Sole Cook 80-100%

Operations

• Menu planning in cooperation with the Service Management and the Executive Management
• Participation in annual planning (vacation, opening hours, etc.) in cooperation with the Service Management and the Executive Management
• Creation of fundamentals for quality specifications as well as workflows
• Preparation of meals and ensuring smooth processes in daily business
• Responsibility for the care and maintenance of the equipment in the kitchen area
• Responsibility for the purchases/orders for the kitchen area
• Completion or delegation of all arising tasks in the kitchen area
• Cooperation with all areas, especially Service
• Compliance with and monitoring of hygiene regulations (HACCP regulations) incl. responsibility for maintaining the control sheets (kitchen area)
• Proposals to the Executive Management for the optimization of processes and/or minimization of costs
• Cooperation with the other Innovalis operations

Guest Care (mostly via Service)

• Answering questions regarding allergies and intolerances
• Ensuring constant quality
• Reacting appropriately to complaints and finding solutions
• Building and maintaining a good relationship with regular guests is welcome, but not mandatory

Employee/Employee Planning

• Personnel planning for the kitchen area, if e.g. additional support is necessary for dishwashing or for the preparation of events
• Giving clear instructions and monitoring their fulfillment
• Constructive feedback (positive as well as critical) to the team and superiors