For the coming summer season
we are looking from May 8th
Dedicated chef | Cook for the hotel kitchen
you are a trained chef | Creative cook and want to make your ideas come true
then we would be happy to get in touch
by phone on 0664 53124741
or by email: office@hotel-koller.com
The processing of regional products is our priority
We only process fresh products
The kitchen is designed for 40 hotel guests on a half-board basis
(with a small portion à la carte).
Freshly cooked every day, a five-course menu is composed as follows:
Salad buffet, all salads including dressings made fresh
Starter (alternating cold / warm
Two soups to choose from, clear and thick
three main courses including one vegetarian dish
Dessert (alternating cold/warm)
Breakfast:
Classic breakfast buffet
Ham, roast beef, salmon, cheese, homemade muesli, tapas...
spreads, fresh fruit,
various egg dishes are freshly prepared
The kitchen team consists of:
YOU
an assistant cook (young cook, assistant cook)
Dishwasher also assistant for the kitchen
the head of the house who covers your days off and supports you if necessary.
Other highlights of the culinary year are:
Alpinae-Culinar - a culinary weekend in June
Wild Forest & Wine - Enjoyable autumn with a focus on game and wine tasting
This is what we offer:
service contract,
Starting salary
up to € 3,700.00 gross for 6 days a week
up to € 3,100.00 gross for 5 days a week
Accommodation:
Accommodation in a single room with shower/toilet
Contact:
Gottfried Koller
by phone on 0664 53124741
or by email: office@hotel-koller.com