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Šef / šefica kuhinje  HZZ OGLAS

- dan do isteka
Poslodavac:
SUNČANI HVAR dioničko društvo za hotelijerstvo, ugostiteljstvo i turizam
Kategorija:
Mjesto rada:
Hvar
Rok prijave:
31.12.2021.

O poslu

Mjesto rada:
HVAR, SPLITSKO-DALMATINSKA ŽUPANIJA
Broj traženih radnika:
3
Razina obrazovanja:
Srednja škola 3 godine
Srednja škola 4 godine
Radno iskustvo:
3 godine
Vrsta zaposlenja:
Na određeno; sezonski
Radno vrijeme:
Puno radno vrijeme
Smještaj:
Samački smještaj
Poslodavac:
SUNČANI HVAR dioničko društvo za hotelijerstvo, ugostiteljstvo i turizam
Kontakt:
e-mailom: posao@suncanihvar.com
Ostale informacije:
opis posla: Organizira i nadgleda rad svih radnika u kuhinji, u skladu s pravilima i procedurama, u hotelima visoke kategorije. Upravlja i nadgleda proizvodnju hrane.
job description: JOB APPLICATION METHOD: Via E-mail: posao@suncanihvar.com NUMBER OF POSITION: 3 DATE OF EXPIRY: December 31, 2021 ___________________________________________________________________________ JOB DESCRIPTION - Chef DEPARTMENT: F&B MANAGEMENT LEVEL: Operative REPORTS TO: F&B Manager PROBATION WORK: 1 month JOB LOCATION: Island Hvar JOB DEFINITION Assigns tasks to employees in the kitchen and verifies whether the job is done on time and in accordance with the rules and procedures. It manages and monitors food production.
JOB CHARACTERISTICS AND WORK CONDITIONS Work is mostly done standing
includes shift work, weekend, holiday and night work
frequent co-operation with other people and departments
THE NECESSARY EXPERIENCE, KNOWLEDGE AND COMPETENCE Work experience: 3 years on the same or similar jobs Education level: High school – cooking school Certificates and permissions: safe work training, firefighting, sanitary booklet, hygienic minimum Foreign languges: English (B2), other language (B1) PC knowledge: ECDL essentials Competence: general - complaisance and hospitality ; adaptability and flexibility; accuracy, speed and agility; teamwork and cooperation; reliability and responsibility.
specific – focus on aim and client; stress tolerance; organization; creativity; rescpect for people and the rules.
Main responsibilities general job requirements: care about the cleanliness and neatness of the workplace and personal hygiene
courtesy and pleasant interpersonal relationships
knowledge and optimal exploitation of goods, materials and energy
knowledge and maintenance of tools, equipment, aids for work and inventory
applying regulations
Job content: manages (planning, organizing, managing, controlling) the work of the department
coordinates co-operation with other departments
compiles the work schedule and organizes the work processes in the department
takes care of getting new candidates and taking part in the selection talks
introduces to the job the staff of the same or subordinate status
cares about the presence of employees at work, the use of free days, plain and unpaid leave, and annual vacations
controls the purity and quality of work equipment and the personal hygiene of its subordinate employees
takes part in creating needs, selecting and procuring raw materials, working materials and tools and working resources
monitors and implements new business trends and adjusts to changes in the market
cares about stocks, their optimal turnover and calculates the cost of food and margins
Applies various technological processes in preparing and recruiting food
preparing, decorating, serving, decorating and selling dishes and controlling their quality
takes care of the proper use and maintenance of foodstuffs and controls the expiry of the goods
quantitatively and qualitatively assumes and is responsible for the ordered foods
carries out the need and inventory of the goods
takes care of cleanliness and hygiene in the kitchen
Responsibility: responsible for timely, proper and quality execution of tasks and delegated tasks
Applies the positive regulations and provisions of the company's charter
performs all available activities aimed at maximizing profit and cost optimization
Reporting technical malfunctions and possible damages
financially and materially responsive to breakage, shortfall and damage to basic assets
financially responsible for debts and receivables
responsible for the work of HACAP
EMPLOYMENT TYPE: partial time - SEASONAL WORKING HOURS: full time work shift – 48 till max 60 hours per week due to Work law and signed statements that Employeer is consent to work in redistribution WORK SHIFTS: morning; afternoon; weekends; holidays; split shift; night shift; work shift; one day in week is free. SALARY: by agreement with the employer FOOD AND ACCOMMMODATION: in Hotel Bodul-Galeb on Island Hvar in shared rooms with 2 or 3 beds in each room, bathroom included, balcony, beach and centre of the city is near the Hotel , free wi fi on the terrace, 3 meals per day. Accomodation and two meals (breakfast and lunch) are free, dinner is optionally and price for it is 1.60 €. This amount is deducted from the salary. TRANSPORTATION: transportation from domestic land to Hvar is not organized and is not paid by the employer. Worker pays his own transportation. Sunčani Hvar provides assistance in organizing transport to workplaces with detailed informations about destination and how to arrive safely. FOR ANY INFORMATION AND DIRECTIONS PLEASE CONTACT: Ana Cesarec Csaszar Phone: 00385 21 750 045 E-mail: posao@suncanihvar.com
Podaci su preuzeti sa:
Šifra radnog mjesta:
117670920
HZZ

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