Chef y Cocinero jobs in Alcobendas - Page 3Create job alerts

Experiencia consolidada como Chef Ejecutivo/a, Chef Corporativo/a o posición similar. Madrid | Chef Ejecutivo para Grupo de restauración referente en España. Seleccionamos un/a Chef Ejecutivo/a para liderar la evolución gastronómica y operativa de un grupo de restauración consolidado, con sede

🍳 ¡Buscamos Talento en los Fogones! Cocineros/as para Prestigiosa Cadena Hotelera 🏨✨ ¿Llevas la pasión por la cocina en el ADN y buscas dar el siguiente gran paso en tu carrera profesional? ¡Esta es tu oportunidad! En [Nombre de la Cadena Hotelera, opcional] estamos seleccionando Cocineros/as para incorporarse a nuestros equipos de Las Rozas de Madrid y Moncloa-Aravaca. Queremos personas creativas, comprometidas y listas para brillar en un entorno de primer nivel . 💼 ¿Qué te ofrecemo • s?Estabilidad real: Contrato indefinido desde el primer dí, • a.Recompensa a tu talento: Salario competitivo acorde al convenio + estabilidad labora, • l.Plan de carrera: Oportunidades reales de crecimiento y desarrollo profesional dentro de la caden, • a.Beneficios exclusivos: Descuentos especiales en alojamiento y servicios del hotel para ti y los tuyo s. 🎯 Tus principales re • tos:Preparar y emplatar creaciones culinarias siguiendo los más altos estándares de calidad del ho, • tel.Garantizar el orden, la limpieza y el estricto cumplimiento de las normas de higiene y conservación de alimen, • tos.Colaborar mano a mano con el Chef en la planificación y desarrollo de nuevos me, • nús.Trabajar en equipo para que cada plato salga perfecto y a tie mpo. 🔎 ¿Qué buscamos • en ti?Experiencia demostrable como Cocinero/a en hoteles o restaurantes de alta c, • ocina.Dominio avanzado de técnicas culinarias y manejo de maquinaria de cocina profes, • ional.Capacidad para mantener el ritmo y la organización en entornos dinámicos (¡el servicio vu, • ela!).Actitud positiva, liderazgo y gran espíritu de trabajo en e, • quipo.Movilidad: Residencia cercana al puesto o vehículo propio para desplazarte con como didad.

Tenga un mínimo de 2 años de experiencia como Jefe/a de cocina en restaurantes fine dining. Los compañeros que forman parte de nuestro equipo son personas con grandes objetivos profesionales y con proyección de crecer dentro de la empresa. Qué esperamos de un/a Jefe/a de Cocina?.

En Granier, cadena líder en panadería y cafetería, buscamos un/a Gestor/a responsable de Tiendas para apoyar y coordinar nuestras tiendas franquiciadas y propias en la zona de Madrid. Ayudar a que nuestras tiendas funcionen de forma excelente: producto de calidad, equipos organizados y una buena

Desde Manpower Professional Recruitment buscamos un/a Executive Chef Global.Se trata de una posición estratégica con responsabilidad internacional sobre una cuenta clave, liderando la excelencia culinaria y la innovación gastronómica en distintos mercados de Europa y África.Serás la persona re

Buscamos una persona con experiencia, capacidad de liderazgo y vocación por la atención al cliente para apoyar la gestión diaria del servicio y garantizar una experiencia excelente para nuestros clientes.Experiencia mínima de 3 años en sala, valorándose experiencia en puestos de responsabilida

pstrongKEY RESPONSIBILITIES /strong /ppbr/pp• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. /pp• Must have excellent food knowledge and a full understanding of culinary terms. /pp• 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. /pp• Must be proficient in completing tasks, work efficiently and productively. /pp• Must be able to work in any section of a kitchen. /pp• Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. /pp• Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. /pp• 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. /pp• Control production levels and recommend ideas for improvements and better cost controlling. /pp• Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. /pp• Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. /pp• 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. /pp• Ensures that the HACCP program is carried out correctly. /pp• 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. /pp• 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. /ppbr/ppstrongQUALIFICATION /strong /ppbr/pp• A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant. /pp• Very strong management skills in a multicultural and dynamic environment. /pp• Very strong communication, problem solving, decision making, and interpersonal skills. /pp• Superior customer service, teambuilding, and conflict resolution skills. /pp• 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. /pp• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. /pp• Intermediate computer software skills required. /pp• Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. /pp• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office. /ppbr/ppbr/ppbr/pp#SpainJobs #ChefSpain #CulinarySpain #SpainHospitality #WorkAbroadSpain #SpanishChef #HospitalitySpain #NowHiringSpain #CarreraEspaña #SpainCareers #CocinaEspañola #ChefJobsSpain #SpainOverseasJobs #HospitalityJobsSpain #SpanishHospitality #TrabajoEspaña #SpanishTalent #CulinaryProfessionalsSpain #ChefCareerSpain #EspañaJobOpportunity /p

pstrongPosition Summary: /strong /ppThe Chef de Cuisine is responsible for delivering high-quality, efficient, and individualized food preparation within their assigned outlet. Working in accordance with Company Policies and strict Public Health standards, this role manages daily galley operations to ensure total guest satisfaction and a seamless culinary experience. /ppbr/ppstrongReporting Structure: /strong /ppReports to: Executive Chef and Executive Sous Chef /ppDirect Reports: Sous Chefs, Chef de Parties, and Cooks /ppbr/ppstrongKey Responsibilities: /strong /ppCulinary Excellence Operations /pulliOversee and manage food preparation, execution, and presentation within the assigned outlet to ensure compliance with company recipes and 5-star standards. /liliAssist the Executive Chef with menu planning and conduct daily team briefings. /liliCoordinate special guest orders, strict dietary requirements, and food allergy accommodations. /liliMonitor food production, minimize waste, and collaborate with the Hotel Stores team to manage inventory, food costs, and slow-moving items. /li /ulpbr/ppLeadership Team Management: /pulliSupervise, schedule, and train line cooks and galley team members on culinary techniques, portion control, and company standards. /liliModel exceptional leadership behavior to foster a positive, productive work environment. /liliManage staff overtime and scheduling in compliance with ILO and MLC work/rest hour regulations. /li /ulpbr/ppPublic Health, Safety Compliance: /pulliMaintain strict adherence to Public Health, sanitation, and Integrated Pest Management (IPM) standards. /liliEnsure the outlet is fully prepared for announced or unannounced Public Health inspections. /liliLog daily temperatures for fridges, freezers, and dishwashers. /liliParticipate in and enforce mandatory safety drills, pollution prevention regulations, and correct PPE usage. /li /ulpbr/ppGuest Relations Collaboration /pulliMaintain excellent communication and cooperation with the Restaurant Manager and Maitre d'Outlet. /liliRegularly visit the restaurant dining room during service to monitor guest satisfaction and handle complaints or feedback proactively. /li /ulpbr/ppstrongQualifications Requirements: /strong /pulliCertification - Valid STCW95 certification. /liliExperience - Minimum of 4 years of experience in an international 5-star establishment (with at least 1 year as a Chef de Cuisine). At least 2 years of experience as a Sous Chef in a Michelin Star or Relais Châteaux property. /liliSkills - Exceptional knowledge of International and European cuisine, profound culinary fundamentals, and excellent knife skills. Proficient across all galley stations. /liliPublic Health - Strong working knowledge of Public Health policies and sanitation procedures. /liliLanguage - Fluent, high-level English (written and verbal) for safety, guest engagement, and team instruction. /liliFitness - Must be physically and medically fit for shipboard duty, with high moral integrity. /li /ul

pExecutive 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. /ppbr/ppstrongResponsibilities /strong /ppCulinary Service Oversight: /ppDrive 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. /ppbr/ppOperational Financial Control: /ppManage food cost budgets, control high-value inventory, streamline ordering with stores, and proactively minimize food waste. /ppbr/ppTeam Leadership HR Admin: /ppOversee 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. /ppbr/ppPublic Health Safety: /ppEnforce 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. /ppbr/ppstrongQualifications: /strong /pulliExperience - Minimum of 5 years of experience as an Executive Chef in an international 5-star hotel, luxury resort, or premium cruise line. /liliCulinary Background - Deep, foundational knowledge of International and European culinary techniques, luxury guest trends, and cooking with ingredient limitations (allergies/dietary needs). /liliMaritime Compliance - Must hold a valid STCW95 certification and be physically/medically fit for sea service. /liliLanguages - Fluent, professional English (verbal and written) is mandatory. Plus at least one additional language (German, French, Italian, Spanish, or Mandarin). /liliAttribute - Exceptional organizational skills, high moral integrity, and a proven track record of modeling positive leadership behaviors. /li /ul

pstrongKey Responsibilities: /strong /ppCulinary Excellence Operations: /ppOversee daily food preparation, menu planning, and station execution in your assigned outlet. Ensure strict adherence to recipes, portion controls, and immaculate presentation. /ppbr/ppLeadership Mentorship: /ppManage, schedule, and train a talented team of Chef de Parties and Cooks. Foster a positive, collaborative, and high-performance kitchen environment. /ppbr/ppGuest-Centric Service: /ppCoordinate special dietary requirements and allergies. Actively visit the dining room to monitor guest satisfaction and handle feedback with sincere hospitality. /ppbr/ppPublic Health Compliance: /ppMaintain flawless sanitation standards. Guarantee 100% readiness for announced or unannounced Public Health inspections, including meticulous log-keeping (temperatures, pest management, etc.). /ppbr/ppFinancial Resource Management: /ppManage inventory, minimize food waste/breakage, and monitor labor hours in strict compliance with ILO and MLC maritime regulations. /ppbr/ppstrongQualifications: /strong /pulliExperience - 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

pstrongPosition Summary /strong /ppThe 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. /ppReporting Structure /ppbr/ppstrongReports to: /strong Executive Chef and Executive Sous Chef /ppstrongDirect Reports: /strong Confectioner and Assistant Pastry Chefs /ppbr/ppstrongKey Responsibilities: /strong /ppCulinary Execution Operations /pulliManage and oversee pastry and bakery production for breakfast, lunch, teatime, dinner, special functions, and crew mess operations. /liliPrepare high-quality showpieces for buffets, show plates, and coordinate pastry demonstrations. /liliAccommodate special guest orders, strict dietary requirements, food allergies, and ingredient limitations with advanced baking skills. /liliAssist with menu planning, maintain standard recipe manuals, follow the corporate menu cycle, and constantly analyze production for quality improvements. /liliAnticipate food counts, prepare and cross-check requisitions, and manage inventory to minimize breakage and waste. /li /ulpbr/ppLeadership Team Management /pulliSupervise, train, and assist with the induction of new and existing pastry team members to develop their technical skills and hospitality focus. /liliMonitor working/rest hours and manage manpower to control overtime in strict compliance with ILO and MLC regulations. /liliEnforce company uniform, grooming, and professional conduct standards within the team. /li /ulpbr/ppPublic Health, Safety Compliance /pulliMaintain continuous readiness for internal and external Public Health inspections by executing strict sanitation practices. /liliLog daily refrigerator and freezer temperatures in assigned areas according to company procedures. /liliPractice preventative maintenance, safely operate shipboard equipment, and report any malfunctions immediately. /liliParticipate in and enforce mandatory passenger and crew safety drills, pollution-prevention regulations, and correct PPE usage. /li /ulpbr/ppGuest Relations Communication /pulliProactively monitor customer satisfaction, anticipate guest needs, and take prompt action to resolve any service difficulties or complaints. /liliKeep the Executive Chef and Executive Sous Chef fully informed of significant operational matters, challenges, or accomplishments. /li /ulpbr/ppstrongQualifications Requirements /strong /pulliCertification: Valid STCW95 certification. /liliExperience: Minimum of 4 years of experience in a similar pastry leadership position within an international 5-star hospitality establishment. /liliSkills: Exceptional knowledge of international cuisine, advanced pastry and baking fundamentals, strong attention to detail, and awareness of current culinary trends. /liliPublic Health: Strong working knowledge and experience with Public Health policies, sanitation procedures, and temperature logging. /liliFitness: Physically and medically fit for shipboard duty, with an ongoing commitment to the company's code of conduct. /li /ul

pstrongPosition Summary /strong /ppThe Head Baker at Silversea Cruises is a senior culinary leadership role responsible for overseeing onboard bakery operations and delivering exceptional, luxury-level baked goods. This position focuses on creating high-quality artisan breads, viennoiserie, and specialty dietary products while ensuring consistency, innovation, and strict adherence to international standards and company procedures. Working with a top-tier culinary team, the Head Baker plays a key role in enhancing the guest dining experience across premium venues, maintaining excellence in production, and contributing to the brand’s commitment to outstanding, memorable dining at sea. /ppbr/ppstrongReporting Structure /strong /ppReporting to Pastry Chef and Executive Chef /ppbr/ppstrongEssential Duties and Responsibilities: /strong /pullistrongLead Production: /strong Oversee and actively participate in daily preparation of breads, pastries, and bakery items across all onboard dining venues, including special events. /lilistrongArtisanal Baking: /strong Create high-quality baked goods such as sourdough, laminated pastries, gluten-free items, and regionally inspired specialties aligned with luxury standards. /lilistrongCollaboration: /strong Follow company standards and recipes while working with the Executive Chef, Pastry Chef, and Fleet Corporate Pastry Chef to develop and adapt bakery offerings. /lilistrongQuality Assurance: /strong Maintain exceptional consistency, presentation, and attention to detail in all bakery products. /lilistrongSanitation Compliance: /strong Ensure strict adherence to USPH, HACCP, and company hygiene and safety standards, keeping operations clean and efficient. /lilistrongInventory Management: /strong Monitor stock levels, manage requisitions, control portions, and reduce waste through effective production planning. /lilistrongTeam Leadership: /strong Train, supervise, and mentor bakery staff, promoting high standards and professional growth. /lilistrongGuest Interaction: /strong Engage with guests during culinary events and demonstrations, enhancing their onboard experience. /li /ulpbr/ppstrongQualifications: /strong /pulliValid STCW95 certification. /liliProven experience as Head Baker or Senior Baker in a luxury hotel, Michelin-starred restaurant, or cruise line. /liliAdvanced knowledge of artisanal bread baking, laminated doughs, and modern dietary alternatives. /liliCulinary degree or equivalent certification preferred. /liliCruise ship or international hospitality experience is highly advantageous. /liliAppropriate certification as required by regulations. /liliPhysically and medically fit. /liliMoral integrity is required. /li /ulpbr/ppstrongKnowledge and Skills: /strong /polliIn-depth understanding of USPH, ILO, ISO, HACCP, and maritime safety procedures. /liliSuperior ability to deliver an excellent and consistent culinary experience while maintaining sound cost control. /liliStrong leadership and organizational skills in a high-volume, fine-dining production environment. /liliWilling to travel extensively and be willing to spend extended periods at sea. /li /olpbr/ppstrongLanguage requirements: /strong /polliFluent English (verbal and written) is mandatory. /liliAdditional languages (French, Spanish, German, Italian, Portuguese, Mandarin) are considered a plus. /li /olpbr/ppstrong Computer knowledge: /strong /ppGood working knowledge of Microsoft applications, Fidelio and MXP. /p

pstrongKey Responsibilities: /strong /ppbr/pp• Ensures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies. /pp• Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus. /pp• Assists the Head Baker in preparing production forecasts and recording leftovers to avoid unnecessary wastage and keep food costs within the budget. /pp• Assists in the set-up of the bread display in the various buffets. /pp• Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily. /pp• Ensures the cleaning of the bakery shop as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damages. /pp• Ensures that the bakery is ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors. /pp• Responsible for the requisition and transportation of the necessary items from the main stores to the bakery shop when assigned. /pp• Ensures recipes and yields are in accordance with the company’s standards. /pp• Assists the CDP Baker with the completion of the daily consumption re-cap as required by the Executive Chef. /pp• 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. /pp• Attends meetings, training activities, courses and all other work-related activities as required. /pp• 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. /pp• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. /ppbr/ppstrongQualification and Education: /strong /ppbr/pp• A minimum of three years' experience as a Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). /pp• Knowledge of proper cleaning techniques, requirements, and use of equipment. /pp• Completion of high school or basic education equivalency required. /ppbr/ppbr/pp#BakerJobs #BakeryJob #ShipboardBaker #CruiseShipJobs #BreadBaker #BakeryProduction #PastryJobs #CruiseCareers #HospitalityJobs #FoodServiceJobs #BakeryCareers #NowHiring #HiringNow #JobOpening #JobOpportunity #FoodIndustryJobs #ChefJobs #CulinaryJobs #BakerLife #BreadBaking /p

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.

Desde Manpower Professional Recruitment buscamos un/a Executive Chef Global.Se trata de una posición estratégica con responsabilidad internacional sobre una cuenta clave, liderando la excelencia culinaria y la innovación gastronómica en distintos mercados de Europa y África.Está considerando p

Buscamos Cocinero/a a domicilio en San Sebastián de Los Reyes y alrededores. Conocimientos previos para desarrollar funciones de Cocinero/a a domicilio. Solicitudes de nuevos trabajos y clientes en tu zona, que necesitan Cocinero/a a domicilio.

Experiencia previa como encargado/a de tienda, supervisor/a o gestor/a de tiendas.

Alfonso Mas Castillo - Umami Projects en Alcobendas busca un/a Chef Ejecutivo/a para liderar la evolución gastronómica y operativa de un grupo de restauración destacado en España.

Por favor, asegúrese de leer completamente el resumen y los requisitos de esta oportunidad de empleo que se detallan a continuación.Experiencia previa como planchista o en cocina (deseable).Buen manejo de la plancha y tiempos de cocción.Capacidad para trabajar bajo presión.Trabajo en equipo y bu

Estamos preparando la apertura de un restaurante llamado a convertirse en uno de los nuevos puntos de referencia de Madrid.Un proyecto gastronómico con identidad propia, ubicado en un local con mucha personalidad y en una zona con gran proyección, pensado para recuperar ese espíritu de restaurant

Cuentas con experiencia en hostelería/restauración?, ¿te apasiona la atención al cliente? ¿quisieras seguir desarrollándote profesionalmente y tener nuevas experiencias? Pues, este trabajo es para ti.Condiciones /h3 ul liTurnos rotativos en jornadas partidas y guardias.Jornada de lunes a domin

Los compañeros que forman parte de nuestro equipo son personas con grandes objetivos profesionales y con proyección de crecer dentro de la empresa. Te consideras un/a profesional apasionado/a por la gastronomía y con ganas de crecer en el sector dentro de una empresa internacional?. Tenga un mín

Se busca a alguien para asumir la responsabilidad del área de cocina en un establecimiento ubicado en San Sebastián de los Reyes.

En Serunion, empresa de restauración colectiva con más de 30 años de experiencia en el sector, estamos en busca del mejor talento para incorporar a nuestros centros.Si tienes experiencia y buscas una oportunidad para demostrar tus habilidades, ¡esta oferta es perfecta para ti! .Todo listo para

Cliente Zer0 en San Sebastián de los Reyes busca un cocinero/a con experiencia mínima de 3 años y título de grado medio.

Eurest busca un/a cocinero/a con experiencia en colectividades para su zona de trabajo en San Sebastián de los Reyes.

Elpuertodesantamaria en Aranjuez busca un Ayudante de Cocina con experiencia en cocina tradicional para unirse a su equipo vibrante. Inscríbase rápido, consulte la descripción completa desplazándose hacia abajo para conocer todos los requisitos de este puesto. Si tienes habilidades en la prepara

Grosso Napoletano busca pizzeros/as para unirse a su equipo en Alcobendas, Comunidad de Madrid.

Actualmente, estamos buscando pizzeros/as para incorporarse en nuestro local de Madrid.