Demi-Chef for a Hotel-Restaurant - Travel between May and Dec 2025

Independent management of the kitchen station and assigned staff

Proper preparation and presentation of dishes

Working out the instructions and guidelines of the head chef together with the subordinate staff

Delegation and control of workflows and tasks to the subordinate staff

Ensuring impeccable quality of the prepared dishes

Working according to checklists, standards, and established workflows

HACCP-compliant order, storage, and cleanliness in the entire station area, including storage rooms

Buffet setup, buffet supervision, buffet dismantling & cleaning of the buffet area

Maintenance and care of work equipment and utensils

Cleaning of the work area, work equipment, and utensils

Forwarding of decision situations to the on-duty supervisor