Chef working at Holzhotel Forsthofalm in Leogang

Breakfast Chef (M/F/D)

We are immediately seeking a Breakfast Chef to strengthen our kitchen team.

Be part of our innovative and unique concept!

As a Breakfast Chef (m/f/d), you ensure that our guests enjoy a delicious start to their day. With a passion for fresh, high-quality, and regional ingredients, you prepare a varied breakfast experience that perfectly reflects the philosophy of Forsthofalm. Through your creativity, attention to quality, and organized approach, you contribute to smooth kitchen operations and create a memorable culinary experience every morning.

Apply now

Main Responsibilities

Independently preparing and cooking a varied, high-quality breakfast selection
Ensuring smooth and efficient operations during breakfast service
Creating an attractive and inviting presentation of dishes at the breakfast buffet
Maintaining freshness, quality, and continuous availability of all breakfast items
Creatively contributing to the development and improvement of the breakfast offering in line with the Forsthofalm philosophy
Handling regional and seasonal ingredients with care and a focus on sustainability
Assisting with food ordering, stock management, and inventory control
Ensuring compliance with all hygiene and quality standards (HACCP) while maintaining a clean and organized workspace

PERSONAL REQUIREMENTS

Team-oriented leadership and role model in daily operations
Passion for quality, flavor, and sustainable cuisine
Structured and reliable work ethic
Resilience and flexibility in daily kitchen operations
Respectful communication, teamwork skills, and the ability to accept constructive criticism

Your Benefits

Payment according to collective agreement
5-day work week
Room / accommodation available
Discount on spa treatments and cosmetics
Complimentary meals – including vegetarian/vegan options and on your days off, use of the SPA area (fitness, sauna, pool, yoga, classes, and more)

PROFESSIONAL REQUIREMENTS

Completed vocational training in the culinary field
Several years of professional experience in a kitchen, ideally in a responsible position
Experience in vegan cuisine
Good knowledge of ingredients, kitchen organization, and processes
Understanding of cost-effectiveness and resource utilization
Experience with sustainable, regional cuisine is an advantage
Confident handling of HACCP standards

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