KUHAR/ICA

Opis posla:

Samostalna priprema jela prema jelovniku, receptima i količinskom normativu uz poštivanje svih standarda i procedura

Nabava i kontrola ispravnosti namirnica

Pridržavanje tehnologije pripreme hrane i pravilnog rukovanja sirovim i kuhanim namirnicama, te briga o skladištenju nepotrošenih namirnica

Sastavljanje jelovnika i menija

Održavanje visokih higijenskih standarda, čistoće prostora i radnih sredstava, poštivanje sanitarnih i sigurnosnih procedura

Vođenje evidencije za dnevni obračun upotrijebljenih namirnica, izdanih obroka i kontrola zaliha

Održavanje kvalitete usluge i sigurnosti gostiju prema hotelskim standardima

Odgovornost za adekvatnu komunikaciju i koordinaciju s ostalim osobljem

Uvjeti:

Minimalno 3 godine iskustva na istim poslovima

Obavezno poznavanje HACCP normi

Iskustvo u sastavljanju jelovnika i menija prednost

Poznavanje barem jednog stranog jezika poželjno

Odgovornost prema poslu

Sklonost timskom radu

Visoka razina osobnog i poslovnog ponašanja

Iskustvo u pripremi mediteranske, kontinentalne i internacionalne kuhinje

Izražene organizacijske sposobnosti

Temeljitost i samostalnost u radu

Nudimo:

Puno radno vrijeme

Sezonski posao: 01.05.2026 – 30.09.2026

Smještaj i jedan obrok osiguran

Ugodna radna atmosfera

Primanja: 2.000 EUR neto

Zainteresirani kandidati mogu poslati svoj životopis i nekoliko rečenica o tome zašto žele raditi kod nas na:

Job description:

Independently preparing dishes according to the menu, recipes, and quantity standards, following all procedures

Procuring and checking the quality of ingredients

Following proper food preparation technology and handling of raw and cooked ingredients; storing unused food properly

Menu and dish planning

Maintaining high hygiene standards, cleanliness of workspace and tools, and complying with sanitary and safety procedures

Keeping records for daily ingredient usage, issued meals, and stock control

Ensuring high-quality service and guest safety according to hotel standards

Responsible communication and coordination with other staff

Requirements:

Minimum 3 years of experience in the same role

Mandatory knowledge of HACCP standards

Experience in menu planning is an advantage

Knowledge of at least one foreign language is a plus

Responsibility and reliability

Teamwork orientation

High level of personal and professional conduct

Experience in Mediterranean, Continental, and international cuisine

Strong organizational skills

Thoroughness and ability to work independently

We offer:

Full-time work

Seasonal job: 01.05.2026 – 30.09.2026

Accommodation and one meal provided

Pleasant working environment

Salary: 2.000 EUR net

Interested candidates can send their CV and a few lines explaining why they want to work with us to: