Apprentice at La'Mar Grill Restaurant & amperia (Q3940281): Difference between revisions
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The project owner is the sole entrepreneur of La'Mar Grill Restaurant & Pizzeria, Richard Stampf Mihály. He founded his business as a catering professional in 1993. He has been operating his restaurant in Zalakaros since 1993, with annual opening hours. It aims to achieve quality hospitality and is still keeping it in mind today. This can be seen both in the dishes from the Hungarian-Italian fusion kitchen and in the quality of service. Thanks to this, it has a wide range of guests. For the fourth year of the business, they have 1 cook student and 1 cook student every year for the next 2 years. Our students will successfully use their knowledge in the future in the labour market. The applicant is committed to the preparation of quality meals and to the professional service of these delicious dishes, which are essential conditions for trained human resources. In the framework of the project, 1 trainee is to be recruited. The trainee in the chef learns the tasks related to the A'La Carte kitchen work, monitors the stock of goods, takes part in the proper quality and quantity of the goods, storing them in accordance with regulations, preparing their work area for opening, preparing the equipment, preparing the dishes professionally. The aim of the applicant is to teach the trainee the above activities and to contribute to his/her professional recognition. The statistical workforce of the enterprise was 4 in 2017 and 6 in 2018. The company has a professional qualification in the hospitality sector with 4 colleagues (3 serving persons, 1 catering business manager, 1 chef, 1 master chef). There’s a student working at the restaurant right now. The company currently has 6 employees and the entrepreneur, broken down by job: 3 kitchen staff 2 serving 1 person bartender-barista-mixer 1 person Restaurant leader Mihály Richárd Stampf has employed 2 apprentices in the last 4 years, and their practical training has been supported by professionally qualified workers. The company is profitable and its turnover is characterised by growth. Mihály Stampf Richárd considers it important to continuously train and encourage employees, and the company also builds on the trainee to be employed in the framework of the project in the long term. Employment, which is accompanied by an increase in the number of statistics, is realised. As part of the purchase of equipment, it intends to improve the material conditions necessary for the training of the trainee cook. It is important for the company to learn the basics of modern hospitality, food preparation and compliance with the requirements of the guests, the knowledge of menus, menus, daily offers, dietary recommendations, the assessment of existing stocks and the purchase of the necessary raw materials. The applicant wishes to employ 1 trainee cook, who will master the tasks related to the operation of the kitchen, monitor the stock of goods, take part in the proper quality and quantity of the goods, store them in accordance with the specifications, prepare their work area for opening, prepare the equipment, prepare the dishes professionally, and cook and serve them. Contact person for internships in the company: The trainee is assisted by an experienced professional to gain work experience. Mihály Stampf Richárd is a waiter and catering manager, with nearly 26 years of extensive professional experience, so he can help and supervise the work of the trainees. Administrative tasks: Carrying out accounting tasks related to the project. Publicity: According to the Széchenyi2020 image manual, the type C board and the photo documentation suitable for communication are prepared by an external contractor. The applicant shall upload the TÉRKÉPÉTÉR and publish the information on the project on the company’s website. Number of the professional qualification of the trainee employed under the project: 34 811 04 (English) | |||||||||||||||
| Property / summary: The project owner is the sole entrepreneur of La'Mar Grill Restaurant & Pizzeria, Richard Stampf Mihály. He founded his business as a catering professional in 1993. He has been operating his restaurant in Zalakaros since 1993, with annual opening hours. It aims to achieve quality hospitality and is still keeping it in mind today. This can be seen both in the dishes from the Hungarian-Italian fusion kitchen and in the quality of service. Thanks to this, it has a wide range of guests. For the fourth year of the business, they have 1 cook student and 1 cook student every year for the next 2 years. Our students will successfully use their knowledge in the future in the labour market. The applicant is committed to the preparation of quality meals and to the professional service of these delicious dishes, which are essential conditions for trained human resources. In the framework of the project, 1 trainee is to be recruited. The trainee in the chef learns the tasks related to the A'La Carte kitchen work, monitors the stock of goods, takes part in the proper quality and quantity of the goods, storing them in accordance with regulations, preparing their work area for opening, preparing the equipment, preparing the dishes professionally. The aim of the applicant is to teach the trainee the above activities and to contribute to his/her professional recognition. The statistical workforce of the enterprise was 4 in 2017 and 6 in 2018. The company has a professional qualification in the hospitality sector with 4 colleagues (3 serving persons, 1 catering business manager, 1 chef, 1 master chef). There’s a student working at the restaurant right now. The company currently has 6 employees and the entrepreneur, broken down by job: 3 kitchen staff 2 serving 1 person bartender-barista-mixer 1 person Restaurant leader Mihály Richárd Stampf has employed 2 apprentices in the last 4 years, and their practical training has been supported by professionally qualified workers. The company is profitable and its turnover is characterised by growth. Mihály Stampf Richárd considers it important to continuously train and encourage employees, and the company also builds on the trainee to be employed in the framework of the project in the long term. Employment, which is accompanied by an increase in the number of statistics, is realised. As part of the purchase of equipment, it intends to improve the material conditions necessary for the training of the trainee cook. It is important for the company to learn the basics of modern hospitality, food preparation and compliance with the requirements of the guests, the knowledge of menus, menus, daily offers, dietary recommendations, the assessment of existing stocks and the purchase of the necessary raw materials. The applicant wishes to employ 1 trainee cook, who will master the tasks related to the operation of the kitchen, monitor the stock of goods, take part in the proper quality and quantity of the goods, store them in accordance with the specifications, prepare their work area for opening, prepare the equipment, prepare the dishes professionally, and cook and serve them. Contact person for internships in the company: The trainee is assisted by an experienced professional to gain work experience. Mihály Stampf Richárd is a waiter and catering manager, with nearly 26 years of extensive professional experience, so he can help and supervise the work of the trainees. Administrative tasks: Carrying out accounting tasks related to the project. Publicity: According to the Széchenyi2020 image manual, the type C board and the photo documentation suitable for communication are prepared by an external contractor. The applicant shall upload the TÉRKÉPÉTÉR and publish the information on the project on the company’s website. Number of the professional qualification of the trainee employed under the project: 34 811 04 (English) / rank | |||||||||||||||
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| Property / summary: The project owner is the sole entrepreneur of La'Mar Grill Restaurant & Pizzeria, Richard Stampf Mihály. He founded his business as a catering professional in 1993. He has been operating his restaurant in Zalakaros since 1993, with annual opening hours. It aims to achieve quality hospitality and is still keeping it in mind today. This can be seen both in the dishes from the Hungarian-Italian fusion kitchen and in the quality of service. Thanks to this, it has a wide range of guests. For the fourth year of the business, they have 1 cook student and 1 cook student every year for the next 2 years. Our students will successfully use their knowledge in the future in the labour market. The applicant is committed to the preparation of quality meals and to the professional service of these delicious dishes, which are essential conditions for trained human resources. In the framework of the project, 1 trainee is to be recruited. The trainee in the chef learns the tasks related to the A'La Carte kitchen work, monitors the stock of goods, takes part in the proper quality and quantity of the goods, storing them in accordance with regulations, preparing their work area for opening, preparing the equipment, preparing the dishes professionally. The aim of the applicant is to teach the trainee the above activities and to contribute to his/her professional recognition. The statistical workforce of the enterprise was 4 in 2017 and 6 in 2018. The company has a professional qualification in the hospitality sector with 4 colleagues (3 serving persons, 1 catering business manager, 1 chef, 1 master chef). There’s a student working at the restaurant right now. The company currently has 6 employees and the entrepreneur, broken down by job: 3 kitchen staff 2 serving 1 person bartender-barista-mixer 1 person Restaurant leader Mihály Richárd Stampf has employed 2 apprentices in the last 4 years, and their practical training has been supported by professionally qualified workers. The company is profitable and its turnover is characterised by growth. Mihály Stampf Richárd considers it important to continuously train and encourage employees, and the company also builds on the trainee to be employed in the framework of the project in the long term. Employment, which is accompanied by an increase in the number of statistics, is realised. As part of the purchase of equipment, it intends to improve the material conditions necessary for the training of the trainee cook. It is important for the company to learn the basics of modern hospitality, food preparation and compliance with the requirements of the guests, the knowledge of menus, menus, daily offers, dietary recommendations, the assessment of existing stocks and the purchase of the necessary raw materials. The applicant wishes to employ 1 trainee cook, who will master the tasks related to the operation of the kitchen, monitor the stock of goods, take part in the proper quality and quantity of the goods, store them in accordance with the specifications, prepare their work area for opening, prepare the equipment, prepare the dishes professionally, and cook and serve them. Contact person for internships in the company: The trainee is assisted by an experienced professional to gain work experience. Mihály Stampf Richárd is a waiter and catering manager, with nearly 26 years of extensive professional experience, so he can help and supervise the work of the trainees. Administrative tasks: Carrying out accounting tasks related to the project. Publicity: According to the Széchenyi2020 image manual, the type C board and the photo documentation suitable for communication are prepared by an external contractor. The applicant shall upload the TÉRKÉPÉTÉR and publish the information on the project on the company’s website. Number of the professional qualification of the trainee employed under the project: 34 811 04 (English) / qualifier | |||||||||||||||
point in time: 9 February 2022
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Revision as of 07:31, 9 February 2022
Project Q3940281 in Hungary
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Apprentice at La'Mar Grill Restaurant & amperia |
Project Q3940281 in Hungary |
Statements
4,270,453 forint
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4,965,643.023 forint
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85.99996 percent
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29 May 2019
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11 August 2020
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Stampf Mihály Richárd
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46°33'10.66"N, 17°7'49.48"E
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A projektgazda a La'Mar Grill Restaurant & Pizzeria üzemeltetője, Stampf Mihály Richárd egyéni vállalkozó. Vendéglátó szakemberként vállalkozását 1993-ban alapította. 1993 óta üzemelteti éttermét Zalakaroson, éves nyitvatartással. A minőségi vendéglátás megvalósítását tűzte ki célul, és tartja ma is szem előtt. Ez megmutatkozik mind a magyar — olasz fúziós konyhájából kikerülő ételekben, mind a kiszolgálás minőségén. Ennek köszönhetően széles vendégkörrel rendelkezik. A vállalkozás negyedik éve folytat gyakorlati oktatást, jelenleg 1 szakács tanulójuk van és a következő 2 évben is érkezik évente 1 szakács tanuló. A nálunk tanuló diákok a jövőben sikeresen hasznosítják tudásukat a munkaerőpiacon. A pályázó elkötelezett híve a minőségi ételek késztésének, és ezen remek ételek szakszerű felszolgálásnak, melyeknek a képzett emberi erőforrások elengedhetetlen feltételei. A projekt keretében 1 szakács gyakornokot kíván foglalkoztatni. A szakács gyakornok megtanulja az A’La Carte konyhai munkával kapcsolatos teendőket, figyelemmel kíséri az árukészletet, részt vesz az áru szakszerű minőségi és mennyiségi átvételében, előírásoknak megfelelő tárolásában, a munkaterületét nyitásra előkészíti, az eszközöket előkészíti, az ételeket szakszerűen elkészíti. A pályázó célja, hogy a gyakornoknak a felsorolt tevékenységeket megtanítsa, és hozzájáruljon ahhoz, hogy a szakmájában elismert legyen. A vállalkozás statisztikai állományi létszáma 2017-ben 4 Fő, 2018-ban 6 fő volt. A vállalkozásban vendéglátóipari szakirányú szakmai végzettséggel 4 kolléga rendelkezik (3 fő felszolgáló, 1 vendéglátó-ipari üzletvezető, 1 fő szakács, 1 fő mesterszakács). Jelenleg egy tanuló is dolgozik az étteremben. A vállalkozásnak jelenleg 6 alkalmazottja van, valamint a vállalkozó, munkakörök szerinti megbontásban: 3 fő konyhai személyzet 2 fő felszolgáló 1 fő pultos-barista-mixer 1 fő Étterem vezető Stampf Mihály Richárd az elmúlt 4 évben 2 tanulószerződéses tanulót foglalkoztatott, gyakorlati képzésüket szakirányú szakképesítéssel rendelkező dolgozó segítette. A vállalkozás nyereséges, árbevételére a növekedés jellemző. Stampf Mihály Richárd fontosnak tartja a munkavállalók folyamatos képzését és ösztönzését, a projekt keretében foglalkoztatásra kerülő gyakornokra is hosszú távon épít a vállalkozás. A statisztikai létszám növelésével együtt járó foglalkoztatás valósul meg. Eszközbeszerzés keretében a szakács gyakornok képzéséhez szükséges tárgyi feltételeket kívánja fejleszteni. A vállalkozás számára fontos, hogy a gyakornok elsajátíthassa a korszerű vendéglátás, ételkészítés alapjait és a vendégek által támasztott követelmények betartását, étlap, menü, napi ajánlatok, étrendjavaslatok ismeretét, a meglévő készletek felmérését, a szükséges nyersanyagok megrendelését. A pályázó 1 fő szakács gyakornokot kíván foglalkoztatni, aki elsajátítja a konyha üzemeltetésével kapcsolatos teendőket, figyelemmel kíséri az árukészletet, részt vesz az áru szakszerű minőségi és mennyiségi átvételében, előírásoknak megfelelő tárolásában, a munkaterületét nyitásra előkészíti, az eszközöket előkészíti, az ételeket szakszerűen előkészíti, illetve megfőzi és tálalja. Vállalati gyakornoki kapcsolattartó: A gyakornok munkatapasztalat szerzését tapasztalt szakember segíti. Stampf Mihály Richárd felszolgáló és vendéglátó üzletvezető végzettséggel rendelkezik, közel 26 év széles körű szakmai gyakorlattal rendelkezik, így a szakács gyakornokok munkáját megfelelően segíteni és felügyelni tudja. Adminisztratív feladatok: A projekttel kapcsolatos könyvelési feladatok ellátása. Nyilvánosság: A Széchenyi2020 arculati kézikönyv szerint a C típusú táblát és a kommunikációs célra alkalmas fotódokumentációt külső vállalkozó készíti. A TÉRKÉPÉTÉR feltöltését, a vállalkozás honlapján a projektről szóló tájékoztatás közzétételét a pályázó végzi. A projekt keretében foglalkoztatott gyakornok OKJ szakképesítésének azonosító száma: 34 811 04 (Hungarian)
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The project owner is the sole entrepreneur of La'Mar Grill Restaurant & Pizzeria, Richard Stampf Mihály. He founded his business as a catering professional in 1993. He has been operating his restaurant in Zalakaros since 1993, with annual opening hours. It aims to achieve quality hospitality and is still keeping it in mind today. This can be seen both in the dishes from the Hungarian-Italian fusion kitchen and in the quality of service. Thanks to this, it has a wide range of guests. For the fourth year of the business, they have 1 cook student and 1 cook student every year for the next 2 years. Our students will successfully use their knowledge in the future in the labour market. The applicant is committed to the preparation of quality meals and to the professional service of these delicious dishes, which are essential conditions for trained human resources. In the framework of the project, 1 trainee is to be recruited. The trainee in the chef learns the tasks related to the A'La Carte kitchen work, monitors the stock of goods, takes part in the proper quality and quantity of the goods, storing them in accordance with regulations, preparing their work area for opening, preparing the equipment, preparing the dishes professionally. The aim of the applicant is to teach the trainee the above activities and to contribute to his/her professional recognition. The statistical workforce of the enterprise was 4 in 2017 and 6 in 2018. The company has a professional qualification in the hospitality sector with 4 colleagues (3 serving persons, 1 catering business manager, 1 chef, 1 master chef). There’s a student working at the restaurant right now. The company currently has 6 employees and the entrepreneur, broken down by job: 3 kitchen staff 2 serving 1 person bartender-barista-mixer 1 person Restaurant leader Mihály Richárd Stampf has employed 2 apprentices in the last 4 years, and their practical training has been supported by professionally qualified workers. The company is profitable and its turnover is characterised by growth. Mihály Stampf Richárd considers it important to continuously train and encourage employees, and the company also builds on the trainee to be employed in the framework of the project in the long term. Employment, which is accompanied by an increase in the number of statistics, is realised. As part of the purchase of equipment, it intends to improve the material conditions necessary for the training of the trainee cook. It is important for the company to learn the basics of modern hospitality, food preparation and compliance with the requirements of the guests, the knowledge of menus, menus, daily offers, dietary recommendations, the assessment of existing stocks and the purchase of the necessary raw materials. The applicant wishes to employ 1 trainee cook, who will master the tasks related to the operation of the kitchen, monitor the stock of goods, take part in the proper quality and quantity of the goods, store them in accordance with the specifications, prepare their work area for opening, prepare the equipment, prepare the dishes professionally, and cook and serve them. Contact person for internships in the company: The trainee is assisted by an experienced professional to gain work experience. Mihály Stampf Richárd is a waiter and catering manager, with nearly 26 years of extensive professional experience, so he can help and supervise the work of the trainees. Administrative tasks: Carrying out accounting tasks related to the project. Publicity: According to the Széchenyi2020 image manual, the type C board and the photo documentation suitable for communication are prepared by an external contractor. The applicant shall upload the TÉRKÉPÉTÉR and publish the information on the project on the company’s website. Number of the professional qualification of the trainee employed under the project: 34 811 04 (English)
9 February 2022
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Zalakaros, Zala
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Identifiers
GINOP-5.2.4-16-2019-04111
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