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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.

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

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 • 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

Keep the Executive Chef and Executive Sous Chef fully informed of significant operational matters, challenges, or accomplishments. Executive Chef and Executive Sous Chef. Confectioner and Assistant Pastry Chefs.

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.

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.

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 • 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 • 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

OverviewWe are looking for an experienced Senior Network Device Software Engineer to join our team. The ideal candidate will work in a fast paced environment, manage multiple assignments, be self driven, proactive and have strong interpersonal and communication skills.As a Senior Network Device Software Engineer, you will drive the evolution and scalability of our Network Sensor, collaborate with cross-functional teams to expand support for a wide range of network and IoT device vendors and protocols, and ensure broad visibility across enterprise, datacenter, and connected-device environments. This role requires strong networking expertise, a solid software engineering foundation, and a passion for building robust, extensible systems.Role & Responsibilities- Software Development: Design, develop, and maintain high-quality, scalable, and secure software components using Python, focusing on network protocols, device integrations, and efficient data collection from diverse network environments.- AI-Assisted Engineering: Leverage modern AI-assisted development tools and agentic engineering workflows to improve software quality, accelerate development, enhance testing and debugging, and support scalable engineering practices.- Technical Problem Solving: Analyze and troubleshoot complex technical issues, identify root causes, and implement effective solutions.- Collaboration: Work closely with product managers and other engineers to understand requirements, design solutions, and implement features.- Code Quality: Write clean, well-tested, and maintainable code, following industry best practices and coding standards.- Mentorship: Provide technical guidance and mentorship to less experienced engineers, helping them grow their skills and knowledge.- Innovation: Stay up-to-date with the latest technologies and trends in software development, network protocols and cybersecurity, and contribute to the team/'s continuous learning and improvement efforts.Minimum QualificationsExperience:- 5+ years of experience in software engineering, with a strong background in network protocols and efficient data collection from diverse network environments.Technical Skills:- Expert proficiency in Python.- Deep knowledge of networking protocols (e.G., TCP/IP, DNS, ARP, SNMP, SSH).- Familiarity with Linux/Unix environments and scripting.- Familiarity with cloud infrastructure (e.G., GCP) and containerization (e.G., Docker).- Experience with test-driven development (TDD) and continuous integration/continuous delivery (CI/CD) practices.Soft Skills:- Excellent communication and collaboration skills.- Strong problem-solving and analytical skills.- Ability to work independently and as part of a team.- Passion for learning and self-improvement.Bonus Points:- Experience with cybersecurity products or technologies.- Experience working in Network Operations or Engineering roles, with exposure to top vendors such as Cisco, Juniper, F5, and Citrix.- Familiarity with IoT/embedded communication protocols such as MQTT, CoAP, Modbus/TCP, BACnet, Zigbee, or BLE.- Contributions to open source projects.Required Technical SkillsProgramming Languages:- Expert: Python- Bonus: Experience with other languages relevant to backend development (e.G., JavaScript/TypeScript, Go, Rust, Java)Backend Development:- Proficient: RESTful API design and development, Web frameworks (e.G., Django, Flask for Python)- Bonus: Experience with GraphQL or gRPCNetwork Engineering and Automation:- Proficient: Strong understanding of core networking protocols and troubleshooting tools, with hands-on experience configuring and monitoring network infrastructure from leading vendors (Cisco, Juniper, F5, Citrix)- Bonus: Experience with network automation tools (e.G., Ansible, Netmiko, NAPALM), programmatic interaction with network protocols (e.G., SNMP, SSH, REST API), familiarity with open source network analysis tools (Nmap, Wireshark), and exposure to IoT/connected-device ecosystems and vendors, including communication protocols such as MQTT, CoAP, Modbus/TCP, BACnet, Zigbee, or BLE.Linux Administration and Scripting:- Proficient: Bash, Shell scripting, Linux system administration- Bonus: Knowledge on systemd, cron, and log management tools (journald, rsyslog, logrotate), experience with Linux storage and filesystem management, including volume mounting, rootfs, fstab.DevOps & Tooling:- Proficient: Git, CI/CD pipelines (e.G.,GitHub Actions, GitLab CI)- Bonus: Docker, Kubernetes, configuration management tools (e.G., Ansible, Chef).Security:- Proficient: Secure coding practices, static analysis tools (SAST)- Bonus: Experience with security tools (e.G., Snyk, OWASP ZAP), authentication/authorization, OWASP Top 10 vulnerabilities, security certifications.Testing:- Proficient: Unit testing, integration testing, TDD (Test-Driven Development)- Bonus: Experience with end-to-end testing frameworks (e.G., Behave, Cypress, Selenium) or performance testingAdditional Skills (Nice to have):- Software design principles such as SOLID, DRY, and OOP- Experience with microservices architecture and design- Real-time communication (e.G., WebSockets)- Network configuration analysis and detection rules authoring using domain-specific languages (DSLs)- Experience integrating AI-assisted engineering tools and workflows into software development practices, including agentic coding tools, structured prompt workflows, code generation/review assistants, or specification-driven development approaches.Soft Skills:- Strong problem-solving and analytical skills- Excellent communication and collaboration skills- Ability to work independently and as part of a team- Passion for learning and self-improvementAbout EclypsiumEclypsium is a supply chain security platform that builds trust in every device by identifying, verifying and fortifying software, firmware and hardware throughout enterprise infrastructure. Eclypsium’s SaaS platform does this by integrating the bill of materials from suppliers and continuously monitoring to independently assess risk of each critical asset from chip to cloud, throughout the life cycle, and across enterprise ecosystems. Protecting Fortune 100 enterprises and federal agencies, Eclypsium has been named a Gartner Cool Vendor in Security Operations and Threat Intelligence. A TAG Cyber Distinguished Vendor, one of the World’s 10 Most Innovative Security Companies by Fast Company, a CNBC Upstart 100, a CB Insights Cyber Defender, and an RSAC Innovation Sandbox finalist. For more information, visit eclypsium.Com.BenefitsEclypsium headquarters are located in Portland, OR with distributed remote employees and global teams in Argentina and the Bay Area. We offer competitive compensation and benefits packages and are committed to the well-being of our employees and their families.Benefits & Perks include:- Competitive compensation & startup equity, including 13th salary- Comprehensive premium health coverage for you and your family- 15 working days of paid vacation- Recognition of Argentina’s national holidays- Employee assistance program- Paid parental leave- Hybrid work- English classes during working hours- Regular events and celebrationsEqual OpportunityEclypsium is an equal opportunity employer. We believe in the importance of diverse teams and value candidates of all backgrounds. We do not discriminate on the basis of age, ancestry, citizenship, color, ethnicity, family or medical care leave, gender identity or expression, genetic information, marital status, medical condition, national origin, physical or invisible disability status, political affiliation, veteran status, race, religion, or sexual orientation.#J-18808-Ljbffr

Bienvenid@ a Eurostars Hotel Company, ¡la Industria de la Felicidad! Eurostars Hotel Company es la cadena hotelera de Grupo Hotusa del que forman parte las marcas Eurostars Hotels, Áurea Hotels, Exe Hotels, Ikonik Hotels, Crisol Hotels y Tandem Suites. Actualmente, nuestro portafolio cuenta con más de 300 hoteles con presencia en más de 20 países de todo el mundo. Nuestra actividad está avalada por un importante know how que se refleja en todos los ámbitos, desde la gestión hotelera a los valores de marca o al cuidado en la experiencia del huésped. Buscamos a un/a responsable de F&B para uno de nuestros Hoteles 5 en Sevilla, Eurostars Torre Sevilla. ¿De qué serás responsable? - Coordinación de la operativa del área de restauración de los distintos puntos de venta. - Ayuda al control de costes y facturación junto al director de área. - Elaboración de la oferta gastronómica junto al chef. - Elaboración de cartas de bebidas y propuestas en los distintos bares. - Control de las ventas del departamento de F&B. - Elaboración de turnos y control y formación del personal. ¿Qué buscamos? - Estudios en Turismo o similar. - Experiencia mínima de 2 años en el puesto en hoteles de 4 o 5 entrellas. - Persona dinámica, con capacidad de aprendizaje y adaptación. - Capacidad para planificar, organizar y controlar. - Nivel alto de español e inglés. Otros idiomas valorables. ¿Qué ofrecemos? En Eurostars Hotel Company podrás formar parte de una empresa líder en el sector travel, en continuo crecimiento y expansión global, que apuesta por el constante desarrollo profesional de su equipo. Además, al formar parte de Eurostars Hotel Company podrás disfrutar de los siguientes beneficios: - 50% de descuento en nuestros hoteles: Podrás beneficiarte de descuentos de hasta el 50% en todos nuestros magníficos hoteles 4/5* alrededor del mundo y hasta un 20% para tus familiares o amigos. - Formación The Power Business School: Acceso 100% gratuito e ilimitado a todas las formaciones (MBA, digital, ofimática, Skills etc) de la mano de nuestro partner The Power Business School, la escuela de negocios online no 1 del mercado e impartida por los mejores profesionales en activo del sector. - Acceso a nuestro Club del Empleado: donde podrás beneficiarte de diferentes tipos de descuentos y ventajas de todo tipo (ocio, tecnología, deporte, moda etc) - Disfrutar de noches de hotel gratis: con el Programa de referenciados de Eurostars Hotel Company, recompensamos las recomendaciones que se transforman en contrataciones. Si recomiendas a alguien y le contratamos, recibes noches de hotel gratis. Si este proyecto te interesa y crees que encajas en el perfil, nos encantaría que apliques a la posición. O, si conoces a alguien que le pueda interesar, no dudes en compartir esta oferta.

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

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

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

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

ppBuscamos Ayudantes de Cocina Extras para unirse a nuestro equipo en Hoteles de 4 y 5* de Córdoba capital durante períodos de alta demanda. Si eres una persona apasionada por la cocina, proactiva y con disponibilidad para trabajar en horarios flexibles, te queremos en nuestro equipo! #PasiónportuÉxito /p pTus funciones serán: /p ul liAsistir en la preparación y montaje de platos según las indicaciones del chef. /li liAyudar en la limpieza y mantenimiento del área de trabajo. /li liColaborar en la recepción y organización de insumos y productos. /li liCumplir con las normas de higiene y seguridad alimentaria. /li liApoyar en otras tareas necesarias durante el servicio. /li /ul h3Requisitos /h3 ul liExperiencia previa como Ayudante de Cocina. /li liConocimiento básico de técnicas culinarias. /li liCapacidad para trabajar en equipo y bajo presión. /li liDisponibilidad para trabajar en horarios rotativos, incluidos fines de semana y festivos. /li liActitud proactiva y disposición para aprender. /li /ul h3Se Ofrece /h3 ul liHorario: parcial, de L - D rotativos, incluidos fin de semana y festivos. /li liSalario: según convenio. /li liContrato Fijo - Discontinuo. /li liAmbiente de trabajo dinámico y colaborativo. /li liOportunidades para adquirir experiencia en cocina profesional. /li /ul pSi estás interesado/a en unirte a nuestro equipo y crees que cumples con los requisitos, esperamos recibir tu solicitud! Esperamos dar la bienvenida a un/a nuevo/a trabajador/a talentoso/a a nuestro equipo! /p pSomos una empresa comprometida con la igualdad y no discriminamos por género, etnia, orientación sexual, diversidad funcional, edad u otros aspectos protegidos por la legislación. Éste proceso de selección se basa en criterios objetivos de profesionalidad, méritos y capacidad. /p /p #J-18808-Ljbffr

Bodegas Campos busca un/a Jefe/a de partida para su restaurante en Córdoba.El candidato/a debe tener formación específica en cocina, al menos tres años de experiencia en un nivel medio-alto, y habilidades para el manejo de producción en partidas frías y calientes.Ofrecemos turnos rotativos, un

Buscamos Chef de Cocina – Beach Club en Torremolinos.La siguiente información tiene como objetivo proporcionar a los posibles candidatos una mejor comprensión de los requisitos para este puesto.Nuevo Beach Club en Torremolinos selecciona Chef de cocina para incorporarse a nuestro equipo a jornad