Responsibilities
- Assist the Sous Chef and Head Chef in managing daily kitchen operations.
- Supervise and guide junior kitchen staff (commis, apprentices, etc.) during preparation and service.
- Oversee food preparation and cooking, ensuring quality, taste, and presentation meet standards.
- Maintain kitchen hygiene and food safety compliance according to company and regulatory guidelines.
- Assist in menu planning and development, including suggesting new dishes or improvements.
- Monitor stock levels and assist in inventory control, including ordering supplies when necessary.
- Train and mentor junior team members, fostering skill development and efficiency.
- Ensure consistency of dishes during busy service periods.
- Step in to cover Sous Chef duties during absences.
- Collaborate with the team to ensure smooth coordination between kitchen and front of house.
Qualifications
- Male / Female
- 40 years old and below
- At least 2-year Associate Degree or Bachelor's Degree in any field
- More than 7 years of experience as a Chef.
- With at least 3–4 years as a Junior Sous Chef in a 4 or 5 star hotel or cruise ship
- Willing to undergo 5–6 months of German language training
- Applicants with A1/A2 German language certification are welcome to apply
Compensation and Benefits
- 2,100 to 2,500 EUR
- Supportive environment with opportunities for professional growth
