For our 25-strong kitchen team, we are looking for a sous chef as deputy chef (m/f) to support the kitchen management.
In this position you will support and lead a young team and thus accompany our tried and tested kitchen concept. In the 2 restaurants we work/cook with modern technology at a high level, so that we can always surprise our discerning guests with selected menus. It is important to know that as a holiday resort hotel, we only cater for our half-board guests. We have a production line where we produce every day from 8 a.m. This takes place in the main kitchen, so that we only use the open kitchen of our half-board restaurant to hand out the menus in the evening. Our Asia Restaurant is only open in the evenings, 5 days a week. Our kitchen team provides a fusion cuisine that is offered to our hotel guests as an alternative to the regular half board.
HACCP
You are familiar with the HACCP standards and are familiar with the daily tasks and requirements in a modern company.
You are familiar with:
Sous vide concept as well as the operation of the modern Rational and Freemaster devices, shock freezing and the associated warehousing and inventory management.
cv
Purchasing and ordering, kitchen management, warehousing, warehouse management.
