PIZZAIOLO - GUT ISING IN CHIEMING, next to
Please join our team of the Restaurant "Il Cavallo" as soon as possible with the following tasks:
as a Pizzaiolo in full-time
unlimited contract
- you are autonomously planning, organising and coordinating your station
- you contribute creatively to our menue conception
- you are consciously handling food
- you are a professional in processing high-quality products
- you take care of new colleagues and are responsible for instructing our young vocational trainees
- you keep control of our quality standards
- you grant tidiness, safety and hygiene according to HACCP Standards
Our requirements:
you are a professional pizzaiolo or have relevant professional experience as a pizzaiolo
passion for the Italian cuisine
High degree of responsibility and service mentality
German Level min. A2
We offer:
- safe job
- unlimited contract
- 5-days week
- digital shift plan and time recording
- multiple tasks and challenges by working in events and caterings
How to apply?
As a first step please send us your detailed CV, indicating your salary requirement via the a. m. contact form or via postal mail to:
Hotel Gut Ising, to the attn. of Mrs Luisa Breu , Kirchberg 3, 83339 Chieming/Ising
We are looking forward to meeting you!
you are autonomously planning, organising and coordinating your station
- you contribute creatively to our menue conception
- you are consciously handling food
- you are a professional in processing high-quality products
- you take care of new colleagues and are responsible for instructing our young vocational trainees
- you keep control of our quality standards
- you grant tidiness, safety and hygiene according to HACCP Standards
Our requirements:
you are a professional pizzaiolo or have relevant professional experience as a pizzaiolo
passion for the Italian cuisine
High degree of responsibility and service mentality
German Level min. A2
German Level min. A2
We offer:
- safe job
- unlimited contract
- 5-days week
- digital shift plan and time recording
- multiple tasks and challenges by working in events and caterings
