Šef pansionske kuhinje

About the role

The Head of the boarding kitchen leads all kitchen operations for a hospitality venue in Rabac. This senior culinary position is responsible for delivering high‑quality buffet dishes, creating seasonal menus, and ensuring food safety standards are met.

Key responsibilities

• Organise and manage the complete workflow of the kitchen.
• Cook, prepare, decorate and present buffet meals.
• Develop menus, seasonal specialties and daily offers.
• Maintain the highest standards of food quality and presentation.
• Lead, train and motivate the kitchen team.
• Oversee order fulfilment according to guest requests.
• Control ingredient quality, preparation processes and storage.
• Ensure compliance with HACCP and other health‑safety regulations.
• Plan budgets, monitor costs and manage inventory.
• Order supplies and coordinate with vendors.
• Collaborate with food‑and‑beverage management on concept and strategy.
• Guarantee consistent and attractive dish presentation.

Required profile

• Excellent knowledge of gastronomic standards and HACCP system.
• Strong organisational and leadership abilities.
• Creativity, professionalism and responsibility.
• Ability to work effectively under pressure.

Required skills

• Culinary arts
• HACCP compliance

What we offer

• Stable permanent employment.
• Professional and ambitious team environment.
• Opportunities for professional development and idea implementation.