Interim Kitchen (gn) Germany-wide
Walnut Careers has established itself as a partner in the world of gourmet restaurants and luxury hotels over the past five years. Through our focus on F&B, our network and our insights, we help owners and chefs find the right staff. Our customers range from artisanal establishments to restaurants with *** in the Michelin Guide. As an additional service we offer interim personnel for all areas of the hotel industry.
This offers you a lot of flexibility and completely new possibilities. By working in the best companies for weeks or months at a time, you will have the opportunity to get to know the highlights of the industry. This will give you a lot of input and new network. In addition, we offer you with the different contract variants FLEX., MOVE. and CAREER., fairness and security.
What are you doing as a Interim Kitchen (gn) Germany-wide concretely
- You help out with our customers on a monthly or weekly basis
- Depending on the position, you take over the performance of the kitchen or are part of the team
- Mise an Place and active participation in the kitchen
- Purchasing and goods control
- Support with everyday work processes
- Processing of regional and national products
- Compliance with the legal hygiene regulations
This is you
- Completed training as a cook (gn)
- Several years of professional experience in gourmet gastronomy
- Good craftsmanship in the kitchen
- Professional, organized and communicative
- You have no airs and graces and put yourself at the service of the customer
- A very high service orientation distinguishes you
Our client offers
- You can work at the best restaurants in the country
- You determine the period
- Always changing tasks – little boredom
- You get to know many people
- Deep insights into the operations of the best restaurants
- Time recording to the minute
- In-house training by a well-known coach
Interested?
Does that sound like the right challenge for you? Is this your next career move? Yes? Then apply now directly via our form to Sarah Bonacker.