Careers at Ammolite

• As sous chef, you will support our Head Chef, Peter Hagen-Wiest, and play a key role in our kitchen team
• You will be responsible for the day-to-day running of the kitchen and play an active role in shaping its administrative and organisational processes
• You will oversee everything from ordering supplies to developing and finalising menus and recipes, right through to their precise execution, you’ll ensure that our culinary standards are met daily
• You will support the Head Chef in day-to-day operations, stand in for him when he is absent and take charge of the operational and administrative management of the kitchen together with him
• You will organise and coordinate daily kitchen operations, establishing clear structures and lines of responsibility to ensure that processes run smoothly
• As a leader, you will motivate and develop our kitchen team, providing guidance and fostering an open, respectful and professional team culture
• When ordering stock, you ensure consistently high quality, structured stock management, and efficient use of resources
• You will contribute your creativity to the development and continuous refinement of our menus and recipes, translating culinary concepts precisely into operational procedures
• You will ensure our high quality and hygiene standards are met, playing an active role during preparation and service to guarantee consistently high standards with your team
• You will provide professional training to new employees and support them in their areas of responsibility
• You will work closely with front-of-house employees, restaurant management and other departments within the establishment to contribute to the overall success of the restaurant’s operations

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• You will manage your role independently, ensuring that everything runs smoothly through precision, organisational skills and passion
• Together with our kitchen team, you will work to the standards of a two-Michelin-starred restaurant every day and contribute actively to the consistently high quality of our menus
• You will contribute your ideas, expertise and curiosity, continuously developing your skills as you grow alongside our team
• You will take pleasure in mentoring new employees and apprentices, sharing your knowledge and supporting their professional and personal development
• You’ll work closely with Head Chef Peter Hagen-Wiest and the entire kitchen team to provide our guests with an exceptional fine-dining experience every day

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• You will manage and oversee your own service station
• By ensuring that everything is well organised (mise en place), you and your team will be prepared for unexpected situations and never lose your composure during busy periods
• You will advise our guests in a personal and professional manner
• You will take pleasure in recommending all kinds of food and drink
• You will give a warm welcome to both new employees and trainees, treating them in a friendly and helpful manner

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• As a Demichef de Partie, you will support our station chefs with all tasks arising in the Michelin-starred kitchen
• You will ensure compliance with hygiene regulations and uphold quality standards
• You will share responsibility for ensuring that the kitchen runs smoothly

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• Regular working hours
• The opportunity to work as part of a creative and highly professional kitchen team
• A challenging, varied and secure job
• Excellent opportunities for professional development
• First-class training programmes and specialist seminars run by our academy
• Performance-related pay and remuneration for overtime, including Sunday and public holiday allowances
• A wide range of employee benefits at the Europa-Park Resort and with our partner organisations
• High-quality employee accommodation

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