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KEY RESPONSIBILITIES • Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports., • Must have excellent food knowledge and a full understanding of culinary terms., • Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office., • Must be proficient in completing tasks, work efficiently and productively., • Must be able to work in any section of a kitchen., • Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly., • Undertake recipe reviews daily. Maintain recipe folders in immaculate condition., • Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings., • Control production levels and recommend ideas for improvements and better cost controlling., • Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor., • Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production., • Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section., • Ensures that the HACCP program is carried out correctly., • Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors., • Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. QUALIFICATIONS AND EDUCATION • A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred)., • A culinary school degree is required., • Very strong management skills in a multicultural and dynamic environment., • Very strong communication, problem solving, decision making, and interpersonal skills., • Superior customer service, teambuilding, and conflict resolution skills., • Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques., • Strong planning, coaching, organizing, staffing, controlling, and evaluating skills., • Intermediate computer software skills required., • Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections., • Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

Job Title: Executive Chef – Large-Scale Hospitality Venue Location: Barcelona, Spain Salary: €Negotiable + bonus Start: ASAP We are looking for a seasoned and visionary Executive Chef to oversee the culinary vision of a prominent, large-scale hospitality operation. This position focuses on leading, organizing, and expanding a complex, multi-outlet food service, ensuring consistent, high-quality culinary experiences across diverse service formats and customer segments. The chosen candidate will serve as a central leader across multiple kitchen environments, driving culinary innovation, operational efficiency, and team success. Key Responsibilities: • Develop and execute a multi-level culinary strategy tailored to different service tiers, • Guarantee consistency, quality, and scalability in all kitchen operations, • Manage a multi-kitchen setup, including centralized production, • Design and refine processes and systems for high-volume output, • Lead, mentor, and structure a large culinary team, • Prioritize cost management and operational excellence, • Contribute to culinary concepts for events and diverse service formats, • Align culinary execution with business goals Profile Requirements: • Extensive experience in high-volume operations, • Proven track record in scaling culinary production for large volumes, • Strong expertise in kitchen organization, systems, and operational leadership, • Ability to balance creativity with practical execution, • Experience managing large teams in complex settings, • Solid grasp of cost control and commercial factors, • Adaptability in a fast-paced, evolving environment, • Collaborative approach with a focus on team growth, • Fluency in Spanish and English Job Title: Executive Chef – Large-Scale Hospitality Venue Location: Barcelona, Spain Salary: €Negotiable + bonus Start: ASAP If you’d like more information about the role, please apply or send your CV to

KEY RESPONSIBILITIES • Ensures the smooth and efficient operation and control of the Pastry Shop and production daily according to company policies., • Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus., • Assists the CDP Pastry in preparing production forecasts and recording leftovers to avoid unnecessary wastage and keep food costs within the budget., • Assists in the set-up of the pastry display in the various buffets., • Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily., • Ensures the cleaning of the Pastry Shop as per the schedule established by the Executive Pastry Chef and exercises proper methods to minimize equipment damage., • Ensures that the pastry galley is ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors., • Responsible for the requisition and transportation of the necessary items from the main stores to the pastry shop when assigned., • Ensures recipes and yields are in accordance with the company’s standards., • Assists the CDP Pastry with the completion of the daily pastry consumption re-cap as requested by the Executive Chef., • Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries., • Attends meetings, training activities, courses and all other work-related activities as required., • Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position., • Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management QUALIFICATIONS AND EDUCATION • A minimum of three years' experience as a Pastry Cook in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred)., • Knowledge of proper cleaning techniques, requirements, and use of equipment., • Completion of high school or basic education equivalency requirement., • Strong English communication skills #PastryCook #CruiseShipJobs #PastryChef #ShipboardLife #FoodAndBeverage #HospitalityCareers #NowHiring #USPH #CulinaryJobs #HospitalityJobs

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

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

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

Responsable Comercial y de Eventos El puesto tiene como objetivo gestionar de forma integral los eventos y desarrollar relaciones comerciales sólidas que impulsen la captación y fidelización de clientes. Será responsable principalmente de la gestión y desarrollo de eventos corporativos (80%), dando soporte puntual al área de bodas y eventos sociales (20%). Combina funciones comerciales, de planificación y coordinación para asegurar una ejecución excelente de cada evento, cumpliendo los estándares de calidad de la empresa y las expectativas del cliente. Responsabilidades principales: Gestión de eventos • Diseñar y planificar eventos de catering adaptados a cada cliente., • Actuar como interlocutor principal durante todo el proceso, desde la toma de briefing hasta la ejecución y cierre del evento., • Realizar visitas técnicas a los espacios para validar necesidades operativas y logísticas., • Gestionar los pedidos de material necesarios para cada servicio., • Supervisar la ejecución del evento, coordinando a los equipos internos y proveedores externos. Comercial y desarrollo de negocio • Prospectar y captar nuevos clientes, especialmente en el ámbito corporativo y hospitality., • Atender reuniones comerciales y presentar propuestas adaptadas a cada oportunidad., • Elaborar presupuestos competitivos y rentables., • Mantener una relación cercana con los clientes para favorecer su fidelización y detectar nuevas oportunidades. Administración y análisis • Registrar la actividad comercial en el CRM (HubSpot)., • Calcular costes y rentabilidad de los eventos utilizando las herramientas internas de escandallo., • Analizar resultados y preparar reportes post-evento con propuestas de mejora., • Colaborar en la definición de la estrategia comercial y la planificación anual de ventas. Requisitos • Experiencia mínima de 4 años en ventas y/o gestión de eventos, preferiblemente en catering., • Excelente comunicación oral y escrita en castellano, catalán e inglés., • Manejo de CRM y paquete Microsoft Office., • Capacidad de organización, resolución de problemas y gestión simultánea de varios proyectos., • Disponibilidad horaria, incluyendo fines de semana y festivos según el calendario de eventos., • Trabajo presencial en la oficina de Barcelona., • Vehículo propio. Competencias clave • Orientación al cliente y a resultados., • Organización y atención al detalle., • Capacidad de resolución y toma de decisiones., • Trabajo en equipo y buenas habilidades interpersonales., • Proactividad y adaptabilidad., • Alineación con nuestros valores: Excelencia, Integridad, Foco en el cliente, Innovación y Ownership.

KEY RESPONSIBILITIES • Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports., • Must have excellent food knowledge and a full understanding of culinary terms., • Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office., • Must be proficient in completing tasks, work efficiently and productively., • Must be able to work in any section of a kitchen., • Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly., • Undertake recipe reviews daily. Maintain recipe folders in immaculate condition., • Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings., • Control production levels and recommend ideas for improvements and better cost controlling., • Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor., • Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production., • Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section., • Ensures that the HACCP program is carried out correctly., • Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors., • Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. QUALIFICATIONS AND EDUCATION • A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred)., • A culinary school degree is required., • Very strong management skills in a multicultural and dynamic environment., • Very strong communication, problem solving, decision making, and interpersonal skills., • Superior customer service, teambuilding, and conflict resolution skills., • Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques., • Strong planning, coaching, organizing, staffing, controlling, and evaluating skills., • Intermediate computer software skills required., • Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections., • Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

En pleno corazón del emblemático Paseo de Gracia se encuentra Monument Hotel 5*GL, un icono arquitectónico con esencia premodernista, servicios de lujo únicos y una propuesta gastronómica de excelencia liderada por el chef Martín Berasategui. Un entorno privilegiado que ahora también puede convertirse en el escenario de tu desarrollo profesional. ¿Buscas unas prácticas que realmente marquen la diferencia? En Monument Hotel buscamos talento para unirse a nuestro programa de prácticas Growing With Us, donde podrás crecer y formarte en un área clave Recursos Humanos. Desarrollarás Tu POTENCIAL • Gestionarás el proyecto de prácticas "Growing With Us by Monument Hotel"., • Harás seguimiento de los cursos de normativa en RRHH., • Serás el nexo con escuelas y estudiantes, gestionando convenios y procesos de prácticas., • Participarás en entrevistas y en el onboarding de nuevas incorporaciones. Cuáles Serán Tus OBJETIVOS • Aplicar tus conocimientos, pero, sobre todo, aprender., • Descubrir en profundidad cómo funciona un departamento de Recursos Humanos en un hotel 5*, • Gestionar y organizar varios aspectos del departamento. Eres el/la CANDIDAT@ que buscamos si: • Eres estudiante de Relaciones Laborales o similar., • Puedes realizar convenio de prácticas., • Tienes un buen nivel de inglés y castellano. Se valorarán otros idiomas., • Becario de recursos humanos, • Destacas por tu implicación y ganas de aprender. Tu horario será de Lunes a Viernes. Prácticas remuneradas Inscríbete e impulsa tu carrera profesional realizando prácticas en Monument Hotel. ¡El aprendizaje está garantizado en #growingwithus! En Monument Hotel, estamos comprometidos con ofrecer igualdad de oportunidades. Conocemos la importancia de contar con un equipo de trabajo diverso. Por ello, favorecemos una cultura inclusiva y respetamos el principio de no discriminación.

Reportando al Head Chef, desempeñarás las tareas asignadas en el departamento de cocina, colaborando en el proceso del servicio, siguiendo los estándares de la compañía y aportando ideas para mejorar la operativa.

Work with our Sous Chef on ideas and techniques that make our kitchen a creative, ever-changing environment where we’re always looking to make the best food out there. What you’ll do We are looking for an experienced Chef de Partie to join the team at SLS Barcelona. Under the guidance of the Sous

KEY RESPONSIBILITIES Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. QUALIFICATIONS AND EDUCATION A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

KEY RESPONSIBILITIES Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. QUALIFICATIONS AND EDUCATION A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

En Caelis, restaurante galardonado con una estrella Michelin, buscamos un jefe de partida apasionado por la alta gastronomía y comprometido con la excelencia. Si te inspira la cocina creativa y de vanguardia, y tienes el deseo de formar parte de un equipo dinámico y profesional, esta es tu oportunidad. ¿Qué buscamos? Requisitos Experiencia previa en restaurantes gastronómicos o de alta cocina. Dominio técnico y conocimiento del producto. Capacidad de organización y trabajo en equipo. Actitud positiva, disciplina y compromiso. Valorable experiencia en restaurantes con estrella Michelin. Funciones Gestionar y organizar una partida durante el servicio. Garantizar los estándares de calidad y presentación de cada plato. Control de mise en place y correcto almacenamiento del producto. Cumplimiento de las normas de higiene y seguridad alimentaria. Colaborar con el equipo de cocina en el desarrollo del servicio.

KEY RESPONSIBILITIES Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. QUALIFICATIONS AND EDUCATION A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

En Caelis, restaurante galardonado con una estrella Michelin, buscamos un jefe de partida apasionado por la alta gastronomía y comprometido con la excelencia. Si te inspira la cocina creativa y de vanguardia, y tienes el deseo de formar parte de un equipo dinámico y profesional, esta es tu oportunidad. ¿Qué buscamos? Requisitos Experiencia previa en restaurantes gastronómicos o de alta cocina. Dominio técnico y conocimiento del producto. Capacidad de organización y trabajo en equipo. Actitud positiva, disciplina y compromiso. Valorable experiencia en restaurantes con estrella Michelin. Funciones Gestionar y organizar una partida durante el servicio. Garantizar los estándares de calidad y presentación de cada plato. Control de mise en place y correcto almacenamiento del producto. Cumplimiento de las normas de higiene y seguridad alimentaria. Colaborar con el equipo de cocina en el desarrollo del servicio.

KEY RESPONSIBILITIES Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section. Ensures that the HACCP program is carried out correctly. Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. QUALIFICATIONS AND EDUCATION A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred). A culinary school degree is required. Very strong management skills in a multicultural and dynamic environment. Very strong communication, problem solving, decision making, and interpersonal skills. Superior customer service, teambuilding, and conflict resolution skills. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. Intermediate computer software skills required. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections. Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

Colaborarás estrechamente con el Sous Chef y el resto del equipo de cocina. Experiencia previa como Chef de Partie o en un puesto similar en hoteles o restaurantes de alta categoría. Únete a Casa METT Sitges como Chef de Partie y sé parte de la excelencia que define nuestro hotel.

Colaborarás estrechamente con el Sous Chef y el resto del equipo de cocina. Experiencia previa como Chef de Partie o en un puesto similar en hoteles o restaurantes de alta categoría. Únete a Casa METT Sitges como Chef de Partie y sé parte de la excelencia que define nuestro hotel.

Sunset Hospitality Group (SHG) is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more. SHG operates over 111 venues in 26 countries with a commitment to delivering authentic and diverse hospitality experiences that bring people together all around the world. We are looking for a dynamic and experienced F&B Operations Manager for Casa METT Sitges, to lead and optimize the hotel’s food & beverage operations across its distinctive outlets. Located in one of the most vibrant coastal destinations near Barcelona, Casa METT Sitges offers a lifestyle-driven hospitality experience where gastronomy, service, and atmosphere come together to create memorable moments for guests. Scope of the Role The F&B Operations Manager will oversee and drive the operational performance of all F&B outlets within the property, including: · Restaurants and bars concepts within the hotel · Pool Club and beach/lifestyle outlets · Breakfast, in-room dining, and banqueting/events operations The role focuses on ensuring operational excellence, profitability, and exceptional guest experiences aligned with the METT brand standards. Main Responsibilities · Oversee daily F&B operations across all outlets, ensuring consistency, efficiency, and high service standards · Drive revenue growth and profitability through strategic planning and cost control (food, beverage, and labor) · Ensure an outstanding guest experience, maintaining and elevating service quality across all touchpoints · Lead, train, and motivate F&B teams, fostering a high-performance culture · Collaborate closely with the Executive Chef and other departments to ensure seamless operations · Monitor and analyze KPIs, implementing improvements based on performance data · Manage supplier relationships, procurement processes, and inventory control · Ensure compliance with health, safety, and hygiene regulations · Support the development of innovative concepts, activations, and seasonal offerings (events, brunches, pool experiences) · Implement and maintain SOPs aligned with Sunset Hospitality Group standards Qualifications · Proven experience as F&B Manager or F&B Operations Manager in lifestyle hotels, resorts, or high-volume venues · Strong background in managing multi-outlet operations · Solid financial acumen with experience in budgeting, forecasting, and cost control · Demonstrated leadership and team management skills · Strong operational mindset with attention to detail and service excellence · Ability to work in a fast-paced, dynamic environment · Fluent Spanish and strong command of English Benefits · Competitive salary package · Discounts across Sunset Hospitality venues worldwide · Career growth opportunities within a dynamic international group If you are a results-driven F&B professional ready to elevate operations and deliver exceptional guest experiences in one of Sitges’ most exciting lifestyle destinations, we would love to hear from you. Learn more:

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

Hotel 5★ ubicado en Sitges precisa incorporar un/a Food & Beverage Manager, que liderará y coordinará el área de restauración, garantizando la excelencia operativa, la rentabilidad del departamento y una experiencia gastronómica alineada con los estándares del hotel. Responsabilidades • Coordinar y supervisar la operativa diaria del área de Food & Beverage en todos los puntos de venta del hotel (restaurantes, bares, banquetes y eventos)., • Asegurar la correcta ejecución del servicio, manteniendo los estándares de calidad propios de un establecimiento 5★., • Colaborar estrechamente con la Dirección de Área en el control de costes, facturación y seguimiento presupuestario del departamento., • Participar en la definición y desarrollo de la oferta gastronómica junto al Chef Ejecutivo., • Diseñar, actualizar y supervisar las cartas de bebidas y propuestas de bar, alineadas con el posicionamiento del hotel., • Analizar y controlar las ventas del departamento de F&B, proponiendo acciones para la mejora de resultados y rentabilidad., • Planificar turnos, dimensionar equipos y gestionar el control de horas y productividad., • Liderar, formar y desarrollar al equipo de Food & Beverage, fomentando una cultura de servicio excelente y atención al detalle., • Coordinar la operativa de eventos y banquetes, asegurando una experiencia impecable para el cliente., • Velar por el cumplimiento de la normativa vigente en materia de higiene, seguridad alimentaria y prevención de riesgos laborales. Perfil requerido • Formación en Restauración, Hostelería, Turismo o similar., • Experiencia mínima de 2 años desempeñando funciones similares, preferentemente en hoteles de 4★ superior o 5★., • Sólidos conocimientos en gastronomía, bebidas y gestión de eventos., • Capacidad de liderazgo, organización y toma de decisiones., • Perfil orientado a la calidad del servicio, al detalle y a resultados., • Nivel alto de inglés; se valorará positivamente un segundo idioma., • Residencia en Sitges o disponibilidad para trasladarse a diario. Se ofrece • Incorporación a un proyecto sólido y de alto nivel dentro del segmento lujo., • Entorno profesional exigente y orientado a la excelencia., • Proyecto estable con posibilidades de desarrollo profesional.

Job title: Executive Chef – Large-Scale Hospitality Venue. Job title: Executive Chef – Large-Scale Hospitality Venue.

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 Es esencial asegurarse de que cumple con los requisitos como solicitante para este puesto; por favor, lea atentamente la información a continuación. • Ensures the smooth and efficient operation and control of the Pastry Shop and production daily according to company policies., • Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus., • Assists the CDP Pastry in preparing production forecasts and recording leftovers to avoid unnecessary wastage and keep food costs within the budget., • Assists in the set-up of the pastry display in the various buffets., • Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily., • Ensures the cleaning of the Pastry Shop as per the schedule established by the Executive Pastry Chef and exercises proper methods to minimize equipment damage., • Ensures that the pastry galley is ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors., • Responsible for the requisition and transportation of the necessary items from the main stores to the pastry shop when assigned., • Ensures recipes and yields are in accordance with the company’s standards., • Assists the CDP Pastry with the completion of the daily pastry consumption re-cap as requested by the Executive Chef., • Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries., • Attends meetings, training activities, courses and all other work-related activities as required., • Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position., • Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management QUALIFICATIONS AND EDUCATION • A minimum of three years' experience as a Pastry Cook in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred)., • Knowledge of proper cleaning techniques, requirements, and use of equipment. xcskxlj, • Completion of high school or basic education equivalency requirement., • Strong English communication skills #PastryCook #CruiseShipJobs #PastryChef #ShipboardLife #FoodAndBeverage #HospitalityCareers #NowHiring #USPH #CulinaryJobs #HospitalityJobs

A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred). Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.

Hotel 5★ ubicado en Sitges precisa incorporar un/a Food & Beverage Manager, que liderará y coordinará el área de restauración, garantizando la excelencia operativa, la rentabilidad del departamento y una experiencia gastronómica alineada con los estándares del hotel. Responsabilidades • Coordinar y supervisar la operativa diaria del área de Food & Beverage en todos los puntos de venta del hotel (restaurantes, bares, banquetes y eventos)., • Asegurar la correcta ejecución del servicio, manteniendo los estándares de calidad propios de un establecimiento 5★., • Colaborar estrechamente con la Dirección de Área en el control de costes, facturación y seguimiento presupuestario del departamento., • Participar en la definición y desarrollo de la oferta gastronómica junto al Chef Ejecutivo., • Diseñar, actualizar y supervisar las cartas de bebidas y propuestas de bar, alineadas con el posicionamiento del hotel., • Analizar y controlar las ventas del departamento de F&B, proponiendo acciones para la mejora de resultados y rentabilidad., • Planificar turnos, dimensionar equipos y gestionar el control de horas y productividad., • Liderar, formar y desarrollar al equipo de Food & Beverage, fomentando una cultura de servicio excelente y atención al detalle., • Coordinar la operativa de eventos y banquetes, asegurando una experiencia impecable para el cliente., • Velar por el cumplimiento de la normativa vigente en materia de higiene, seguridad alimentaria y prevención de riesgos laborales. Perfil requerido • Formación en Restauración, Hostelería, Turismo o similar., • Experiencia mínima de 2 años desempeñando funciones similares, preferentemente en hoteles de 4★ superior o 5★., • Sólidos conocimientos en gastronomía, bebidas y gestión de eventos., • Capacidad de liderazgo, organización y toma de decisiones., • Perfil orientado a la calidad del servicio, al detalle y a resultados., • Nivel alto de inglés; se valorará positivamente un segundo idioma., • Residencia en Sitges o disponibilidad para trasladarse a diario. Se ofrece • Incorporación a un proyecto sólido y de alto nivel dentro del segmento lujo., • Entorno profesional exigente y orientado a la excelencia., • Proyecto estable con posibilidades de desarrollo profesional.

At first, you will assist the lead chef in guiding the class and learning the structure and rhythm of our culinary experiences. As you grow into the role, you will take the lead in teaching the classes yourself, and instructing guests in a fun, interactive, and educational way. At The Paella Club, w

Ensures the cleaning of the Pastry Shop as per the schedule established by the Executive Pastry Chef and exercises proper methods to minimize equipment damage. Assists the CDP Pastry with the completion of the daily pastry consumption re-cap as requested by the Executive Chef. PastryCook #CruiseShip

Ensures the cleaning of the Pastry Shop as per the schedule established by the Executive Pastry Chef and exercises proper methods to minimize equipment damage. Assists the CDP Pastry with the completion of the daily pastry consumption re-cap as requested by the Executive Chef. PastryCook #CruiseShip

Hotel 5★ ubicado en Sitges precisa incorporar un/a Food & Beverage Manager, que liderará y coordinará el área de restauración, garantizando la excelencia operativa, la rentabilidad del departamento y una experiencia gastronómica alineada con los estándares del hotel. Responsabilidades • Coordinar y supervisar la operativa diaria del área de Food & Beverage en todos los puntos de venta del hotel (restaurantes, bares, banquetes y eventos)., • Asegurar la correcta ejecución del servicio, manteniendo los estándares de calidad propios de un establecimiento 5★., • Colaborar estrechamente con la Dirección de Área en el control de costes, facturación y seguimiento presupuestario del departamento., • Participar en la definición y desarrollo de la oferta gastronómica junto al Chef Ejecutivo., • Diseñar, actualizar y supervisar las cartas de bebidas y propuestas de bar, alineadas con el posicionamiento del hotel., • Analizar y controlar las ventas del departamento de F&B, proponiendo acciones para la mejora de resultados y rentabilidad., • Planificar turnos, dimensionar equipos y gestionar el control de horas y productividad., • Liderar, formar y desarrollar al equipo de Food & Beverage, fomentando una cultura de servicio excelente y atención al detalle., • Coordinar la operativa de eventos y banquetes, asegurando una experiencia impecable para el cliente., • Velar por el cumplimiento de la normativa vigente en materia de higiene, seguridad alimentaria y prevención de riesgos laborales. Perfil requerido • Formación en Restauración, Hostelería, Turismo o similar., • Experiencia mínima de 2 años desempeñando funciones similares, preferentemente en hoteles de 4★ superior o 5★., • Sólidos conocimientos en gastronomía, bebidas y gestión de eventos., • Capacidad de liderazgo, organización y toma de decisiones., • Perfil orientado a la calidad del servicio, al detalle y a resultados., • Nivel alto de inglés; se valorará positivamente un segundo idioma., • Residencia en Sitges o disponibilidad para trasladarse a diario. Se ofrece • Incorporación a un proyecto sólido y de alto nivel dentro del segmento lujo., • Entorno profesional exigente y orientado a la excelencia., • Proyecto estable con posibilidades de desarrollo profesional.

Qualifications Proven experience as Executive Chef or Head Chef in high-end hotels or standalone restaurants. The Executive Chef will oversee and drive the culinary direction of all F&B outlets within the hotel, including: ~ Albarada Restaurant a contemporary Mediterranean dining concept rooted

As you grow into the role, you will take the lead in teaching the classes yourself, and instructing guests in a fun, interactive, and educational way. At first, you will assist the lead chef in guiding the class and learning the structure and rhythm of our culinary experiences. At The Paella Club, w

Job title: Executive Chef – Large-Scale Hospitality Venue. Job title: Executive Chef – Large-Scale Hospitality Venue.

Proven experience as Executive Chef or Head Chef in high-end hotels or standalone restaurants. The Executive Chef will oversee and drive the culinary direction of all F&B outlets within the hotel, including:.

Experiencia previa como Pastry Chef o en un puesto similar en hoteles o restaurantes de alta categoría. Únete a Casa METT Sitges como Pastry Chef y sé parte de la excelencia que define nuestro hotel.

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

Colaborarás estrechamente con el Sous Chef y el resto del equipo de cocina. Experiencia previa como Chef de Partie o en un puesto similar en hoteles o restaurantes de alta categoría. Únete a Casa METT Sitges como Chef de Partie y sé parte de la excelencia que define nuestro hotel.

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

Apoyando al Chef Ejecutivo en la planificación de menús y desarrollo de nuevas propuestas gastronómicas. Experiencia previa como Sous Chef o en un puesto similar en hoteles o restaurantes de alta categoría. Únete a Casa METT Sitges como Sous Chef y sé parte de la excelencia que define nuestro

Apoyando al Chef Ejecutivo en la planificación de menús y desarrollo de nuevas propuestas gastronómicas. Experiencia previa como Sous Chef o en un puesto similar en hoteles o restaurantes de alta categoría. Únete a Casa METT Sitges como Sous Chef y sé parte de la excelencia que define nuestro

Job title: Executive Chef – Large-Scale Hospitality Venue. Job title: Executive Chef – Large-Scale Hospitality Venue.

Experiencia previa como Sous Chef o en un puesto similar en hoteles o restaurantes de alta categoría. Únete a Casa METT Sitges como Sous Chef y sé parte de la excelencia que define nuestro hotel. Apoyando al Chef Ejecutivo en la planificación de menús y desarrollo de nuevas propuestas gastronó

Experiencia previa como Pastry Chef o en un puesto similar en hoteles o restaurantes de alta categoría. Únete a Casa METT Sitges como Pastry Chef y sé parte de la excelencia que define nuestro hotel.

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. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its a

Proven experience as Executive Chef or Head Chef in high-end hotels or standalone restaurants. The Executive Chef will oversee and drive the culinary direction of all F&B outlets within the hotel, including:.

Experiencia previa como Pastry Chef o en un puesto similar en hoteles o restaurantes de alta categoría. Únete a Casa METT Sitges como Pastry Chef y sé parte de la excelencia que define nuestro hotel.

Responsable Comercial y de Eventos El puesto tiene como objetivo gestionar de forma integral los eventos y desarrollar relaciones comerciales sólidas que impulsen la captación y fidelización de clientes. Será responsable principalmente de la gestión y desarrollo de eventos corporativos (80%), dando soporte puntual al área de bodas y eventos sociales (20%). Combina funciones comerciales, de planificación y coordinación para asegurar una ejecución excelente de cada evento, cumpliendo los estándares de calidad de la empresa y las expectativas del cliente. Responsabilidades principales: Gestión de eventos • Diseñar y planificar eventos de catering adaptados a cada cliente., • Actuar como interlocutor principal durante todo el proceso, desde la toma de briefing hasta la ejecución y cierre del evento., • Realizar visitas técnicas a los espacios para validar necesidades operativas y logísticas., • Gestionar los pedidos de material necesarios para cada servicio., • Supervisar la ejecución del evento, coordinando a los equipos internos y proveedores externos. Comercial y desarrollo de negocio • Prospectar y captar nuevos clientes, especialmente en el ámbito corporativo y hospitality., • Atender reuniones comerciales y presentar propuestas adaptadas a cada oportunidad., • Elaborar presupuestos competitivos y rentables., • Mantener una relación cercana con los clientes para favorecer su fidelización y detectar nuevas oportunidades. Administración y análisis • Registrar la actividad comercial en el CRM (HubSpot)., • Calcular costes y rentabilidad de los eventos utilizando las herramientas internas de escandallo., • Analizar resultados y preparar reportes post-evento con propuestas de mejora., • Colaborar en la definición de la estrategia comercial y la planificación anual de ventas. Requisitos • Experiencia mínima de 4 años en ventas y/o gestión de eventos, preferiblemente en catering., • Excelente comunicación oral y escrita en castellano, catalán e inglés., • Manejo de CRM y paquete Microsoft Office., • Capacidad de organización, resolución de problemas y gestión simultánea de varios proyectos., • Disponibilidad horaria, incluyendo fines de semana y festivos según el calendario de eventos., • Trabajo presencial en la oficina de Barcelona., • Vehículo propio. Competencias clave • Orientación al cliente y a resultados., • Organización y atención al detalle., • Capacidad de resolución y toma de decisiones., • Trabajo en equipo y buenas habilidades interpersonales., • Proactividad y adaptabilidad., • Alineación con nuestros valores: Excelencia, Integridad, Foco en el cliente, Innovación y Ownership.