Cook

You run a station on the hot line through service, plating mains and sides to order while keeping mise en place stocked. The kitchen serves a mixed Dalmatian and international menu, with fresh fish from the Zadar market, grilled meats, and a buffet breakfast for hotel guests. Expect 8 hour shifts with a split during peak weeks in July and August, and one day off per week. You work to HACCP standards, keep your section clean, and call the pass clearly with the rest of the brigade. The head chef writes the menu and orders stock, so you focus on cooking and consistency.

Cook qualification (SSS kuhar) or proven kitchen experience

At least 2 seasons on an a la carte or hotel line

Solid on grill, sauces, and plating under pressure

Knowledge of fish and Dalmatian dishes an advantage

Working knowledge of HACCP and kitchen hygiene

Able to hold pace through a full summer service

English B1 to follow orders and work with a mixed brigade

Net salary 1650-1980 EUR (10% above market average)

Free accommodation near the hotel and two meals per shift

Seasonal contract April to October, contributions paid

Performance bonus at end of season for full term

One full day off per week, rota set in advance

Work clothing and laundry provided

Return invitation for next season for reliable staff

Cooks who carry the line cleanly through the season move up to chef de partie or sous chef the next year, with a higher rate and a say in the menu. The hotel keeps its best seasonal staff and brings them back first.

Professional hotel kitchen with proper equipment, walk in cold storage, and a head chef who keeps the line organized even at full covers. Busy but disciplined, with a brigade that pulls together through August.