Fancy a change? Are you looking for a new challenge that you can throw yourself into? Then come and join our team!
We warmly welcome people changing careers – we’ll be happy to show you everything you need to know.
If you have any questions or are interested, simply give us a call on 038735 49210.
Please send your application documents to beatrice.gotzian@klueschenberg.de or by post.
We look forward to hearing from you!
Training content
The training programme for hotel management assistants is very varied. During their training, trainee hotel management assistants gain an understanding of all departments within a hotel, from reception through to housekeeping, the kitchen and the restaurant, right through to the banqueting, sales and marketing departments.
Career prospects
The prospects of finding a job after completing the training are very good. Skilled staff are always in demand.
After completing their training, hotel management assistants usually work at reception, in housekeeping or in the banqueting department, but also as restaurant staff in restaurants, at the bar or in cafés. There, they can work their way up to become a department manager, head of reception or office manager. Further progression to the role of F&B manager or hotel manager is also possible.
Completing the hotel management apprenticeship entitles you, even without additional qualifications, to set up your own business running a hotel, restaurant or other catering establishment.
Further training opportunities
There is also a wide range of further education and training programmes available for hotel management specialists.
After two years’ professional experience, it is possible to attend a hotel management college and study for a state-recognised degree in hotel management.
Training content
During the training, the trainee chef learns the various basic cooking methods such as frying, boiling, braising, poaching, baking, etc. They become familiar with different types of meat and cuts, fish, and varieties of fruit and vegetables, and learn how to prepare them correctly. Herbs and spices, and how to use them correctly, are also part of a chef’s training programme. In addition, they learn to prepare various soups, salads, starters, meat and fish dishes, vegetables, side dishes, and desserts.
At the vocational school in Parchim, which is attended in block sessions, the trainee learns the theoretical foundations of their profession. This includes food and drink studies, a basic understanding of legal issues relevant to the profession, and mathematics or specialist arithmetic. The vocational school also teaches German, social studies, English and French – the language of the kitchen.
Career prospects
The prospects of finding a job after completing the apprenticeship are very good.
After completing their training, chefs initially work as commis de cuisine (kitchen assistant). From there, they can climb the career ladder to become chef de rang (head of section), sous-chef (deputy head chef) or even head chef. Once they have completed their vocational training, the world is literally their oyster. Good chefs are in demand all over the world.
Completing their chef’s training also entitles them, even without additional qualifications, to set up their own business, such as a restaurant or another catering establishment.
Training content
In the restaurant, trainees learn how to set tables correctly, present and serve food and drinks professionally, serve guests in a friendly and polite manner, and finally prepare the bill and take payment. Further training content includes, amongst other things, compiling various food and drinks menus, planning and organising banquet events, assisting at the buffet and in the kitchen, putting together food and set menus, gaining an insight into food and beverage knowledge and stock management, and cleaning and maintaining rooms, fittings and linen.
In addition, at the vocational school in Parchim (block teaching), there are comprehensive theoretical lessons on food and drink, serving techniques, as well as mathematics and specialist arithmetic. The curriculum at the vocational school also includes German, social studies and English.
Career prospects
The prospects of finding a job after completing the apprenticeship are very good.
Upon completion of their training, specialists in restaurant and event catering work in restaurants, at bars, in cafés or within the events industry. There, they can work their way up to the position of chef de rang, head waiter, restaurant manager or supervisor. Further progression to the role of F&B manager or hotel manager is also possible.
Completing the apprenticeship qualifies you to set up your own restaurant or other catering business, even without additional qualifications.
