Pomoćni kuvar/Assistant 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: 574Qo89rWzKoCeLPkcDhOD4u8Kk8TbAyfrc_Q0WqX5k.

OPIS POSLA

• Čišćenje i priprema namirnica
• Učešće u pripremi hrane i njenom serviranju
• Čišćenje, sortiranje i odlaganje kuhinjskog alata i posuđa
• Održavanje higijene radnog mesta
• Doprema i priprema sve vrste povrća za preradu i pomaže kuvarima i poslastičaru u spremanju jela, 
• Održava čistoću radnog odelenja, posuđa, pribora i drugog inventara u kuhinji,
• Pere belo i crno posuđe i kuhinjski pribor,
• Održava čistoću kuhinje, kuhinjskog pribora kao i pomoćnih prostorija u kuhinjskom bloku i svih uređaja i kuhinjskog inventara,
• Čuva i vodi brigu o inventaru sa kojim rukuje i odgovoran je za isti,
• Vodi računa o racionalnom korišćenju potrošnog materijala i sredstvima propisanim za održavanje čistoće i za isti odgovara,
• Pomaže kuvarima
• Trebovanje namirnica i briga o njihovom pravilnom skladištenju
• Obavezan je da ima konstantno uredan sanitarni pregled.

ODGOVORNOST:

• Za svoj rad odgovoran je šef kuhinje i njegovom zameniku,
• Odgovoran je za primenu propisa zaštite na radu iz svog delokruga rada

VEŠTINE

• Razvijena čula vida i ukusa 
• Brzina i efikasnost
• Spretnost
• 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

• Cleaning and food preparation
• Participate in the preparation of food and its serving
• Cleaning, sorting and disposal of kitchen tools and utensils
• Maintaining workplace hygiene
• Delivers and prepares all kinds of vegetables for processing and assists cooks and chefs in preparing meals, 
• Maintains the cleanliness of the work department, dishes, utensils and other inventory in the kitchen,
• Washes white and black dishes and kitchen utensils,
• Maintains the cleanliness of the kitchen, kitchen utensils as well as auxiliary rooms in the kitchen block and all appliances and kitchen inventory,
• Guards and takes care of the inventory with which he handles and is responsible for the same,
• Takes care of the rational use of consumables and means prescribed for maintaining cleanliness and is responsible for the same,
• Helps cooks
• Taking care of the food and taking care of it properly

RESPONSIBILITY:

• The Chef and his Deputy Chef are responsible for their work.
• He is responsible for the implementation of occupational safety regulations from his or her scope of work

SKILLS

• Developed senses of sight and taste 
• Speed and efficiency
• Dexterity
• Developed organizational skills
• Tendency to teamwork