Employment of a trainee at West Korrekt Kft. (Q3938994): Difference between revisions
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Our first restaurant was opened in the operation of West Korrekt Kft. on 04.04.2011. Our primary goal was to exploit the market potential of the southern menu in the downtown of Szombathely, for which we introduced an unknown and therefore novelty system on the local market, with which we significantly raised the level of the southern menu. Our firm’s goal is continuous development, which applies to all areas of the enterprise: technical, human and gastronomy areas... In light of this, we are present in several cities. The biggest challenge of recent years is to find and retain the right workforce. The labour shortage in the whole country started to affect our company earlier and more seriously, as most of the workers left the western countries from hospitality. Austria’s proximity has increased this problem. Accordingly, we have set out directions aimed at training quality workers within the company and improving working conditions that have not been customary so far. The GINOP-5.2.4-16 traineeship programme fits well in the above objectives. After a long try, we managed to find a cook lady in whom we can see the desire to learn and the long-term desire to be employed by our company. The grants received under the programme will therefore be used for the training of chef Bertha Patrícia. The trainee chef feladatköre:munkáját is obliged to perform at all times in compliance with the HACCP standards, the instructions of the contact person, the adherence to the training plan, the preparation of meals, the preparation of cooking, the cleaning of the cooking environment, the serving (in the restaurant and outside the restaurant), the stock and materials management, the proper management of kitchen helpers The experienced workforce may also serve the development of the company later. In line with the purpose of the project, we intend to employ a trainee, whose wages, contributions, the material costs needed during the employment and the infrastructure conditions necessary for proper work are financed from the project. The project would also finance part of the cost of the company contact person for the trainee, as well as the necessary administrative costs. In the framework of the project, the costs of the mandatory publicity are also charged to the tender. The company’s internship contact is one of the managing directors of the company (Peter Maráczi), who has more than 6 years of professional experience in the field of hospitality and is also experienced in the training of young people. During the purchase of equipment and materials, n. HUF 300,000 is spent on small assets and materials, while almost HUF 1 220,000 is spent on large assets. In the course of the menu, we cook large quantities, so we develop the necessary dishes from the tender framework with 2 pots of 400 mm*400 mm, double bottom, stainless steel, 48 litres with the corresponding lids, and 3 100 litre stainless steel pots (3 layers of induction socket, matte surface, reinforced handles). For pots of 100 litres, we need to expand our cooking options, as part of which we purchase 1 gas pouch (cast iron grid, stainless steel body, natural gas, 13 kW, 600 mm*300 mm*550mm), which also improves the cooking conditions of the lower-sized colleagues (the gas pod is lower than the gas stoves). One of the great shortcomings of young chefs, which they can only learn in practice is to serve. This process requires great attention and foresight, as the guest feels the flaws of serving best. These are the delays in serving time and aesthetic defects. 2 devices are purchased for the serving process. One, 10 soup bowls (290 mm, 3 litres, lid). The other is a unique programming software linking the delivery activity, i.e. the ordering of food to the kitchen (IT application, design, development, TESZOR: 62.01.11.)This is necessary because there is very little time to deliver and serve the southern menu. This software assists in continuous communication between the kitchen and the suppliers, thereby significantly speeding up and improving delivery activities and related kitchen work. Not least we would like to ensure the modern development of the trainee, as in the future more and more complex IT systems will occur in the hospitality as well.In addition to menus, we are also engaged in organising events (external venues), which is a special task for every chef. The tools needed to participate in the organisation of the events are:GN 1/1 5 pcs 530 mm*325mm*100 mm RM,GN 1/2 5 pieces 325 mm*265mm*150 mm RM,GN 1/4 10 pcs 265 mm*162mm*200 mm RM,GN 4 x 530 mm*325mm*65 mm RM Chafing 4 pcs 620 mm*360mm*320 mm with a lid. The cahefings ensure the warming. A further description of the detailed content of the project will be provided in an attached document. (English) | |||||||||||||||
| Property / summary: Our first restaurant was opened in the operation of West Korrekt Kft. on 04.04.2011. Our primary goal was to exploit the market potential of the southern menu in the downtown of Szombathely, for which we introduced an unknown and therefore novelty system on the local market, with which we significantly raised the level of the southern menu. Our firm’s goal is continuous development, which applies to all areas of the enterprise: technical, human and gastronomy areas... In light of this, we are present in several cities. The biggest challenge of recent years is to find and retain the right workforce. The labour shortage in the whole country started to affect our company earlier and more seriously, as most of the workers left the western countries from hospitality. Austria’s proximity has increased this problem. Accordingly, we have set out directions aimed at training quality workers within the company and improving working conditions that have not been customary so far. The GINOP-5.2.4-16 traineeship programme fits well in the above objectives. After a long try, we managed to find a cook lady in whom we can see the desire to learn and the long-term desire to be employed by our company. The grants received under the programme will therefore be used for the training of chef Bertha Patrícia. The trainee chef feladatköre:munkáját is obliged to perform at all times in compliance with the HACCP standards, the instructions of the contact person, the adherence to the training plan, the preparation of meals, the preparation of cooking, the cleaning of the cooking environment, the serving (in the restaurant and outside the restaurant), the stock and materials management, the proper management of kitchen helpers The experienced workforce may also serve the development of the company later. In line with the purpose of the project, we intend to employ a trainee, whose wages, contributions, the material costs needed during the employment and the infrastructure conditions necessary for proper work are financed from the project. The project would also finance part of the cost of the company contact person for the trainee, as well as the necessary administrative costs. In the framework of the project, the costs of the mandatory publicity are also charged to the tender. The company’s internship contact is one of the managing directors of the company (Peter Maráczi), who has more than 6 years of professional experience in the field of hospitality and is also experienced in the training of young people. During the purchase of equipment and materials, n. HUF 300,000 is spent on small assets and materials, while almost HUF 1 220,000 is spent on large assets. In the course of the menu, we cook large quantities, so we develop the necessary dishes from the tender framework with 2 pots of 400 mm*400 mm, double bottom, stainless steel, 48 litres with the corresponding lids, and 3 100 litre stainless steel pots (3 layers of induction socket, matte surface, reinforced handles). For pots of 100 litres, we need to expand our cooking options, as part of which we purchase 1 gas pouch (cast iron grid, stainless steel body, natural gas, 13 kW, 600 mm*300 mm*550mm), which also improves the cooking conditions of the lower-sized colleagues (the gas pod is lower than the gas stoves). One of the great shortcomings of young chefs, which they can only learn in practice is to serve. This process requires great attention and foresight, as the guest feels the flaws of serving best. These are the delays in serving time and aesthetic defects. 2 devices are purchased for the serving process. One, 10 soup bowls (290 mm, 3 litres, lid). The other is a unique programming software linking the delivery activity, i.e. the ordering of food to the kitchen (IT application, design, development, TESZOR: 62.01.11.)This is necessary because there is very little time to deliver and serve the southern menu. This software assists in continuous communication between the kitchen and the suppliers, thereby significantly speeding up and improving delivery activities and related kitchen work. Not least we would like to ensure the modern development of the trainee, as in the future more and more complex IT systems will occur in the hospitality as well.In addition to menus, we are also engaged in organising events (external venues), which is a special task for every chef. The tools needed to participate in the organisation of the events are:GN 1/1 5 pcs 530 mm*325mm*100 mm RM,GN 1/2 5 pieces 325 mm*265mm*150 mm RM,GN 1/4 10 pcs 265 mm*162mm*200 mm RM,GN 4 x 530 mm*325mm*65 mm RM Chafing 4 pcs 620 mm*360mm*320 mm with a lid. The cahefings ensure the warming. A further description of the detailed content of the project will be provided in an attached document. (English) / rank | |||||||||||||||
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| Property / summary: Our first restaurant was opened in the operation of West Korrekt Kft. on 04.04.2011. Our primary goal was to exploit the market potential of the southern menu in the downtown of Szombathely, for which we introduced an unknown and therefore novelty system on the local market, with which we significantly raised the level of the southern menu. Our firm’s goal is continuous development, which applies to all areas of the enterprise: technical, human and gastronomy areas... In light of this, we are present in several cities. The biggest challenge of recent years is to find and retain the right workforce. The labour shortage in the whole country started to affect our company earlier and more seriously, as most of the workers left the western countries from hospitality. Austria’s proximity has increased this problem. Accordingly, we have set out directions aimed at training quality workers within the company and improving working conditions that have not been customary so far. The GINOP-5.2.4-16 traineeship programme fits well in the above objectives. After a long try, we managed to find a cook lady in whom we can see the desire to learn and the long-term desire to be employed by our company. The grants received under the programme will therefore be used for the training of chef Bertha Patrícia. The trainee chef feladatköre:munkáját is obliged to perform at all times in compliance with the HACCP standards, the instructions of the contact person, the adherence to the training plan, the preparation of meals, the preparation of cooking, the cleaning of the cooking environment, the serving (in the restaurant and outside the restaurant), the stock and materials management, the proper management of kitchen helpers The experienced workforce may also serve the development of the company later. In line with the purpose of the project, we intend to employ a trainee, whose wages, contributions, the material costs needed during the employment and the infrastructure conditions necessary for proper work are financed from the project. The project would also finance part of the cost of the company contact person for the trainee, as well as the necessary administrative costs. In the framework of the project, the costs of the mandatory publicity are also charged to the tender. The company’s internship contact is one of the managing directors of the company (Peter Maráczi), who has more than 6 years of professional experience in the field of hospitality and is also experienced in the training of young people. During the purchase of equipment and materials, n. HUF 300,000 is spent on small assets and materials, while almost HUF 1 220,000 is spent on large assets. In the course of the menu, we cook large quantities, so we develop the necessary dishes from the tender framework with 2 pots of 400 mm*400 mm, double bottom, stainless steel, 48 litres with the corresponding lids, and 3 100 litre stainless steel pots (3 layers of induction socket, matte surface, reinforced handles). For pots of 100 litres, we need to expand our cooking options, as part of which we purchase 1 gas pouch (cast iron grid, stainless steel body, natural gas, 13 kW, 600 mm*300 mm*550mm), which also improves the cooking conditions of the lower-sized colleagues (the gas pod is lower than the gas stoves). One of the great shortcomings of young chefs, which they can only learn in practice is to serve. This process requires great attention and foresight, as the guest feels the flaws of serving best. These are the delays in serving time and aesthetic defects. 2 devices are purchased for the serving process. One, 10 soup bowls (290 mm, 3 litres, lid). The other is a unique programming software linking the delivery activity, i.e. the ordering of food to the kitchen (IT application, design, development, TESZOR: 62.01.11.)This is necessary because there is very little time to deliver and serve the southern menu. This software assists in continuous communication between the kitchen and the suppliers, thereby significantly speeding up and improving delivery activities and related kitchen work. Not least we would like to ensure the modern development of the trainee, as in the future more and more complex IT systems will occur in the hospitality as well.In addition to menus, we are also engaged in organising events (external venues), which is a special task for every chef. The tools needed to participate in the organisation of the events are:GN 1/1 5 pcs 530 mm*325mm*100 mm RM,GN 1/2 5 pieces 325 mm*265mm*150 mm RM,GN 1/4 10 pcs 265 mm*162mm*200 mm RM,GN 4 x 530 mm*325mm*65 mm RM Chafing 4 pcs 620 mm*360mm*320 mm with a lid. The cahefings ensure the warming. A further description of the detailed content of the project will be provided in an attached document. (English) / qualifier | |||||||||||||||
point in time: 9 February 2022
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Revision as of 06:52, 9 February 2022
Project Q3938994 in Hungary
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Employment of a trainee at West Korrekt Kft. |
Project Q3938994 in Hungary |
Statements
4,880,125 forint
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5,674,563.953 forint
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85.99999 percent
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22 September 2017
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18 December 2018
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West Korrekt Korlátolt Felelősségű Társaság
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47°13'44.83"N, 16°37'7.54"E
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Első éttermünk a West Korrekt Kft üzemeltetésében 2011.04.04-én nyitott meg. Elődleges célunk Szombathely belvárosában a déli menüztetésben rejlő piaci potenciál kihasználása volt, melynek érdekében a helyi piacon addig ismeretlen, ezáltal újdonságnak számító rendszert vezettünk, be, mellyel a déli menüzés színvonalát jelentősen emeltük. Cégünk eltökélt célja a folyamatos fejlődés, mely a vállalkozás minden területére vonatkozik: műszaki, humán, gasztronómia területek… Ennek fényében jelenleg több városban is jelen vagyunk.Az elmúlt évek legnagyobb kihívása a megfelelő munkaerő megtalálása és megtartása. Az egész országra jellemző munkaerőhiány cégünket korábban és súlyosabban kezdte el érinteni, hiszen a vendéglátásból távozott a legtöbb munkaerő a nyugati országokba. Ausztria közelsége fokozta ezt a problémát.Ennek megfelelően olyan irányokat tűztünk ki, melyek a minőségi munkaerő cégen belüli képzését, a munkahelyi körülmények eddig nem megszokott javítását célozza meg. A fenti célokba jól illeszkedik a GINOP-5.2.4-16 gyakornoki programja. Hosszas próbálkozás után sikerült találnunk egy olyan szakács hölgyet, akiben látjuk a tanulni akarást és azt, hogy hosszú távon cégünk alkalmazásában kíván állni. A program keretében kapott támogatásokat így Bertha Patrícia szakács gyakornok képzésére fordítjuk. A gyakornok szakács feladatköre:munkáját mindenkor a HACCP előírások megtartása mellett köteles végezni,a kapcsolattartó általi utasítások, oktatási terv betartása,ételek előkészítése,főzés,főzési környezet tisztán tartása,tálalás (étteremben és éttermen kívül is),készlet és anyaggazdálkodás,konyhai kisegítők megfelelő irányítása A tapasztalt munkaerő a későbbiek során a cég fejlődését is szolgálhatja. A projekt céljával összhangban gyakornokot kívánunk foglalkoztatni, akinek bérét, járulékait, a foglalkoztatás során szükséges anyagköltségeket, és a megfelelő munkavégzéshez szükséges infrastrukturális feltételeket a projektből kívánjuk finanszírozni. Ugyancsak a projektből finanszíroznánk a gyakornokkal foglalkozó vállalati kapcsolattartó bér és járulék költségeinek egy részét, valamint a szükséges adminisztratív költségeket. A projekt keretében a kötelezően előírt nyilvánosság költségeit is a pályázat terhére kívánjuk elszámolni. A cég gyakornoki kapcsolattartója a cég egyik ügyvezető- tulajdonosa (Maráczi Péter), aki több mint 6 éves szakmai tapasztalattal bír a vendéglátás területén, valamint jártas a pályakezdők képzésében is. Az eszközök, anyagok beszerzése során n. 300.000 Ft-ot kis összegű eszközökre és anyagokra, míg majdnem n. 1.220.000 Ft-ot nagy összegű eszközökre fordítódik. A menüztetés során nagy mennyiségeket főzünk, így az ehhez szükséges edényeinket fejlesztjük a pályázati keretből 2 db 400mm*400mm-es, duplaaljú, rozsdamentes, 48 literes fazékkal a hozzá tartozó fedőkkel, valamint 3 db 100 literes rozsdamentes fazékkal (3 rétegű indukciós aljjal, matt felület, erősített fogantyúkkal). A 100 literes fazekakhoz bővítenünk kell főzési lehetőségeinket, ennek keretében kerül beszerzésre 1 db gázzsámoly (öntöttvas rács, rozsdamentes felépítmény, földgáz üzemű, 13kW, 600mm*300mm*550mm), mely az alacsonyabb termetű kolléganő főzési körülményeit is javítja (a gázzsámoly alacsonyabb mint a gáztűzhelyek). A fiatal szakácsok egyik nagy hiányossága, melyet csak a gyakorlatban tudnak megtanulni a tálalás. Ez a folyamat nagy odafigyelést és előrelátást igényel, hiszen a vendég a tálalás hibáit érzi meg a legjobban. Ilyen a tálalási idő elhúzódása és az esztétikai hibák. A tálalási folyamathoz 2 eszköz beszerzése történik. Az egyik, 10 db levesestál (290mm, 3 liter, fedő). A másik egy a kiszállítási tevékenységet, azaz az ételrendelést a konyhával összekötő egyedi programozású szoftver (IT alkalmazás, tervezés, fejlesztés, TESZOR: 62.01.11.)Erre azért van szükség, mivel a déli menü kiszállítására és a tálalására nagyon kevés idő áll rendelkezésre. Ezen szoftver segítséget nyújt a konyha és a kiszállítók közötti folyamatos kommunikációban, ezáltal jelentősen gyorsítja és javítja a kiszállítási tevékenységet és a hozzá kapcsolódó konyhai munkát. Nem utolsó sorban a gyakornok modern fejlődését is biztosítani szeretnénk, hiszen a jövőben egyre több és bonyolultabb informatikai rendszer fog előfordulni a vendéglátásban is.Cégünk a menüztetés mellett rendezvények (külső helyszínen is) lebonyolításával is foglakozik, mely egy külön feladat minden szakács számára. A rendezvények lebonyolításában való részvételhez szükséges eszközök a következők:GN 1/1 5 db 530mm*325mm*100mm RM,GN 1/2 5 db 325mm*265mm*150mm RM,GN 1/4 10 db 265mm*162mm*200mm RM,GN 4 db 530mm*325mm*65mm RM Chafing 4 db 620mm*360mm*320mm pasztaégős, fedővel.A GN (gaszronorm) edényekbe történik a svédasztalos meleg ételek tálalása, melyek ezután a chafingekbe kerülnek. A cahefingek biztosítják a melegen tartást. A projekt részletes tartalmának további leírása csatolt dokumentumban kerül benyújtásra. (Hungarian)
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Our first restaurant was opened in the operation of West Korrekt Kft. on 04.04.2011. Our primary goal was to exploit the market potential of the southern menu in the downtown of Szombathely, for which we introduced an unknown and therefore novelty system on the local market, with which we significantly raised the level of the southern menu. Our firm’s goal is continuous development, which applies to all areas of the enterprise: technical, human and gastronomy areas... In light of this, we are present in several cities. The biggest challenge of recent years is to find and retain the right workforce. The labour shortage in the whole country started to affect our company earlier and more seriously, as most of the workers left the western countries from hospitality. Austria’s proximity has increased this problem. Accordingly, we have set out directions aimed at training quality workers within the company and improving working conditions that have not been customary so far. The GINOP-5.2.4-16 traineeship programme fits well in the above objectives. After a long try, we managed to find a cook lady in whom we can see the desire to learn and the long-term desire to be employed by our company. The grants received under the programme will therefore be used for the training of chef Bertha Patrícia. The trainee chef feladatköre:munkáját is obliged to perform at all times in compliance with the HACCP standards, the instructions of the contact person, the adherence to the training plan, the preparation of meals, the preparation of cooking, the cleaning of the cooking environment, the serving (in the restaurant and outside the restaurant), the stock and materials management, the proper management of kitchen helpers The experienced workforce may also serve the development of the company later. In line with the purpose of the project, we intend to employ a trainee, whose wages, contributions, the material costs needed during the employment and the infrastructure conditions necessary for proper work are financed from the project. The project would also finance part of the cost of the company contact person for the trainee, as well as the necessary administrative costs. In the framework of the project, the costs of the mandatory publicity are also charged to the tender. The company’s internship contact is one of the managing directors of the company (Peter Maráczi), who has more than 6 years of professional experience in the field of hospitality and is also experienced in the training of young people. During the purchase of equipment and materials, n. HUF 300,000 is spent on small assets and materials, while almost HUF 1 220,000 is spent on large assets. In the course of the menu, we cook large quantities, so we develop the necessary dishes from the tender framework with 2 pots of 400 mm*400 mm, double bottom, stainless steel, 48 litres with the corresponding lids, and 3 100 litre stainless steel pots (3 layers of induction socket, matte surface, reinforced handles). For pots of 100 litres, we need to expand our cooking options, as part of which we purchase 1 gas pouch (cast iron grid, stainless steel body, natural gas, 13 kW, 600 mm*300 mm*550mm), which also improves the cooking conditions of the lower-sized colleagues (the gas pod is lower than the gas stoves). One of the great shortcomings of young chefs, which they can only learn in practice is to serve. This process requires great attention and foresight, as the guest feels the flaws of serving best. These are the delays in serving time and aesthetic defects. 2 devices are purchased for the serving process. One, 10 soup bowls (290 mm, 3 litres, lid). The other is a unique programming software linking the delivery activity, i.e. the ordering of food to the kitchen (IT application, design, development, TESZOR: 62.01.11.)This is necessary because there is very little time to deliver and serve the southern menu. This software assists in continuous communication between the kitchen and the suppliers, thereby significantly speeding up and improving delivery activities and related kitchen work. Not least we would like to ensure the modern development of the trainee, as in the future more and more complex IT systems will occur in the hospitality as well.In addition to menus, we are also engaged in organising events (external venues), which is a special task for every chef. The tools needed to participate in the organisation of the events are:GN 1/1 5 pcs 530 mm*325mm*100 mm RM,GN 1/2 5 pieces 325 mm*265mm*150 mm RM,GN 1/4 10 pcs 265 mm*162mm*200 mm RM,GN 4 x 530 mm*325mm*65 mm RM Chafing 4 pcs 620 mm*360mm*320 mm with a lid. The cahefings ensure the warming. A further description of the detailed content of the project will be provided in an attached document. (English)
9 February 2022
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Szombathely, Vas
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Identifiers
GINOP-5.2.4-16-2017-02463
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