Demi 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 - Qualified Cook
- Preferably two years of work experience, including one year as a junior cook
- Communicative, friendly
AREAS OF RESPONSIBILITY - Preparing the required amount of ingredients for cooking
- Responsible for the quality and correctness of ingredients and dishes
- Preparing meals, appetizers, and desserts according to standards
- Maintaining hygiene and cleanliness of the workspace and surfaces
- Proper and conscientious use of kitchen inventory, equipment, and devices
- Implementing safety measures and using protective equipment in the workplace
