Cocinero/a - Influencer - Lugo

KEY RESPONSIBILITIES- Ensures the smooth and efficient operation and control of the pastry galley and production daily according to company policies.- Directs, coaches, supports, supervises, and evaluates (with the Assistant Pastry Chef) the performance of all direct reports.- Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus.- Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget.- Supervise the set-up of the Pastry and dessert display in the various buffets.- Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily.- Ensures that the Pastry Shop’s cleaning schedule established by the Executive Sous Chef Pastry & Bakery is followed by all team members on duty after each service and exercises proper methods to minimize equipment damages.- Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors.- Responsible for the requisition and transportation of the necessary items from the main stores to the pastry galley.- Ensures recipes/master list and yields are in accordance with the company’s standards.- Assists the Assistant Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef.- Ensures that Pastry team members come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy.- Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation.- Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries.- Attends meetings, training activities, courses and all other work-related activities as required.- Accountable for daily production recap.- Accountable to coach and train the Pastry Cooks.- Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.- Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.QUALIFICATION- A minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).- 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.#PastryChefDePartie #CDPPastry #PastryChefJobs #PastryProfessionals #ChefJobs #HospitalityJobs #CulinaryCareers #LuxuryHospitality #CruiseShipJobs #HotelJobs #HiringNow #SpainJobs #SpainCareers #ChefSpain #HospitalityRecruitment

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. #ChefDePPartieHiring #CDPHiring #ChefHiringSpain #CulinaryJobsSpain #KitchenLeaderSpain #CruiseShipChef #HotelChefSpain #UpscaleDiningSpain #HospitalityHiringSpain #HiringSpain #SpainJobseekers #WorkAbroad #JobsInSpain #ChefLife #SpainCareers #SpanishChef #HospitalityJobsSpain #CocinaEspanola #TrabajoEspana #EmpleoEspana

Reporting Structure: Reports to: Executive Chef and Executive Sous Chef Direct Reports: Sous Chefs, Chef de Parties, and Cooks Key Responsibilities: Culinary Excellence & Operations - Oversee and manage food preparation, execution, and presentation within the assigned outlet to ensure complianc

KEY RESPONSIBILITIES • Prepare all basic food items for the menu requested by their supervisor. • Must possess advanced knife handling skills. • Must be able to work in any section of a kitchen. • Must have a good food knowledge and understanding of culinary terms. • Must be able to read, understand, follow, and prepare company recipes. • Must be proficient in effecting completing tasks, work efficiently and productively. • Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section. • Maintain 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 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (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 people 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. #LineCook #CookJobs #ChefJobs #CulinaryJobs #HospitalityJobs #CruiseShipJobs #CruiseCareers #GalleyJobs #HotelJobs #ResortJobs #BanquetChef #KitchenJobs #InternationalCuisine #ContinentalCuisine #FoodProduction #HiringNow #SpainJobs #SpainChefJobs #SpanishChefs #ChefSpain #HospitalityCareers #ChefRecruitment #HospitalityRecruitment #WorkAtSea #CruiseHiring

¿Buscas trabajo en hostelería y turismo? Este mes de septiembre surgen nuevas oportunidades para cocineros en Lugo. ¡Inscríbete gratis hoy mismo!

Completing all tasks, in order, on the prep list from the Executive Chef or Executive Sous Chef. Assisting the Executive Chef, Sous Chef, Cooks, and other kitchen personnel in the production of menu items which ensures a high level of performance, guest satisfaction, and profitability. Our menu feat