Trabajos Chef y Cocinero en Sant Adrià De Besòs - Page 3Crear alertasJornada parcial

Pastelero-Bollero Oficial 1ª Barcelona Buscamos Pastelero/a-Bollero/a con experiencia mínima a nivel Oficial de 1ª.

Perfil Buscado Experiencia: Mínimo 2 años desempeñando funciones de Jefe/a de Cocina o segundo/a de cocina en establecimientos de alto volumen. Experiencia: Mínimo 2 años desempeñando funciones de Jefe/a de Cocina o segundo/a de cocina en establecimientos de alto volumen. Cuál será tu misi�

Des d’Adecco col·laborem amb una entitat del sector social amb una trajectòria consolidada per incorporar un/a cuiner/a a la seva cuina central ubicada a la comarca d’Osona.

Work closely with the Executive Chef and culinary team on menu planning and special events.

COCINERO/A RESTAURANTE BARCELONA Se requiere: - Experiencia previa de 3 años como cocinero.

Eurostars Hotel Company (Grupo Hotusa).Colocación y ordenación del material.Control de la carta: porciones, mise en place, limpieza de los diferentes elementos de cocina y las zonas de trabajo.Comprobación y anotación de los puntos necesarios para el próximo servicio.Limpieza, orden y chequeo d

Desde Adecco nos encontramos en la búsqueda de Cocineros/as con experiencia para incorporarse a prestigiosos hoteles de 5 estrellas.

Al menos 2 años de experiencia como cocinero en hoteles de alta categoría, restaurantes de lujo o entornos similares. El Cocinero será responsable de preparar y presentar platos de alta calidad, siguiendo los estándares de lujo del hotel.

H10 Hotels precisa incorporar a un/a Cocinero/a para trabajar en nuestro hotel H10 Art Gallery, en Barcelona.

Se busca cocinero con experiencia en cocina italiana Estamos buscando un cocinero con experiencia en cocina italiana para nuestro restaurante. Se busca cocinero con experiencia en cocina italiana Estamos buscando un cocinero con experiencia en cocina italiana para nuestro restaurante. Requisitos:

Work with our Sous Chef on ideas and techniques that make our kitchen a creative, ever-changing environment where we’re always looking to make the best food out there. What you’ll do We are looking for an experienced Chef de Partie to join the team at SLS Barcelona. Under the guidance of the Sous

El Cocinero/a será responsable de preparar y presentar platos de alta calidad, siguiendo los estándares de lujo del hotel. Al menos 2 años de experiencia como cocinero en hoteles de alta categoría, restaurantes de lujo o entornos similares.

KEY RESPONSIBILITIES Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. QUALIFICATIONS AND EDUCATION A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

Prácticas – Aplicador/a Bakery (Aromas) | TRADEBE – Life Sciences | Flavorus (Cosmos Aromática) L’Ametlla del Vallès (Barcelona) | Movilidad puntual requerida En TRADEBE , dentro de nuestra unidad de negocio Life Sciences y la división Flavorus (Cosmos Aromática) , buscamos incorporar a una persona en prácticas para el área de aplicaciones bakery. Si te interesa el mundo de los aromas, la pastelería y la innovación alimentaria, esta puede ser una excelente oportunidad para empezar tu carrera profesional. Misión del puesto Apoyar el desarrollo y validación de aromas en aplicaciones de pastelería (bakery), participando en pruebas, catas y preparación de muestras para clientes, asegurando la correcta ejecución de los procesos definidos. Funciones principales Realizar catas de aromas aplicados en productos de pastelería Ejecutar pruebas de nuevos lanzamientos en aplicaciones bakery Preparar muestras y presentaciones para clientes Ajustar y validar dosis de aroma en producto final Realizar pruebas de estabilidad del aroma en distintas matrices Seguir fórmulas y procesos definidos por el Product Manager Bakery Preparar y empaquetar muestras según necesidades Gestionar la compra o búsqueda de materias primas Comparar ingredientes y referencias del mercado Apoyar puntualmente en visitas a clientes Perfil buscado Actitud positiva, proactiva y creativa Interés por aprender y desarrollarse en el mundo de los aromas Capacidad de trabajo en equipo Perfil junior, no es necesaria experiencia previa Organización y atención al detalle Flexibilidad y capacidad de adaptación ✅ Requisitos Conocimientos básicos de manipulación de alimentos Disponibilidad para movilidad puntual Valorable formación o experiencia en pastelería, alimentación o similar Reporte Reportarás directamente al Product Manager Bakery, quien te proporcionará: Formación continua Fórmulas y procesos definidos Acompañamiento en el desarrollo de las pruebas Qué ofrecemos Formación completa en aplicaciones bakery y uso de aromas Acompañamiento constante en tu desarrollo profesional Integración en un equipo colaborativo Participación en proyectos de innovación

Executive Chef – Large-Scale Hospitality Venue ASAP Start We are seeking an experienced and strategic Executive Chef to lead the culinary direction of a high-profile, large-scale hospitality operation. This role is focused on leading, structuring, and scaling a complex multi-outlet food operation , delivering consistent and high-quality culinary experiences across a variety of service formats and customer segments. The successful candidate will act as a central leader across multiple kitchen environments , driving culinary excellence, operational structure, and team performance. Ensure consistency, quality, and scalability across all kitchen operations Maintain strong focus on cost control and operational performance Strong understanding of cost control and commercial drivers Fluent in Spanish and English Executive Chef – Large-Scale Hospitality Venue ASAP Start Get social……

Executive Chef – Large-Scale Hospitality Venue ASAP Start We are seeking an experienced and strategic Executive Chef to lead the culinary direction of a high-profile, large-scale hospitality operation. This role is focused on leading, structuring, and scaling a complex multi-outlet food operation , delivering consistent and high-quality culinary experiences across a variety of service formats and customer segments. The successful candidate will act as a central leader across multiple kitchen environments , driving culinary excellence, operational structure, and team performance. Ensure consistency, quality, and scalability across all kitchen operations Maintain strong focus on cost control and operational performance Strong understanding of cost control and commercial drivers Fluent in Spanish and English Executive Chef – Large-Scale Hospitality Venue ASAP Start Get social……

Executive Chef – Large-Scale Hospitality Venue Start: ASAP We are looking for a seasoned and visionary Executive Chef to oversee the culinary vision of a prominent, large-scale hospitality operation . This position focuses on leading, organizing, and expanding a complex, multi-outlet food service , ensuring consistent, high-quality culinary experiences across diverse service formats and customer segments. Guarantee consistency, quality, and scalability in all kitchen operations Solid grasp of cost control and commercial factors Fluency in Spanish and English Executive Chef – Large-Scale Hospitality Venue Start: ASAP

Prácticas – Aplicador/a Bakery (Aromas) | TRADEBE – Life Sciences | Flavorus (Cosmos Aromática) L’Ametlla del Vallès (Barcelona) | Movilidad puntual requerida En TRADEBE , dentro de nuestra unidad de negocio Life Sciences y la división Flavorus (Cosmos Aromática) , buscamos incorporar a una persona en prácticas para el área de aplicaciones bakery. Si te interesa el mundo de los aromas, la pastelería y la innovación alimentaria, esta puede ser una excelente oportunidad para empezar tu carrera profesional. Misión del puesto Apoyar el desarrollo y validación de aromas en aplicaciones de pastelería (bakery), participando en pruebas, catas y preparación de muestras para clientes, asegurando la correcta ejecución de los procesos definidos. Funciones principales Realizar catas de aromas aplicados en productos de pastelería Ejecutar pruebas de nuevos lanzamientos en aplicaciones bakery Preparar muestras y presentaciones para clientes Ajustar y validar dosis de aroma en producto final Realizar pruebas de estabilidad del aroma en distintas matrices Seguir fórmulas y procesos definidos por el Product Manager Bakery Preparar y empaquetar muestras según necesidades Gestionar la compra o búsqueda de materias primas Comparar ingredientes y referencias del mercado Apoyar puntualmente en visitas a clientes Perfil buscado Actitud positiva, proactiva y creativa Interés por aprender y desarrollarse en el mundo de los aromas Capacidad de trabajo en equipo Perfil junior, no es necesaria experiencia previa Organización y atención al detalle Flexibilidad y capacidad de adaptación ✅ Requisitos Conocimientos básicos de manipulación de alimentos Disponibilidad para movilidad puntual Valorable formación o experiencia en pastelería, alimentación o similar Reporte Reportarás directamente al Product Manager Bakery, quien te proporcionará: Formación continua Fórmulas y procesos definidos Acompañamiento en el desarrollo de las pruebas Qué ofrecemos Formación completa en aplicaciones bakery y uso de aromas Acompañamiento constante en tu desarrollo profesional Integración en un equipo colaborativo Participación en proyectos de innovación

KEY RESPONSIBILITIES Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. QUALIFICATIONS AND EDUCATION A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

KEY RESPONSIBILITIES • Ensures the smooth and efficient operation and control of the Pastry Shop and production daily according to company policies. • Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus. • Assists the CDP Pastry 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 pastry 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 Pastry Shop as per the schedule established by the Executive Pastry Chef and exercises proper methods to minimize equipment damage. • Ensures that the pastry galley 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 pastry shop when assigned. • Ensures recipes and yields are in accordance with the company’s standards. • Assists the CDP Pastry with the completion of the daily pastry consumption re-cap as requested 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 QUALIFICATIONS AND EDUCATION • A minimum of three years' experience as a Pastry Cook 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 requirement. • Strong English communication skills #PastryCook #CruiseShipJobs #PastryChef #ShipboardLife #FoodAndBeverage #HospitalityCareers #NowHiring #USPH #CulinaryJobs #HospitalityJobs

KEY RESPONSIBILITIES • Ensures the smooth and efficient operation and control of the Pastry Shop and production daily according to company policies. • Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus. • Assists the CDP Pastry 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 pastry 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 Pastry Shop as per the schedule established by the Executive Pastry Chef and exercises proper methods to minimize equipment damage. • Ensures that the pastry galley 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 pastry shop when assigned. • Ensures recipes and yields are in accordance with the company’s standards. • Assists the CDP Pastry with the completion of the daily pastry consumption re-cap as requested 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 QUALIFICATIONS AND EDUCATION • A minimum of three years' experience as a Pastry Cook 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 requirement. • Strong English communication skills #PastryCook #CruiseShipJobs #PastryChef #ShipboardLife #FoodAndBeverage #HospitalityCareers #NowHiring #USPH #CulinaryJobs #HospitalityJobs

KEY RESPONSIBILITIES • Ensures the smooth and efficient operation and control of the Pastry Shop and production daily according to company policies. • Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus. • Assists the CDP Pastry 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 pastry 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 Pastry Shop as per the schedule established by the Executive Pastry Chef and exercises proper methods to minimize equipment damage. • Ensures that the pastry galley 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 pastry shop when assigned. • Ensures recipes and yields are in accordance with the company’s standards. • Assists the CDP Pastry with the completion of the daily pastry consumption re-cap as requested 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 QUALIFICATIONS AND EDUCATION • A minimum of three years' experience as a Pastry Cook 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 requirement. • Strong English communication skills #PastryCook #CruiseShipJobs #PastryChef #ShipboardLife #FoodAndBeverage #HospitalityCareers #NowHiring #USPH #CulinaryJobs #HospitalityJobs

Executive Chef – Large-Scale Hospitality Venue ASAP Start We are seeking an experienced and strategic Executive Chef to lead the culinary direction of a high-profile, large-scale hospitality operation. This role is focused on leading, structuring, and scaling a complex multi-outlet food operation , delivering consistent and high-quality culinary experiences across a variety of service formats and customer segments. The successful candidate will act as a central leader across multiple kitchen environments , driving culinary excellence, operational structure, and team performance. Ensure consistency, quality, and scalability across all kitchen operations Maintain strong focus on cost control and operational performance Strong understanding of cost control and commercial drivers Fluent in Spanish and English Executive Chef – Large-Scale Hospitality Venue ASAP Start Get social……

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

Prácticas – Aplicador/a Bakery (Aromas) | TRADEBE – Life Sciences | Flavorus (Cosmos Aromática). Si te interesa el mundo de los aromas, la pastelería y la innovación alimentaria, esta puede ser una excelente oportunidad para empezar tu carrera profesional. Apoyar el desarrollo y validación

Visionary Executive Chef needed for METT Barcelona Hotel to lead culinary direction for multiple F&B venues, focusing on Mediterranean and Catalan cuisine with a modern approach.

Nuestra firma se encuentra en un.Con el objetivo de reforzar nuestro equipo, buscamos incorporar un/a.El candidato/a seleccionado dará soporte al departamento en las siguientes funciones:.Participar en el asesoramiento recurrente sobre fiscalidad.Soporte en la preparación de los modelos tributario

R&D Chef sought to develop and implement new products and menus, with a focus on sushi expertise, across multiple European brands.

Chef de repostería para hotel 5 estrellas con experiencia en diseño, preparación y presentación de postres de alta calidad.Responsable de desarrollo de recetas, gestión de inventarios, cumplimiento de normas de higiene y liderazgo de equipo.

A Chef responsible for kitchen operations, including staff supervision, food preparation, quality control, inventory management, and ensuring compliance with health and safety standards.

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

Baker Tilly España es miembro de la Red de Baker Tilly Internacional, la 8ª red mundial de servicios profesionales y una de las principales redes de servicios profesionales situada entre las 10 mayores a nivel mundial, con cobertura en 148 países, 740 oficinas y más de 45. Por qué querrás form

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

Búsqueda de becario/a para dar apoyo en el desarrollo y validación de aromas para aplicaciones de pastelería, participando en pruebas y preparación de muestras.

Incorpórate a una marca de reconocido prestigio en el sector de alimentación saludable y con agresivo plan de crecimiento.Equipo dinámico, en un buen ambiente de trabajo y posibilidades de crecimiento.Consultar el parte de producción para todas las líneas de su turno y realizar la puesta en mar

Supervisa las cocinas, asegura estándares de calidad y lidera equipos en restaurantes de Barcelona.Incluye control de APPCC y participación en mejoras.

Seguir fórmulas y procesos definidos por el Product Manager Bakery. Reportarás directamente al Product Manager Bakery, quien te proporcionará:. Formación completa en aplicaciones bakery y uso de aromas.

Culinary instructors needed in Barcelona to teach cooking classes, manage their schedules, and earn income.Cozymeal provides marketing and operational support.

Liderar el área de cocina, organizando y coordinando al equipo, garantizando la correcta elaboración de los menús adaptados a las necesidades de los residentes y trabajando de la mano con el equipo médico y la Dirección del centro. Al menos 1 año de experiencia como Jefe de Cocina, preferentem

Incorpórate a una marca de reconocido prestigio en el sector de alimentación saludable y con agresivo plan de crecimiento.Equipo dinámico, en un buen ambiente de trabajo y posibilidades de crecimiento.Consultar el parte de producción para todas las líneas de su turno y realizar la puesta en mar

Incorpórate a una marca de reconocido prestigio en el sector de alimentación saludable y con agresivo plan de crecimiento.Equipo dinámico, en un buen ambiente de trabajo y posibilidades de crecimiento.Consultar el parte de producción para todas las líneas de su turno y realizar la puesta en mar

Estás terminando tu carrera y quieres aprender marketing de verdad?. En Baker Tilly España buscamos una persona en prácticas para unirse a nuestro equipo de Marketing & Communication en. Estudiante de último curso de Marketing, Publicidad o similar.

Descripción del Puesto: Como Jefe/a o 2º jefe/a de Cocina, serás responsable de preparar platos de alta calidad en un entorno de trabajo rápido de alta gama y/o de alto volumen. Trabajarás estrechamente con nuestro equipo de cocina para asegurar el buen funcionamiento de la cocina y mantener los altos estándares que nuestros clientes esperan. Buscamos a una persona apasionada por la comida, con fuertes habilidades de liderazgo y que se desarrolle en un ambiente orientado al trabajo en equipo. Responsabilidades Clave: • Preparar y cocinar platos de alta calidad de acuerdo con nuestros menús y estándares., • Supervisar las operaciones de la cocina, asegurando la limpieza y organización en todo momento., • Trabajar de manera colaborativa con los equipos de cocina y de sala para garantizar un servicio fluido., • Monitorear el inventario de alimentos y asistir en la gestión de existencias., • Asegurar el cumplimiento de las normativas de seguridad alimentaria e higiene., • Entrenar y guiar al personal de cocina más junior., • Ayudar en la planificación del menú y la innovación para mantener las ofertas frescas y emocionantes., • Mantener un ambiente de trabajo positivo y productivo. Requisitos: • Experiencia comprobada como Jefe/a de Cocina, Segundo/a de Cocina o en un puesto similar, preferiblemente en entornos de alto volumen., • Excelentes habilidades culinarias con enfoque en calidad y presentación., • Conocimiento de las normativas de seguridad alimentaria e higiene., • Capacidad para trabajar en un entorno rápido y manejar la presión., • Fuertes habilidades de comunicación y organización., • Pasión por la comida y creatividad en la cocina., • Capacidad para trabajar en equipo con habilidades de liderazgo., • Flexibilidad para trabajar en turnos de noche, fines de semana y festivos, según sea necesario. ¿Por qué unirse al Grupo Mambo? • Forma parte de un grupo de hostelería icónico con un equipo fantástico y un gran ambiente de trabajo., • Salario competitivo., • Oportunidad de desarrollo profesional y crecimiento dentro de la empresa., • Trabaja en el ambiente vibrante y emocionante de Ibiza. Cómo aplicar Si está listo/a para aprovechar esta emocionante oportunidad y formar parte de Grupo Mambo, aplica a estar oferta incluyendo tu CV.

Descripción del Puesto: Como 2º jefe/a de Cocina, serás responsable de preparar platos de alta calidad en un entorno de trabajo rápido de alta gama y/o de alto volumen. Trabajarás estrechamente con nuestro equipo de cocina para asegurar el buen funcionamiento de la cocina y mantener los altos estándares que nuestros clientes esperan. Buscamos a una persona apasionada por la comida, con fuertes habilidades de liderazgo y que se desarrolle en un ambiente orientado al trabajo en equipo. Responsabilidades Clave: • Preparar y cocinar platos de alta calidad de acuerdo con nuestros menús y estándares., • Supervisar las operaciones de la cocina, asegurando la limpieza y organización en todo momento., • Trabajar de manera colaborativa con los equipos de cocina y de sala para garantizar un servicio fluido., • Monitorear el inventario de alimentos y asistir en la gestión de existencias., • Asegurar el cumplimiento de las normativas de seguridad alimentaria e higiene., • Entrenar y guiar al personal de cocina más junior., • Ayudar en la planificación del menú y la innovación para mantener las ofertas frescas y emocionantes., • Mantener un ambiente de trabajo positivo y productivo. Requisitos: • Experiencia comprobada como Segundo/a de Cocina o en un puesto similar, preferiblemente en entornos de alta gama y alto volumen de comensales., • Dominio de cocina mediterránea., • Dominio de partidas (especialmente brasa y arroces), • Dominio para cubrir pase, • Excelentes habilidades culinarias con enfoque en calidad y presentación., • Conocimiento de las normativas de seguridad alimentaria e higiene., • Capacidad para trabajar en un entorno rápido y manejar la presión., • Fuertes habilidades de comunicación y organización., • Pasión por la comida y creatividad en la cocina. ¿Por qué unirse al Grupo Mambo? • Forma parte de un grupo de hostelería icónico con un equipo fantástico y un gran ambiente de trabajo., • Salario competitivo., • Oportunidad de desarrollo profesional y crecimiento dentro de la empresa., • Trabaja en el ambiente vibrante y emocionante de Ibiza. Cómo aplicar Si está listo/a para aprovechar esta emocionante oportunidad y formar parte de Grupo Mambo, aplica a estar oferta incluyendo tu CV.

Liderar el área de cocina, organizando y coordinando al equipo, garantizando la correcta elaboración de los menús adaptados a las necesidades de los residentes y trabajando de la mano con el equipo médico y la Dirección del centro. Al menos 1 año de experiencia como Jefe de Cocina, preferentem

Se precisa jefe/a de cocina para hotel ubicado en la zona de Puerto de Pollensa, Mallorca.El/la candidato/a ideal ha de cumplir los siguientes requisitos:.Experiencia en la realización de pedidos de alimentos.Inventarios, valoración del consumo, estudio y gestión de costes de producto.Experiencia

Liderar el área de cocina, organizando y coordinando al equipo, garantizando la correcta elaboración de los menús adaptados a las necesidades de los residentes y trabajando de la mano con el equipo médico y la Dirección del centro. Al menos 1 año de experiencia como Jefe de Cocina, preferentem

Proven experience as Executive Chef or Head Chef in high-end hotels or standalone restaurants. The Executive Chef will oversee and drive the culinary direction of all F&B outlets within the hotel, including:.