- Passion for cooking;
- Ability to work with recipes;
- Openness to change, efficiency and creativity;
- Very good organization of work;
- Experience in managing a team;
- Practical knowledge of the HACCP system;
- Current tests for sanitary and epidemiological purposes.
- Preparation of dishes in accordance with company standards (hospital wards / employee canteen buffet / external catering);
- Control and care for the quality and taste of prepared dishes;
- Running the kitchen in order to offer the highest quality products;
- Creation of a catering offer and active search for potential external customers;
- Control of the planned level of costs;
- Customer service to high standards;
- Observing trends and introducing culinary novelties;
- Planning and organizing the working time of subordinate staff;
- Taking care of the entrusted kitchen equipment and responsibility for the cleanliness of the kitchen;
- Implementation of indicators, procedures, policies.
- Support for further professional development;
- A job full of challenges in the health sector in an international environment;
- Flexible approach to form and conditions of employment (to be agreed).