Offres Chef y Cocinero à MontecanalCréer des alertes d'emploi

Bienvenido a la Industria de la Felicidad!.Eurostars Hotel Company es la cadena hotelera de Grupo Hotusa del que forman parte las marcas Eurostars Hotels, Áurea Hotels, Exe Hotels, Ikonik Hotels, Crisol Hotels, Dorma Hotels y Tandem Suites.Actualmente, nuestro portolio cuenta con más 300 hoteles c

En Pacto somos especialistas en la gestión de recursos humanos y nuestra ilusión en reclutar talento no se detiene.Nos define la eficiencia, la flexibilidad, la mejora continua y la rigurosidad.Si buscas un lugar donde el detalle no sea negociable y tu trabajo brille en cada servicio, ¡queremos c

Jefe de cocina Bienvenid@ a Eurostars Hotel Company, la cadena hotelera del Grupo Hotusa con más de 300 hoteles en más de 20 países. Ofrecemos 50% de descuento en nuestros hoteles de alta gama: hasta el 50% en hoteles 4/5* alrededor del mundo y hasta un 20% para tus familiares. Acceso a nuestr

Se busca cocinero/a para unirse a varios restaurantes consolidados en Zaragoza.Se valorará la pasión por la cocina, el espíritu de equipo y la dedicación a la calidad del producto.El objetivo es integrarse en un proyecto con estabilidad y oportunidades de desarrollo profesional.Tiene su CV prepa

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.

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.

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Key Responsibilities: Culinary Excellence & Operations: Oversee daily food preparation, menu planning, and station execution in your assigned outlet. Ensure strict adherence to recipes, portion controls, and immaculate presentation. Leadership & Mentorship: Manage, schedule, and train a talented team of Chef de Parties and Cooks. Foster a positive, collaborative, and high-performance kitchen environment. Guest-Centric Service: Coordinate special dietary requirements and allergies. Actively visit the dining room to monitor guest satisfaction and handle feedback with sincere hospitality. Public Health & Compliance: Maintain flawless sanitation standards. Guarantee 100% readiness for announced or unannounced Public Health inspections, including meticulous log-keeping (temperatures, pest management, etc.). Financial & Resource Management: Manage inventory, minimize food waste/breakage, and monitor labor hours in strict compliance with ILO and MLC maritime regulations. Qualifications: • Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef., • Fine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais & Châteaux property., • Maritime Certifications - Valid STCW95 certification is required., • Technical Skills - Deep knowledge of International and European cuisines, masterful knife skills, and proficiency across all galley stations., • Language - Fluent, professional English (verbal and written) for guest engagement and safety coordination., • Fitness & Integrity - Must be physically/medically fit for sea service and display high moral integrity.

Key Responsibilities: Culinary Excellence & Operations: Oversee daily food preparation, menu planning, and station execution in your assigned outlet. Ensure strict adherence to recipes, portion controls, and immaculate presentation. Leadership & Mentorship: Manage, schedule, and train a talented team of Chef de Parties and Cooks. Foster a positive, collaborative, and high-performance kitchen environment. Guest-Centric Service: Coordinate special dietary requirements and allergies. Actively visit the dining room to monitor guest satisfaction and handle feedback with sincere hospitality. Public Health & Compliance: Maintain flawless sanitation standards. Guarantee 100% readiness for announced or unannounced Public Health inspections, including meticulous log-keeping (temperatures, pest management, etc.). Financial & Resource Management: Manage inventory, minimize food waste/breakage, and monitor labor hours in strict compliance with ILO and MLC maritime regulations. Qualifications: • Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef., • Fine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais & Châteaux property., • Maritime Certifications - Valid STCW95 certification is required., • Technical Skills - Deep knowledge of International and European cuisines, masterful knife skills, and proficiency across all galley stations., • Language - Fluent, professional English (verbal and written) for guest engagement and safety coordination., • Fitness & Integrity - Must be physically/medically fit for sea service and display high moral integrity.

ChefDePPartieHiring #CDPHiring #ChefHiringSpain #CulinaryJobsSpain #KitchenLeaderSpain #CruiseShipChef #HotelChefSpain #UpscaleDiningSpain #HospitalityHiringSpain #HiringSpain #SpainJobseekers #WorkAbroad #JobsInSpain #ChefLife #SpainCareers #SpanishChef #HospitalityJobsSpain #CocinaEspanola #Trabaj

pbKey Responsibilities: /b /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/ppbQualification and Education: /b /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

SpainJobs #ChefSpain #CulinarySpain #SpainHospitality #WorkAbroadSpain #SpanishChef #HospitalitySpain #NowHiringSpain #CarreraEspaña #SpainCareers #CocinaEspañola #ChefJobsSpain #SpainOverseasJobs #HospitalityJobsSpain #SpanishHospitality #TrabajoEspaña #SpanishTalent #CulinaryProfessionalsSpain

DESCRIPCIÓN: Puesto de carnicería ubicado en el barrio de Valdespartera REQUISITOS: Experiencia en atención al cliente y ventas. Se valorará experiencia en carnicería. Se busca persona proactiva y con iniciativa. FUNCIONES: Atención al cliente, envasado de carne, apoyo a carnicería, montaje de mostrador y cobro al cliente. CONDICIONES: Contrato inicialmente temporal con posibilidad de pasar a indefinido. Posibilidad de jornada completa o parcial. Se trabajará de lunes a sábado, 2 días de mañana+tarde y 4 días de mañana en la jornada completa. Salario de 1424,50 euros brutos mensuales (12 pagas) Datos de contacto: CÓDIGO DE OFERTA: 022026004630 OFICINA EMPLEO INAEM-CENTRO (Doctor Cerrada 3): - Llamando al TELÉFONO 976216157 de 9 a 14 horas indicando número de oferta y DNI o NIE. - Si TIENE clave de Oficina Electrónica, agregar esta oferta a su cesta y pedirla a través de la opción Quiero ser candidato/a . Tutorial Cómo consultar y solicitar ofertas de empleo Para consultar cómo solicitar ofertas de empleo: inaem.aragon.es/ofertas-de-empleo

Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Qualification /h3ulliA minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant.

pp¿Conoces Club Med? Tenemos cerca de 70 Resorts, abiertos en verano e invierno, en 26 países. Ofrecemos vacaciones de alta gama en zonas de montaña y de playa. Nuestros clientes buscan felicidad y libertad. ¿Por qué estás leyendo este anuncio? Porque quieres formar parte de este algo extra que nos hace diferentes. Tienes las competencias humanas y profesionales que buscamos. Te ofrecemos la posibilidad de desarrollarte y crecer muy rápidamente uniéndote a nuestros brillantes equipos. Podrás viajar por el mundo. /p h3El entorno de trabajo /h3 pCada Resort cuenta con varios restaurantes y bares, ya sean para eventos o más íntimos, al servicio de nuestra oferta Premium All Inclusive. Estos espacios fomentan la conexión entre los huéspedes y marcan cada momento destacado del día. Desde el buffet hasta el restaurante bistrónomico, pasando por el bar temático o la bodega de degustación, te desenvolverás en un entorno multifacético. Nuestra oferta refinada se basa en 5 pilares: crear experiencias memorables, sorprender con una variedad de espacios conceptuales de restauración, trabajar en el bienestar de todos (incluido el tuyo), jugar con las emociones y los sentidos a través de la puesta en escena, todo ello en un ambiente divertido y relajado. /p h3Eres /h3 ul liCreativo/a, sabes sorprender a nuestros clientes con tu técnica y crear explosiones de sabores /li liRiguroso/a, dominas a la perfección las normas de higiene y seguridad /li liApasionado/a, te gusta transmitir y sobre todo crear emoción a nuestros clientes /li /ul h3Te encargarás de /h3 ul liDirigir un equipo de 2 a 5 pasteleros /li liOfrecer una amplia variedad de bollería en el buffet personalizando la relación con el cliente /li liControlar el montaje, la presentación y la reposición de los buffets (600 a 1000 cubiertos por servicio) /li liGestionar los pedidos y las existencias de la sección de pastelería /li liGarantizar la calidad de los servicios, el cumplimiento de las normas de salud y seguridad del Club Med /li liUnir y motivar a tus equipos entorno a objetivos definidos y apoyarlos en su desarrollo /li /ul pUnirse a nuestros equipos es también una oportunidad única para vivir y trabajar con gente de todo tipo, en algunos de los lugares más bellos del mundo. Ganarás una valiosa experiencia en tu CV, trabajando para una empresa que te apoya y te forma continuamente para ayudarte a ser la mejor versión de ti mismo/a. /p pAl convertirte en G.O Jefe Pastelero, podrás beneficiarte de las instalaciones y actividades que ofrece el Club Med. Si te apetece, ¡incluso puedes subirte al escenario para mostrar tus talentos! /p pEntonces, ¿estás preparado/a para unirte a nosotros? Tu futuro empieza aquí… /p pTodos nuestros puestos están abiertos a personas con discapacidad. /p /p #J-18808-Ljbffr

pGrosso Napoletano en Zaragoza busca personal para su equipo en pizzería. Se requiere experiencia mínima de 1 año en la preparación de Pizza Napoletana y en el uso de horno de leña. El candidato deberá seguir altos estándares de calidad y cumplir con los protocolos de la empresa. /ppUn buen nivel de español es necesario. Si quieres ser parte de una de las mejores cadenas de pizza napolitana artesanal en 2023 y 2024, esta es tu oportunidad. /p #J-18808-Ljbffr

Se busca cocinero/a para un centro de atención a personas mayores en Zaragoza. Las funciones principales incluyen la preparación de todos los menús diarios, adaptados a dietas basales y trituradas según corresponda. También se encargará de mantener la limpieza y el orden en las áreas de cocina. Se ofrece un contrato temporal, para sustitución de Incapacidad Temporal, con jornada completa. Los horarios son de lunes a domingo, con turnos rotativos de mañana (7:00 a 15:00) y tarde (12:00 a 20:00). Se ofrece una plaza con horario fijo de mañana. El salario es de 1.221€ distribuidos en 14 pagas. Es indispensable contar con experiencia previa en cocina para colectividades.

Una empresa de entretenimiento y turismo busca un coordinador culinario en Zaragoza, España. Si los siguientes requisitos del puesto y la experiencia coinciden con sus habilidades, por favor, asegúrese de enviar su solicitud sin demora. El candidato ideal coordinará la producción culinaria para buffets y restaurantes gourmet, dirigiendo un equipo de hasta 80 cocineros. Se requiere creatividad, conocimiento de normas de higiene y pasión por ofrecer experiencias únicas a los clientes. xcskxlj Se ofrecen beneficios como acceso a instalaciones, oportunidades de viaje y desarrollo profesional en un entorno dinámico. #J-18808-Ljbffr

Jefe de cocina /h3pBienvenid@ a Eurostars Hotel Company, la cadena hotelera del Grupo Hotusa con más de 300 hoteles en más de 20 países. Disfrutar de noches de hotel gratis: por el Programa de referenciados, si recomiendas a alguien y le contratamos, recibes noches de hotel gratis. Ofrecemos /h3u

TareasTu misiónComo Jefe/a de Cocina, serás la persona responsable de coordinar y dirigir el funcionamiento diario de la cocina, garantizando la máxima calidad en la elaboración de los platos y la satisfacción de nuestros clientes.

Jefe de partida en Saint-Tropez — 2. Jefe de partida en Saint-Tropez — 2.

pThe Head Baker at Silversea in Spain is a senior culinary leadership role overseeing onboard bakery operations. Responsible for creating exceptional artisan breads and pastries while ensuring adherence to international standards, this role involves managing production quality and enhancing guest dining experiences. /ppIdeal candidates will have a culinary degree, STCW95 certification, and proven experience in luxury environments. Strong leadership skills and a commitment to excellence are critical. The position may require extended periods at sea. /p #J-18808-Ljbffr

Cocinero/a (buffet & showcooking) en los Alpes (Francia). Cocinero/a (buffet & showcooking) en los Alpes (Francia).

Responsabilidades /h3 ul liCoordinar toda la producción culinaria basada en planes de menús preparados previamente para buffets y/o con servicio a la mesa, especialmente en restaurantes gourmet lounges.Dirigir un equipo de 40 a 80 cocineros.Garantizar el rendimiento culinario de varios buffets tem

¿Buscas trabajo en hostelería y turismo? Este mes de julio surgen nuevas oportunidades para ayudantes de cocina en Tauste. ¡Inscríbete gratis hoy mismo!

ph3Position Summary /h3pThe 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. /ph3Reporting Structure /h3pReporting to Pastry Chef and Executive Chef /ph3Essential Duties and Responsibilities /h3ulliLead Production: Oversee and actively participate in daily preparation of breads, pastries, and bakery items across all onboard dining venues, including special events. /liliArtisanal Baking: Create high-quality baked goods such as sourdough, laminated pastries, gluten‑free items, and regionally inspired specialties aligned with luxury standards. /liliCollaboration: Follow company standards and recipes while working with the Executive Chef, Pastry Chef, and Fleet Corporate Pastry Chef to develop and adapt bakery offerings. /liliQuality Assurance: Maintain exceptional consistency, presentation, and attention to detail in all bakery products. /liliSanitation Compliance: Ensure strict adherence to USPH, HACCP, and company hygiene and safety standards, keeping operations clean and efficient. /liliInventory Management: Monitor stock levels, manage requisitions, control portions, and reduce waste through effective production planning. /liliTeam Leadership: Train, supervise, and mentor bakery staff, promoting high standards and professional growth. /liliGuest Interaction: Engage with guests during culinary events and demonstrations, enhancing their onboard experience. /li /ulh3Qualifications /h3ulliValid 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 /ulh3Knowledge and Skills /h3ulliIn‑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 /ulh3Language Requirements /h3ulliFluent English (verbal and written) is mandatory. /liliAdditional languages (French, Spanish, German, Italian, Portuguese, Mandarin) are considered a plus. /li /ulh3Computer Knowledge /h3pGood working knowledge of Microsoft applications, Fidelio and MXP. /p /p #J-18808-Ljbffr

ChefDePPartieHiring #CDPHiring #ChefHiringSpain #CulinaryJobsSpain #KitchenLeaderSpain #CruiseShipChef #HotelChefSpain #UpscaleDiningSpain #HospitalityHiringSpain #HiringSpain #SpainJobseekers #WorkAbroad #JobsInSpain #ChefLife #SpainCareers #SpanishChef #HospitalityJobsSpain #CocinaEspanola #Trabaj

SpainJobs #ChefSpain #CulinarySpain #SpainHospitality #WorkAbroadSpain #SpanishChef #HospitalitySpain #NowHiringSpain #CarreraEspaña #SpainCareers #CocinaEspañola #ChefJobsSpain #SpainOverseasJobs #HospitalityJobsSpain #SpanishHospitality #TrabajoEspaña #SpanishTalent #CulinaryProfessionalsSpain

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

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.

Key Responsibilities: Culinary Excellence & Operations: Oversee daily food preparation, menu planning, and station execution in your assigned outlet. Ensure strict adherence to recipes, portion controls, and immaculate presentation. Leadership & Mentorship: Manage, schedule, and train a talented team of Chef de Parties and Cooks. Foster a positive, collaborative, and high-performance kitchen environment. Guest-Centric Service: Coordinate special dietary requirements and allergies. Actively visit the dining room to monitor guest satisfaction and handle feedback with sincere hospitality. Public Health & Compliance: Maintain flawless sanitation standards. Guarantee 100% readiness for announced or unannounced Public Health inspections, including meticulous log-keeping (temperatures, pest management, etc.). Financial & Resource Management: Manage inventory, minimize food waste/breakage, and monitor labor hours in strict compliance with ILO and MLC maritime regulations. Qualifications: • Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef., • Fine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais & Châteaux property., • Maritime Certifications - Valid STCW95 certification is required., • Technical Skills - Deep knowledge of International and European cuisines, masterful knife skills, and proficiency across all galley stations., • Language - Fluent, professional English (verbal and written) for guest engagement and safety coordination., • Fitness & Integrity - Must be physically/medically fit for sea service and display high moral integrity.

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

ChefDePPartieHiring #CDPHiring #ChefHiringSpain #CulinaryJobsSpain #KitchenLeaderSpain #CruiseShipChef #HotelChefSpain #UpscaleDiningSpain #HospitalityHiringSpain #HiringSpain #SpainJobseekers #WorkAbroad #JobsInSpain #ChefLife #SpainCareers #SpanishChef #HospitalityJobsSpain #CocinaEspanola #Trabaj

Descripción del Puesto /h3pGrupo Mambo está buscando Parrillero/a para restaurante Sa Capella (SE OFRECE ALOJAMIENTO).

Jefe de cocina para su Hotel 4* en Zaragoza. El candidato será responsable de dirigir y organizar toda la cocina, diseñar menús y supervisar al equipo.

ppComo parte del equipo del Mercado Ultrafrescos, liderado por el/la Responsable de Mercado tus funciones serán: /pulliProporcionar una buena acogida a los clientes, aconsejar e informar de las características de los productos para una experiência de compra destacado. /liliRealizar la recepción y control de la mercancía asegurando la frescura y condiciones del producto. /liliCortar, pesar y embarquetar los productos de la sección para colocarlos en tienda, cuidando la presentación y correcto balizaje para la venta. /liliControlar el stock existente, apoyando al Responsable en la realización de inventarios y pedidos. /liliControlar y retirar los productos que no respondan a los estándares de frescura exigidos. /liliLimpiar, ordenar y supervisar el material de la sección, así como mantener las instalaciones del mercado. /li /ulpAptitudes y conocimientos deseados: /ppNos encantará conocerte si sientes pasión por el comercio, el food y las personas, y si cuentas con: /pulliExperiência previa de al menos 1 año como charcutero/a. /liliFormación sobre manipulación de alimentos/seguridad alimentaria. /liliConocimientos sobre manejo de cuchillos y maquinaria de charcuteria. /liliHerramientas de ofimáticas a nível básico /li /ul /p #J-18808-Ljbffr

Grupo Mambo está en la búsqueda de un/a Parrillero/a para su restaurante Sa Capella en Zaragoza, España.

Club Med busca un/a Jefe Pastelero para liderar un equipo en sus Resorts en Zaragoza.

Attenzione! ¿Quieres trabajar en la mejor cadena de pizza napolitana artesanal en 2023 y 2024? /ppActualmente, estamos buscando personal que quiera formar parte de nuestro equipo de pizzería cuya misión será ser responsable de las tareas de pizzería cumpliendo los protocolos y learning cards, r

Residencia de mayores en zona céntrica de Zaragoza requiere cocinero/a con experiencia mínima de tres meses en las funciones propias del puesto, carné de manipulador de alimentos y conocimientos básicos de informática para registros.

Clece, SA busca un/a cocinero/a para su Residencia de mayores en Movera, Zaragoza.

Zaragoza, busca un/a cocinero/a con al menos tres meses de experiencia.

Buscamos perfiles con:- Experiencia previa como cocinero/a, ayudante avanzado o tercero/a de cocina, preferiblemente en restaurantes de alto volumen.

Experiencia previa como cocinero/a, ayudante avanzado o tercero/a de cocina, preferiblemente en restaurantes de alto volumen.

Buscamos perfiles con: /pulliExperiencia previa como cocinero/a, ayudante avanzado o tercero/a de cocina, preferiblemente en restaurantes de alto volumen.

Ayudante de Cocina [SYDC] Campaña de veranoEn 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. Formar parte de una compañía líder que valora y recompensa el esfuerzo y dedicación

Evaluaremos tu perfil para adaptarlo a la posición de Cocinero/a o Ayudante/a de Cocina que mejor se ajuste a tu trayectoria.

Comercio ubicado en el barrio de Las Fuentes, Zaragoza, especializado en la venta de productos cárnicos, necesita un dependiente o dependienta para la sección de pollería y carnicería.