Sous Chef (m/w/d)

• Organization of day-to-day business in the half-board area as well as à la carte
• Completion of necessary preparatory measures (mise en place)
• Production and preparation of the meals at the respective post for the
  à la carte and half board area
• Control and management of inventory
• Cleaning and care of all work equipment
• Carry out regular cleaning work (hygiene plan)
• Preparation and serving of individual dishes as well as entire menus and buffets, à la carte and according to individual customer requirements as well as in the half-board area
• Development and testing of new dishes
• Guidance of the support staff
• Participation in the planning and implementation of events

• independent working
• good knowledge of German
• Work experience in comparable positions
• Warm, open and winning personality & good manners.

Performance-based pay, 6-day week, free accommodation and meals, independent work, good hotel audience. The Galtür Crew Card. Free cleaning of your laundry.