Cook, Part-time 25 hours, Culinary Excellence, Event Experiences

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Koch*in crafting culinary experiences and event management in a hybrid setup. Engaging with high culinary standards while organizing events throughout Europe.

Posted 4/28/2026part-timeBerlin • 🇩🇪 GermanyMid-LevelSeniorWebsite

About the role

Key responsibilities & impact

Prepare sophisticated dishes with a high culinary standard and a keen sense for flavor, presentation and detail (approx. 60% of duties)
Actively co-create special culinary experiences and event formats that prioritize quality, creativity and hospitality
Holistic planning, organization and execution of events — both with and without a culinary focus (approx. 40% of duties)
Develop event concepts including selection and rental of suitable venues, design of workflows and agendas
Manage and coordinate all involved trades and service providers (e.g., technical crew, equipment, entertainment, external partners)
Plan and execute events for 50 to 200 guests — from concept to on-site delivery
Organize invitation management and coordinate with internal and external stakeholders
Ensure smooth operations — both in the kitchen and in event management
Develop appropriate menu and food concepts for different event formats
Select and procure high-quality ingredients with attention to quality, seasonality and reliability
Build and maintain a network of service providers and partners (catering equipment, venues, technical suppliers, etc.)
Support internal and external events (e.g., summer parties, year-end events) in Germany and occasionally internationally
Occasional travel as required for events.

Requirements

What you’ll need

Completed training as a cook or comparable qualification in the hospitality industry
Several years of experience in upscale gastronomy or in the event/catering sector with high quality standards
Demonstrable independent experience in planning, organizing and executing events
Strong organizational skills and the ability to manage multiple projects and processes simultaneously
Interest in and understanding of holistic event concepts — beyond pure culinary execution
Enjoy working both operationally in the kitchen and conceptually/organizationally in the event field
Structured, independent and solution-oriented working style with a high standard of quality
Strong hands-on mentality and willingness to take responsibility and drive initiatives forward
Excellent communication skills and confident demeanor when dealing with internal stakeholders, external partners and service providers
Experience in managing and coordinating external trades (e.g., technical, venues, equipment) is an advantage
Flexibility regarding working hours and willingness to travel occasionally.

Benefits

Comp & perks

Competitive compensation
30 days of vacation
Company pension plan
Hybrid working model with four days of remote work per week

ATS Keywords

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Applicant Tracking System Keywords

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Hard Skills & Tools

culinary preparationevent planningmenu developmentingredient procurementworkflow designevent executionproject managementcatering managementvenue selectionquality control

Soft Skills

organizational skillscommunication skillsproblem-solvingindependent workingcreativityattention to detailhands-on mentalityflexibilityteam collaborationstakeholder management

Certifications

cook traininghospitality qualification