Stariji kuvar /高级厨师/ Senior Cook

Pozicija: Stariji kuvar
Nadređeni: Chef de Cuisine

Opis pozicije:

Stariji kuvar je odgovoran za pripremu hrane, operativnu podršku, poštovanje standarda bezbednosti hrane, održavanje profesionalnih kuhinjskih standarda, kao i za podršku doslednosti i efikasnosti kulinarskih operacija u okviru hotelskog sektora hrane i pića.

1. KLJUČNE ODGOVORNOSTI

Priprema hrane i kulinarske operacije

• Priprema, kuva i prezentuje topla i hladna jela u skladu sa odobrenim receptima, hotelskim standardima, higijenskim propisima i operativnim zahtevima.
• Učestvuje u svakodnevnim kuhinjskim operacijama, uključujući mise en place pripremu, kuvanje, dekoraciju tanjira i uslugu hrane.
• Pomaže u pripremi bife obroka, à la carte jela, banket menija, VIP obroka i posebnih dijetalnih zahteva prema rasporedu i potrebama poslovanja.
• Obezbeđuje da sva jela budu pripremljena u skladu sa standardizovanim receptima, definisanim porcijama i standardima prezentacije radi održavanja doslednog kvaliteta, ukusa i izgleda hrane tokom svih smena.
• Pruža podršku implementaciji menija, unapređenju menija i kontinuiranom poboljšanju kvaliteta hrane i operativne efikasnosti.
• Doprinosi razvoju novih jela, sezonskih ponuda i praktičnih kulinarskih inovacija u skladu sa preferencijama gostiju i operativnim potrebama.
• Sarađuje sa Chef de Cuisine i menadžmentom kuhinje u unapređenju efikasnosti rada kuhinje, zadovoljstva gostiju i kulinarskih standarda.
• Pomaže u kontroli troškova hrane kroz smanjenje otpada, pravilnu rotaciju zaliha i poštovanje standarda porcionisanja i kuhinjskih procedura.
• Reference: GY8vILHJ6TybfrYm6hD2-KELDbV5kTh_yoxtOZENB_HYe4wMlixSMTR8UMSZGCZf

Higijena kuhinje i bezbednost hrane

• Strogo poštuje HACCP procedure, propise o bezbednosti hrane, sanitarne zahteve i interne hotelske politike tokom svih radnih aktivnosti.
• Po potrebi pruža podršku i obuku mlađim članovima kuhinjskog tima u vezi sa bezbednošću hrane, kontrolom alergena, higijenskim standardima i HACCP procedurama.
• Održava čistoću i higijenu kuhinjske opreme, pribora, frižidera, skladišnih prostora i radnih površina.
• Pravilno rukuje, skladišti, obeležava i koristi prehrambene proizvode u skladu sa važećim propisima o bezbednosti hrane i rokovima trajanja.
• Odmah prijavljuje rizike po bezbednost hrane, kvarove opreme, bezbednosne rizike ili operativne nepravilnosti neposrednom nadređenom.
• Održava važeću sanitarnu ili zdravstvenu knjižicu ukoliko je to propisano zakonodavstvom Republike Srbije i internim pravilima poslodavca.

Operativna podrška i timski rad

• Sarađuje sa kuvarima, pomoćnim kuvarima, kuhinjskim pomoćnicima, steward osobljem i drugim sektorima radi nesmetanog funkcionisanja kuhinje.
• Pruža podršku u obuci, nadzoru i usmeravanju neiskusnijih članova kuhinjskog tima prema instrukcijama nadređenih.
• Pokazuje profesionalne komunikacione veštine i sposobnost jasnog objašnjavanja kulinarskih tehnika, kuhinjskih procedura i operativnih standarda u multikulturalnom radnom okruženju.
• Održava strpljenje, profesionalnost i emocionalnu stabilnost tokom rada u dinamičnom i zahtevnom operativnom okruženju.
• Odgovorno izvršava radne zadatke tokom perioda povećanog obima posla, posebnih događaja i vanrednih operativnih situacija.

Odgovornost za opremu i zalihe

• Odgovorno koristi kuhinjsku opremu, alate i inventar u skladu sa operativnim uputstvima i procedurama bezbednosti.
• Pomaže u kontroli zaliha, rotaciji robe, standardizaciji porcija i smanjenju otpada hrane.
• Obaveštava nadređene o oštećenoj opremi, nedostacima zaliha ili drugim operativnim problemima koji mogu uticati na rad kuhinje.

Usklađenost i bezbednost na radu

• Poštuje propise iz oblasti bezbednosti i zdravlja na radu, interne procedure rada i zakonite instrukcije nadređenih.
• Koristi zaštitnu opremu i obavlja posao na način koji ne ugrožava sopstvenu bezbednost niti bezbednost drugih zaposlenih.
• Obavlja i druge poslove u okviru svojih kvalifikacija i kompetencija, u skladu sa potrebama poslovanja i Zakonom o radu Republike Srbije.

2. USLOVI ZA POZICIJU

Obrazovanje i radno iskustvo

• Poželjno je srednje stručno obrazovanje (III ili IV stepen) iz oblasti kulinarstva, ugostiteljstva, keteringa ili srodnih oblasti.
• Minimum 1–3 godine relevantnog radnog iskustva u hotelima, restoranima, keteringu ili profesionalnom kuhinjskom okruženju.
• Iskustvo u međunarodnom ili multikulturalnom hotelskom okruženju smatra se prednošću.

Profesionalna znanja i veštine

• Poznavanje tehnika pripreme hrane, rada kuhinje, principa upravljanja menijem i profesionalnih kulinarskih standarda.
• Osnovno poznavanje HACCP principa, higijenskih standarda, kontrole alergena i procedura bezbednosti u kuhinji.
• Sposobnost pripreme toplih i hladnih jela i drugih stavki menija u skladu sa operativnim standardima i standardizovanim receptima.
• Razumevanje principa kontrole troškova hrane, upravljanja porcijama i smanjenja otpada.
• Sposobnost efikasnog rada u dinamičnom ugostiteljskom okruženju uz održavanje doslednog kvaliteta.
• Kreativan pristup radu i sposobnost predlaganja praktičnih kulinarskih unapređenja i sezonskih ponuda.

Jezičke veštine

• Osnovno znanje engleskog jezika smatra se prednošću.
• Poznavanje međunarodne kulinarske terminologije je poželjno.

Lične kompetencije

• Profesionalan pristup radu i visok nivo odgovornosti.
• Dobre organizacione, komunikacione i timske veštine.
• Strpljenje, emocionalna inteligencija i sposobnost rada pod pritiskom.
• Fleksibilnost i spremnost za rad u smenama, vikendom i praznicima u skladu sa rasporedom rada i Zakonom o radu Republike Srbije.
• Posvećenost higijeni, urednosti, doslednosti i operativnoj disciplini.
• Sposobnost rada u multikulturalnom okruženju i održavanja profesionalnog odnosa prema kolegama i gostima.

Zdravstveni i zakonski uslovi

• Sposobnost obavljanja poslova koji zahtevaju dugotrajno stajanje, kretanje i fizičke aktivnosti povezane sa radom u kuhinji.
• Ispunjavanje zakonskih zdravstvenih i sanitarnih uslova propisanih za zaposlene koji rukuju hranom u Republici Srbiji.
• Poštovanje Zakona o radu Republike Srbije, propisa o bezbednosti i zdravlju na radu i internih politika poslodavca.

Position: Senior Cook 
Reports to: Chef de Cuisine

Position Overview:

The Senior Cook is responsible for food preparation, operational support, food safety compliance, maintaining professional kitchen standards, and supporting culinary consistency and efficiency within the hotel’s food and beverage operations. 

1. KEY RESPONSIBILITIES

Food Preparation & Culinary Operations

• Prepare, cook, and present hot and cold dishes in accordance with approved recipes, hotel standards, hygiene regulations, and operational requirements.
• Participate in daily kitchen operations, including mise en place preparation, cooking, plating, and food service.
• Assist in preparing buffet meals, à la carte dishes, banquet menus, VIP meals, and special dietary requests as assigned.
• Ensure all dishes are prepared in accordance with standardized recipes, portion controls, and presentation guidelines to maintain consistency in food quality, taste, and appearance across all shifts.
• Support menu implementation, menu engineering initiatives, and continuous improvement of food quality and operational efficiency.
• Contribute ideas for menu development, seasonal specials, and practical culinary innovations aligned with guest preferences and operational requirements.
• Cooperate with the Chef de Cuisine and kitchen management in improving kitchen efficiency, guest satisfaction, and culinary standards.
• Assist in controlling food costs by minimizing waste, supporting stock rotation, and following established portion standards and kitchen procedures.

Kitchen Hygiene & Food Safety

• Strictly comply with HACCP procedures, food safety regulations, sanitation requirements, and internal hotel policies during all work activities.
• Educate and support junior kitchen staff in maintaining food safety awareness, allergy control procedures, hygiene discipline, and HACCP compliance when assigned by supervisors.
• Maintain cleanliness and proper hygiene of kitchen equipment, utensils, refrigerators, storage areas, and workstations.
• Properly handle, store, label, and use food products in accordance with applicable food safety regulations and expiry standards.
• Immediately report food safety risks, equipment malfunctions, workplace hazards, or operational irregularities to the direct supervisor.
• Maintain a valid sanitary/medical certificate if required by applicable Serbian public health regulations and employer policies.

Operational Support & Teamwork

• Cooperate with chefs, cooks, kitchen assistants, stewards, and other departments to ensure smooth kitchen operations.
• Support the training, supervision, and guidance of junior kitchen staff when assigned by the supervisor.
• Demonstrate professional communication skills and the ability to clearly explain cooking methods, kitchen procedures, and operational standards within a multicultural working environment.
• Maintain patience, professionalism, and emotional control while working in high-pressure operational environments.
• Perform duties responsibly during peak operational periods, special events, and emergency operational situations.

Equipment & Inventory Responsibility

• Use kitchen equipment, tools, and inventory responsibly and in accordance with operational instructions and safety procedures.
• Assist with inventory control, stock rotation, portion standardization, and minimizing food waste.
• Inform supervisors of damaged equipment, shortages, or operational issues affecting kitchen performance.

Compliance & Occupational Safety

• Comply with occupational health and safety regulations, internal work procedures, and lawful instructions from supervisors.
• Use protective equipment and work in a manner that does not endanger personal safety or the safety of other employees.
• Perform other work-related duties within the employee’s qualifications and competencies as assigned by the employer in accordance with operational needs and Serbian Labour Law.

2. QUALIFICATION REQUIREMENTS

Education & Professional Experience

• Vocational secondary education (Level III or IV qualification) in culinary arts, hospitality, catering, or a related field is preferred.
• Minimum 1–3 years of relevant work experience in hotels, restaurants, catering services, or professional kitchen environments.
• Experience in international or multicultural hospitality environments is considered an advantage.

Professional Knowledge & Skills

• Knowledge of food preparation techniques, kitchen operations, menu engineering concepts, and professional culinary standards.
• Basic understanding of HACCP principles, food hygiene requirements, allergy awareness, and kitchen safety procedures.
• Ability to prepare hot dishes, cold dishes, and other menu items according to operational standards and standardized recipes.
• Awareness of food cost control principles, portion management, and waste reduction practices.
• Ability to work efficiently in a fast-paced hospitality environment while maintaining consistency and quality standards.
• Creative mindset with the ability to contribute practical culinary improvement ideas and seasonal menu suggestions.

Language Skills

• Basic communication skills in English are preferred.
• Familiarity with international culinary terminology is beneficial.

Personal Competencies

• Professional attitude and strong sense of responsibility.
• Good organizational, communication, and teamwork skills.
• Patience, emotional intelligence, and ability to remain composed under operational pressure.
• Flexibility and willingness to work shifts, weekends, and public holidays in accordance with work schedules and Serbian Labour Law.
• Attention to hygiene, cleanliness, consistency, and operational discipline.
• Ability to work in a multicultural environment and maintain professional conduct with colleagues and guests.

Health & Legal Requirements

• Ability to perform duties requiring prolonged standing, movement, and kitchen-related physical activities.
• Fulfillment of legally required health and sanitary conditions applicable to food handling employees under Serbian regulations.
• Compliance with the Labour Law of the Republic of Serbia, occupational safety regulations, and employer internal policies.