Trabajos Chef y Cocinero en El Congrés I Els Indians - Page 2Crear alertasSin experiencia

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. Seleccionar, liderar y desarrollar al equipo de cocina. P&L, seguimie

Torre Melina a Gran Meliá Hotel!.Presentamos esta oportunidad de trabajo en este vibrante oasis, donde cada experiencia es inolvidable.Responsable de la elaboración/ regeneración y presentación de los alimentos que se producen en la cocina donde es asignado, a través del eficiente desempeño de

Cocinero/a para unirse a nuestro equipo en.Estamos buscando un candidat@ apasionad@ que tenga buenas habilidades interpersonales y organizativas y crea que tiene la propensión a las relaciones con los clientes.Responsable de la elaboración/ regeneración y presentación de los alimentos que se pr

H10 Hotels precisa incorporar una persona para trabajar como Cocinero/a en nuestro hotel H10 Montcada, en Barcelona.

Desde CATALONIA HOTELS & RESORTS precisamos incorporar un/a COCINERO/A para nuestro nuevo hotel CATALONIA BOULEVARD ubicado en el centro de BARCELONA.

Qué buscamos? Buscamos un perfil de Cocinero/a todoterreno con sólida experiencia en restaurantes de alto volumen y calidad.

Es responsable de la implementación de los procedimientos de cocina centralizada, asegurando el cumplimiento de los estándares de la compañía, adaptando la operativa de trabajo al equipo del hotel, manteniendo los niveles de calidad de producto, servicio y cumpliendo los requerimientos de APPCC

Funciones: - Cocina mediterránea marinera y catalana - Escandallos, recetas y compras - Planificar y supervisar personal de cocina (4-5 trabajadores) - Cocinar nuevas recetas catalanas ¡Esperamos tu solicitud para formar parte de nuestro apasionado equipo!. Esta es tu oportunidad para unirte

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.

Cocinero/a restaurante Terrace para unirse a nuestro equipo en.Estamos buscando un candidat@ apasionad@ que tenga buenas habilidades interpersonales y organizativas y crea que tiene la propensión a las relaciones con los clientes.Responsable de la elaboración/ regeneración y presentación de los

H10 Hotels precisa incorporar a un/a Cocinero/a para trabajar en jornada de 35h/semanales en nuestro hotel H10 Urquinaona Plaza, en Barcelona.

Actualmente, nos encontramos en la búsqueda activa de cocineros/as con Experiencia en partidas frías y calientes para nuestros restaurantes: Formación: Estudios en administración de empresas, hostelería, turismo o similar.

Cocinero/a Hotel 4* Barcelona ???? Vincci Hoteles está en búsqueda de un/a Cocinero/a talentoso/a para unirse a nuestro equipo en uno de nuestros impresionantes hoteles de 4 estrellas en Barcelona.

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.

Actualmente buscamos un/a Cocinero/a para nuestro restaurante dentro de Hotel, es una cocina honesta y clásica, basada en productos de mercado de primera calidad elaborados con mimo.

The ideal candidate will have a strong background in similar category hotels or resorts, with.Asia, Africa, and/or the Middle East.This role requires a high level of technical skill, creativity, and leadership to deliver exceptional pastry products aligned with the resort’s culinary standards.Desig

Es responsable, junto al Head Chef, de la implementación de los procedimientos de cocina centralizada, asegurando el cumplimiento de los estándares de la compañía, adaptando la operativa de trabajo al equipo del hotel, manteniendo los niveles de calidad de producto, servicio y cumpliendo los req

Cocinero/a de Rooftop para unirse a nuestro equipo en.Estamos buscando un candidat@ apasionad@ que tenga buenas habilidades interpersonales y organizativas y crea que tiene la propensión a las relaciones con los clientes.Responsable de la elaboración/ regeneración y presentación de los alimento

Buscamos Cocineros/a para incorporarse a nuestro restaurante Fonda España, ubicado en el Hotel España, en la calle Sant Pau de Barcelona, a pocos metros de Las Ramblas y del Teatre del Liceu.Si te apasiona la cocina y quieres formar parte de un proyecto gastronómico consolidado, esta es tu oportu

Supervisar los diferentes puntos de venta, Bar, Restaurante, Terraza, Eventos y Room Service en ausencia del 2º de cocina. Comunicar al Chef o 2º de cocina y en ausencia de ellos al departamento de economato el faltante de género de las diferentes partidas. H10 Hotels precisa incorporar a un/a Je

Sinenger Consulting Selección de Personal.

CAUX Hospitality es Agente Oficial de Reclutamiento de personal de las más importantes compañías de Cruceros del Mundo.Durante todo el año reclutamos personal de todas las posiciones para cruceros oceánicos y fluviales de Europa.Nos encontramos reclutando Cocineros/as (entre otras posiciones) p

Actualmente, nos encontramos en la búsqueda activa de cocineros/as con Experiencia en partidas frías y calientes para nuestros restaurantes: Formación: Estudios en administración de empresas, hostelería, turismo o similar.

En Hotel Badalona Tower, buscamos Cocinero/a con experiencia en hoteles Estamos seleccionando Cocinero/a con experiencia en carta restaurante, room service y banquetes/eventos.

Buscamos Pastelero/a para incorporarse a nuestro restaurante Fonda España, ubicado en el Hotel España, en la calle Sant Pau de Barcelona, a pocos metros de Las Ramblas y del Teatre del Liceu. Experiencia mínima de 2 años como pastelero/s en restaurantes.

Como Sous Chef, colaborarás estrechamente con el Chef Ejecutivo en la supervisión de las operaciones diarias de la cocina, asegurando la preparación y presentación de platos excepcionales que reflejen innovación y calidad. Buscamos un Sous Chef apasionado y creativo para unirse a nuestro equipo

Como Jefe/a de Partida, serás responsable de liderar y coordinar tu área de cocina, asegurando la excelencia en la preparación, presentación y calidad de cada plato.

Buscamos un Cocinero comprometido para integrarse en una Cadena Restauración en Calle Balmes 387; el puesto es categoría Empleado con 1 vacante, contrato Indefinido y jornada completa de 40h.

Para Grupo de Restauración de gran prestigio buscamos Cociner@ para reforzar nuestros equipos en nuestros restaurantes de Barcelona, lugares emblemáticos de cocina mediterránea, catalana o de mercado.Contratación de 4 meses por sustitución con posibilidad de incorporación indefinida en la empr

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

Actualmente estamos buscando cubrir una vacante como cocinero en nuestro departamento de f&b Lo que esperamos de ti: • Colaborar en la realización de pedidos • Mantener el orden y la limpieza en la cocina • Controlar stock y estado de la materia prima, materiales y utensilios.

Actualmente, nos encontramos en la búsqueda activa de cocineros/as con Experiencia en partidas frías y calientes para nuestros restaurantes: Formación: Estudios en administración de empresas, hostelería, turismo o similar.

Sinenger Consulting Selección de Personal.

Actualmente, nos encontramos en la búsqueda activa de cocineros/as con Experiencia en partidas frías y calientes para nuestros restaurantes: Formación: Estudios en administración de empresas, hostelería, turismo o similar.

Cocinero/a para nuestro hotel Eurostars Grand Marina 5* GL ubicado en Barcelona.

Buscamos un/a cocinero/a apasionado/a por la gastronomía para unirse al equipo de nuestro restaurante. Requisitos: • Experiencia previa mínima de 1 año como cocinero/a.

Actualmente, nos encontramos en la búsqueda activa de cocineros/as con Experiencia en partidas frías y calientes para nuestros restaurantes: Formación: Estudios en administración de empresas, hostelería, turismo o similar.

H10 Hotels precisa incorporar a un/a Cocinero/a para trabajar en nuestro hotel H10 Marina Barcelona.

En Grupo Externa, empresa proveedora de recursos humanos, estamos buscando a un cocinero/a que quiera desarrollarse en Cadenas hoteleras de Barcelona realizando servicios extras.

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

Buscamos un cocinero cualificado para preparar platos deliciosos de acuerdo con el menú de nuestros restaurantes situados en dos hoteles de la ciudad de Barcelona. Experiencia demostrable como cocinero • Experiencia en el uso de herramientas de corte, utensilios de cocina y bandejas y recipientes

Cocinero/a Hotel 4* Barcelona ???? Vincci Hoteles está en búsqueda de un/a Cocinero/a talentoso/a para unirse a nuestro equipo en uno de nuestros impresionantes hoteles de 4 estrellas en Barcelona.

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

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.

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. FINANCIAL RESPONSIBILITIES This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment. Identifies potential expense reductions through cost control. Analyzes operational problems and establishes controls. Reviews timesheets and forwards them to the Executive Chef for approval. May prepare a variety of reports and letters utilizing personal computer system and equipment. Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures. Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste. MOTIVATIONAL RESPONSIBILITIES Monitors and manages the various assigned workstation functions. Monitors the assignment of duties and responsibilities to their staff. Observes and evaluates staff and work procedures to ensure quality standards and service are met. Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing. Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards. 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. Internal Candidate Requirements: In addition to the stated hiring requirements, internal candidates are required to fulfill the following: Completion of at least two contracts as Chef Tournant with a performance rating of satisfactory or above, along with demonstrated leadership skills.

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.

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.