Cook 60-80%

Job description Cook/Cook EFZ

Requirement profile
Vocational training

• Completed training as a cook

Education and further training

• Further training in the field of cooking and/or the willingness to do so

Professional experience

• Several years of professional experience
• Experience in the kitchen for older and more vulnerable persons is an advantage
• Experience in leading and instructing employees in the kitchen

Social competencies

• Understanding and empathy for the nursing home environment and the needs of older or people in need of care
• Service-oriented thinking and acting as well as patience and composure even in hectic situations
• Communicates openly, understandably and appropriately to the situation with all stakeholders
• Is capable of handling conflict and criticism and works in a solution-oriented manner.
• Is a team player and is committed to multi-professional cooperation with other professional groups.

Personality profile

• Ability to work independently and responsibly
• Reliability, accuracy and discretion when dealing with confidential information
• Is loyal towards employees, supervisors and the GNS
• Identification with the GNS values
• Organizational skills and structured approach to workflows
• Acts with awareness of quality and resources
• Flexibility and openness, also for assignments on weekends or public holidays within the framework of the duty roster
• Interested in professional further training and open to new things

Tasks, responsibility and cooperation
Leadership tasks

• Team leadership in the absence of the Head Chef/Deputy Head Chef

Technical tasks

• Preparation of meals according to the menu plan.
• Cleaning work according to plan.
• Assistance in introducing new employees according to the instructions of the supervisors.
• Assistance with serving
• Assistance with setting and clearing tables
• Assistance with cleaning work in the kitchen, warehouse and dining room.
• Assistance at festivities and events
• Participation in team meetings

Responsibility

• Independent use of the resources available in the kitchen area of the home.
• Ordering of food according to the specifications of the Head Chef.
• Independent work in the dishwashing kitchen.
• Making suggestions for improving quality or efficiency in the area.

Cooperation

• Strives for positive and cooperative cooperation with all areas and employees.
• Maintains good contact with customers (residents, relatives and employees etc.) and responds to wishes and suggestions.
• Supports an open working climate in the team and in the home.
• Informs the supervisor about all essential observations in the area of responsibility.

Languages

• German, possibly also French

Personal development

• Willingness for further training and development to meet new or changing requirements