Cook

Independent preparation of all dishes in good quality. Ensuring a smooth workflow at the assigned kitchen station. Implementation of hygiene and quality standards.
Main tasks and responsibilities

• Preparation of dishes: Professional cooking, roasting, baking and plating of warm and cold dishes according to recipes and quality specifications.
• Mise en Place: Preparation of all ingredients, work utensils and stations for the ongoing daily business.
• Menu planning: Support in the creation of menus, seasonal offers (vegetables from the monastery garden) and daily menus.
• Goods management: Quality control upon receipt of goods, professional storage of food.
• Hygiene & cleanliness: Compliance with hygiene regulations as well as cleaning and maintenance of kitchen equipment.
• Teamwork

Professional requirement profile

• Education: Successfully completed vocational training as a Cook (e.g., EFZ / EBA in Switzerland or equivalent training).
• Expertise: Confident handling of kitchen equipment as well as knowledge in the area of food science/food intolerances.
• Language skills: Good German skills for smooth communication within the team

Soft Skills and personal characteristics

• Resilience: Calmness and concentration even in stressful times
• Teamwork skills: Cooperative, respectful interaction within the kitchen team.
• Flexibility: Willingness to work irregular hours, weekend and holiday shifts.