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