Cocinero/a - La Pepita Burger Bar - Ourense - Ourense

Elpuertodesantamaria en Sangenjo busca un Jefe de Cocina apasionado por la gastronomía y con habilidad para liderar equipos.

ph3Key Responsibilities /h3ulliDirects, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. /liliMust have excellent food knowledge and a full understanding of culinary terms. /liliMust 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. /liliMust be proficient in completing tasks, work efficiently and productively. /liliMust be able to work in any section of a kitchen. /liliCoordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. /liliUndertake recipe reviews daily. Maintain recipe folders in immaculate condition. /liliResponsible 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. /liliControl production levels and recommend ideas for improvements and better cost controlling. /liliPrepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. /liliMust be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. /liliMaintain 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 their section. /liliEnsures that the HACCP program is carried out correctly. /liliMaintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food Beverage Director or the presente inspectors. /liliReports 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. /li /ulh3Qualifications /h3ulliA minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie. /liliVery strong management skills in a multicultural and dynamic environment. /liliVery strong communication, problem solving, decision making, and interpersonal skills. /liliSuperior customer service, teambuilding, and conflict resolution skills. /liliKnowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. /liliStrong planning, coaching, organizing, staffing, controlling, and evaluating skills. /liliIntermediate computer software skills required. /liliPossess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections. /liliAbility to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office. /li /ul /p #J-18808-Ljbffr

Descripción del puesto: /b ¿Eres un líder nato en la cocina con amplia experiencia y pasión por la gastronomía? Estamos buscando un Jefe de Cocina para unirse a nuestro equipo en Sangenjo para trabajar en jornada partida.Si tienes experiencia liderando equipos y garantizando la calidad y eficie

Position Summary The Pastry Chef is responsible for delivering high-quality, efficient, individualized, and technically excellent pastry and bakery preparation. Working under strict Public Health standards and Company policies, this role manages the daily production and execution of the pastry station to maximize cost-efficiency and ensure total guest satisfaction. Reporting Structure Reports to: Executive Chef and Executive Sous Chef Direct Reports: Confectioner and Assistant Pastry Chefs Key Responsibilities: Culinary Execution & Operations - Manage and oversee pastry and bakery production for breakfast, lunch, teatime, dinner, special functions, and crew mess operations. - Prepare high-quality showpieces for buffets, show plates, and coordinate pastry demonstrations. - Accommodate special guest orders, strict dietary requirements, food allergies, and ingredient limitations with advanced baking skills. - Assist with menu planning, maintain standard recipe manuals, follow the corporate menu cycle, and constantly analyze production for quality improvements. - Anticipate food counts, prepare and cross-check requisitions, and manage inventory to minimize breakage and waste. Leadership & Team Management - Supervise, train, and assist with the induction of new and existing pastry team members to develop their technical skills and hospitality focus. - Monitor working/rest hours and manage manpower to control overtime in strict compliance with ILO and MLC regulations. - Enforce company uniform, grooming, and professional conduct standards within the team. Public Health, Safety & Compliance - Maintain continuous readiness for internal and external Public Health inspections by executing strict sanitation practices. - Log daily refrigerator and freezer temperatures in assigned areas according to company procedures. - Practice preventative maintenance, safely operate shipboard equipment, and report any malfunctions immediately. - Participate in and enforce mandatory passenger and crew safety drills, pollution-prevention regulations, and correct PPE usage. Guest Relations & Communication - Proactively monitor customer satisfaction, anticipate guest needs, and take prompt action to resolve any service difficulties or complaints. - Keep the Executive Chef and Executive Sous Chef fully informed of significant operational matters, challenges, or accomplishments. Qualifications & Requirements - Certification: Valid STCW95 certification. - Experience: Minimum of 4 years of experience in a similar pastry leadership position within an international 5-star hospitality establishment. - Skills: Exceptional knowledge of international cuisine, advanced pastry and baking fundamentals, strong attention to detail, and awareness of current culinary trends. - Public Health: Strong working knowledge and experience with Public Health policies, sanitation procedures, and temperature logging. - Fitness: Physically and medically fit for shipboard duty, with an ongoing commitment to the company's code of conduct.