Cocinero/a y Ayudante/a de Cocina - Carabela Gastro Bar - Pontevedra

ppDescripción del trabajo Position Summary:¿Le interesa este puesto? Puede encontrar toda la información relevante en la descripción a continuación. /p h3TheExecutive Chefholds overall responsibility for delivering high-quality, efficient, and technically excellent culinary operations for both guests and crew. This onboard leadership role balances culinary artistry with strict financial management, crew administration, and uncompromising public health standards. /h3 h3Reporting Structure: /h3 ul liReports to: Corporate Chef, Hotel Director, and FB Manager (where applicable). /li liSupervises: Entire Galley Department. /li /ul h3Key Responsibilities: /h3 ul liCulinary Leadership Quality Control /li liDaily Operations: Overlooks all shipboard galleys, expediting service during peak hours, and ensuring all food venues open on schedule. /li liMenu Execution: Plans menus and adapts recipes based on ingredient availability while maintaining 5-star presentation and taste standards. /li liSpecialized Dining: Manages guest food allergies, dietary restrictions, and custom requests with strict attention to detail. /li /ul h3Financial Inventory Management /h3 ul liCost Control: Manages the galley budget, controls food waste, and monitors high-value (flagged) ingredients. /li liProactive Sourcing: Coordinates with the provisions team to check food quality during loadings, manage stock rotation, and minimize slow-moving inventory. /li /ul h3Public Health, Sanitation, Safety /h3 ul liCompliance: Enforces strict Public Health policies (including USPH/HACCP guidelines), pest control, and daily temperature logging for all cold/hot storage and dishwashers. /li liInspections: Maintains constant readiness for scheduled and unannounced public health inspections. /li liSafety Drills: Participates in and leads safety and pollution-prevention training (STCW) for the galley team. /li /ul h3Crew Management Administration /h3 ul liScheduling: Creates fair work and In-Port Manning schedules, ensuring strict compliance with ILO and MLC work/rest hour regulations to control overtime. /li liDevelopment: Conducts training, performance reviews, and manages promotions, transfers, and corrective actions. /li liCrew Welfare: Performs regular quality checks on food service in the crew and officer mess rooms. /li /ul h3Guest Relations Shipboard Events /h3 ul liGuest Engagement: Conducts cooking demonstrations, visits restaurant tables to gather feedback, and reviews guest comment cards to resolve issues. /li liSpecial Events: Coordinates food prep for high-profile functions (e.g., Captain’s Welcome, VIP parties, and culinary demonstrations). /li /ul h3Qualifications Requirements /h3 ul liExperience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment. /li liCertifications: Valid STCW95 certification; must be physically and medically fit for sea duty. /li liCulinary Background: Strong knowledge of International and European cuisines with proven kitchen management skills. /li liLanguages: Fluent English (written and verbal) PLUS at least one of the following: German, French, Italian, Spanish, or Mandarin. xbhjioe /li liCore Attributes: High moral integrity, strong administrative skills, and a demonstrated history of positive leadership. /li /ul /p #J-18808-Ljbffr

ph3Responsibilities /h3pOversee daily food preparation, menu planning, and station execution in your assigned outlet. Ensure strict adherence to recipes, portion controls, and immaculate presentation. /ppManage, schedule, and train a talented team of Chef de Parties and Cooks. Foster a positive, collaborative, and high-performance kitchen environment. /ph3Guest-Centric Service /h3pCoordinate special dietary requirements and allergies. Actively visit the dining room to monitor guest satisfaction and handle feedback with sincere hospitality. /ph3Public Health Compliance /h3pMaintain flawless sanitation standards. Guarantee 100% readiness for announced or unannounced Public Health inspections, including meticulous log-keeping (temperatures, pest management, etc.). /ppManage inventory, minimize food waste/breakage, and monitor labor hours in strict compliance with ILO and MLC maritime regulations. /ph3Qualifications /h3ulliExperience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef. /liliFine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais Châteaux property. /liliMaritime Certifications - Valid STCW95 certification is required. /liliTechnical Skills - Deep knowledge of International and European cuisines, masterful knife skills, and proficiency across all galley stations. /liliLanguage - Fluent, professional English (verbal and written) for guest engagement and safety coordination. /liliFitness Integrity - Must be physically/medically fit for sea service and display high moral integrity. /li /ul /p #J-18808-Ljbffr