Panadero/a - Panadería La Madrileña - Vigo

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• Glorias Pontevedra SL

  

  Personal de obrador – Nueva apertura Santagloria Vigo

  hace 1 mes

  €1200–€1400 mensual

  Jornada parcial

  Vigo

  En Santagloria Vigo seguimos creciendo. Con motivo de la próxima apertura de nuestro nuevo establecimiento en Vigo, buscamos incorporar una persona para trabajar en el área de obrador. Buscamos una persona responsable, organizada y cuidadosa, que disfrute trabajando con producto de panadería y pastelería y que quiera incorporarse a un proyecto estable. ¿Qué harás en tu día a día? • Preparación, horneado y acabado de productos de panadería y pastelería siguiendo los procedimientos de Santagloria., • Organización y planificación de la producción diaria., • Control de tiempos, temperaturas y presentación del producto., • Reposición de productos para su exposición y venta., • Recepción, almacenamiento y rotación de materias primas., • Control básico de existencias y comunicación de necesidades de producto., • Limpieza y mantenimiento del orden en el obrador, equipos y utensilios., • Cumplimiento de los procedimientos de higiene, seguridad alimentaria y calidad. ¿Qué buscamos? Valoraremos especialmente: • Experiencia previa en obradores, panaderías, pastelerías, cocinas o puestos similares., • Capacidad para seguir procedimientos y mantener una producción organizada., • Agilidad y atención al detalle., • Responsabilidad, puntualidad y autonomía., • Capacidad para trabajar en equipo., • Disponibilidad para trabajar en horario de mañana y comenzar la jornada a primera hora., • Compromiso con la limpieza, la seguridad alimentaria y la calidad del producto. La experiencia será valorada, aunque también podremos considerar personas con una buena actitud, capacidad de aprendizaje y experiencia en ámbitos relacionados con la alimentación. ¿Qué ofrecemos? • Incorporación estable a Santagloria Vigo., • Jornada parcial, con horario principalmente de mañana., • Formación en los productos y procedimientos de la marca., • Integración en un equipo en crecimiento., • Buen ambiente de trabajo., • Posibilidad de desarrollo y de asumir progresivamente mayor autonomía dentro del área de obrador. Buscamos una persona constante, organizada y comprometida con hacer bien su trabajo desde el inicio de cada jornada. Si tienes experiencia trabajando con alimentos, te gusta el mundo de la panadería y la pastelería y quieres formar parte de un proyecto en expansión, queremos conocerte.

  Sin experiencia

  Inscripción fácil
• Silversea

  

  Executive Sous Chef

  hace 4 días

  Vigo

  Reports To : Executive Chef Department: Galley / Culinary Aumente sus posibilidades de llegar a la fase de entrevista leyendo la descripción completa del puesto y enviando su solicitud sin demora. Position Summary As the Executive Sous Chef, you will serve as the second-in-command of our shipboard culinary team, supporting the Executive Chef in leading daily galley operations to deliver ultra-luxury, 5-star dining experiences. You will oversee menu execution, enforce strict Public Health and sanitation standards, manage galley staff, control inventory and food waste, and step in as operational lead whenever required. This role demands exceptional culinary craftsmanship, a strong focus on guest satisfaction and dietary accommodations, and proven team-leadership skills in a high-volume, luxury environment. Key Responsibilities • Culinary Excellence & Service: Assist the Executive Chef in daily galley management, expediting orders, inspecting plates, and overseeing food preparation across all outlets to guarantee top-tier consistency and presentation., • Operations & Quality Control: Conduct regular galley walkthroughs, monitor mis-en-place, enforce recipe adherence, and manage inventory, requisitions, and food waste reduction., • Public Health & Safety: Lead strict compliance with maritime Public Health guidelines, sanitation protocols, Integrated Pest Management (IPM), and equipment temperature logging., • Team Leadership & Administration: Oversee line cook training, scheduling (including In-Port Manning and ILO/MLC rest hours), performance evaluations, and crew loading/duty assignments., • Guest Focus & Dietary Needs: Coordinate special dietary requests, accommodate food allergies/intolerances, and engage directly with guests through cooking demos, special events, and feedback resolution., • Cross-Departmental Collaboration: Work closely with the Restaurant Manager, Maitre d's, Hotel Stores, and HR to maintain seamless service, staff welfare, and operational flow. Qualifications & Requirements • Maritime Certifications: Valid STCW95 certification; physically and medically fit for sea duty., • Experience: Minimum 7 years in an international 5-star establishment (at least 1 year as Sous Chef). Minimum 2 years as Sous Chef in a Michelin Star or Relais & Châteaux environment., • Culinary Expertise: Strong foundation in European and International cuisines, superior knife skills, and proven experience catering to complex guest dietary restrictions., • Compliance Knowledge: Thorough understanding of maritime Public Health regulations and labor standard compliance (ILO/MLC)., • Soft Skills: High moral integrity, exceptional organizational and problem-solving skills, and a genuine passion for luxury guest hospitality. xbhjioe Hay opciones de teletrabajo/trabajo desde casa disponibles para este puesto.

• Celebrity Cruises

  

  Line Cook - Celebrity Cruises

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• Celebrity Cruises

  

  Line Cook - vigo

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• Celebrity Cruises

  

  Baker Tournant

  hace 8 días

  Vigo

  Ensures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies.Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus.Assists the Head Baker in preparing production forecasts and re

• Silversea

  

  Chef de Cuisine

  hace 1 día

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  Reports to: Executive Chef and Executive Sous Chef. Direct Reports: Sous Chefs, Chef de Parties, and Cooks. The Chef de Cuisine is responsible for delivering high-quality, efficient, and individualized food preparation within their assigned outlet.

• Silversea

  

  Pastry Chef

  hace 2 días

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  Keep the Executive Chef and Executive Sous Chef fully informed of significant operational matters, challenges, or accomplishments. Executive Chef and Executive Sous Chef. Confectioner and Assistant Pastry Chefs.

• Baxterstorey

  

  Chef De Partie

  hace 20 horas

  Vigo

  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