Details.
Prepare and deliver weekly brunches with the kitchen team, prepare event buffets, and support the hot and cold sections of the seasonal summer garden a la carte service. Applicants should have completed chef training, be creative and up to date while also enjoying classic buffets, and be reliable, punctual, goal-oriented, honest, hardworking, resilient and composed. The role offers a modernised kitchen, a young, motivated and creative team, development opportunities, punctual salary payments, regulated working hours with minute-accurate time tracking, and a respectful team and management culture.