Cook / Sous Chef. Responsibilities: Organizing kitchen work and preparing dishes; Compliance with standards in accordance with HACCP regulations; Managing a subordinate team; Co-creating an attractive culinary offer; Taking initiatives in introducing new dishes; Rational commodity management and supervision over material economy. Requirements: Minimum 2 years of experience working as an independent chef welcome experience in 4 * and 5 * hotels or in renowned restaurants; Catering education; Good knowledge of English; Knowledge of HACCP; Passion for cooking; Ability to manage own and team work; Innovation and creativity; Conscientiousness and reliability in the performance of entrusted duties; Good manners. We offer: Work in a professional, international team; The possibility of professional development and implementation of own ideas; Independent work station; Attractive salary; Help in relocation.