Aman Resort Sveti Stefan i ove godine otvara svoje kapije u potrazi za

profesionalcima u hotelijerstvu i mladima koji to žele da postanu!

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Chef de cuisine - Šef kuhinje (m/ž)


I Position objective: 

  • Responsible for the day to day management and operation of all kitchens in the hotel, ensuring quality, cost control, safety and hygiene standards are adhered to.
  • Responsibility for directing training, supervising, planning and coordinating in all areas within the Culinary Department including any projects requested by the Executive Sous
  • Chef or Executive Chef.
  • Ensuring quality products for the guests, and secure profit margins while maintaining the Corporate image of the Hotel at all times.
  • Assists in developing and executing of long and short range strategic plans to meet the desired objectives set by the management.
  • Self-motivated, customer-focused and committed to maintaining exceptional customer services throughout all areas of the F&B department.
  • Build a rapport with other departments in attending and delivering guest satisfaction.

II. Key Result Areas/ Job Responsibilities:

  • Total knowledge & understanding of Food Preparation Standard & Procedure.
  • Take part in the setting and evolving the standards and procedures.
  • Responsible for hygiene standards with the Steward Coordinators, in all kitchens, store room, refrigerators and work areas.
  • Assures that soiled or damaged utensils are not put into use, watching for cracked and chipped china and glassware and train his staff to follow this rule.
  • Assures that soiled or damaged utensils are not put into use, watching for cracked and chipped china and glassware and train his staff to follow this rule.
  • To ensure that these control procedures are carried out consistently
  • Assists with the costing and pricing of menus and other food services having taken into consideration the profit margins lined out in the hotel budgets.
  • Together with the Executive Chef, investigates food cost issues with a view to take whatever corrective action may be necessary.
  • Makes sure that all the equipment and fixtures are maintained well and reports any faults and damage.
  • Is familiar with H.A.C.C.P and other municipality’s procedures and requirements, to carry out proper training and control of H.A.C.C.P procedures.
  • To ensure consistency and highest quality in the taste, presentation and appropriate food temperature for food served in all kitchens.
  • Ensures the quality and cleanliness of all food displays to the highest standards of the Hotel.
  • Guide team members with clear, measurable and realistic objectives to achieve quality standards.
  • Responsible for ensuring smooth and effective communication among the staff.
  • Ensures that staff are fully aware and complies with the HACCP guidelines set by Hotel.
  • Liaises and works closely with the Chef Steward in monitoring and ensuring that all cleaning are properly done and according to schedule.
  • Ensures that all kitchen personnel follow the company’s grooming standards.
  • Maintains proper and adequate controls over purchase orders and requisitions.
  • Monitors on monthly food inventory turnover and slow moving items.
  • Ensures that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel’s specification.
  • Reviews food cost analysis on a daily basis to maintain in line with budget and forecast.
  • Analyses top 20 highest consumable purchased items on monthly basis.

III. Supplementary information (Requirements):


  • High school Degree school with one (1) year experience and/or training, or an equivalent combination of education and experience to meet the required knowledge, skills and abilities.


  • Minimum of 1 year experience on the same capacity or in any related field.
  • Superior leadership and management skills with emphasis on staff supervision and development; ability to manage and interact with diverse staff and clients.
  • Strategic and proactive
  • Experience working with diverse groups, i.e. staff, clients/guests, outside contacts.
  • Collaborative working style; team-building approach.

If you are interested, please send us your CV in Montenegrin or English (preferably with a photo) to the e-
mail address: or using the option KONKURIŠITE NA OGLAS. Only shortlisted candidates will be contacted.

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