and disciplinary leadership, motivation and further development of the kitchen team Planning and implementation of the restaurant, banquet and events Ensuring a consistently high quality and appealing presentation of food Calculation of recipes, portions and goods Responsibility for goods collection, storage, inventory and control of goods Optimization of kitchen processes, production planning and mise en Place Planning of personnel deployment in line with operational requirements Ensuring compliance with hygiene regulations, HACCP and occupational safety Close cooperation with service, event department and hotel director

Completed training as cook/kitchen Multiannual professional experience in the kitchen, ideally with leadership experience Experience in the restaurant and banquet business of advantage Excellent quality and cost awareness Organizational design and a structured, independent working Responsibility and joy in leading a team Creativity, willingness to use and a solution-oriented way of working Ready to use on weekends and holidays

An indefinite workplace in a traditional four-star hotel A responsible leadership position with great design space Short decision paths and flat hierarchies Direct cooperation with the hotel director A motivated and committed team Structured incorporation Individual training and development opportunities Compensation for performance Sunday, holidays and night supplements Employee placement during working hours Working clothes Attractive employee discounts on overnight stays as well as food and drinks – also for friends and family Free parking Occupational pensions and benefits Working at one of the most beautiful hotel and event locations in Saxony