Jefe/a de Cocina - Gürepoke Vitoria-Gasteiz

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

HUMAN RESOURCES POSITION DESCRIPTION-- Its for River ships Opportunity Head Waiter Other position- Head Waiter *,Waiter *,Asst. Waiter, Restaurant Utility HOUSEKEEPING --Chief Housekeeper *, Asst. Housekeeper *,Housekeeping Supervisor *,Cabin Steward ,Jr. Stateroom Attendent, HK Utility BAR --Bar Manager *, Asst. Bar Manager *,Bartender *,Bar Waiter ,Deck Steward About the Role- Head Waiter- To assist in organizing and supervising all aspects of the restaurant operation indoors / outdoors including conducting and coordinating food & beverage related trainings. Enforcing public health standards and safety regulations in all restaurant related operations. Hotel To provide the highest standards of food & beverage service. Responsibilities-Qualifications Documented and certified in Food Safety Basic Safety Training (BST) and all other certification and documentation in force at the time of engagement compliant with the flag state requirements of the vessel to which you are assigned. All other certification (including visas etc.) required and in force at the time of your employment to comply with the Flag State requirements of the ship to which you are assigned. Fluent in oral and written English (working & Safety language of the Company) Ability to speak, read and write in French is a major benefit and may be a requirement. Ability to speak, read and write in any major other languages (Spanish, Portuguese, Italian, Russian, Chinese etc.) is considered a major advantage that could eventually influence the selection for some positions. Minimum 2 years’ experience as waiter. Supported evidence of similar skills in a multinational hotel or similar environment ashore. A certificate, diploma or document to certify he/she has a full and professional knowledge, clear and demonstrated understanding and practical knowledge of restaurant systems, operations and beverages. Certificate or diploma from an international hotel school or restaurant management (f&b) training academy. Demonstrated understanding and practical knowledge of Food Safety as defined in company sanitation manuals. Sound knowledge of accounting and computerized restaurant systems. Proven ability to implement creative and appealing strategies to generate revenue and profit. Required Skills Fluent in oral and written English, Spanish Experience in a multinational hotel or similar environment Knowledge of restaurant systems and operations Understanding of Food Safety Knowledge of accounting and computerized restaurant systems

Quieres formar parte de un equipo donde la excelencia, la creatividad y la atención al detalle son nuestra seña de identidad?.F&B (Isola, Ammos, El Bar de Lola, Azure Beach y D’Lirio) y un servicio que marca la diferencia.Aquí tu talento será valorado y cada día tendrás la oportunidad de.Ún