As a chef, you will be a key part of our kitchen team, responsible for coordinating and preparing meals for our guests. Our concept is social dining, meaning that large portions of the food – including meats, soups, and desserts – are produced centrally and delivered once a week. Most of the food is prepared at one hotel and transported daily to the other.
Your role will primarily include:
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Preparing breakfast and dinner, as well as managing dinner service
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Coordinating logistics between the two hotels
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Ensuring high-quality and efficient food production
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Maintaining hygiene standards, cleaning, and self-monitoring
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Managing and overseeing kitchen assistants
