Kuvar / Line Cook (Demi Chef de Partie)

RADNO MESTO:

Kuvar

ORGANIZACIONA CELINA RADA:

Sektor hrane i pića – Odeljenje kuhinje

PRETPOSTAVLJENI:

Šef sekcije

SVRHA I OPSEG RADNOG MESTA

Kuvar je odgovoran za pripremu jela u skladu sa standardima kompanije, recepturama i pravilima higijene. Radi pod supervizijom šefa sektora, vodi računa o kvalitetu i prezentaciji jela, i učestvuje u svakodnevnoj organizaciji rada u svojoj sekciji.

DUŽNOSTI I ODGOVORNOSTI

• Pridržava se hotelskih standarda, procedura i pravila ponašanja
• Prihvata zaduženja od šefa sekcije, zamenika šefa kuhinje i šefa kuhinje
• Kontroliše rok trajanja namirnica i poluproizvoda
• Odgovoran je za higijenu svoje radne zone
• Održava noževe i alat pravilno i bezbedno
• Priprema jela po zadatim recepturama
• Predaje/preuzima smenu i obaveštava šefa ako smena nije pravilno predata
• Odgovoran je za kvalitet proizvoda iz svoje sekcije
• Obavezan je da proba svako jelo pre slanja
• Koristi kuhinjski inventar na odgovoran način i prijavljuje kvarove
• Postavlja radnu poziciju u skladu sa standardima šefa sekcije
• Poštuje procedure otvaranja i zatvaranja kuhinje
• Obaveštava nadređene o stanju zaliha u kuhinjskom magacinu
• Učestvuje u održavanju čistoće i higijene radnog prostora
• Ponaša se u skladu sa vrednostima kompanije i predstavlja primer kolegama
• Reference: BQnJKeR1y-ontV0ywuk0bHLBxyDC_ygJnjVDl1mOqdQ.

STRUČNE KVALIFIKACIJE

• Srednja stručna sprema ili drugo obrazovanje uz minimum 4 godine iskustva u kuhinji
• Minimum 2 godine rada na poziciji kuvar
• Poznavanje HACCP standarda i bezbednosti hrane
• Osnovno znanje engleskog jezika
• Spremnost za smenski rad, uključujući praznike i vikende

JOB POSITION:

Line Cook (Demi Chef de Partie)

ORGANIZATIONAL PART:

Food and Beverage Sector – Kitchen Department

DIRECT MANAGER:

Chef de Partie

PURPOSE AND SCOPE OF JOB

The Line Cook (Demi Chef de Partie) is responsible for preparing dishes in accordance with company standards, recipes, and hygiene procedures. They work under the supervision of the Chef de Partie, ensuring quality, taste, and presentation of food, and contribute to the daily operations of their kitchen section.

DUTIES AND RESPONSIBILITIES

• Follows hotel standards, procedures, and code of conduct
• Carries out tasks as assigned by Section Chef, Sous Chef, or Head Chef
• Monitors expiration dates of ingredients and semi-finished products
• Maintains hygiene in assigned work zone
• Keeps knives and tools sharp and in good condition
• Prepares food according to standard recipes
• Performs proper shift handover and informs supervisor if procedure is not followed
• Responsible for food quality from their section
• Tastes every dish before serving
• Uses kitchen equipment responsibly and reports damages immediately
• Sets up the workstation according to section chef standards
• Follows kitchen opening/closing procedures
• Informs superiors of stock status in the kitchen storeroom
• Maintains cleanliness and hygiene of work area
• Acts in line with company values and sets an example for colleagues

QUALIFICATIONS

• Vocational education or any secondary school with at least 4 years of kitchen experience
• Minimum 2 years of experience as a cook
• Knowledge of HACCP and food safety standards
• Basic English knowledge
• Willingness to work in shifts, including holidays and weekends