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

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

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 their 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. QUALIFICATION • A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie. • 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. #SpainJobs #ChefSpain #CulinarySpain #SpainHospitality #WorkAbroadSpain #SpanishChef #HospitalitySpain #NowHiringSpain #CarreraEspaña #SpainCareers #CocinaEspañola #ChefJobsSpain #SpainOverseasJobs #HospitalityJobsSpain #SpanishHospitality #TrabajoEspaña #SpanishTalent #CulinaryProfessionalsSpain #ChefCareerSpain #EspañaJobOpportunity

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

ph3Responsibilities /h3ulliCulinary Excellence: Prepare a wide variety of high-quality baked goods, artisanal breads, and themed buffet decorations following established company recipes. /liliInventory Waste Control: Manage ingredient requisitions, monitor stock levels (including frozen inventory), and minimize food waste to ensure economical production. /liliDietary Adaptability: Craft baked goods tailored to guest allergies, intolerances, and specific dietary restrictions. /liliPublic Health Safety: Strictly uphold Public Health standards, maintain pristine station cleanliness, log fridge temperatures, and prep for unannounced inspections. /liliGuest Team Engagement: Assist with guest cooking demonstrations, support the induction of new crew members, and collaborate seamlessly with the Executive Chef and Executive Sous Chef. /li /ulh3Requirements Qualifications /h3ulliExperience: Minimum of 4 years of experience in a similar baking role within an international 5‑star establishment or luxury cruise line. /liliTechnical Skills: Strong expertise in traditional European baking techniques and a solid grasp of culinary fundamentals. /liliCertifications: Valid STCW95 certification is required. /liliCompliance: In-depth knowledge of Public Health policies, sanitation procedures, and safety/pollution prevention regulations. /liliFitness: Physically and medically fit to work at sea, with a high level of moral integrity. /liliLanguage: Good English communication skills. /li /ul /p #J-18808-Ljbffr