Chef de partie OPEN APPLICATION A great job at Valamar is waiting for you! Apply now and discover why we are Number One for a reason!
From the shores of Istria, through the Kvarner Bay, to the walls of Dubrovnik and the Alpine peaks of Austria – your career at Valamar can flourish. We strongly believe that our employees are the foundation of our success. As a leading employer in tourism, we proudly offer excellent working conditions that promote personal growth, professional development, and overall success. We look forward to your application and for you to become part of our Valamar story.
WHAT WE OFFER?
- Earnings during the high season between 1,500 and 2,000 euros net
- Possibility of seasonal or year-round employment
- Additional rewards throughout the year – 400 euros net for employees living in the destinations, gifts for children, annual vacation allowance, Valfresco gift vouchers, Christmas bonus
- Hot meals, secured accommodation or rental supplement for housing of your choice – "Roof Over Your Head" program
- Day off for parents of first-graders, moving days, parental leave days
- Opportunity to work in Austria during the winter season
- Excellent career development opportunities
- Educational materials available 24/7
- Family & Friends discounts on accommodation in Valamar hotels or camps from Dubrovnik to Istria, as well as skiing in Austria
- 30% discount on food and drinks in Valamar’s restaurants and bars
- Discounts on services with more than 300 partners (sports activities and excursions, wellness, online stores, opticians, hairdressers, flight tickets, transportation, bank benefits…)
REQUIRED KNOWLEDGE, SKILLS, AND EXPERIENCE - Vocational qualification as a chef
- Preferred three years of work experience, two of which as a chef or specialist chef
- Passed master’s exam
- Knowledge of one foreign language is desirable
AREAS OF RESPONSIBILITY - Preparation of food, ensuring the right quantity and quality
- Control of the quality of prepared dishes according to the established ALC standards
- Cooking dishes to match their flavor and applying proper cooking techniques
- Presenting and issuing dishes in a timely manner according to the kitchen's SOP in the specific category of the establishment
- Continuously improving in the profession, monitoring global trends, and initiating new dishes, their presentation, and standardization
- Participating in menu creation, ordering, and planning food usage together with the head chef
- Using kitchen inventory, equipment, and devices correctly
- Handling and storing food according to HACCP standards
- Cleaning and tidying the kitchen according to HACCP standards
- Knowing and applying kitchen SOPs
- Applying safety measures and equipment in the workplace
