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Cooks - 1st and 2nd
DESCRIPTION
Minimum experience of 1 year;
Team spirit;
Creativity;
Varied national and international cuisine;
Organization skills;
Sense of responsibility;
Flexibility of timetable;
Knowledge and training in HACCP;
Experience with snacks;
Expereince with hot and cold buffets.
WHAT WE OFFER
Integration into a solid and expanding hotel group;
Possibility to continue in low season.
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