Development állás, munka

Creativity at the Buffet: You are responsible for the preparation and presentation of our magnificent daily buffet. From precisely sliced fresh fruits to the finest small pastries – every detail matters....

• Preparation of varied, balanced menus for our team – with attention to detail and a passion for quality
• Being a host in the staff restaurant: welcoming, engaging, and creating a positive atmosphere
• Menu planning and implementation of culinary theme weeks – your ideas are welcome

Highest Quality Standards: You are responsible for the preparation and presentation of our premium breakfast dishes (à la minute egg dishes, warm specialties, and buffet service)....

• Taking responsibility for the management of your kitchen station, ensuring efficient and seamless workflow while strictly adhering to quality and hygiene standards
• Ensuring flawless preparation, quality, and appealing presentation of our dishes in accordance with our high standards

• Ensuring the flawless preparation, quality, and appealing presentation of our food in accordance with our high quality standards
• Ensuring that food waste is kept to a minimum
• Providing creative support in developing a new, varied menu for our staff canteen

• Creative & varied menu planning – You design fresh, healthy, and delicious meals for our employees daily.
• Highest quality & efficiency – You ensure that all dishes are prepared with top-quality ingredients while optimizing processes for a smooth operation.

• Perform assigned work tasks as per our directives
• Behave and act according to the principles of Kulm Hotel
• Carry out work and contribute to continuous improvement
• Be able to organise their work space and plan their daily activities

Working under the guidance of the Banquet Head Chef, be able to organize the team and workflow to execute the menu dishes according to the recipes and user guides in a high volume atmosphere for our guests....

• Design and implement menus that fit the requirements of Savoy Brasserie & Bar, In Room Dining, Banquet and 1838 Rooftop Bar as set out by the Executive Chef
• Co-ordinate with other areas with regards to menu implementation