Junior Sous-Chef

Your area of activity: Cooking and plating dishes for à la carte, daily menus and banquets Independently managing a station Managing stock Maintaining high quality standards Implementing the HACCP hygiene concept Your profile Completed apprenticeship as a cook or at least three years of professional experience Sound specialist and product knowledge, preferably of Italian cuisine Good German and Italian language skills Team player, persistent and resilient Efficient and flexible personality Clean way of working