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Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative del

Model exceptional leadership behavior to foster a positive, productive work environment. The Chef de Cuisine is responsible for delivering high-quality, efficient, and individualized food preparation within their assigned outlet. Coordinate special guest orders, strict dietary requirements, and food

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. #ChefDePPartieHiring #CDPHiring #ChefHiringSpain #CulinaryJobsSpain #KitchenLeaderSpain #CruiseShipChef #HotelChefSpain #UpscaleDiningSpain #HospitalityHiringSpain #HiringSpain #SpainJobseekers #WorkAbroad #JobsInSpain #ChefLife #SpainCareers #SpanishChef #HospitalityJobsSpain #CocinaEspanola #TrabajoEspana #EmpleoEspana

KEY RESPONSIBILITIES - Ensures the smooth and efficient operation and control of the pastry galley and production daily according to company policies. - Directs, coaches, supports, supervises, and evaluates (with the Assistant Pastry Chef) the performance of all direct reports. - Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus. - Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget. - Supervise the set-up of the Pastry and dessert 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 that the Pastry Shop’s cleaning schedule established by the Executive Sous Chef Pastry & Bakery is followed by all team members on duty after each service and exercises proper methods to minimize equipment damages. - Ensures that the pantry shops are 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 galley. - Ensures recipes/master list and yields are in accordance with the company’s standards. - Assists the Assistant Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef. - Ensures that Pastry team members 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. - Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation. - 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. - Accountable for daily production recap. - Accountable to coach and train the Pastry Cooks. - 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 - A minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). - 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. #PastryChefDePartie #CDPPastry #PastryChefJobs #PastryProfessionals #ChefJobs #HospitalityJobs #CulinaryCareers #LuxuryHospitality #CruiseShipJobs #HotelJobs #HiringNow #SpainJobs #SpainCareers #ChefSpain #HospitalityRecruitment

KEY RESPONSIBILITIES - Ensures the smooth and efficient operation and control of the pastry galley and production daily according to company policies. - Directs, coaches, supports, supervises, and evaluates (with the Assistant Pastry Chef) the performance of all direct reports. - Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus. - Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget. - Supervise the set-up of the Pastry and dessert 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 that the Pastry Shop’s cleaning schedule established by the Executive Sous Chef Pastry & Bakery is followed by all team members on duty after each service and exercises proper methods to minimize equipment damages. - Ensures that the pantry shops are 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 galley. - Ensures recipes/master list and yields are in accordance with the company’s standards. - Assists the Assistant Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef. - Ensures that Pastry team members 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. - Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation. - 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. - Accountable for daily production recap. - Accountable to coach and train the Pastry Cooks. - 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 - A minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). - 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. #PastryChefDePartie #CDPPastry #PastryChefJobs #PastryProfessionals #ChefJobs #HospitalityJobs #CulinaryCareers #LuxuryHospitality #CruiseShipJobs #HotelJobs #HiringNow #SpainJobs #SpainCareers #ChefSpain #HospitalityRecruitment

KEY RESPONSIBILITIES Ensures the smooth and efficient operation and control of the pastry galley and production daily according to company policies. Directs, coaches, supports, supervises, and evaluates (with the Assistant Pastry Chef) the performance of all direct reports. Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus. Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget. Supervise the set-up of the Pastry and dessert 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 that the Pastry Shop's cleaning schedule established by the Executive Sous Chef Pastry & Bakery is followed by all team members on duty after each service and exercises proper methods to minimize equipment damages. Ensures that the pantry shops are 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 galley. Ensures recipes/master list and yields are in accordance with the company's standards. Assists the Assistant Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef. Ensures that Pastry team members 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. Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation. 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. Accountable for daily production recap. Accountable to coach and train the Pastry Cooks. 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 A minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). 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. #PastryChefDePartie #CDPPastry #PastryChefJobs #PastryProfessionals #ChefJobs #HospitalityJobs #CulinaryCareers #LuxuryHospitality #CruiseShipJobs #HotelJobs #HiringNow #SpainJobs #SpainCareers #ChefSpain #HospitalityRecruitment

KEY RESPONSIBILITIES • Prepare all basic food items for the menu requested by their supervisor. • Must possess advanced knife handling skills. • Must be able to work in any section of a kitchen. • Must have a good food knowledge and understanding of culinary terms. • Must be able to read, understand, follow, and prepare company recipes. • Must be proficient in effecting completing tasks, work efficiently and productively. • Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section. • Maintain 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 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (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 people 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. #LineCook #CookJobs #ChefJobs #CulinaryJobs #HospitalityJobs #CruiseShipJobs #CruiseCareers #GalleyJobs #HotelJobs #ResortJobs #BanquetChef #KitchenJobs #InternationalCuisine #ContinentalCuisine #FoodProduction #HiringNow #SpainJobs #SpainChefJobs #SpanishChefs #ChefSpain #HospitalityCareers #ChefRecruitment #HospitalityRecruitment #WorkAtSea #CruiseHiring

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 RESPOSIBILITIES • Ensures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies. • Directs, coaches, supports, supervises, and evaluates (with the Head Baker) all direct reports. • Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus. • Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget. • Supervise 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 pantry shops are 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. • Ensures recipes/master list and yields are in accordance with the company’s standards. • Completes the daily consumption re-cap as required by the Executive Chef. • Ensures 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. • Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation. • 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. • Accountable for daily production recap. • Accountable to coach and train all assigned team members. • 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 • Minimum of two years' experience as a CDP Baker in an upscale hotel, resort, cruise ship or convention banqueting service (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 #SpainBakeryJobs #SpainChefCareers #BakeryJobsSpain #CDPBakerSpain #SpainHospitalityJobs #BakeryChefOpportunity #HiringBaker #PastryAndBakeryCareers #BakeryProductionLead #CruiseShipCareers #ShipboardJobs #CulinaryJobsAbroad #HospitalityCareers #GlobalChefOpportunities #SpainCruiseCareers

Reports To : Executive Chef Department: Galley / Culinary Position Summary As the Executive Sous Chef, you will serve as the second-in-command of our shipboard culinary team, supporting the Executive Chef in leading daily galley operations to deliver ultra-luxury, 5-star dining experiences. You will oversee menu execution, enforce strict Public Health and sanitation standards, manage galley staff, control inventory and food waste, and step in as operational lead whenever required. This role demands exceptional culinary craftsmanship, a strong focus on guest satisfaction and dietary accommodations, and proven team-leadership skills in a high-volume, luxury environment. Key Responsibilities Culinary Excellence & Service: Assist the Executive Chef in daily galley management, expediting orders, inspecting plates, and overseeing food preparation across all outlets to guarantee top-tier consistency and presentation. Operations & Quality Control: Conduct regular galley walkthroughs, monitor mis-en-place, enforce recipe adherence, and manage inventory, requisitions, and food waste reduction. Public Health & Safety: Lead strict compliance with maritime Public Health guidelines, sanitation protocols, Integrated Pest Management (IPM), and equipment temperature logging. Team Leadership & Administration: Oversee line cook training, scheduling (including In-Port Manning and ILO/MLC rest hours), performance evaluations, and crew loading/duty assignments. Guest Focus & Dietary Needs: Coordinate special dietary requests, accommodate food allergies/intolerances, and engage directly with guests through cooking demos, special events, and feedback resolution. Cross-Departmental Collaboration: Work closely with the Restaurant Manager, Maitre ds, Hotel Stores, and HR to maintain seamless service, staff welfare, and operational flow. Qualifications & Requirements Maritime Certifications: Valid STCW95 certification; physically and medically fit for sea duty. Experience: Minimum 7 years in an international 5-star establishment (at least 1 year as Sous Chef). Minimum 2 years as Sous Chef in a Michelin Star or Relais & Châteaux environment. Culinary Expertise: Strong foundation in European and International cuisines, superior knife skills, and proven experience catering to complex guest dietary restrictions. Compliance Knowledge: Thorough understanding of maritime Public Health regulations and labor standard compliance (ILO/MLC). Soft Skills: High moral integrity, exceptional organizational and problem-solving skills, and a genuine passion for luxury guest hospitality.

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

Position Summary:The Chef de Cuisine is responsible for delivering high-quality, efficient, and individualized food preparation within their assigned outlet. Working in accordance with Company Policies and strict Public Health standards, this role manages daily galley operations to ensure total guest satisfaction and a seamless culinary experience.Reporting Structure:Reports to: Executive Chef and Executive Sous ChefDirect Reports: Sous Chefs, Chef de Parties, and CooksKey Responsibilities:Culinary Excellence & OperationsOversee and manage food preparation, execution, and presentation within the assigned outlet to ensure compliance with company recipes and 5-star standards.Assist the Executive Chef with menu planning and conduct daily team briefings.Coordinate special guest orders, strict dietary requirements, and food allergy accommodations.Monitor food production, minimize waste, and collaborate with the Hotel Stores team to manage inventory, food costs, and slow-moving items.Leadership & Team Management:Supervise, schedule, and train line cooks and galley team members on culinary techniques, portion control, and company standards.Model exceptional leadership behavior to foster a positive, productive work environment.Manage staff overtime and scheduling in compliance with ILO and MLC work/rest hour regulations.Public Health, Safety & Compliance:Maintain strict adherence to Public Health, sanitation, and Integrated Pest Management (IPM) standards.Ensure the outlet is fully prepared for announced or unannounced Public Health inspections.Log daily temperatures for fridges, freezers, and dishwashers.Participate in and enforce mandatory safety drills, pollution prevention regulations, and correct PPE usage.Guest Relations & CollaborationMaintain excellent communication and cooperation with the Restaurant Manager and Maitre d'Outlet.Regularly visit the restaurant dining room during service to monitor guest satisfaction and handle complaints or feedback proactively.Qualifications & Requirements:Certification - Valid STCW95 certification.Experience - Minimum of 4 years of experience in an international 5-star establishment (with at least 1 year as a Chef de Cuisine). At least 2 years of experience as a Sous Chef in a Michelin Star or Relais & Châteaux property.Skills - Exceptional knowledge of International and European cuisine, profound culinary fundamentals, and excellent knife skills. Proficient across all galley stations.Public Health - Strong working knowledge of Public Health policies and sanitation procedures.Language - Fluent, high-level English (written and verbal) for safety, guest engagement, and team instruction.Fitness - Must be physically and medically fit for shipboard duty, with high moral integrity.

KEY RESPONSIBILITIES - Ensures the smooth and efficient operation and control of the pastry galley and production daily according to company policies. - Directs, coaches, supports, supervises, and evaluates (with the Assistant Pastry Chef) the performance of all direct reports. - Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus. - Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget. - Supervise the set-up of the Pastry and dessert 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 that the Pastry Shop’s cleaning schedule established by the Executive Sous Chef Pastry & Bakery is followed by all team members on duty after each service and exercises proper methods to minimize equipment damages. - Ensures that the pantry shops are 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 galley. - Ensures recipes/master list and yields are in accordance with the company’s standards. - Assists the Assistant Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef. - Ensures that Pastry team members 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. - Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation. - 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. - Accountable for daily production recap. - Accountable to coach and train the Pastry Cooks. - 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 - A minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). - 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. #PastryChefDePartie #CDPPastry #PastryChefJobs #PastryProfessionals #ChefJobs #HospitalityJobs #CulinaryCareers #LuxuryHospitality #CruiseShipJobs #HotelJobs #HiringNow #SpainJobs #SpainCareers #ChefSpain #HospitalityRecruitment

En Port Hotels hemos recorrido un largo camino, creciendo y consolidándonos como una de las principales cadenas hoteleras de la Comunidad Valenciana.Usted podría ser el solicitante perfecto para este trabajo.Lea toda la información asociada y asegúrese de presentar su candidatura.Nuestro comprom

Oportunidades de desarrollo profesional dentro de un grupo en expansión. Te contamos las funciones y responsabilidades principales : Liderar, organizar y desarrollar el equipo de Cocina. Experiencia consolidada como Jefe/a de Cocina , preferiblemente en hoteles de 4, con experiencia en buffet de ta

AR Hotels & Resorts , grupo hotelero y de restauración en fase de expansión, cuenta con 2 restaurantes gastronómicos de estrella Michelín, siendo expertos en servicios de calidad y experiencias únicas. Descuentos en todos los servicios de AR HOTELS & RESORTS. Descuentos en servicios externos co

Rattaché(e) directement aux Associés, le/la Manager aura pour principales responsabilités :.La gestion et le développement d’un portefeuille clients diversifié.L’encadrement et la supervision d’une équipe de 4 à 6 collaborateurs.La révision des comptes et l’établissement des bilans

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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 read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste

En Port Hotels hemos recorrido un largo camino, creciendo y consolidándonos como una de las principales cadenas hoteleras de la Comunidad Valenciana.Nuestro compromiso no solo se refleja en ofrecer experiencias inolvidables a nuestros huéspedes, sino también en potenciar el talento de quienes for

En Port Hotels hemos recorrido un largo camino, creciendo y consolidándonos como una de las principales cadenas hoteleras de la Comunidad Valenciana.Nuestro compromiso no solo se refleja en ofrecer experiencias inolvidables a nuestros huéspedes, sino también en potenciar el talento de quienes for

En Port Hotels hemos recorrido un largo camino, creciendo y consolidándonos como una de las principales cadenas hoteleras de la Comunidad Valenciana.Nuestro compromiso no solo se refleja en ofrecer experiencias inolvidables a nuestros huéspedes, sino también en potenciar el talento de quienes for

En Port Hotels hemos recorrido un largo camino, creciendo y consolidándonos como una de las principales cadenas hoteleras de la Comunidad Valenciana.Nuestro compromiso no solo se refleja en ofrecer experiencias inolvidables a nuestros huéspedes, sino también en potenciar el talento de quienes for

Utopia Design is seeking a highly skilled Sous Chef to support the Head Chef at a prestigious private villa in Barcelona.

KEY RESPONSIBILITIES • Prepare all basic food items for the menu requested by their supervisor., • Must possess advanced knife handling skills., • Must be able to work in any section of a kitchen., • Must have a good food knowledge and understanding of culinary terms., • Must be able to read, understand, follow, and prepare company recipes., • Must be proficient in effecting completing tasks, work efficiently and productively., • Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section., • Maintain 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 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (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 people 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. #LineCook #CookJobs #ChefJobs #CulinaryJobs #HospitalityJobs #CruiseShipJobs #CruiseCareers #GalleyJobs #HotelJobs #ResortJobs #BanquetChef #KitchenJobs #InternationalCuisine #ContinentalCuisine #FoodProduction #HiringNow #SpainJobs #SpainChefJobs #SpanishChefs #ChefSpain #HospitalityCareers #ChefRecruitment #HospitalityRecruitment #WorkAtSea #CruiseHiring

KEY RESPONSIBILITIES • Prepare all basic food items for the menu requested by their supervisor., • Must possess advanced knife handling skills., • Must be able to work in any section of a kitchen., • Must have a good food knowledge and understanding of culinary terms., • Must be able to read, understand, follow, and prepare company recipes., • Must be proficient in effecting completing tasks, work efficiently and productively., • Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section., • Maintain 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 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (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 people 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. #LineCook #CookJobs #ChefJobs #CulinaryJobs #HospitalityJobs #CruiseShipJobs #CruiseCareers #GalleyJobs #HotelJobs #ResortJobs #BanquetChef #KitchenJobs #InternationalCuisine #ContinentalCuisine #FoodProduction #HiringNow #SpainJobs #SpainChefJobs #SpanishChefs #ChefSpain #HospitalityCareers #ChefRecruitment #HospitalityRecruitment #WorkAtSea #CruiseHiring

KEY RESPONSIBILITIES • Prepare all basic food items for the menu requested by their supervisor., • Must possess advanced knife handling skills., • Must be able to work in any section of a kitchen., • Must have a good food knowledge and understanding of culinary terms., • Must be able to read, understand, follow, and prepare company recipes., • Must be proficient in effecting completing tasks, work efficiently and productively., • Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section., • Maintain 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 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (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 people 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. #LineCook #CookJobs #ChefJobs #CulinaryJobs #HospitalityJobs #CruiseShipJobs #CruiseCareers #GalleyJobs #HotelJobs #ResortJobs #BanquetChef #KitchenJobs #InternationalCuisine #ContinentalCuisine #FoodProduction #HiringNow #SpainJobs #SpainChefJobs #SpanishChefs #ChefSpain #HospitalityCareers #ChefRecruitment #HospitalityRecruitment #WorkAtSea #CruiseHiring

KEY RESPONSIBILITIES • Prepare all basic food items for the menu requested by their supervisor., • Must possess advanced knife handling skills., • Must be able to work in any section of a kitchen., • Must have a good food knowledge and understanding of culinary terms., • Must be able to read, understand, follow, and prepare company recipes., • Must be proficient in effecting completing tasks, work efficiently and productively., • Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section., • Maintain 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 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (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 people 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. #LineCook #CookJobs #ChefJobs #CulinaryJobs #HospitalityJobs #CruiseShipJobs #CruiseCareers #GalleyJobs #HotelJobs #ResortJobs #BanquetChef #KitchenJobs #InternationalCuisine #ContinentalCuisine #FoodProduction #HiringNow #SpainJobs #SpainChefJobs #SpanishChefs #ChefSpain #HospitalityCareers #ChefRecruitment #HospitalityRecruitment #WorkAtSea #CruiseHiring

Nuestro propósito es brindar un servicio excelente a nuestros clientes en hoteles excepcionales en destinos como Madrid, Mallorca, Costa Brava, Andalucía y Norte de España.

Planchista/Chapista: • Abolladuras en general., • Manejo de sistema de bancada., • Soldadura de todo tipo de máquinas, para multitud de objetos y materiales., • Desmontajes y montajes., • Reparación de plásticos tipo paragolpes, faldones, etc., • Reparación de fibra., • Sustitución y pegado de lunas., • Reparación de cerraduras y mecanismos similares., • Reparación de asientos., • Desmontaje de salpicaderos y similares., • Verificación de estructuras deformadas. xqziphu, • Transformaciones de importancia en carrocerías. #J-18808-Ljbffr

¿Buscas trabajo en hostelería y turismo? Este mes de septiembre surgen nuevas oportunidades para ayudantes de cocina en Picanya. ¡Inscríbete gratis hoy mismo!

KEY RESPONSIBILITIES • Ensures the smooth and efficient operation and control of the pastry galley and production daily according to company policies., • Directs, coaches, supports, supervises, and evaluates (with the Assistant Pastry Chef) the performance of all direct reports., • Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus., • Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget., • Supervise the set-up of the Pastry and dessert 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 that the Pastry Shop's cleaning schedule established by the Executive Sous Chef Pastry & Bakery is followed by all team members on duty after each service and exercises proper methods to minimize equipment damages., • Ensures that the pantry shops are 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 galley., • Ensures recipes/master list and yields are in accordance with the company's standards., • Assists the Assistant Pastry Chef with completing the daily pastry consumption re-cap as requested by the Executive Chef., • Ensures that Pastry team members 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., • Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation., • 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., • Accountable for daily production recap., • Accountable to coach and train the Pastry Cooks., • 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 • A minimum of two years' experience as a CDP Pastry in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred)., • 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. #PastryChefDePartie #CDPPastry #PastryChefJobs #PastryProfessionals #ChefJobs #HospitalityJobs #CulinaryCareers #LuxuryHospitality #CruiseShipJobs #HotelJobs #HiringNow #SpainJobs #SpainCareers #ChefSpain #HospitalityRecruitment

SE BUSCA PANADERO/A EN SAN ANTONIO DE BENAGÉBER. REQUISITOS: - EXPERIENCIA PREVIA EN ELABORACIÓN DE PAN MÍNIMA DE 2 AÑOS. VALORABLE: - CARNET DE CONDUCIR. - VEHÍCULO PROPIO. ADJUNTAR CV PROPIO EN PDF Datos de contacto: CÓDIGO DE OFERTA: 102026574495 Si está inscrito en LABORA, tiene que dirigirse al portal Punt LABORA (https://puntlabora.gva.es/puntlabora?app=ofertas-consultar&cod1=710137&cod2=0&t=EMP&lang=es). Si reside fuera de la Comunidad Valenciana, puede postularse enviando su currículo al correo electrónico espailaboraofertaspaterna@gva.es especificando en el correo su número de DNI/NIE y el número de la oferta 710137-0 como referencia.

SE SELECCIONA COCINERO/A EN PATERNA. REQUISITOS: - EXPERIENCIA PREVIA COMO COCINERO/A. VALORABLE: - CARNET DE DE CONDUCIR Y VEHÍCULO PROPIO. CONDICIONES: - CONTRATO INDEFINIDO. FUNCIONES: - PREPARACIÓN Y CONTROL DE LOS INGREDIENTES DEL BUFFET DE DESAYUNOS, CARTA DE RESTAURANTE Y MENÚS DE EVENTOS. - RECEPCIÓN DE PEDIDOS Y CUMPLIMIENTO DE NORMATIVA ALIMENTARIA. - ORGANIZACIÓN DEL ALMACENAJE Y CONSERVACIÓN DE ALIMENTOS. ADJUNTAR CV PROPIO EN PDF Datos de contacto: CÓDIGO DE OFERTA: 102026572300 Si está inscrito en LABORA, tiene que dirigirse al portal Punt LABORA (https://puntlabora.gva.es/puntlabora?app=ofertas-consultar&cod1=707560&cod2=0&t=EMP&lang=es). Si reside fuera de la Comunidad Valenciana, puede postularse enviando su currículo al correo electrónico espailaboraofertaspaterna@gva.es especificando en el correo su número de DNI/NIE y el número de la oferta 707560-0 como referencia.

Alcampo busca incorporar un/la charcutero/a para su Mercado Ultrafrescos en la zona de Valencia. Es posible que un gran número de candidatos se presenten a este puesto, así que asegúrese de enviar su CV y su solicitud lo antes posible. La persona trabajará bajo la supervisión del Responsable de Mercado, brindando una atención de calidad a clientes y gestionando la recepción de mercancía y su correcta presentación. xqziphu Se requieren al menos 1 año de experiencia en charcutería, formación en manipulación de alimentos y conocimientos en manejo de cuchillos y maquinaria específica. #J-18808-Ljbffr

Burger King Burjassot busca profesionales para unirse a nuestro equipo.Te incorporarás en un entorno dinámico con oportunidades de crecimiento y formación interna.Se valorará la voluntad de aprender y la capacidad para adaptarte a turnos rotativos en un servicio de alta demanda.Ofrecemos contrat

¿Buscas trabajo en comercio y alimentación? Este mes de septiembre surgen nuevas oportunidades para panaderos en Valencia. ¡Inscríbete gratis hoy mismo!

Se busca cocinero o cocinera con experiencia demostrable en el manejo de plancha y freidoras. Envíe su solicitud a continuación después de leer todos los detalles y la información de apoyo sobre esta oportunidad de trabajo. La persona seleccionada se encargará de elaborar los platos a la carta, mantener la limpieza y el orden en su zona de trabajo, y garantizar la calidad y la rapidez del servicio. Se valorará la agilidad, la atención al detalle y la capacidad para trabajar en equipo durante los momentos de mayor afluencia El horario laboral será de miércoles a domingo, de 8 de la tarde a 12 de la noche, con dos días de descanso semanales. El sueldo se ajustará al convenio colectivo de hostelería, ofreciendo un contrato de trabajo estable según la normativa vigente. xqziphu Se requiere incorporación inmediata y disponibilidad para trabajar los fines de semana y festivos Si te gusta la cocina y tienes experiencia en este tipo de elaboraciones, esta es tu oportunidad. Cocinera/o con experiencia Montserrat, Valencia, Spain #J-18808-Ljbffr

Se busca carnicero con experiencia en despiece y corte de productos cárnicos (pollo, ternera, cordero) para empresa alimentaria en Santa Oliva.

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

• NECESITAMOS UNA PERSONA PARA REALIZAR EL TRABAJO DE CARNICERO/A, O QUE TENGA CONOCIMIENTOS EN CORTE DE AVES Y ATENCIÓN AL PÚBLICO. - PREFERENTEMENTE, CON CARNET DE CONDUCIR PARA PODER REALIZAR ALGUNA ENTREGA O LLEVAR PEDIDOS. Datos de contacto: CÓDIGO DE OFERTA: 102026571899 Si está inscrito en LABORA, tiene que dirigirse al portal Punt LABORA (https://puntlabora.gva.es/puntlabora?app=ofertas-consultar&cod1=707040&cod2=0&t=EMP&lang=es). Si reside fuera de la Comunidad Valenciana, puede postularse enviando su currículo al correo electrónico espailaboraofertasgraficas@gva.es especificando en el correo su número de DNI/NIE y el número de la oferta 707040-0 como referencia.

¿Buscas trabajo en comercio y alimentación? Este mes de septiembre surgen nuevas oportunidades para carniceros charcuteros en Valencia. ¡Inscríbete gratis hoy mismo!

Como parte del equipo del Mercado Ultrafrescos, liderado por el/la Responsable de comercio tus funciones serán: Puede obtener más detalles sobre la naturaleza de esta vacante y lo que se espera de los solicitantes leyendo la información a continuación. • Recomendar, asesorar e informar a nuestros clientes sobre las características de los diferentes productos destinados a la venta,, • Realizar y/o supervisar la recepción y control de la mercancía.., • Controlar el stock existente, realizar escandallos, cálculo de rendimientos, inventarios y pedidos, atendiendo a las instrucciones del Responsable., • Elaborar los productos del mercado de acuerdo al protocolo establecido, realizar una exposición atractiva y correcto balizaje de los mismos,, • Limpiar, ordenar y supervisar el material y utensilios, así como mantener las instalaciones del mercado Nos encantará conocerte si sientes pasión por el comercio, el food y las personas, y si cuentas con: • Experiencia previa como Panadero/a - Pastelero/a y/o Ayudante de Panaderia Pasteleria., • Educación Secundaria Obligatoria. xqziphu, • Formación sobre manipulación de alimentos/seguridad alimentaria y maquinaria de panadería., • Herramientas de ofimáticas a nivel básico En consonancia con nuestras políticas de recursos humanos, Alcampo se compromete y asegura que nuestros procesos se basan en el principio de no discriminación e igualdad de oportunidades de empleo y en la selección fundamentada en el mérito y las capacidades de #J-18808-Ljbffr

Sobre ELION GASTRONOMY S.L En ELION GASTRONOMY S.L desarrollamos nuestra actividad en Paterna, España, con el compromiso de ofrecer una propuesta gastronómica de calidad en el sector de la hostelería. Buscamos un jefe de cocina para incorporarse a nuestro equipo de forma indefinida en nuestras instalaciones. Tu día a día en la cocina Asumirás la responsabilidad integral de la oferta culinaria y el funcionamiento diario del espacio de trabajo. Entre tus funciones principales se encuentran

JEFE/A DE COCINA ESPECIALISTA EN GASTRONOMÍA INDIA FUNCIONES DEL PUESTO - DIRECCIÓN, ORGANIZACIÓN Y SUPERVISIÓN INTEGRAL DE LA COCINA. - DISTRIBUCIÓN DE PARTIDAS, ELABORACIÓN DE CUADRANTES DE SERVICIO Y COORDINACIÓN DEL EQUIPO DE COCINA. - ELABORACIÓN DE DULCES TRADICIONALES INDIOS (MITHAI). - ELABORACIÓN DE PLATOS DE COCINA INDIA: - PREPARACIÓN DE MEZCLAS DE ESPECIAS (MASALAS). - CURRYS Y SALSAS TRADICIONALES. - ARROCES TIPO BIRYANI. - PREPARACIONES EN HORNO TANDOOR. - ELABORACIÓN DE PANES INDIOS (NAAN, ROTI Y PARATHA). - SELECCIÓN, TOSTADO Y MOLIENDA DE ESPECIAS. - DISEÑO Y ACTUALIZACIÓN DE LA CARTA. - ELABORACIÓN DE FICHAS TÉCNICAS, ESCANDALLOS Y CONTROL DE COSTES. - CONTROL DE RACIONES Y GESTIÓN DE MERMAS. - RECEPCIÓN Y CONTROL DE MATERIAS PRIMAS. - GESTIÓN DE EXISTENCIAS Y REALIZACIÓN DE PEDIDOS A PROVEEDORES. - APLICACIÓN Y SUPERVISIÓN DEL SISTEMA APPCC. - SUPERVISIÓN DE LA LIMPIEZA, ORDEN Y MANTENIMIENTO PREVENTIVO DE INSTALACIONES, MAQUINARIA Y UTENSILIOS DE COCINA. - COORDINACIÓN CON EL PERSONAL DE SALA PARA GARANTIZAR LA CORRECTA PRESTACIÓN DEL SERVICIO. - CUMPLIMIENTO DE LAS NORMAS DE HIGIENE PERSONAL, UNIFORMIDAD E INDUMENTARIA EXIGIDAS POR LA NORMATIVA SANITARIA VIGENTE. - RESPONSABILIDAD, CAPACIDAD ORGANIZATIVA Y ORIENTACIÓN A LA CALIDAD DEL PRODUCTO Y DEL SERVICIO. REQUISITOS - EXPERIENCIA MÍNIMA ACREDITABLE DE 24 MESES EN PUESTO DE COCINA EN ESTABLECIMIENTOS DE GASTRONOMÍA INDIA O ASIÁTICA. Datos de contacto: CÓDIGO DE OFERTA: 102026573332 Si está inscrito en LABORA, tiene que dirigirse al portal Punt LABORA (https://puntlabora.gva.es/puntlabora?app=ofertas-consultar&cod1=708765&cod2=0&t=EMP&lang=es). Si reside fuera de la Comunidad Valenciana, puede postularse enviando su currículo al correo electrónico espailaboraofertasllorens@gva.es especificando en el correo su número de DNI/NIE y el número de la oferta 708765-0 como referencia.

Buscamos una persona con experiencia en charcutería para cubrir una sustitución temporal en Valencia.La jornada será parcial, de 16 horas semanales, con horario variable entre las 8:00 y las 13:30.El contrato es temporal y la ruta de trabajo incluye centros en Alboraya, Campanar y Sagunto.Las fun