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Desde Catalonia Hotels & Resorts estamos en búsqueda de un/a JEFE DE PARTIDA para incorporarse en el equipo de cocina de nuestro Restaurante gastronómico La Mar de Santa en el hotel SES ESTAQUES,. Dar apoyo, seguimiento e implantación a las demandas del Jefe de Cocina.

El Cocinero 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.

El Cocinero 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.

We’re hiring! Estamos buscando un Cocinero/a para trabajar en nuestro magnifico team en el Hotel Serras 5* GL Luxury Boutique en Barcelona!.

Sunset Hospitality Group (SHG) is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more. SHG operates over 81 venues in 25 countries with a commitment to delivering authentic and diverse hospitality experiences that bring people together all around the world. We are looking for a visionary and experienced Executive Chef for METT Barcelona Hotel (Carretera de Vallvidrera al Tibidabo 83–93), to lead and elevate the hotel’s entire gastronomic proposition across its distinctive F&B venues. Set above the city with breathtaking panoramic views, METT Barcelona offers a refined yet relaxed lifestyle experience where gastronomy plays a central role, blending Mediterranean essence, local authenticity, and contemporary flair. The Executive Chef will oversee and drive the culinary direction of all F&B outlets within the hotel, including: • Albarada Restaurant a contemporary Mediterranean dining concept rooted in local Catalan identity, focusing on seasonal ingredients and refined execution., • 1925 Vermutería a vibrant tapas concept celebrating Catalan vermouth culture and locally sourced products., • Florida Lounge by Lladró an elegant all-day lounge offering light fare in a sophisticated social setting., • Pool Club a lifestyle-driven outlet combining relaxed dining with panoramic views and a luxury leisure atmosphere., • Breakfast, in-room dining, and banqueting/events operations. Main Responsibilities • Lead the culinary vision, strategy, and execution across all F&B outlets, ensuring a cohesive and elevated gastronomic identity., • Further develop and position Albarada as a benchmark Mediterranean/Catalan dining experience., • Curate menus that celebrate seasonality, local sourcing, and Mediterranean heritage, with a modern and innovative approach., • Oversee daily kitchen operations across multiple outlets, ensuring consistency and excellence., • Recruit, train, and inspire high-performing culinary teams., • Maintain the highest standards of food quality, presentation, and hygiene., • Manage food costs, supplier relationships, and inventory efficiently., • Collaborate closely with F&B, marketing, and hotel leadership to create memorable guest experiences aligned with the METT lifestyle brand., • Support the development of unique concepts, activations, and seasonal offerings (e.g., brunches, events, pool experiences). Qualifications • Proven experience as Executive Chef or Head Chef in high-end hotels or standalone restaurants., • Strong expertise in Mediterranean and Catalan cuisine, with the ability to reinterpret tradition in a contemporary way., • Experience managing multi-outlet operations (essential)., • Demonstrated leadership, team development, and organizational skills., • Strong financial acumen and cost control experience., • High standards in quality, creativity, and operational excellence., • Fluent Spanish and strong command of English. Benefits • Competitive salary package., • Discounts across Sunset Hospitality venues worldwide., • Career growth opportunities within a dynamic international group If you are a passionate culinary leader ready to shape one of Barcelona’s most unique gastronomic destinations, we would love to hear from you. Learn more:

👨‍🍳 ¡Buscamos Cocinero/a para sustitución de paternidad en St. Paul's School! St. Paul's School es un colegio privado internacional trilingüe ubicado en el barrio de Pedralbes, Barcelona. Un entorno único donde la calidad y el cuidado de nuestra comunidad educativa son la prioridad — también en el comedor. Buscamos incorporar un/a cocinero/a con experiencia para cubrir una baja por paternidad. 🔍 ¿Qué buscamos? • Experiencia de 2 a 5 años en cocina profesional, • Capacidad de organización y trabajo en equipo, • Responsabilidad y atención al detalle, • Valorable experiencia en cocina de colectividades o comedores escolares ✅ ¿Qué ofrecemos? • Sustitución por paternidad (contrato temporal), • Horario muy atractivo: de lunes a viernes, de 07:30 a 15:30 h, • Sin fines de semana ni festivos, • Salario competitivo acorde a la experiencia, • Incorporación a un equipo profesional y con buen ambiente de trabajo, • Ubicación: Pedralbes, Barcelona Si buscas estabilidad de horario y quieres trabajar en un entorno internacional de primer nivel, ¡queremos conocerte! 👉 Inscríbete en este anuncio o alternativamente en #OfertaDeTrabajo #Cocinero #Cocina #ComedorEscolar #Barcelona #Pedralbes #StPaulsSchool #Hostelería #Empleo

At The Paella Club, we believe food brings people together. We run immersive, hands-on cooking experiences for international guests—designed to create unforgettable moments of connection, learning, and cultural exchange. We’re looking for a Chef/Culinary Instructor to join our team in Barcelona. This is a guest-facing role with strong operational standards: great energy matters, and so do preparation, timing, and consistency. What We're Looking For We’re seeking a chef who enjoys teaching and performing in front of an international audience, while working with discipline behind the scenes. Ideal candidates have: • Advanced English (will be tested). Spanish and other languages are a plus., • Formal culinary training (undergraduate or technical studies)., • At least 1 year of kitchen experience with demonstrable skills., • Strong communication and interpersonal skills (you’ll speak to groups daily)., • Punctuality and reliability are mandatory for this role., • You won’t be left alone—we’ll train you and provide all materials. In return, we need you to be proactive: study the materials, practice, and show up prepared for each session., • You must follow our operational standards (mise en place, cleanliness, food safety) consistently., • You treat guests and teammates with respect at all times—clear communication, calm attitude, and team-first behavior, even during busy services. Your Responsibilities As a Chef / Culinary Instructor, you will: • Prepare mise en place for daily and weekly operations using our standards and checklists., • Assist the lead instructor and progressively transition to leading classes end-to-end., • Engage guests and create a welcoming, interactive environment., • Maintain cleanliness, organization, and food safety across kitchen and facilities., • Execute recipes under the guidance of the Executive Chef., • Support operations when required: staff meals, inventory, deliveries, stock control, and proper storage. A Day In the Life Your day at The Paella Club will be dynamic and engaging. You’ll start by setting up mise en place and ensuring everything is ready for the day’s cooking experiences. At first, you will assist the lead chef in guiding the class and learning the structure and rhythm of our culinary experiences. As you grow into the role, you will take the lead in teaching the classes yourself, and instructing guests in a fun, interactive, and educational way. Between sessions, you’ll help keep the kitchen clean and organized, prepare meals for staff, and support inventory management. On some days, you’ll contribute to special events and private culinary experiences. What We Offer • Full-time position (40 hours/week), • Salary: €24,000–€28,000 gross/year (depending on experience), • Growth path to lead our cooking experiences, • Continuous shifts, with occasional split shifts for private events and special occasions, • Fun, collaborative team environment, • 3-month trial period, with possibility of permanent contract, • 30 days paid vacation per year Our Commitment to Diversity and Inclusion At The Paella Club, we celebrate diversity and welcome applicants from all backgrounds and experiences. If you’re passionate about food and people, we encourage you to apply, even if you don’t meet every requirement. Our hiring process • Interview with the Executive Chef and COO, • Trial shift (approx. 2 hours), • Final meeting with the CEO How To Apply Send your resume and a brief cover letter to with the subject line “Chef Instructor Application – [Your Name].” Early applications are encouraged, as interviews will be conducted on a rolling basis. Location: Barcelona, Spain If you love sharing your passion for food and engaging with people from around the world, we would love to hear from you. Join us at The Paella Club and be part of an unforgettable culinary journey.

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

¿Tienes experiencia como Cocinero/a y estás buscando un nuevo proyecto al que incorporarte de forma estable? Estamos buscando Cocineros/as para la apertura de un nuevo restaurante en Tibidado, Barcelona. Trabajarás en un edificio emblemático en el que el próximo mes de Junio se realizará la apertura como Restaurante en donde se prepararán almuerzos y comidas, desarrolladas por un chef muy reconocido a nivel gastronómico. Funciones principales Preparar y cocinar alimentos según las recetas e instrucciones del jefe de cocina. Preparar los ingredientes y equipamiento antes de los Servicios. Mantener las áreas de trabajo limpias y organizadas. Asegurar que los platós Preparados cumplen con los estándares de calidad. Beneficios del puesto Incorporación a un nuevo proyecto Contrato indefinido por empresa Incorporaciones el 4 de Mayo 2026 Horarios de 10:30h a 17:30h de Miércoles a Domingo (Lunes y Martes de descanso) 2 meses de vacaciones (Enero a Marzo) Salario: 23.878,71 € b/año Transporte gratuito en horarios de Parque abierto: Tibibus y Funicular. Dieta a cargo de la empresa y otros beneficios sociales Requisitos Imprescindible disponer de formación en CFGM y formación en cocina Imprescindible mínimo 2 años de experiencia como cocinero/a Habilidades comunicativas Capacidad para gestionar incidencias con autonomía y responsabilidad. Actitud proactiva y resolutiva. Capacidad de trabajo en equipo. Flexibilidad horaria. Disponibilidad de incorporación inmediata

Job title: Executive Chef – Large-Scale Hospitality Venue Location: Barcelona, Spain Salary: €Negotiable + bonus 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. Key Responsibilities • Define and implement a multi-tiered culinary strategy across different service levels, • Ensure consistency, quality, and scalability across all kitchen operations, • Oversee a multi-kitchen structure, including central production, • Build and optimize processes and systems for high-volume delivery, • Lead, develop, and structure a large culinary team, • Maintain strong focus on cost control and operational performance, • Contribute to culinary concepts for events and varied service formats, • Ensure alignment between culinary execution and business objectives Profile Requirements • Proven experience in high-volume operations, • Demonstrated ability to scale culinary production to large volumes, • Strong expertise in kitchen structure, systems, and operational leadership, • Balance of creativity and execution, • Experience managing large teams in complex environments, • Strong understanding of cost control and commercial drivers, • Comfortable in a fast-paced, evolving environment, • Collaborative mindset with a focus on team development, • Fluent in Spanish and English Job title: Executive Chef – Large-Scale Hospitality Venue Location: Barcelona, Spain Salary: €Negotiable + bonus ASAP Start If you would like to have more information about the role, please apply or send your cv to Get social…… Tweet us @COREcruitment

El puesto de pizzero/a en Mogollon’s se basa en la elaboración de pizzas artesanales de estilo propio.Se requiere habilidad y agilidad en el trabajo y las tareas a realizar abarcarán desde la preparación del mise and place, apertura, elaboración de platos (especialmente pizzas) durante el servi

Chefs – Todos los niveles (Austria y Alemania) Global Experts Recruiting es una agencia de contratación líder que ayuda a los profesionales cualificados de la hostelería a conseguir los mejores empleos con empleadores de confianza En nombre de nuestros clientes —hoteles de 4 y 5 y restaurantes

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

Si es así, queremos que te unas a nuestro equipo como Cocinero/a en METT Barcelona! Por qué unirte a nosotros? - Formar parte de un hotel emblemático en la ciudad: Trabaja en un hotel de renombre que se enorgullece de la excelencia y el lujo. Tu funciones: Tus funciones como Cocinero/a será

Actualmente buscamos jefes/as de partida para incorporarse en hoteles y restaurantes en Francia.

En Renaissance Hotels, creemos en ayudar a los huéspedes a disfrutar del ADN de las zonas que visitan.Los huéspedes vienen para descubrir lo inesperado, sumergirse en una nueva cultura o, simplemente, aprovechar al máximo una tarde libre.Ven los viajes de negocios como una aventura, porque así v

Tareas a realizar; - Preparación de la mise en place - Elaboración de platos según los estándares - Manipulación de los distintos tipos de alimentos - Seguimientos de las normas de seguridad e higiene Salario según convenio Horario rotativos Turno intensivo/turno partido. Buscamos personas c

En W Barcelona buscamos talentos apasionados por la gastronomía que quieran formar parte de un equipo dinámico e innovador, en un entorno hotelero de referencia internacional.A quién buscamos? Personas con experiencia previa en cocina y/o formación profesional en gastronomía, con entusiasmo por

Nuestro grupo Alma Hotels, precisa incorporar a un/a Cocineros/as para trabajar en nuestro hotel en el centro de Barcelona. Experiencia en hoteles y/o restaurantes.

Unirte a Meliá es iniciar un viaje sin fronteras, donde las posibilidades de crecer y desarrollarte son infinitas.Aquí podrás trabajar en un entorno internacional, formar parte de una gran familia y sentir que cada día es una experiencia única.Talent Day en Torre Melina A Gran Meliá.Esta es tu

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.

Descripcion empresa: En Externa conectamos a profesionales como tú, con empresas de diferentes sectores y actividades en todo el territorio nacional.Tenemos en cuenta tus necesidades, te acompañamos durante todo el proceso de búsqueda y te facilitamos el acceso a nuevas oportunidades laborales.No

H10 Hotels precisa incorporar un/a Cocinero/a a jornada completa en el hotel The One Barcelona 5*GL.

Cómo será tu día a día en Room00? Como cocinero/a, serás responsable de la preparación de alimentos en cocina, asegurando un desempeño eficiente en todas tus tareas.

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

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

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�

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

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

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.

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:

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.

Contribuye directamente al éxito del hotel a través de la excelencia culinaria, la correcta implementación de estándares, el cumplimiento de la normativa sanitaria y la optimización de resultados económicos del área de F&B.Implementar la estrategia y estándares de F&B.Hotel Services y F&B CO

Sinenger Consulting Selección de Personal.

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

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 • 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 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

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

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

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……

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

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