Kuvar/Cook

USLOVI:

• IV/III stepen ugostiteljske struke
• Poznavanje stranih terminoloških izraza jela i pića
• Znanje jednog svetskog jezika
• 1 godina radnog iskustva na istim ili sličnim poslovima i radnim zadacima
• Reference: m1JI3kY4LPenYe-ZhPkYd7WXalAN_eMzQ1SNBi4BoTs.

OPIS POSLA

• Vrši spremanje svih vrsta jela tople i hladne, domaće i strane kuhinje, pod nadzorom šefa kuhinje ili njegovog zamenika,
• Pomaže  kod pripreme specijalnih narudžbi,
• Vrši pripremu i izdavanje složenih jela tople i hladne, kao i domaće i strane kuhinje, 
• Obavezan je da pravilno korisiti, upotrebljava i čuva sve uređaje i inventar kuhinje,
• Radi u pripremnoj fazi spremanja hladnih predjela, salata i uopšte na pripremi hladnih kolica,
• Strogo se pridržava i primenjuje propisane procedure, uputstva i pravilnike vezane za standarde ISO i HACCP tokom rada u svojoj smeni i po potrebi predlaže preventivno-korektivne mere za uočene neusaglašenosti,
• Obavezan je da ima konstantno uredan sanitarni pregled.

ODGOVORNOST:

• Materijalno je odgovoran za izradu jela, primljene kasa blokove i materijal sa kojim radi,
• Za svoj rad odgovoran je šefu kuhinje i njegovom zameniku,
• Odgovoran je pred zakonom za pravilno izvršenje posla iz svog delokruga rada
• Odgovoran je za primenu propisa zaštite na radu iz svog delokruga rada.

VEŠTINE

• Dobro zdravlje
• Spretnost
• Urednost
• Razvijena čula vida i ukusa
• Maštovitost
• Razvijene organizacione veštine
• Sklonost ka timskom radu

CONDITIONS:

• IV/III degree of hospitality profession
• Knowledge of foreign terminological terms of food and drink
• Preferrably knowledge of English.
• 1 year of working experience in the same or similar jobs and work tasks

JOB DESCRIPTION

• Prepares all kinds of hot and cold dishes, domestic and foreign cuisine, under the supervision of the chef or his deputy,
• Assists in the preparation of special orders,
• Performs the preparation and dispensing of complex dishes of hot and cold, as well as domestic and foreign cuisine, 
• He is obliged to properly useand store all appliances and kitchen inventory,
• Works in the preparatory phase of preparing cold appetizers, salads and in general on the preparation of cold carts,
• Strictly adheres to and applies the prescribed procedures, instructions and regulations related to ISO and HACCP standards during the work in its shift and, if necessary, proposes preventive-corrective measures for observed non-conformities,
• He is required to have a regular sanitary check-up.

RESPONSIBILITY:

• He is materially responsible for the preparation of dishes, received cash register blocks and the material with which he works,
• He is responsible for his work to the Chef and his Deputy.
• He is responsible before the law for the proper execution of work within his scope of work
• He is responsible for the implementation of occupational safety regulations from his or her scope of work.

SKILLS

• Good health
• Dexterity
• Neatness
• Developed senses of sight and taste
• Creativity in terms of developing new dishes
• Developed organizational skills
• Tendency to teamwork