Cook Montenegro Warmth

Job Title: Cook Reports to: Sous Chef / Chef de Partie Job Purpose: The Cook is a key member of the Hotel/Event Hall kitchen team, responsible for preparing and cooking food to high standards of taste, presentation, and hygiene. Working under the guidance of senior chefs, the Cook ensures that meals are prepared in accordance with set recipes, portion sizes, and safety regulations. This role requires efficiency, consistency, and a solid foundation in culinary techniques to support the smooth operation of the kitchen. General Requirements: • Report to work on time, in clean chef uniform, and be ready 10 minutes before shift. • Maintain a professional appearance and high standards of personal hygiene. • Follow all hygiene, sanitation, and food safety policies. • Respect kitchen hierarchy and comply with directions from supervisors. • Maintain a positive, team-oriented attitude. • Attend scheduled trainings, briefings, and kitchen meetings. • Show responsibility in following recipes, procedures, and safety rules. • Treat all kitchen-related information and recipes as confidential. • Comply with all operational policies and quality standards of Hotel/Event Hall. Primary Duties & Responsibilities: • Prepare and cook menu items in accordance with recipes and presentation standards. • Ensure proper mise en place is completed before service. • Maintain cleanliness and order in assigned workstation and kitchen areas. • Operate kitchen equipment correctly and safely. • Control food portions and minimize waste. • Assist with plating and presentation of dishes during service. • Check food quality, temperature, and consistency before serving. • Receive, store, and rotate stock according to FIFO (first in, first out) procedures. • Label, date, and store all prepared items correctly. • Communicate supply or equipment shortages to supervisors. • Support in inventory counts and stock management. • Assist other team members as needed during high-demand periods. • Ensure all food prepared meets quality, safety, and portion guidelines. Technology Competence: • Comfortable using kitchen equipment and tools. • Ability to follow HACCP guidelines and maintain basic documentation (training provided). • Knowledge of English language is required Safety, Health & Security: • Follow all safety, hygiene, and sanitation procedures. • Use gloves, aprons, and other protective gear where appropriate. • Store cleaning materials safely and report spills or hazards immediately. • Report accidents, injuries, or unsafe conditions to supervisors without delay. • Maintain safe food temperatures and avoid cross-contamination. • Practice knife safety and handle hot surfaces with care. • Understand emergency protocols and evacuation procedures. We offer: • Airplane ticket • Accomodation • Visa • All transfers • Food ( full board) • Internet • Paid leave – vacation • CV in English language and diploma or certificate of acquired education are required for correct application.