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Whether it is fish, meat, vegetables or desserts - chefs know what tastes good and how they can cook it properly - retaining as much of the vitamin goodness as possible. Cooking for lots of guests must be well organised to ensure that they can also be served with their meals at the right time.
At peak times, for example during main meal times things can get hectic in the kitchen. The kitchen team works hand in hand at top speed. The work is therefore varied, but can sometimes be very strenuous. Satisfaction and praise from the guests compensate for this and motivate the staff to make more and more creations.
From the preparation of peak menus, cold and hot buffets to major catering and canteen kitchens, the BMW Group offers a wide range for the future chef.
The following course points provide an excellent basis for becoming a top chef: Preparation of slaughtered meat and poultry, preparation of hot and cold meals, confectionery and stock management, using equipment and later administration, purchasing and cost calculations.
Cleanliness, reliability and a talent for organisation are also required.
Duration of the course.
3 years
Working areas.
Guest canteens, plant restaurants.
Opportunities for development.
Further specialisation in a specific area, master chef.
Requirements.
- An interest in cooking (and eating), in organisation and purchasing
- Ability to take on a good workload, rapid powers of comprehension, practicality, creativity, good constitution, reliability and a talent for organisation
- Team player, willingness to work irregular hours, hygiene awareness
- Good ideas for solving technical, organisational and design problems effectively and unconventionally
- Qualifizierter Hauptschulabschluss, mittlere Reife
Training locations.
Headquarters and Munich Plant
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