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As a chef, you’ll be a natural at organising. Your responsibilities include not only preparing meals, but also planning, ordering and storing food. Creativity is essential when putting together seasonal menus. However, these plans must also take into account cost calculations and an understanding of customers’ preferences.
Duration: 3 years (can be shortened to 2.5)
Start date for the training programme: 1 August
Vocational school: Schneeberg
- Kitchen: Your main area of focus will, of course, be the kitchen. Here, you’ll learn everything from basic cutting techniques and sustainable food preparation right through to ordering, cost calculation and proper storage.
- Service: The service team acts as the link between the kitchen and the guests. Here, you’ll learn how to interact with guests appropriately and, in doing so, gain an understanding of what they expect from the food.
- (Qualified) lower secondary school leaving certificate, intermediate school leaving certificate, (specialised) A-levels
- a new and modern workplace
- Fresh ingredients and regional variety instead of monotony on the plate
- Experience in all areas (à la carte, buffets, catering, events, etc.)
Any questions about the job?
Just get in touch directly.
Jessica Rusch
Your contact · HR