(Junior) Sous Chef (m/d/w)

Airporthoteldusseldorf; Düsseldorf; Hybrid; EUR 42,000 - 65,000; Full time

Job summary

Airporthotel Düsseldorf seeks a capable chef to support and stand in for the head chef in day-to-day operations, ensuring smooth kitchen activities. You will share responsibility for the high standards and efficient production of meals for guests and events.

In this role you’ll uphold quality, hygiene and HACCP, organize mise en place, inventory, and ordering, and contribute to dish development. You’ll guide apprentices and collaborate with other departments to deliver exceptional service.

Responsibilities

• Supporting and standing in for the head chef in day-to-day operations, as well as sharing responsibility for ensuring smooth kitchen operations.
• Ensuring the highest standards of quality, hygiene, and HACCP, as well as compliance with all labor and safety regulations.
• Organizing and coordinating daily kitchen production, including mise en place, inventory control, and ordering.
• Contributing to the preparation, presentation, and further development of our dishes and seasonal offerings.
• Providing professional guidance, training, and development for employees and apprentices, as well as fostering a positive team culture.
• Actively participating in kitchen operations, buffets, events, and live cooking, as well as working closely with all relevant departments.

Job description

Your Responsibilities:

• Supporting and standing in for the head chef in day-to-day operations, as well as sharing responsibility for ensuring smooth kitchen operations.
• Ensuring the highest standards of quality, hygiene, and HACCP, as well as compliance with all labor and safety regulations.
• Organizing and coordinating daily kitchen production, including mise en place, inventory control, and ordering.
• Contributing to the preparation, presentation, and further development of our dishes and seasonal offerings.
• Providing professional guidance, training, and development for employees and apprentices, as well as fostering a positive team culture.
• Actively participating in kitchen operations, buffets, events, and live cooking, as well as working closely with all relevant departments.