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Madrid | Chef Ejecutivo para Grupo de restauración referente en España Seleccionamos un/a Chef Ejecutivo/a para liderar la evolución gastronómica y operativa de un grupo de restauración consolidado, con sede en Madrid, presencia nacional y un ambicioso plan de crecimiento. Se trata de una posición estratégica para una persona con visión global del negocio, sensibilidad por el producto, profundo respeto por la cocina castellana y capacidad para desarrollar equipos, implantar estándares y garantizar la excelencia en todas las unidades del grupo. Buscamos una persona con oficio, criterio y liderazgo; alguien capaz de profesionalizar procesos sin perder la esencia de una cocina basada en el producto, la tradición y la experiencia del cliente. Tu misión Serás el máximo responsable de velar por la calidad del producto, la excelencia gastronómica y la homogeneidad operativa del grupo, garantizando que la esencia de la cocina castellana y la experiencia del cliente se mantengan en cada uno de los restaurantes. Principales responsabilidades • Liderar, formar y desarrollar los equipos de cocina, promoviendo una cultura basada en la excelencia y el compromiso., • Garantizar los estándares de calidad, producto y experiencia de cliente en todas las unidades del grupo., • Salvaguardar la identidad gastronómica de la marca, asegurando el máximo respeto por el producto y la tradición culinaria., • Colaborar con Compras en la selección y homologación de materias primas., • Unificar criterios operativos y culinarios entre los diferentes restaurantes., • Supervisar Food Cost, procesos, fichas técnicas, auditorías y estándares de producción., • Impulsar mejoras continuas en organización, eficiencia operativa y gestión de recursos., • Participar en proyectos de expansión y nuevas aperturas., • Colaborar en el diseño e implementación de futuros proyectos de producción centralizada y cocina central. ¿Qué buscamos? • Experiencia consolidada como Chef Ejecutivo/a, Chef Corporativo/a o posición similar., • Mínimo 10 años de experiencia trabajando en cocinas donde el producto sea el protagonista., • Profundo conocimiento de la cocina castellana, sus técnicas, materias primas y cultura gastronómica., • Experiencia liderando equipos multidisciplinares y estructuras multiunidad., • Capacidad para desarrollar personas, liderar desde el ejemplo y generar equipos sólidos., • Conocimientos de control de costes, Food Cost, auditoría operativa y gestión de indicadores., • Conocimientos sólidos de gestión de cocinas centrales, producción centralizada o modelos multiunidad., • Experiencia en proyectos de centralización productiva, optimización de procesos o desarrollo de obradores será especialmente valorada., • Sensibilidad por la calidad, el detalle, el producto y la experiencia del cliente., • Carné de conducir y disponibilidad para viajar con frecuencia dentro del territorio nacional. Valoraremos especialmente • Trayectoria profesional vinculada a la cocina castellana tradicional y contemporánea., • Experiencia en grupos de restauración organizada., • Implantación de estándares y procesos corporativos., • Participación en proyectos de expansión y crecimiento., • Experiencia desarrollando estructuras y mandos intermedios., • Capacidad para equilibrar calidad, tradición, eficiencia y rentabilidad. Ofrecemos • Retribución fija de 60.000 € brutos anuales., • Incorporación a un proyecto sólido y en crecimiento., • Posición estratégica con impacto directo en la evolución del grupo., • Participación en decisiones gastronómicas y operativas de primer nivel., • Autonomía y capacidad real de influencia., • Desarrollo profesional y formación continua., • Jornada completa. Proceso de selección estimado: 3-4 semanas. Si te motiva formar parte de un proyecto donde la calidad del producto, la cocina castellana y la experiencia del cliente son pilares fundamentales, nos gustaría conocerte. 📩 Envía tu candidatura a: umamitalent@umami-projects.com Todas las candidaturas serán tratadas con absoluta confidencialidad.

El Grupo Pimiento Verde, empresa sólida con más de veinte años de experiencia en el sector, selecciona Segundo/a de Sala para uno de sus locales en Madrid. Buscamos una persona con experiencia, capacidad de liderazgo y vocación por la atención al cliente para apoyar la gestión diaria del servicio y garantizar una experiencia excelente para nuestros clientes. ¿QUÉ BUSCAMOS DE TI? 🍽️ Experiencia mínima de 3 años en sala, valorándose experiencia en puestos de responsabilidad. 🤝 Capacidad para coordinar y supervisar al equipo de sala durante el servicio. 🍷 Conocimientos de protocolo de servicio, atención al cliente y venta sugerida. 📋 Organización del servicio, gestión de reservas y apoyo en la planificación de turnos. 🌟 Actitud proactiva, compromiso, liderazgo y orientación a la excelencia. ¿QUÉ TE OFRECEMOS? 💰 Salario competitivo según experiencia. 📈 Posibilidades de crecimiento dentro del grupo. 🤝 Ambiente de trabajo profesional y estable. 🌿 Dos días libres a la semana. Si te apasiona la restauración, disfrutas liderando equipos y quieres seguir creciendo profesionalmente dentro de un grupo consolidado, te estamos esperando en el Grupo Pimiento Verde.

Quieres formar parte de un equipo donde la pasión por la gastronomía y el detalle son nuestra esencia? En Vincci Soho buscamos un Jefe de Partida con ganas de incorporarse de inmediato y aportar su experiencia para ofrecer a nuestros huéspedes una experiencia culinaria inigualable. Asegurar el cu

Tarifas y promociones para los empleados, con descuentos en nuestros hoteles de todo el mundo y ventajas exclusivas a través de nuestro programa de fidelización corporativa. Colaborar en la preparación y presentación de platos de alta calidad para las operaciones diarias según recetas/menú den

Minor Hotels Europe & Americas.Elaboración, conservación y organización de la mise-en-place para cada uno de los servicios, minimizando las pérdidas de producto.Garantizar la presentación, cantidad y calidad de cada plato del servicio, en base a los estándares establecidos.Verificar y controla

Pasteleros – Todos los niveles (Austria) 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 gourm

Nobu Hotel Madrid se está preparando para abrir sus puertas y estamos buscando cocineros/as excepcionales para esta emblemática propiedad de lujo lifestyle.Nobu Hotels combina de manera impecable el lujo moderno y la tradición japonesa minimalista en el concepto de hotel lifestyle.Con un diseño

Te integrarás en un proyecto culinario cercano y profesional en un hotel independiente ubicado en Plaza Puerta del Sol, 11, Madrid, España.Con 1 vacante disponible, ofrece contrato: Indefinido y categoría: Empleado jornada completa, con horario mañana o tarde , se requiere Residencia en Madrid

Buscamos Cocineros/as en Aluche! En Agentya Hostelería estamos incorporando Cocineros/as para un importante proyecto en la zona de Aluche, donde valoramos el talento, la implicación y las ganas de seguir aprendiendo cada día.Qué te ofrecemos? ? Proyecto estable ? Buen ambiente de trabajo ? C

En Muara buscamos un/a Cocinero/a para formar parte del equipo fundador de un nuevo restaurante de cocina indonesia contemporánea en el Barrio de Salamanca (Madrid). Experiencia previa como cocinero/a en restaurante.

Minor Hotels Europe & Americas.Contribuirás al desarrollo y preparación de postres, técnicas avanzadas de pastelería y emplatados de alta cocina, asegurando siempre los máximos estándares de calidad, creatividad y precisión.Tu rol será clave en el mantenimiento del nivel técnico y estético

Te apasiona la gastronomía y quieres formar parte de uno de los hoteles más emblemáticos de Madrid?.Si te motiva trabajar en un entorno de lujo, cuidar cada detalle y ofrecer experiencias gastronómicas memorables a nuestros huéspedes, queremos conocerte.Cuáles serán tus principales funciones?

Hotel Mandarin Oriental Ritz, Madrid.Mandarin Oriental Ritz, Madrid.Mandarin Oriental Ritz, Madrid busca incorporar un/a.Te apasiona la pastelería y el trabajo bien hecho? Disfrutas trabajando en equipo, actuando con integridad y respeto mientras contribuyes al éxito colectivo? Apuestas por una

Nuestro cliente es un Grupo Gastronómico con restaurantes situados en la zona norte de Madrid de Hortaleza y en la población de Algete (Madrid) CUÁL SERÁ TU MISIÓN Cómo Cocinero/a tus funciones serán: Producción y mise-en-place del servicio diario. Control del stock y buena conservación del mismo Cumplir con el procedimiento APPCC establecido y las normas de seguridad e higiene Mantenimiento y orden de la cocina y zona de trabajo Atender a todas las tareas asignadas por el jefe de cocina Hacer el servicio en los tiempos requeridos NUESTRA PROPUESTA Contrato laboral indefinido Incorporación inmediata. Jornada completa con 2 días de fiesta. Horario según necesidades del servicio. Interesante retribución según valía candidato Motivador proyecto con posibilidades de desarrollo profesional. Plan de acogida y formación continua en el puesto. QUÉ ESPERAMOS QUE NOS APORTES Formación Profesional o Ciclo Formativo en Cocina y Gastronomía. Experiencia en cocina, valorable en restaurantes gastronómicos, hoteles o banquetes. Manejo de appc, controles de limpieza

Empresas: Barceló Hotel Group • Organizar la preparación de la partida (materia prima, útiles) y el reparto de tareas para una organización eficiente. • Supervisar y elaborar recetas basadas en las ruedas de menús y en las buenas prácticas de manipulación de alimentos, atendiendo la necesidad del cliente (producción culinaria). • Repartir tareas: organizar, dirigir y supervisar el trabajo de sus ayudantes y cocineros en la preparación de los platos de la partida. • Supervisar las tareas de limpieza, conservación y reposición de alimentos de su partida. • Supervisar la realización de los registros y aplicación de los controles higiénico-sanitarios correspondientes a su partida. • Colaborar en operaciones básicas de recepción y almacenamiento, y reposición interna de géneros siguiendo las normas establecidas y las órdenes recibidas. Requisitos : • Formación: Ciclo Formativo de Grado Superior en Dirección de Cocina y/o en Hostelería, Grado en Turismo, formación en APPCC. • Experiencia: mínima de 2 años en puesto similar. • Idiomas: deseable inglés alto. • Se valorarán conocimientos en: ofimática, hostelería y cocina (productos, maquinaria y utensilios). • Buena memoria gustativa y olfativa. Creatividad. Destreza manual. • Relaciones interpersonales (amabilidad, cordialidad, empatía). • Con buenas habilidades de comunicación. • Capacidad para trabajar en equipo. • Planificación y organización. • Resolución de problemas y toma de decisiones. • Gestión de equipos de trabajo.

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. QUALIFICATION • 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. • 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. #SpainJobs #ChefSpain #CulinarySpain #SpainHospitality #WorkAbroadSpain #SpanishChef #HospitalitySpain #NowHiringSpain #CarreraEspaña #SpainCareers #CocinaEspañola #ChefJobsSpain #SpainOverseasJobs #HospitalityJobsSpain #SpanishHospitality #TrabajoEspaña #SpanishTalent #CulinaryProfessionalsSpain #ChefCareerSpain #EspañaJobOpportunity

Desde Manpower Professional Recruitment buscamos un/a Executive Chef Global para incorporarse a una importante compañía multinacional. Se trata de una posición estratégica con responsabilidad internacional sobre una cuenta clave, liderando la excelencia culinaria y la innovación gastronómica en distintos mercados de Europa y África. ¿Cuál será tu misión? Serás la persona responsable de garantizar una experiencia gastronómica excepcional y consistente, alineada con los estándares de una reconocida compañía internacional, colaborando estrechamente con equipos operativos, comerciales y de desarrollo culinario a nivel global. Principales responsabilidades Liderar la estrategia culinaria para una cuenta internacional de gran relevancia. Diseñar, desarrollar y actualizar menús innovadores, alineados con la identidad y los estándares del cliente. Garantizar la excelencia y consistencia gastronómica en las diferentes unidades de Europa y África. Trabajar junto a chefs regionales y equipos locales para asegurar la correcta ejecución de los menús y estándares definidos. Actuar como principal interlocutor culinario con el cliente, construyendo relaciones sólidas y duraderas. Participar en proyectos de innovación, desarrollo de producto y colaboración con chefs de prestigio y partners estratégicos. Analizar tendencias gastronómicas y preferencias del consumidor para impulsar nuevas propuestas de valor. Supervisar indicadores de calidad, rentabilidad y satisfacción del cliente. Representar a la compañía en presentaciones, eventos, ferias y proyectos estratégicos internacionales. Requisitos Formación en Artes Culinarias, Gastronomía, Hostelería o similar. Experiencia consolidada como Executive Chef, Culinary Director o posición equivalente en entornos internacionales. Al menos 4 años de experiencia en innovación, desarrollo de producto o I+D culinario, combinados con experiencia operativa. Amplio conocimiento de cocina internacional, cocina fusión y técnicas culinarias modernas. Experiencia en gestión de clientes estratégicos y entornos multiculturales. Inglés fluido imprescindible; otros idiomas serán valorados positivamente. Disponibilidad para viajar internacionalmente entre un 50% y un 60% del tiempo. Competencias clave Liderazgo e influencia. Orientación al cliente. Visión estratégica. Innovación y creatividad. Excelentes habilidades de comunicación y presentación. Capacidad para desarrollar y formar equipos. Orientación a resultados y mejora continua ¿Qué ofrece la compañía? Proyecto internacional de alto impacto y visibilidad. Posición estratégica dentro de una organización líder a nivel global. Entorno dinámico, multicultural e innovador. Oportunidades reales de desarrollo profesional y crecimiento internacional. Paquete retributivo competitivo acorde a la experiencia aportada. Si te apasiona la excelencia gastronómica, la innovación y los proyectos internacionales, esta es una oportunidad única para impulsar tu carrera en un entorno global y desafiante.

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. QUALIFICATION • A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant. • 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. #SpainJobs #ChefSpain #CulinarySpain #SpainHospitality #WorkAbroadSpain #SpanishChef #HospitalitySpain #NowHiringSpain #CarreraEspaña #SpainCareers #CocinaEspañola #ChefJobsSpain #SpainOverseasJobs #HospitalityJobsSpain #SpanishHospitality #TrabajoEspaña #SpanishTalent #CulinaryProfessionalsSpain #ChefCareerSpain #EspañaJobOpportunity

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

Position Summary The Pastry Chef is responsible for delivering high-quality, efficient, individualized, and technically excellent pastry and bakery preparation. Working under strict Public Health standards and Company policies, this role manages the daily production and execution of the pastry station to maximize cost-efficiency and ensure total guest satisfaction. Reporting Structure Reports to: Executive Chef and Executive Sous Chef Direct Reports: Confectioner and Assistant Pastry Chefs Key Responsibilities: Culinary Execution & Operations Manage and oversee pastry and bakery production for breakfast, lunch, teatime, dinner, special functions, and crew mess operations. Prepare high-quality showpieces for buffets, show plates, and coordinate pastry demonstrations. Accommodate special guest orders, strict dietary requirements, food allergies, and ingredient limitations with advanced baking skills. Assist with menu planning, maintain standard recipe manuals, follow the corporate menu cycle, and constantly analyze production for quality improvements. Anticipate food counts, prepare and cross-check requisitions, and manage inventory to minimize breakage and waste. Leadership & Team Management Supervise, train, and assist with the induction of new and existing pastry team members to develop their technical skills and hospitality focus. Monitor working/rest hours and manage manpower to control overtime in strict compliance with ILO and MLC regulations. Enforce company uniform, grooming, and professional conduct standards within the team. Public Health, Safety & Compliance Maintain continuous readiness for internal and external Public Health inspections by executing strict sanitation practices. Log daily refrigerator and freezer temperatures in assigned areas according to company procedures. Practice preventative maintenance, safely operate shipboard equipment, and report any malfunctions immediately. Participate in and enforce mandatory passenger and crew safety drills, pollution-prevention regulations, and correct PPE usage. Guest Relations & Communication Proactively monitor customer satisfaction, anticipate guest needs, and take prompt action to resolve any service difficulties or complaints. Keep the Executive Chef and Executive Sous Chef fully informed of significant operational matters, challenges, or accomplishments. Qualifications & Requirements Certification: Valid STCW95 certification. Experience: Minimum of 4 years of experience in a similar pastry leadership position within an international 5-star hospitality establishment. Skills: Exceptional knowledge of international cuisine, advanced pastry and baking fundamentals, strong attention to detail, and awareness of current culinary trends. Public Health: Strong working knowledge and experience with Public Health policies, sanitation procedures, and temperature logging. Fitness: Physically and medically fit for shipboard duty, with an ongoing commitment to the company's code of conduct.

Key Responsibilities: • 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

Empresas: Barceló Hotel Group • Preparar todas las recetas en base a las fichas técnicas de la rueda de menús establecida. • Responsabilizarse del buen funcionamiento de la cocina ante el/la Jefe/a de Cocina. • Colaborar en la gestión de costes e inventarios, así como en las compras. • Colaborar en la realización de los procesos de limpieza, conservación, cocinado, regeneración y reposición de los alimentos. • Apoyar la recepción y almacenaje de los alimentos de géneros siguiendo las normas establecidas y las órdenes recibidas. • Realizar las tareas de acuerdo con los requisitos, normas y procedimientos de trabajo y legislación vigente en seguridad e higiene. Requisitos : • Formación: Ciclo Formativo de Grado Superior en Cocina y Gastronomía, Curso APPCC. • Experiencia: al menos de 1 año en puesto similar. • Idiomas: No se requiere. • Se valorarán conocimientos en: Hostelería. • Capacidad para trabajar en equipo. • Creatividad. • Tolerancia al estrés. • Capacidad de resolución de posibles imprevistos. • Meticulosidad en la realización de las tareas.

Descripción Estamos buscando un/a Jefe/a de cocina para uno de nuestros restaurantes de Madrid. Somos Sagardi Group, líderes en el sector de la hostelería y con un proyecto internacional referente, especializados inicialmente en la cocina vasca y ahora diversificados también en otros conceptos gastronómicos. Trabajamos para ofrecer trocitos de felicidad a nuestros comensales. Los compañeros que forman parte de nuestro equipo son personas con grandes objetivos profesionales y con proyección de crecer dentro de la empresa. ¿Qué esperamos de ti? Buscamos talento, actitud y sensibilidad gastronómica. ¿Te consideras un/a profesional apasionado/a por la gastronomía y con ganas de crecer en el sector dentro de una empresa internacional? ¡Sigue leyendo ¿Qué esperamos de un/a Jefe/a de Cocina? Dirigir la operativa de cocina garantizando el correcto funcionamiento del servicio en materia de calidad y producto. Asegurar la calidad y presentación de cada plato servido a los clientes. Responsabilizarse del control de los costes para la consecución de los objetivos. Distribuir y delegar las tareas en los equipos de cocina. Controlar el inventario de materia prima, asegurando la calidad y la correcta rotación de productos. Capacitar y motivar al personal del equipo en técnicas de cocina y en estándares de seguridad e higiene. Gestionar el cumplimiento de los estándares de seguridad alimentaria y las normativas locales. ¿Qué ofrecemos? Incorporación a un grupo sólido con presencia nacional e internacional, lo que permitirá tener acceso a proyectos fuera de Madrid y España. Formación constante en gastronomía y restauración. Posibilidades de crecer en cualquiera de los restaurantes del grupo. Disfrutar de un buen ambiente de trabajo, profesional y dentro de un grupo consolidado. Disponer de una tarjeta con descuento en todos los restaurantes del grupo. Si deseas formar parte de un nuevo proyecto internacional, ¡esta es una oportunidad excepcional! Requisitos mínimos Tenga un mínimo de 2 años de experiencia como Jefe/a de cocina en restaurantes fine dining. Tenga conocimiento avanzado en técnicas de cocina. Tenga la capacidad para liderar un equipo, trabajar bajo presión y mantener la calidad en todo momento. Sea un/a apasionado de la gastronomía y el deseo de innovar con ingredientes frescos y auténticos. Sea un buen comunicador y con habilidades organizativas. Tenga disponibilidad para trabajar en turno partido. Domine los estándares de higiene y seguridad alimentaria.

Jefe de partida en Saint-Tropez — 2. Contrato: Contrato temporal de temporada (CDD). Jefe de partida en Saint-Tropez — 2.

Qué buscamos? - Experiencia previa como cocinero y/o ayudante de cocina (nivel avanzado) - Rapidez, limpieza y capacidad de organización. Experiencia previa como cocinero y/o ayudante de cocina (nivel avanzado) - Rapidez, limpieza y capacidad de organización. Estamos buscando incorporar cociner

Desde nuestro equipo, el más anfitrión de la ciudad, buscamos.Nuestra intención es compartir contigo la pasión, el éxito y los valores de nuestra marca.Si te identificas con nosotros, eres atrevido, creativo, y te apasiona este mundo.Para tener un buen encaje, deberás aportar:.Ciclo formativo

Repartir tareas: organizar, dirigir y supervisar el trabajo de sus ayudantes y cocineros en la preparación de los platos de la partida.

Perfil del candidato Mínimo 2 años de experiencia como Chef de Partie (CDP) en bares o restaurantes Disponibilidad a largo plazo (más de 12 meses) ------------------------------------------------------------------------ Responsabilidades clave * Trabajar de forma independiente en tu propia pa

Hello! Welcome to Plaza Premium Group, were people passionate about "Making Travel Better".We are a global company with team members from all walks of life, together we are #PPGFamily, together we are building a legacy.You dont need to be from this industry, you do need to be passionate.We will resp

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

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

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

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

Madrid | Chef Ejecutivo para Grupo de restauración referente en España Seleccionamos un/a Chef Ejecutivo/a para liderar la evolución gastronómica y operativa de un grupo de restauración consolidado, con sede en Madrid, presencia nacional y un ambicioso plan de crecimiento.Se trata de una posi

Celebrity Cruises busca un Chef Tournant con al menos 5 años de experiencia en servicios de hotelería y cruceros.

KEY RESPONSIBILITIES A continuación, encontrará un desglose completo de todo lo que se requiere de los posibles candidatos, así como la forma de presentar su candidatura. ¡Mucha suerte! • 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. QUALIFICATION • 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., • 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. xcskxlj, • Ability to write reports and business correspondence and to establish a good rapport with the ship's Senior Officers and the corporate office. #SpainJobs #ChefSpain #CulinarySpain #SpainHospitality #WorkAbroadSpain #SpanishChef #HospitalitySpain #NowHiringSpain #CarreraEspaña #SpainCareers #CocinaEspañola #ChefJobsSpain #SpainOverseasJobs #HospitalityJobsSpain #SpanishHospitality #TrabajoEspaña #SpanishTalent #CulinaryProfessionalsSpain #ChefCareerSpain #EspañaJobOpportunity

Key Responsibilities: ¿Tiene las cualificaciones y habilidades adecuadas para este trabajo? Descúbralo a continuación y pulse en "solicitar" para ser considerado. • 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. xbhjioe • 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

Job Description /h3 pAre You Ready to Make It Happen at Mondelēz International? /p h3Join our Mission to Lead the Future of Snacking.You ensure that customer plans are developed and executed by supporting the delivery of strategies and tactics for growth.You understand the business metrics and fina

Key Responsibilities: Asegúrese de leer detenidamente la información sobre esta oportunidad antes de presentar su candidatura. • 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. xcskxlj, • 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

pSin nombre busca un Coordinador Culinario para gestionar la producción culinaria en Madrid. Este puesto implica liderar un equipo de entre 40 a 80 cocineros y garantizar la calidad en restaurantes gourmet y buffets temáticos. /ppEl candidato ideal será creativo y riguroso en cuanto a normas de seguridad. Ofrecemos beneficios como acceso a instalaciones del resort y oportunidades para viajar y desarrollarse profesionalmente. /p #J-18808-Ljbffr

Silversea in Valencia is seeking a Head Baker responsible for overseeing bakery operations and creating high-quality artisan breads and specialty items. This senior role demands expertise in artisanal baking to enhance the luxury dining experience on board.The ideal candidate will lead a team in producing exquisite baked goods while ensuring compliance with international standards and hygiene procedures. A robust culinary background and experience in a high-end environment are required, with a commitment to excellence in culinary presentation.#J-18808-Ljbffr

ph3KEY RESPOSIBILITIES /h3pPor favor, asegúrese de leer atentamente los siguientes detalles antes de enviar cualquier solicitud. /pulliEnsures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies. /liliDirects, coaches, supports, supervises, and evaluates (with the Head Baker) all direct reports. /liliResponsible for the production, quality, and presentation of the bread assortment to be used in the daily menus. /liliPrepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget. /liliSupervise the set-up of the bread display in the various buffets. /liliMust have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily. /liliEnsures the cleaning of the bakery shop as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damages. /liliEnsures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors. /liliResponsible for the requisition and transportation of the necessary items from the main stores to the bakery shop. /liliEnsures recipes/master list and yields are in accordance with the company’s standards. /liliCompletes the daily consumption re-cap as required by the Executive Chef. /liliEnsures that bakery personnel come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy. /liliHas a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation. /liliIs aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries. /liliAttends meetings, training activities, courses and all other work-related activities as required. /liliAccountable for daily production recap. /liliAccountable to coach and train all assigned team members. /liliPerforms 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. /li /ulh3QUALIFICATION /h3ulliMinimum of two years' experience as a CDP Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). /liliA culinary school degree is required. /liliVery strong management skills in a multicultural and dynamic environment. /liliVery strong communication, problem solving, decision making, and interpersonal skills. /liliSuperior customer service, teambuilding, and conflict resolution skills. /liliKnowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. /liliStrong planning, coaching, organizing, staffing, controlling, and evaluating skills. /liliIntermediate computer software skills required. xhfqzwm /liliPossess a good understanding of basic accounting principles such as numbering flow, "Debits/Credits", adjusting entries and corrections. /liliAbility to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office /li /ul /p #J-18808-Ljbffr

ph3Responsibilities /h3ulliCulinary Excellence: Prepare a wide variety of high-quality baked goods, artisanal breads, and themed buffet decorations following established company recipes. /liliInventory Waste Control: Manage ingredient requisitions, monitor stock levels (including frozen inventory), and minimize food waste to ensure economical production. /liliDietary Adaptability: Craft baked goods tailored to guest allergies, intolerances, and specific dietary restrictions. /liliPublic Health Safety: Strictly uphold Public Health standards, maintain pristine station cleanliness, log fridge temperatures, and prep for unannounced inspections. /liliGuest Team Engagement: Assist with guest cooking demonstrations, support the induction of new crew members, and collaborate seamlessly with the Executive Chef and Executive Sous Chef. /li /ulh3Requirements Qualifications /h3ulliExperience: Minimum of 4 years of experience in a similar baking role within an international 5‑star establishment or luxury cruise line. /liliTechnical Skills: Strong expertise in traditional European baking techniques and a solid grasp of culinary fundamentals. /liliCertifications: Valid STCW95 certification is required. /liliCompliance: In-depth knowledge of Public Health policies, sanitation procedures, and safety/pollution prevention regulations. /liliFitness: Physically and medically fit to work at sea, with a high level of moral integrity. /liliLanguage: Good English communication skills. /li /ul /p #J-18808-Ljbffr

pSilversea. is seeking a skilled Baker to prepare high-quality baked goods and themed buffet decorations. The ideal candidate will have a minimum of 4 years of experience in a similar role within an international 5-star establishment or luxury cruise line. Knowledge of public health policies is essential, as is a valid STCW95 certification. /ppYou will engage with guests, assist with cooking demonstrations, and ensure culinary excellence while working closely with the Executive Chef and team. /p #J-18808-Ljbffr

ph3Who we are looking for /h3pVacancy: 2X Independently working cook I /ppLocation: De Lange Muur Vlissingen B.V. – Vlissingen /ph3About the restaurant /h3pDe Lange Muur is a well-established Chinese‑Indonesian restaurant in Vlissingen, known for its rich flavors, welcoming atmosphere, and consistent quality. With a varied menu and attention to detail, we offer our guests both classic and innovative dishes. We work in a close‑knit team where professionalism and quality are central. /ph3Job description /h3pWe are looking for 2X Independently working cook I to strengthen our kitchen team. /pulliIngredients are prepared independently. /liliApplication of basic cooking techniques. /liliProvides input regarding the composition and changes of menus, the menu card, and methods. /liliResponsible for stock and order management. /liliTechnically supervises and guides kitchen assistants. /li /ulh3Profile /h3ulliMBO level 3 working and thinking level. /liliDemonstrable knowledge of basic cooking techniques. /li /ulh3Employment conditions /h3ulliMarket‑based salary between €2,450 – €2,960 gross per month (depending on experience and skills). /liliPension scheme according to collective labour agreement. /liliTravel allowance. /liliMeals provided during working hours. /liliWorking in a professional and collegial environment. /liliOpportunities for development and growth within the profession. /li /ulbImportant /bpYou must come from the Netherlands, the EU, within the EEA, or from Switzerland and have permission to work in the Netherlands. We do not provide work visas. /ph3Location /h3pThe restaurant is located at: Alexander Gogelweg 59, 4384EV Vlissingen, The Netherlands /ph3Contact /h3pMs. Huang /ppTel: /ppEmail: /ph3Job details /h3pJob Types: Full-time, TemporarybrContract length: 24 months /ppPay: From €2,450.00 per month /ppWork Location: In person /p /p #J-18808-Ljbffr

Desde DO & CO estamos en búsqueda de un/a Sous Chef para nuestro catering. Planificar junto con el Chef los platos a su cargo ofreciendo diferentes alternativas en base a su experiencia, siguiendo las especificaciones establecidas.

pp¿Te apasiona la excelencia culinaria y liderar equipos en entornos de alta exigencia? Estamos buscando Sous Chef Ejecutivo con talento, experiencia y visión para unirse a nuestro equipo y contribuir a ofrecer experiencias gastronómicas excepcionales. Siga leyendo para descubrir lo que necesitará para tener éxito en este puesto, incluyendo habilidades, cualificaciones y experiencia. /ph3Responsabilidades principales: /h3ulliColaborar estrechamente con el Executive Chef en la creación de menús innovadores y en la optimización del uso de ingredientes. /liliSupervisar y formar al equipo de cocina, promoviendo un ambiente de aprendizaje y excelencia. /liliLiderar la planificación, organización y ejecución de eventos y banquetes, asegurando un servicio impecable junto con el equipo de banquetes. /liliGarantizar el cumplimiento de los estándares de higiene y seguridad alimentaria. /liliGestionar el control de costos y optimización de recursos para cumplir con los objetivos económicos. /liliOrganizar y coordinar las tareas del personal de cocina, asegurando calidad y consistencia en cada servicio. /liliMantener una comunicación fluida con otros departamentos, asegurando una operación integral. /li /ulh3Requisitos: /h3ulliExperiencia previa como Sous Chef Ejecutivo o en un puesto similar en establecimientos de alto nivel. /liliTítulo o diplomas en Alta Cocina, Pastelería, Panadería o Innovación Gastronómica, preferiblemente de instituciones reconocidas. /liliPasión por la gastronomía y conocimientos actualizados en las últimas tendencias culinarias. /liliHabilidades de liderazgo para inspirar y motivar a un equipo diverso. /liliExperiencia y habilidades en la gestión de eventos y banquetes de alta exigencia. /liliCapacidad para trabajar bajo presión y manejar múltiples tareas con excelencia. /liliConocimientos sólidos en gestión de inventarios, planificación de menús y control de costes. /li /ulh3Beneficios: /h3ulliOportunidad de trabajar en un contexto dinámico y colaborativo, con altos estándares de calidad. /liliFormar parte de un equipo que valora la creatividad y la innovación culinaria. /liliLa posibilidad de liderar proyectos culinarios y eventos de gran impacto. /liliProgramas de formación continua para potenciar tus habilidades y desarrollo profesional. /liliUn ambiente de trabajo en el que se prioriza el respeto, la colaboración y el crecimiento personal. /li /ul /p #J-18808-Ljbffr

Empresas: Meliá Hotels International.Como Head Chef, serás el responsable máximo de la propuesta gastronómica del Hotel Meliá Madrid Princesa, garantizando una experiencia culinaria excelente, coherente con los estándares de la marca y orientada a la satisfacción del huésped.Liderarás el á