Cocinero/a 40h - Turnos rotativos - Incorporación Inmediata - Valencia: Zona Ciutat Vella - Honest Greens

KEY RESPONSIBILITIES Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. QUALIFICATIONS AND EDUCATION A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

KEY RESPONSIBILITIES Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. QUALIFICATIONS AND EDUCATION A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

KEY RESPONSIBILITIES Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. QUALIFICATIONS AND EDUCATION A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

Te gustaría impulsar tu carrera en el sector IT con un proyecto sólido y un equipo de profesionales excepcionales? Si valoras la estabilidad y el crecimiento profesional, este es el momento de incorporarte a un entorno donde el talento evoluciona de forma constante. En PSS queremos contar contigo. Actualmente buscamos Tech Lead Angular. Buscamos Tech Lead Angular con alto nivel de inglés, para gestionar equipos internacionales. ¿Qué necesitamos que aportes? Experiencia `previa como Tech Lead que se encargue de la gestión de equipos de desarrollo durante las diferentes fases del proyecto. Background técnico sólido en Frontend, concretamente Angular.Deseable: Java (API/Yaml) Nativa (iOS/Android). Alto nivel de inglés. Interlocución tanto técnica como funcional. Tu desarrollo profesional comienza aquí - Contrato indefinido que te aporta estabilidad laboral. - Salario competitivo acorde a tu experiencia. - Modelo de trabajo: 100% Remoto - Proyecto sólido y de larga duración. - Plan de carrera y formación continua para impulsar tu crecimiento. - Retribución flexible con ventajas fiscales (seguro médico privado, tickets restaurante, guardería, transporte…). - Programa de referidos con incentivos para que traigas a tu talento favorito. - Acceso exclusivo a nuestro portal de descuentos en tecnología, viajes, moda y más. En PSS apostamos por la igualdad de oportunidades y la diversidad. Todas nuestras vacantes están abiertas a personas con certificado de discapacidad igual o superior al 33%, siempre que sea compatible con el puesto. Fomentamos un entorno laboral inclusivo y libre de discriminación. #PSSionForPeople

AR Hotels & Resorts es un grupo hotelero y de restauración en plena expansión, con una sólida trayectoria en la creación de experiencias gastronómicas de excelencia. Actualmente cuenta con dos restaurantes galardonados con Estrella Michelin ⭐, lo que nos posiciona como referentes en calidad, servicio y alta cocina.Como parte de nuestro continuo crecimiento, buscamos incorporar un 2º Jefe de Cocina (2º Sushi Chef) de alto nivel, con amplia experiencia en cocina japonesa, para formar parte de un equipo excepcional junto a chefs de reconocido prestigio como Diego Laso.La posición está vinculada a la nueva apertura del Restaurante ONAMI, un proyecto gastronómico ambicioso con el objetivo de alcanzar nuestra tercera Estrella Michelin, basado en cocina tradicional japonesa con sutiles influencias de la gastronomía mediterránea. Ubicación: Hotel Diamante Beach 4* Superior, Calpe.¿Qué necesitamos de ti? ✔Experiencia mínima 3 años como 2º Jefe de Cocina (2º Sushi Chef) en restaurantes japoneses de alto nivel y reconocido nombre.✔Experiencia en limpieza profesional de pescado.✔Limpieza y organización.✔Orientación al detalle.✔Inglés profesional.¿Qué te ofrecemos?

La persona seleccionada debe poseer más de cinco años de experiencia gestionando establecimientos de restauración, siendo ampliamente valorada la experiencia en el sector de la restauración. Alto sentido de responsabilidad y autonomía, orientación al cliente y al servicio, capacidad de tomar d

Como parte de nuestro continuo crecimiento, buscamos incorporar un 2º Jefe de Cocina (2º Sushi Chef) de alto nivel , con amplia experiencia en cocina japonesa , para formar parte de un equipo excepcional junto a chefs de reconocido prestigio como Diego Laso. Actualmente cuenta con dos restau