Dr. Lubos Kliniken is a family-run clinic group.
We operate two specialist clinics and several highly specialized MVZs.
We are Bavaria-wide leaders in the fields of obesity surgery, pelvic floor disorders and endoprosthetics, and world leaders in the field of gender reassignment surgery.
At two locations in Munich-Bogenhausen and Munich-Pasing, the specialists at Dr. Lubos Kliniken treat a total of over 8,000 inpatients and over 30,000 outpatients every year.
In total, more than 500 employees look after patients day and night.
Dr. Lubos Kliniken Bogenhausen has been named a top employer in the SME sector and in the health and social sector by FOCUS for the last 5 years and has been one of the FAZ Top Hospitals and FOCUS Top Clinics for many years.

Planning, controlling and monitoring the entire production process
Coordination of work processes within the team (incl. early, late and weekend shifts)
Duty and vacation planning for kitchen staff
Organization of special catering (e.g. for events or doctors‘ meetings)
Implementation and monitoring of all statutory hygiene requirements in accordance with HACCP
Responsibility for compliance with internal quality standards
Conducting regular training sessions for the kitchen team
Checking cleanliness in the kitchen, storage rooms and scullery
Working closely with the dietician and nutritionist
Checking and, if necessary, adapting menus according to medical prescriptions
Designing and seasonally adapting menus for patients and staff
Integration of optional menus and special diets
Calculating and monitoring the use of goods
Determining requirements and ordering food and consumables
Checking incoming goods (quality, quantity, temperature)
Warehousing in compliance with FIFO/FEFO principles and cold chains
Maintaining supplier contacts and participating in tenders
Communication with wards, nursing, medical service and administration
Processing patient inquiries and complaints regarding food
Responsibility for adherence to the kitchen budget
Economic deployment of personnel
Optimization of production and storage costs

Successfully completed training as a chef (f/m/d)
Further training as a chef (f/m/d) or comparable qualification an advantage
A strong sense of service
Experience in managing a kitchen team
Independent and structured way of working
Commitment and ability to work in a team
A sense of responsibility and reliability

Plannable duty roster and plannable free time
No work in the evening
Digital time recording
Lots of content: a high proportion of independent work, individual development opportunities and a friendly team
Additional offers with added value: capital-forming benefits, a company pension scheme, a tax-free childcare allowance (up to 250 euros per month)
Very good accessibility by public transport / subway station (100 meters or 2 minutes on foot)