Trabajos Chef y Cocinero en Oria - Page 2Crear alertas

Qué buscamos? Seleccionamos Cocinero/a para residencia de personas mayores en Lasarte-oria.

pPaulo Airaudo in San Sebastián is seeking a passionate Line Cook to join a collaborative kitchen team focused on traditional Basque cuisine using fresh, local ingredients. This permanent full-time role offers a competitive salary and growth opportunities within Paulo Airaudo Group. /ppIdeal candidates have experience with Basque dishes, daily menus and pintxos, plus a positive attitude and strong teamwork. EU citizenship or valid work permit for Spain is required. /p #J-18808-Ljbffr

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.

Y después? /h3 pSi superas con éxito la formación, podrás incorporarte al equipo de Grosso en Donosti, desarrollando tu carrera profesional dentro de la compañía. Si tienes ganas de aprender un oficio y formar parte de nuestro equipo en Donosti, queremos conocerte. El Plan Formativo Incluye /h

Te ofrecemos: /h3 ul liContrato indefinido desde el primer día.

ppJoin a new gastronomic project in the heart of San Sebastián's Old Town, celebrating traditional Basque cuisine through fresh, local and seasonal ingredients. We're looking for a passionate Line Cook to become part of a collaborative kitchen team committed to quality and authenticity. /ph3A day in the life /h3pAs a Line Cook, you'll be part of a close-knit kitchen team preparing traditional Basque dishes, daily menus and pintxos using the finest local and seasonal ingredients. Every service is an opportunity to showcase authentic flavours while maintaining consistency, quality and attention to detail. This is a permanent full-time position offering a competitive salary, opportunities for professional growth within Paulo Airaudo Group and the chance to be part of an exciting new culinary project. We're looking for someone with previous experience in traditional Basque cuisine, a positive attitude, strong teamwork skills and a passion for cooking. /ph3Responsibilities /h3ulliPrepare and present dishes to the highest quality standards /liliSupport daily menu, à la carte and pintxos production /liliMaintain cleanliness, organization and food safety standards /liliWork collaboratively with the kitchen team /liliEnsure consistency and attention to detail in every service /li /ulh3Must have /h3ulliMinimum 2 years' experience in a professional kitchen /liliExperience preparing traditional Basque cuisine, daily menus, à la carte dishes and pintxos /liliAbility to work efficiently as part of a team /liliPassion for quality ingredients and attention to detail /liliEU citizenship or a valid work permit for Spain /li /ulh3Benefits /h3ulliStaff meals /liliPaid vacation /li /ul /p #J-18808-Ljbffr

Position Summary: The Executive Chef holds overall responsibility for delivering high-quality, efficient, and technically excellent culinary operations for both guests and crew. This onboard leadership role balances culinary artistry with strict financial management, crew administration, and uncompromising public health standards. Reporting Structure: Reports to: Corporate Chef, Hotel Director, and F&B Manager (where applicable). Supervises: Entire Galley Department. Key Responsibilities: Culinary Leadership & Quality Control Daily Operations: Overlooks all shipboard galleys, expediting service during peak hours, and ensuring all food venues open on schedule. Menu Execution: Plans menus and adapts recipes based on ingredient availability while maintaining 5-star presentation and taste standards. Specialized Dining: Manages guest food allergies, dietary restrictions, and custom requests with strict attention to detail. Financial & Inventory Management Cost Control: Manages the galley budget, controls food waste, and monitors high-value (flagged) ingredients. Proactive Sourcing: Coordinates with the provisions team to check food quality during loadings, manage stock rotation, and minimize slow-moving inventory. Public Health, Sanitation, & Safety Compliance: Enforces strict Public Health policies (including USPH/HACCP guidelines), pest control, and daily temperature logging for all cold/hot storage and dishwashers. Inspections: Maintains constant readiness for scheduled and unannounced public health inspections. Safety Drills: Participates in and leads safety and pollution-prevention training (STCW) for the galley team. Crew Management & Administration Scheduling: Creates fair work and In-Port Manning schedules, ensuring strict compliance with ILO and MLC work/rest hour regulations to control overtime. Development: Conducts training, performance reviews, and manages promotions, transfers, and corrective actions. Crew Welfare: Performs regular quality checks on food service in the crew and officer mess rooms. Guest Relations & Shipboard Events Guest Engagement: Conducts cooking demonstrations, visits restaurant tables to gather feedback, and reviews guest comment cards to resolve issues. Special Events: Coordinates food prep for high-profile functions (e.g., Captain’s Welcome, VIP parties, and culinary demonstrations). Qualifications & Requirements Experience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment. Certifications: Valid STCW95 certification; must be physically and medically fit for sea duty. Culinary Background: Strong knowledge of International and European cuisines with proven kitchen management skills. Languages: Fluent English (written and verbal) PLUS at least one of the following: German, French, Italian, Spanish, or Mandarin. Core Attributes: High moral integrity, strong administrative skills, and a demonstrated history of positive leadership.

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 Executive Chef holds overall responsibility for delivering high-quality, efficient, and technically excellent culinary operations for both guests and crew. This onboard leadership role balances culinary artistry with strict financial management, crew administration, and uncompromising public health standards. Reporting Structure: Reports to: Corporate Chef, Hotel Director, and F&B Manager (where applicable). Supervises: Entire Galley Department. Key Responsibilities: Culinary Leadership & Quality Control Daily Operations: Overlooks all shipboard galleys, expediting service during peak hours, and ensuring all food venues open on schedule. Menu Execution: Plans menus and adapts recipes based on ingredient availability while maintaining 5-star presentation and taste standards. Specialized Dining: Manages guest food allergies, dietary restrictions, and custom requests with strict attention to detail. Financial & Inventory Management Cost Control: Manages the galley budget, controls food waste, and monitors high-value (flagged) ingredients. Proactive Sourcing: Coordinates with the provisions team to check food quality during loadings, manage stock rotation, and minimize slow-moving inventory. Public Health, Sanitation, & Safety Compliance: Enforces strict Public Health policies (including USPH/HACCP guidelines), pest control, and daily temperature logging for all cold/hot storage and dishwashers. Inspections: Maintains constant readiness for scheduled and unannounced public health inspections. Safety Drills: Participates in and leads safety and pollution-prevention training (STCW) for the galley team. Crew Management & Administration Scheduling: Creates fair work and In-Port Manning schedules, ensuring strict compliance with ILO and MLC work/rest hour regulations to control overtime. Development: Conducts training, performance reviews, and manages promotions, transfers, and corrective actions. Crew Welfare: Performs regular quality checks on food service in the crew and officer mess rooms. Guest Relations & Shipboard Events Guest Engagement: Conducts cooking demonstrations, visits restaurant tables to gather feedback, and reviews guest comment cards to resolve issues. Special Events: Coordinates food prep for high-profile functions (e.g., Captain’s Welcome, VIP parties, and culinary demonstrations). Qualifications & Requirements Experience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment. Certifications: Valid STCW95 certification; must be physically and medically fit for sea duty. Culinary Background: Strong knowledge of International and European cuisines with proven kitchen management skills. Languages: Fluent English (written and verbal) PLUS at least one of the following: German, French, Italian, Spanish, or Mandarin. Core Attributes: High moral integrity, strong administrative skills, and a demonstrated history of positive leadership.

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.

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

ppb¿Te apasiona la innovación gastronómica y quieres liderar un proyecto con participación en la empresa en Donostia? /b /p pImportante bcompañía de vanguardia en la industria alimentaria /b busca incorporar un/a bChef Operativo/a /b con carácter indefinido para liderar la apertura y la gestión diaria de su nuevo espacio de restauración y cafetería ubicado dentro del prestigioso ecosistema bGOe (Gastronomy Open Ecosystem) /b en San Sebastián. /p pNuestro proyecto nace con la vocación de explorar aplicaciones culinarias disruptivas en torno a las masas, las fermentaciones y el producto local de alta calidad. Buscamos un perfil con sólida capacidad de gestión y mentalidad de crecimiento, que quiera evolucionar desde la operativa de cocina hacia futuras fases de desarrollo industrial e I+D alimentaria. /p h3Funciones Principales /h3 ul libGestión y Liderazgo Operativo: /b Organizar y supervisar la producción diaria de la cocina, el servicio de cafetería-restaurante y la coordinación del equipo humano bajo tu responsabilidad. /li libControl de Procesos: /b Asegurar los máximos estándares de calidad, la gestión eficiente de los tiempos de servicio y el control de costes y stocks a través de herramientas de gestión de cocina (ERP especializado). /li libEvolución Gastronómica: /b Contribuir activamente al desarrollo de la propuesta culinaria del espacio, ayudando a estandarizar los procesos y a asentar la cultura corporativa desde el inicio del proyecto. /li /ul h3Requisitos Mínimos /h3 ul libExperiencia: /b Mínimo b2 años /b desempeñando funciones de responsabilidad en cocina, gestión operativa de producción gastronómica u obradores. /li libCompetencias: /b Capacidad de organización, liderazgo práctico, perfil resolutivo y una mentalidad colaborativa y de crecimiento técnico. /li libIntereses: /b Pasión demostrable por el mundo de las masas, la panificación, las técnicas de fermentación y el producto de proximidad. /li /ul h3Requisitos Deseados /h3 ul liExperiencia previa en obradores de panificación/pastelería, pizzerías técnicas, cocinas colectivas de alta calidad o entornos de producción controlada. /li liManejo de software de gestión y escandallos de cocina (muy valorable conocimiento de TspoonLab). /li libEstabilidad y Futuro: /b Contrato bIndefinido /b a jornada completa en un entorno dinámico, altamente ligado a la innovación y el desarrollo tecnológico alimentario. /li libPlan de Incentivos Exclusivo: /b Acceso a un Pool de Stock Options (participación en el capital de la empresa vía vesting a 4 años), vinculando tu crecimiento profesional directo al éxito del proyecto. /li libProyección Profesional: /b Oportunidades reales de dar el salto interno hacia áreas de investigación y desarrollo (I+D) y escalabilidad industrial. /li libUbicación Inmejorable: /b Centro de trabajo puntero en el corazón de la innovación enogastronómica de San Sebastián-Donostia. /li /ul pSi buscas un proyecto culinario fuera de lo común, con visión de futuro y donde ser partícipe directo del crecimiento empresarial, binscríbete en la oferta /b. Gestionaremos tu candidatura con la máxima confidencialidad. /p pTodas las candidaturas recibidas serán registradas en la plataforma de selección Jobfie donde se llevará a cabo el proceso de selección. /p /p #J-18808-Ljbffr

Ayudantes de cocina para trabajar en Pasealekua Mateo Errota, 2, 20014 Donostia, Gipuzkoa /h3 p¿Te gusta cocinar y la atención al cliente? Qué mejor manera de aprovechar tu talento que cocinando los deliciosos productos Ilcapo.Tipo de contrato: /b INDEFINIDO JORNADA COMPLETA /p pbIncorporación:

ph3Detalles del puesto /h3 pTE ESTAMOS BUSCANDO COMO: Ayudantes de cocina para trabajar en Pasealekua Mateo Errota, 2, 20014 Donostia, Gipuzkoa. /p p¿Te gusta cocinar y la atención al cliente? /p pQué mejor manera de aprovechar tu talento que cocinando los deliciosos productos Ilcapo. /p pInscríbete ya. /p pbTipo de contrato: /b INDEFINIDO JORNADA COMPLETA /p pbIncorporación: /b INMEDIATA /p pbÁmbito: /b DELIVERY /p h3Requisitos /h3 ul liSer mayor de 18 años /li liDisponibilidad inmediata /li liPersona amable de cara al público y cuidadosa /li liVas a preparar nuestros productos con detalle e higiene para su envío a domicilio /li /ul h3Tu perfil /h3 ul liTe apasiona hacer las cosas con ganas y con calidad /li liEres ágil y sabes trabajar con intensidad en horas punta de carga de trabajo /li liEres resolutivo /li liEres hábil en la comunicación /li liSi además hablas euskera mejor. /li liEres organizado /li /ul h3Qué te ofrecemos /h3 ul liTrabajo estable con buen salario. /li liContrato indefinido en una empresa de rápido crecimiento con perspectivas a largo plazo. /li liDesarrollo personal y profesional en un equipo experimentado. /li liBuscamos personal tanto de jornada completa como de fines de semana. /li liServicios de cenas entre semana y los fines de semana de comida y cenas. /li /ul h3Dirección /h3 pPasealekua Mateo Errota, 2br/20014 - Donostia, Gipuzkoa /p /p #J-18808-Ljbffr

Cronoshare es una plataforma online para profesionales que quieren encontrar nuevos clientes. Buscamos Cocinero/a a domicilio en Donostia-San Sebastián y alrededores. Pertenecer a la red de profesionales de Cronoshare no tiene coste y recibirás nuevos clientes según tus preferencias, de forma personalizada. Requisitos: • Conocimientos previos para desarrollar funciones de Cocinero/a a domicilio., • Organización, buena relación con el cliente y gestión de tiempo., • Profesionalidad y proactividad. Qué ofrecemos: • Solicitudes de nuevos trabajos y clientes en tu zona, que necesitan Cocinero/a a domicilio., • Gestión propia de los clientes y márgenes comerciales., • Sin intermediarios: tú fijas tus tarifas y horarios. ¿Cómo funciona Cronoshare? Gracias a nuestra plataforma de gestión de clientes, podrás aceptar o descartar solicitudes de trabajos en tu área, enviando presupuestos solo a los clientes que más te interesen. No pagarás suscripciones ni tarifas mensuales, además tampoco tienes que abonar comisiones por cada cliente que consigas gracias a nosotros. Para conseguir nuevos clientes, solo tienes que incurrir en una pequeña inversión y podrás acceder a estas solicitudes. Empieza a hacer crecer tu actividad comercial o negocio. Si eres freelance, autónomo o pyme, te esperamos.

Disponibilidad para turnos rotativos (mañana/tarde o fijo tarde), de lunes a domingo con un día de descanso semanal.

Chef/Culinary Instructor, San Sebastian, Spain. As a chef instructor in San Sebastian, you can impart knowledge, create fun menus, and lead interactive classes for guests to enjoy.

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

Executive Chef and Executive Sous Chef. Keep the Executive Chef and Executive Sous Chef fully informed of significant operational matters, challenges, or accomplishments. The Pastry Chef is responsible for delivering high-quality, efficient, individualized, and technically excellent pastry and baker

Manage, schedule, and train a talented team of Chef de Parties and Cooks. 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 pr

Reports to: Corporate Chef, Hotel Director, and F&B Manager (where applicable). Experience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment.

Reports to: Corporate Chef, Hotel Director, and F&B Manager (where applicable). Experience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment.

Reports to: Corporate Chef, Hotel Director, and F&B Manager (where applicable). Experience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment.

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. Has a thorough

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

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. Has a thorough

Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. 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. A culin

Manage, schedule, and train a talented team of Chef de Parties and Cooks. 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 pr

Executive Chef and Executive Sous Chef. Keep the Executive Chef and Executive Sous Chef fully informed of significant operational matters, challenges, or accomplishments. The Pastry Chef is responsible for delivering high-quality, efficient, individualized, and technically excellent pastry and baker

We are looking for a highly skilled and dedicated Sous Chef to support and complement the Head Chef at a prestigious private ultra‑luxury villa in Pedralbes, Barcelona. Support the Head Chef in the preparation and execution of daily meals, private dinners, and special events to the highest standar

Must have /h3ulliPrevious experience as a Chef de Partie or in a similar role within a fine dining or gastronomic kitchen. We are looking for a talented Chef de Partie to lead the preparation of the pintxos served at our iconic bar and become part of a team driven by culinary excellence, creativity

Utopia Design is seeking a highly skilled Sous Chef to support the Head Chef at a prestigious private villa in Pedralbes, Barcelona. Responsibilities include supporting daily meal preparations and maintaining high culinary standards during the Head Chef's absence.

We are exclusively seeking a Head Chef of the highest calibre to lead the culinary experience at a prestigious private ultra‑luxury villa in Pedralbes, Barcelona.

Utopia Design is exclusively seeking a Head Chef to lead the culinary experience at a prestigious villa in Barcelona.

Se valorará experiencia en gestión de cocina, liderazgo y foco en calidad y eficiencia. Se ofrece contrato indefinido a jornada completa en un entorno dinámico vinculado a la innovación y el desarrollo tecnológico alimentario. Jobfie Hunting, empresa líder en innovación gastronómica, busca u

Ofrecemos contrato indefinido desde el primer día, jornada completa de lunes a viernes, fines de semana libres e incorporación inmediata.

The Social Hub in Donostia/San Sebastián is looking for a passionate Commis to support senior chefs in a fast-paced kitchen.

Ofrecemos un salario neto de 1400€ junto con alojamiento, comidas y gastos de viaje cubiertos.

IBAI in San Sebastián – Donostia seeks a Chef de Partie to lead pintxos preparation at our renowned bar. You will work closely with the Head Chef to maintain the highest levels of quality, creativity, and presentation in every plate, contributing to a unique dining experience.

Te ofrecemos: /h3 ul liContrato indefinido desde el primer día.

Buscamos un/a Especialista en Selección y Maduración de Carne para incorporarse al equipo de Grupo Embajadores.Tiene las siguientes habilidades, experiencia e impulso para tener éxito en este puesto? Descúbralo a continuación.Somos una empresa líder en el sector cárnico, en plena expansión,

Position Summary: The Executive Chef holds overall responsibility for delivering high-quality, efficient, and technically excellent culinary operations for both guests and crew. This onboard leadership role balances culinary artistry with strict financial management, crew administration, and uncompromising public health standards. Reporting Structure: Reports to: Corporate Chef, Hotel Director, and F&B Manager (where applicable). Supervises: Entire Galley Department. Key Responsibilities: Culinary Leadership & Quality Control Daily Operations: Overlooks all shipboard galleys, expediting service during peak hours, and ensuring all food venues open on schedule. Menu Execution: Plans menus and adapts recipes based on ingredient availability while maintaining 5-star presentation and taste standards. Specialized Dining: Manages guest food allergies, dietary restrictions, and custom requests with strict attention to detail. Financial & Inventory Management Cost Control: Manages the galley budget, controls food waste, and monitors high-value (flagged) ingredients. Proactive Sourcing: Coordinates with the provisions team to check food quality during loadings, manage stock rotation, and minimize slow-moving inventory. Public Health, Sanitation, & Safety Compliance: Enforces strict Public Health policies (including USPH/HACCP guidelines), pest control, and daily temperature logging for all cold/hot storage and dishwashers. Inspections: Maintains constant readiness for scheduled and unannounced public health inspections. Safety Drills: Participates in and leads safety and pollution-prevention training (STCW) for the galley team. Crew Management & Administration Scheduling: Creates fair work and In-Port Manning schedules, ensuring strict compliance with ILO and MLC work/rest hour regulations to control overtime. Development: Conducts training, performance reviews, and manages promotions, transfers, and corrective actions. Crew Welfare: Performs regular quality checks on food service in the crew and officer mess rooms. Guest Relations & Shipboard Events Guest Engagement: Conducts cooking demonstrations, visits restaurant tables to gather feedback, and reviews guest comment cards to resolve issues. Special Events: Coordinates food prep for high-profile functions (e.g., Captain’s Welcome, VIP parties, and culinary demonstrations). Qualifications & Requirements Experience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment. Certifications: Valid STCW95 certification; must be physically and medically fit for sea duty. Culinary Background: Strong knowledge of International and European cuisines with proven kitchen management skills. Languages: Fluent English (written and verbal) PLUS at least one of the following: German, French, Italian, Spanish, or Mandarin. Core Attributes: High moral integrity, strong administrative skills, and a demonstrated history of positive leadership.

Si está considerando enviar una solicitud, asegúrese de pulsar el botón de solicitar de abajo después de leer la descripción completa. Paulo Airaudo Group busca un/a Jefe/a de Cocina o Cocinero/a con experiencia en cocina vasca tradicional para unirse a un proyecto gastronómico en Donostia. Of

Realizar la limpieza y mantenimiento de la higiene de la zona de trabajo en la cocina. Buscamos incorporar a un/a Ayudante de Cocina para realizar una jornada de 20h semanales con posibilidad de realizar horas complementarias ¿te encaja? Sigue leyendo:. Dar soporte en la realización de la mise en

KALIMA en Fuenterrabía busca un/a Cocinero/a o Ayudante de Cocina para unirse a su equipo con un contrato indefinido y jornada completa. El candidato seleccionado colaborará en la preparación de platos, mantendrá la limpieza y organización de la cocina, y seguirá los estándares de higiene. Of

Se busca cocinero o cocinera para un puesto en un establecimiento de hostelería en Urnieta.

KALIMA en Fuenterrabía busca un/a Cocinero/a o Ayudante de Cocina para unirse a su equipo con un contrato indefinido y jornada completa.

Se busca cocinero o cocinera para una residencia de personas mayores en Lasarte-Oria.