Hotel Lazure has advertised a position for candidates interested in the position:






  • Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking.
  • Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.



  • Reports directly to and communicates with the Sous Chef on all pertinent matters.
  • Co-ordinates with his colleagues to ensure service is delivered in a smooth and effective manner.
  • Cooperates with Stewarding


  • Provide efficient, expedient and courteous service to the guests leading to a total guest and company satisfaction.
  • Is responsible for the cleanliness, maintenance and upkeep of all equipment, furniture, stations and hotel property he / she is working with.
  • Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
  • Prepares a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to standardized recipes.
  • Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
  • Follows proper plate presentation and garnish set up for all dishes.
  • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
  • Informs superiors when the ingredients stock is getting low or when the kitchen tools do not work properly.
  • Handles, stores and rotates all products properly.
  • Portions food products prior to cooking according to standard portion sizes and recipe specifications.
  • Packages take-away food for clients.
  • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
  • Carefully supervises the food temperature and the temperature from cooling rooms, to ensure that the ingredients kept are kept at the appropriate temperature.
  • Is responsible minded for the breakage and loss of the used items.
  • Coordinates with other personnel.
  • Follows the department standards.
  • Complies with nutrition and sanitation regulations and safety standards.
  • Attends department meeting and training when requested.
  • Is always clean and properly groomed on duty, according to hotel policy.
  • Performs all duties other than above requested by the Executive chef, Sous Chef and Hotel Manager.

Interested candidates can apply by using the option KONKURIŠITE NA OGLAS or by sending a CV to the e-mail address:

Ovaj oglas je istekao i poslodavac više ne prima prijave putem portala.