As a chef, you don’t just produce dishes: you also plan menu sequences and present the dishes to your colleagues. The apprenticeship at one of our locations with employee restaurant takes three years.

Training Site: Duisburg

• Preparation of various dishes and participation in the presentation of dishes
• Organisation of work processes and development of meal plans
• Purchasing and correct storage of food and practical implementation of current cooking trends
• Support in the service area and application and adherence to hygiene regulations

• Successfully completed school education
• Manual dexterity and creativity
• Quick perception and calculatory skills
• Flexibility, operational readiness, motivation and reliability
• Team and communication skills