Cook 60-80%

Job description Cook/Cook EFZ Requirement profile Vocational training • Completed training as a cook Education and further training • Further training in the field of cooking and/or the willingness to do so Professional experience • Several years of professional experience • Experience in the kitchen for older and more vulnerable persons is an advantage • Experience in leading and instructing employees in the kitchen Social competencies • Understanding and empathy for the nursing home environment and the needs of older or people in need of care • Service-oriented thinking and acting as well as patience and composure even in hectic situations • Communicates openly, understandably and appropriately to the situation with all stakeholders • Is capable of handling conflict and criticism and works in a solution-oriented manner. • Is a team player and is committed to multi-professional cooperation with other professional groups. Personality profile • Ability to work independently and responsibly • Reliability, accuracy and discretion when dealing with confidential information • Is loyal towards employees, supervisors and the GNS • Identification with the GNS values • Organizational skills and structured approach to workflows • Acts with awareness of quality and resources • Flexibility and openness, also for assignments on weekends or public holidays within the framework of the duty roster • Interested in professional further training and open to new things Tasks, responsibility and cooperation Leadership tasks • Team leadership in the absence of the Head Chef/Deputy Head Chef Technical tasks • Preparation of meals according to the menu plan. • Cleaning work according to plan. • Assistance in introducing new employees according to the instructions of the supervisors. • Assistance with serving • Assistance with setting and clearing tables • Assistance with cleaning work in the kitchen, warehouse and dining room. • Assistance at festivities and events • Participation in team meetings Responsibility • Independent use of the resources available in the kitchen area of the home. • Ordering of food according to the specifications of the Head Chef. • Independent work in the dishwashing kitchen. • Making suggestions for improving quality or efficiency in the area. Cooperation • Strives for positive and cooperative cooperation with all areas and employees. • Maintains good contact with customers (residents, relatives and employees etc.) and responds to wishes and suggestions. • Supports an open working climate in the team and in the home. • Informs the supervisor about all essential observations in the area of responsibility. Languages • German, possibly also French Personal development • Willingness for further training and development to meet new or changing requirements