Parrillero/a - ARAGONESI VLC S.L. - València

Position Summary The Pastry Chef is responsible for delivering high-quality, efficient, individualized, and technically excellent pastry and bakery preparation. Working under strict Public Health standards and Company policies, this role manages the daily production and execution of the pastry station to maximize cost-efficiency and ensure total guest satisfaction. Reporting Structure Reports to: Executive Chef and Executive Sous Chef Direct Reports: Confectioner and Assistant Pastry Chefs Key Responsibilities: Culinary Execution & Operations • Manage and oversee pastry and bakery production for breakfast, lunch, teatime, dinner, special functions, and crew mess operations., • Prepare high-quality showpieces for buffets, show plates, and coordinate pastry demonstrations., • Accommodate special guest orders, strict dietary requirements, food allergies, and ingredient limitations with advanced baking skills., • Assist with menu planning, maintain standard recipe manuals, follow the corporate menu cycle, and constantly analyze production for quality improvements., • Anticipate food counts, prepare and cross-check requisitions, and manage inventory to minimize breakage and waste. Leadership & Team Management • Supervise, train, and assist with the induction of new and existing pastry team members to develop their technical skills and hospitality focus., • Monitor working/rest hours and manage manpower to control overtime in strict compliance with ILO and MLC regulations., • Enforce company uniform, grooming, and professional conduct standards within the team. Public Health, Safety & Compliance • Maintain continuous readiness for internal and external Public Health inspections by executing strict sanitation practices., • Log daily refrigerator and freezer temperatures in assigned areas according to company procedures., • Practice preventative maintenance, safely operate shipboard equipment, and report any malfunctions immediately., • Participate in and enforce mandatory passenger and crew safety drills, pollution-prevention regulations, and correct PPE usage. Guest Relations & Communication • Proactively monitor customer satisfaction, anticipate guest needs, and take prompt action to resolve any service difficulties or complaints., • Keep the Executive Chef and Executive Sous Chef fully informed of significant operational matters, challenges, or accomplishments. Qualifications & Requirements • Certification: Valid STCW95 certification., • Experience: Minimum of 4 years of experience in a similar pastry leadership position within an international 5-star hospitality establishment., • Skills: Exceptional knowledge of international cuisine, advanced pastry and baking fundamentals, strong attention to detail, and awareness of current culinary trends., • Public Health: Strong working knowledge and experience with Public Health policies, sanitation procedures, and temperature logging., • Fitness: Physically and medically fit for shipboard duty, with an ongoing commitment to the company's code of conduct.

Executive Chef to take overall responsibility for our onboard culinary department. In this role, you will lead a large international team, manage multi-outlet budgets, and ensure our ultra-luxury guests experience top-tier, technically excellent cuisine every day. Responsibilities Culinary & Service Oversight: Drive the overall food quality, presentation, and menu planning for all onboard venues. Expedite peak service hours, monitor guest feedback cards, and visit the restaurant floor to interact with guests and guarantee total satisfaction. Operational & Financial Control: Manage food cost budgets, control high-value inventory, streamline ordering with stores, and proactively minimize food waste. Team Leadership & HR Admin: Oversee the entire galley department. Handle scheduling, crew mess satisfaction, and talent management (including performance reviews, promotions, and corrective actions) in strict compliance with ILO and MLC work/rest hours. Public Health & Safety: Enforce flawless execution of Public Health, sanitation, and Integrated Pest Management (IPM) guidelines. Lead your team to perfect readiness for all internal and external unannounced inspections. Qualifications: • Experience - Minimum of 5 years of experience as an Executive Chef in an international 5-star hotel, luxury resort, or premium cruise line., • Culinary Background - Deep, foundational knowledge of International and European culinary techniques, luxury guest trends, and cooking with ingredient limitations (allergies/dietary needs)., • Maritime Compliance - Must hold a valid STCW95 certification and be physically/medically fit for sea service., • Languages - Fluent, professional English (verbal and written) is mandatory. Plus at least one additional language (German, French, Italian, Spanish, or Mandarin)., • Attribute - Exceptional organizational skills, high moral integrity, and a proven track record of modeling positive leadership behaviors.

Responsibilities: • Culinary Excellence: Prepare a wide variety of high-quality baked goods, artisanal breads, and themed buffet decorations following established company recipes., • Inventory & Waste Control: Manage ingredient requisitions, monitor stock levels (including frozen inventory), and minimize food waste to ensure economical production., • Dietary Adaptability: Craft baked goods tailored to guest allergies, intolerances, and specific dietary restrictions., • Public Health & Safety: Strictly uphold Public Health standards, maintain pristine station cleanliness, log fridge temperatures, and prep for unannounced inspections., • Guest & 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. Requirements & Qualifications: • Experience: Minimum of 4 years of experience in a similar baking role within an international 5-star establishment or luxury cruise line., • Technical Skills: Strong expertise in traditional European baking techniques and a solid grasp of culinary fundamentals., • Certifications: Valid STCW95 certification is required., • Compliance: In-depth knowledge of Public Health policies, sanitation procedures, and safety/pollution prevention regulations., • Fitness: Physically and medically fit to work at sea, with a high level of moral integrity., • Language: Good English communication skills

En Port Hotels hemos recorrido un largo camino, creciendo y consolidándonos como una de las principales cadenas hoteleras de la Comunidad Valenciana. Nuestro compromiso no solo se refleja en ofrecer experiencias inolvidables a nuestros huéspedes, sino también en potenciar el talento de quienes forman parte de nuestro equipo. Creemos firmemente en que el éxito de una empresa reside en las personas que la componen y por ello apostamos por crear un ambiente de trabajo que fomente el crecimiento personal y profesional. ¿Quieres emprender tu carrera en la industria de la felicidad? ¡Este es el lugar! 💼 ✨ ¿Qué harás cuando te unas a Port Hotels? 👇 Reportando al Director de Hotel, tus funciones esenciales ser • án: Administrar y dirigir las operaciones diarias de cocina, su personal y todas las áreas de preparación de alimentos del Resort para garantizar un producto consistente y de alta cali • dad.Liderar a su brigada, fomentando el trabajo en equipo y garantizando que tengan un alto nivel culina, • rio.Crear los horarios de la cocina, la rotación y los gastos previstos para el personal adicio, • nal.Elaborar ofertas culinarias, y fichas técnicas, de perfil nacional e internacional de altos niveles de calidad, rentables y fácilmente operab, • les.Mantener costes, pedidos, inventarios, compras y la rentabilidad del departamento bajo control consta, • nte.Trabajar para mejorar continuamente la satisfacción de los huéspedes y empleados, implementando la formación y procedimientos para el desarrollo del equ, • ipo.Mantener un entorno de cocina seguro e higiénico, cumpliendo las normativas en todo mome, • nto.Supervisar y controlar el mantenimiento y/o uso de maquinaria, materiales, utillaje,, • etc.Garantizar una comunicación eficaz y eficiente en el departamento de cocina y hacia el resto de equipos del res, • ort.Aplicar las nuevas tecnologías y técnicas en coc ina. ¿Qué buscamos en ti • ? 🕵️ Persona creativa y con iniciativa, capacidad de planificación y organización, atención al detalle y pasión por su prof • esión.Formación especializada en cocina y gastronomía y un mínimo tres años de experiencia como Jefe/a de Cocina de un hotel de 4 estrellas de similares caracterís, • ticas.Orientación al cliente interno y ex, • terno.Habilidades sociales y de liderazgo de, • grupo.Habilidades organizativas y Trabajo en e, • quipo.Tolerancia a la pr, • esión.Dominio del español y se valorará i nglés. ¿Qué te ofrecemos al unirte a Port Hotels? 🌍 Entorno dinámico: Un equipo diverso donde cada día es una oportunidad para aprender y crecer.🛏️ Beneficios exclusivos: Descuentos para ti y tu familia en todos nuestros establec imientos.📈 Desarrollo profesional: Apostamos por la promoción interna y por el crecimiento de nuestro equipo desde dentro. ¡El cielo es e l límite!⏰ Flexibilidad: Creemos en un buen equilibrio entre vida personal y profesional, ofreciendo horarios flexibles para que te concentres en lo que realmente importa. Nuestra cultura en Po rt Hotels: 🚀 Crecimiento constante: No nos conformamos, siempre estamos en busca de mejorar y hacer crecer nuestro negocio y a nues tro equipo.🤝 Trabajo en equipo: Sabemos que juntos llegamos más lejos. La colaboración y el apoyo mutuo son la clave de nue stro éxito.🎯 Compromiso con la excelencia: Buscamos siempre ofrecer lo mejor a nuestros clientes y para ello contamos con un equipo apasionado y co mprometido.Si todo esto te suena a lo que estás buscando, ¡nos encantaría co nocerte! 👋Port Hotels, donde las oportunida des crecen.

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