Responsibilities:
1. Responsible for your own section (hot or cold side) in the kitchen
2. Prepare dishes for lunch and dinner
3. Mise en place
4. Collaborate closely with kitchen and service colleagues under the guidance of the chef
5. Manage and clean kitchen equipment
6. Adherence to safety and HACCP regulations in the kitchen
7. Continuously innovate and strive for perfect service for guests
Profile:
8. Culinary training and/or work experience in a similar role
9. Passion and talent for high-level gastronomy
10. Attention to detail
11. Creative and a true team player
12. Enthusiastic, flexible, and service-oriented
13. Proactive, resilient to stress, an precise
14. Solution-oriented with a hands-on mentality