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Manage, schedule, and train a talented team of Chef de Parties and Cooks. 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 pr

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., • Completion of high school or basic education equivalency required. xcskxlj #BakerJobs #BakeryJob #ShipboardBaker #CruiseShipJobs #BreadBaker #BakeryProduction #PastryJobs #CruiseCareers #HospitalityJobs #FoodServiceJobs #BakeryCareers #NowHiring #HiringNow #JobOpening #JobOpportunity #FoodIndustryJobs #ChefJobs #CulinaryJobs #BakerLife #BreadBaking Hay opciones de teletrabajo/trabajo desde casa disponibles para este puesto.

Executive Chef and Executive Sous Chef. Keep the Executive Chef and Executive Sous Chef fully informed of significant operational matters, challenges, or accomplishments. The Pastry Chef is responsible for delivering high-quality, efficient, individualized, and technically excellent pastry and baker

Silversea Cruises is seeking a Senior F&B Sanitation Controller to govern sanitation, hygiene, and public health compliance across all shipboard food and beverage production and service areas. In this pivotal role, you will lead the Galley Stewarding and Utility teams, ensuring our operations meet the highest regulatory, corporate, and operational standards. Key Responsibilities: • Operational Leadership: Oversee daily operations, scheduling, and performance for the Galley Stewarding and Utility teams. Partner with the Executive Chef to manage costs and prevent breakage., • Compliance & Audits: Lead preparation for internal and external public health inspections (USPH/VSP). Conduct daily spot checks and weekly audits across all galleys, bars, provisions, and dining venues., • Training & Development: Deliver hands-on training for crew members on CAWG, USPH, HACCP, chemical safety (MSDS), PPE, and equipment operation., • Environmental & Outbreak Management: Implement the Outbreak Prevention Plan (OPP) when necessary and ensure strict compliance with waste segregation and Advanced Wastewater Purification (AWP) protocols., • Safety Ambassador: Serve as the Workplace Safety Ambassador for the F&B division, promoting proactive hazard mitigation. QUALIFICATIONS: • Experience: Proven background in cruise or luxury hospitality galley operations, specifically conducting public health or environmental inspections. Shipboard experience is required, with a minimum of 3 years of experience in the same role or position. Training facilitation is a plus., • Knowledge: Deep expertise in USPH/VSP regulations and HACCP principles., • Certifications: ServSafe, HACCP, or UKPH certifications are highly preferred., • Leadership: Strong cross-functional leadership skills with experience managing and motivating multicultural teams., • Education: Bachelor’s degree in hospitality, Business, Food Science, or a related discipline preferred., • Tech Skills: Proficiency in business software (Excel, Word) and familiarity with asset management platforms (e.g., AMOS) is a plus.

Silversea Cruises is seeking a Senior F&B Sanitation Controller to govern sanitation, hygiene, and public health compliance across all shipboard food and beverage production and service areas. In this pivotal role, you will lead the Galley Stewarding and Utility teams, ensuring our operations meet the highest regulatory, corporate, and operational standards. Consulte la descripción del puesto a continuación. Si confía en que tiene las habilidades y la experiencia adecuadas, envíe su solicitud hoy mismo. Key Responsibilities: • Operational Leadership: Oversee daily operations, scheduling, and performance for the Galley Stewarding and Utility teams. Partner with the Executive Chef to manage costs and prevent breakage., • Compliance & Audits: Lead preparation for internal and external public health inspections (USPH/VSP). Conduct daily spot checks and weekly audits across all galleys, bars, provisions, and dining venues., • Training & Development: Deliver hands-on training for crew members on CAWG, USPH, HACCP, chemical safety (MSDS), PPE, and equipment operation., • Environmental & Outbreak Management: Implement the Outbreak Prevention Plan (OPP) when necessary and ensure strict compliance with waste segregation and Advanced Wastewater Purification (AWP) protocols., • Safety Ambassador: Serve as the Workplace Safety Ambassador for the F&B division, promoting proactive hazard mitigation. QUALIFICATIONS: • Experience: Proven background in cruise or luxury hospitality galley operations, specifically conducting public health or environmental inspections. Shipboard experience is required, with a minimum of 3 years of experience in the same role or position. Training facilitation is a plus., • Knowledge: Deep expertise in USPH/VSP regulations and HACCP principles., • Certifications: ServSafe, HACCP, or UKPH certifications are highly preferred., • Leadership: Strong cross-functional leadership skills with experience managing and motivating multicultural teams., • Education: Bachelor's degree in hospitality, Business, Food Science, or a related discipline preferred., • Tech Skills: Proficiency in business software (Excel, Word) and familiarity with asset management platforms (e.g., AMOS) is a plus. xqysrnh Hay opciones de teletrabajo/trabajo desde casa disponibles para este puesto.

ppSilversea Cruises is seeking a Senior FB Sanitation Controller to govern sanitation, hygiene, and public health compliance across all shipboard food and beverage production and service areas. In this pivotal role, you will lead the Galley Stewarding and Utility teams, ensuring our operations meet the highest regulatory, corporate, and operational standards. /ph3Key Responsibilities /h3ulliOperational Leadership: Oversee daily operations, scheduling, and performance for the Galley Stewarding and Utility teams. Partner with the Executive Chef to manage costs and prevent breakage. /liliCompliance Audits: Lead preparation for internal and external public health inspections (USPH/VSP). Conduct daily spot checks and weekly audits across all galleys, bars, provisions, and dining venues. /liliTraining Development: Deliver hands‑on training for crew members on CAWG, USPH, HACCP, chemical safety (MSDS), PPE, and equipment operation. /liliEnvironmental Outbreak Management: Implement the Outbreak Prevention Plan (OPP) when necessary and ensure strict compliance with waste segregation and Advanced Wastewater Purification (AWP) protocols. /liliSafety Ambassador: Serve as the Workplace Safety Ambassador for the FB division, promoting proactive hazard mitigation. /li /ulh3Qualifications /h3ulliExperience: Proven background in cruise or luxury hospitality galley operations, specifically conducting public health or environmental inspections. Shipboard experience is required, with a minimum of 3 years in the same role or position. Training facilitation is a plus. /liliKnowledge: Deep expertise in USPH/VSP regulations and HACCP principles. /liliCertifications: ServSafe, HACCP, or UKPH certifications are highly preferred. /liliLeadership: Strong cross‑functional leadership skills with experience managing and motivating multicultural teams. /liliEducation: Bachelor’s degree in hospitality, Business, Food Science, or a related discipline preferred. /liliTech Skills: Proficiency in business software (Excel, Word) and familiarity with asset management platforms (e.g., AMOS) is a plus. /li /ul /p #J-18808-Ljbffr

Celebrity Cruises is seeking a Chef de Partie to direct and support kitchen staff while ensuring quality and consistency in food production. Candidates should have a minimum of 8 years in culinary service, including 2 years as a Chef de Partie.

Se necesita una persona para ayudar en cocina en Vigo. Las tareas principales serán colaborar en la preparación de distintos platos, asegurando que los ingredientes estén a punto para el chef. Será muy importante mantener la cocina limpia y ordenada, tanto en la zona de preparación como donde se sirve la comida. Esto incluye guardar y organizar todo el material de cocina. También habrá que colocar la comida en las bandejas correctamente, cuidando que se vea bien y esté a la temperatura adecuada. Se espera que sigas las indicaciones del jefe de cocina y trabajes con el resto del equipo. Buscamos a alguien con ganas de hacer bien las cosas, que sepa trabajar en equipo y siga las normas de higiene y seguridad alimentaria. Se valorará que te puedas adaptar a distintas labores y tengas ganas de aprender.

ph3KEY RESPONSIBILITIES /h3pDesplácese hacia abajo para encontrar los detalles completos de la oferta de trabajo, incluyendo la experiencia requerida y las funciones y tareas asociadas. /pulliResponsible for thawing, butchering, and preparing meats and poultry according to the thawing and preparation schedule set by Culinary and implemented by the Head Butcher and the Executive Chef. /liliWill be assigned a schedule by the Head Butcher and Executive Chef that can be changed from time to time for training purposes. /liliMay be required to help transport food items from the preparation areas to the galley. /liliDuties include the rotation of stocks using the FIFO (first in – first out) procedure. /liliDuties include the cleaning and sanitizing of their working area and working utensils following the United States Public Health rules and regulations and all times. /liliMust be present in an early standby each time the ship is subject to a USPH inspection. /liliDuties include the storing of the received meats and poultry into the freezers on loading days. /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. /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. /liliShipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. /li /ulh3QUALIFICATION /h3ulliA minimum of three years' experience as a Butcher in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). /liliKnowledge of proper cleaning techniques, requirements, and use of equipment. /liliCompletion of high school or basic education equivalency required. /li /ul /p #J-18808-Ljbffr

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Silversea Cruises is seeking a Senior F&B Sanitation Controller to govern sanitation, hygiene, and public health compliance across all shipboard food and beverage production and service areas. In this pivotal role, you will lead the Galley Stewarding and Utility teams, ensuring our operations meet the highest regulatory, corporate, and operational standards. Key Responsibilities: • Operational Leadership: Oversee daily operations, scheduling, and performance for the Galley Stewarding and Utility teams. Partner with the Executive Chef to manage costs and prevent breakage., • Compliance & Audits: Lead preparation for internal and external public health inspections (USPH/VSP). Conduct daily spot checks and weekly audits across all galleys, bars, provisions, and dining venues., • Training & Development: Deliver hands-on training for crew members on CAWG, USPH, HACCP, chemical safety (MSDS), PPE, and equipment operation., • Environmental & Outbreak Management: Implement the Outbreak Prevention Plan (OPP) when necessary and ensure strict compliance with waste segregation and Advanced Wastewater Purification (AWP) protocols., • Safety Ambassador: Serve as the Workplace Safety Ambassador for the F&B division, promoting proactive hazard mitigation. QUALIFICATIONS: • Experience: Proven background in cruise or luxury hospitality galley operations, specifically conducting public health or environmental inspections. Shipboard experience is required, with a minimum of 3 years of experience in the same role or position. Training facilitation is a plus., • Knowledge: Deep expertise in USPH/VSP regulations and HACCP principles., • Certifications: ServSafe, HACCP, or UKPH certifications are highly preferred., • Leadership: Strong cross-functional leadership skills with experience managing and motivating multicultural teams., • Education: Bachelor’s degree in hospitality, Business, Food Science, or a related discipline preferred., • Tech Skills: Proficiency in business software (Excel, Word) and familiarity with asset management platforms (e.g., AMOS) is a plus.

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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 cos

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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.

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

Completing all tasks, in order, on the prep list from the Executive Chef or Executive Sous Chef. Assisting the Executive Chef, Sous Chef, Cooks, and other kitchen personnel in the production of menu items which ensures a high level of performance, guest satisfaction, and profitability. CoastAL Resta

Perfil Profesional Liderazgo culinario Gestión de personas: capacidad demostrada para liderar, motivar y desarrollar equipos de alto rendimiento. Este puesto es ideal para alguien que quiera consolidarse como responsable de cocina en un proyecto estable, con autonomía para organizar el servic

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Buscamos un/a Jefe/a de Cocina con visión estratégica, liderazgo sólido y una profunda pasión por la excelencia gastronómica.La persona seleccionada asumirá un rol clave en la operación, liderando el equipo y garantizando una experiencia culinaria de alto nivel en un entorno profesional y exi

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Celebrity Cruises busca un Chef Tournant en Vigo, España, con un mínimo de 5 años en servicios de alta gama.

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pCelebrity Cruises en Vigo busca un Chef de Partie experimentado para supervisar y dirigir las operaciones de cocina respetando los estándares de calidad. Este puesto requiere un mínimo de 8 años de experiencia en servicios de hotelería o cruceros, además de habilidades excepcionales en gestión y comunicación. /ppEl candidato ideal tendrá una ética de trabajo fuerte, capacidad de liderazgo y trabajará en un entorno multicultural. Ofrecemos un puesto desafiante con oportunidades de desarrollo profesional dentro de una empresa de renombre. /p #J-18808-Ljbffr

Se busca cocinero o cocinera para un puesto centrado en cocina mediterránea, italiana y portuguesa.

WeMoveWise busca un/a Pizzaïolo para trabajar en França.Se ofrece un contrato Saisonnier a tiempo completo, con una duración de 18 semanas desde el 22 de junio hasta el 25 de octubre de 2026.El salario neto es de 1400€ al mes, con alojamiento, comidas y gastos de viaje cubiertos.Los candidatos

Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. QUALIFICATION /h3ulliA minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant.

Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. QUALIFICATION /h3ulliA minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant.

Responsabilidades /h3ulliDirects, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Requisitos /h3ulliA minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie.

KEY RESPONSIBILITIES /h3ulliDirects, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. QUALIFICATIONS /h3ulliA minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie.

pCelebrity Cruises en Vigo busca un Chef Tournant para dirigir y apoyar al equipo de cocina. El candidato ideal debe tener al menos 5 años de experiencia en servicios de banquetes en cruceros o hoteles de lujo y debe ser competente en gestión y liderazgo en ambientes multiculturales. /ppLas funciones incluyen supervisar la producción de alimentos, mantener estándares de salud pública, y contribuir a la formación del personal. Se ofrecen opciones de teletrabajo para este puesto. /p #J-18808-Ljbffr