Hospital Chef


  • 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).
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