Head Chef 4* Hotel Austria

• Independent management and coordination of a smooth operational process with the associated administrative and operational tasks.
  


• Planning and creative design of our seasonally changing food and menu offerings
  


• Purchasing food and goods while keeping the budget in mind
  


• Constant monitoring of the profitability in the kitchen (product usage, personnel costs, etc.) including the creation of calculations and profitability calculations
  


• Instructing and supporting the employees and trainees assigned to you
  


• Further development and motivation of the kitchen team and individual employees · Purchasing of food and goods taking the budget into account
  


• Responsible for cleanliness in the kitchen and compliance with all legal requirements (HACCP etc.
  

Requirements

Benefits