Cook

You run one section of the line: mise en place from the morning list, then service for breakfast and dinner in a kitchen of seven. Typical work is portioning fish and meat, cooking to order on the plancha and the induction range, finishing sauces, and plating to the photo card the head chef sets each week. You keep the HACCP temperature log, date every container and rotate the stock in the walk in fridge. Deliveries are checked and put away by the section that ordered them. Shifts run 07:00 to 15:00 or 14:00 to 22:00 on a two week roster.

Catering school as a cook or three years on a hotel line

Working one section alone through a full service

Knife work on fish and meat, and portion control

HACCP practice, temperature logs and stock rotation

Calm through a busy service and clean as you go

Willingness to work weekends and public holidays

Basic English or Slovenian for the kitchen and the tickets

Net salary from 1283 up to 1410 EUR per month

Permanent contract, not a seasonal one

Supplement for Sundays and public holidays

Two meals on every shift and a clean uniform daily

Annual holiday allowance (regres) paid in June

Staff room in Bled available at a low rent

Chef jackets, aprons and non slip shoes provided

Cooks who run a section without help move to chef de partie inside one season, and the hotel pays for the pastry and fish courses at the catering school in Bled.

A ventilated kitchen with an induction range, a walk in fridge and a separate cold section, plus a staff area away from the line. Non slip shoes, an apron and cut gloves for the portioning bench are provided.