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Manage, schedule, and train a talented team of Chef de Parties and Cooks. Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef. Fine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais & Châteaux pr

Platform Engineer - Visitas puntuales en Gran Vía - 6 meses Estamos trabajando con una scale-up española cuya misión es que millones de viajeros descubran y disfruten experiencias inolvidables. Pionera en el uso de IA en el sector travel, con un equipo excepcional y cultura de mejora continua, automatización y mentalidad "Everything-as-Code". Buscan un/a Platform Engineer II para ser pieza fundamental en la optimización y automatización de sus procesos de desarrollo y despliegue, asegurando estabilidad, eficiencia y seguridad de su infraestructura. ⚙️ Sobre el rol Serás clave en la evolución de la cultura DevOps: promoviendo la mentalidad "Everything-as-Code", gestionando configuraciones y secretos de forma centralizada y segura, y evolucionando su plataforma para que los equipos entreguen valor de forma continua, rápida y segura. 🎒 Lo que harás • CI/CD: diseñar e implementar mejoras en pipelines para optimizar velocidad y seguridad de entregas., • Contenedores y orquestación: diseñar y configurar orquestación en Kubernetes (autoescalado, ingress, service mesh, health checks)., • Infraestructura como Código: implementar soluciones de aprovisionamiento automático, preferentemente con Terraform., • Plataformas Cloud: gestionar y optimizar infraestructura en AWS, Azure o GCP., • Scripting: automatizar tareas complejas y crear herramientas internas con Bash y Python., • Monitorización y alerting: diseñar sistemas de observabilidad (Prometheus, Grafana, ELK)., • Gestión de configuraciones y secretos: implementar herramientas para configuración centralizada y segura., • Fomentar "Everything-as-Code" en los procesos del equipo., • (Valorable) Integrar prácticas DevSecOps en el pipeline y aplicar principios FinOps para optimización de costes. ✅ Imprescindibles • 3–6 años de experiencia en roles de Platform Engineering, DevOps o SRE., • Experiencia sólida diseñando pipelines CI/CD con Jenkins, GitLab CI o Azure DevOps., • Dominio de contenedores (Docker) y orquestación (Kubernetes) en producción a escala., • Experiencia consolidada con Terraform para IaC., • Experiencia práctica con al menos uno de: AWS, Azure o GCP., • Scripting sólido en Bash y Python., • Experiencia con Prometheus, Grafana o ELK Stack., • Mentalidad "Everything-as-Code" real., • Español profesional; inglés valorable. 💡 Suma puntos • DevSecOps (integración de seguridad en pipelines)., • FinOps (optimización de costes cloud)., • Networking y seguridad cloud (firewalls, VPNs, políticas)., • Ansible, Chef o Puppet., • Experiencia previa en scale-ups o sector travel tech. 💻 Condiciones • Modalidad: 6 meses freelance vía Shakers, • Ubicación: híbrido en Madrid (Gran Vía) — 3 días presencial / 2 días remoto. En Shakers nos ocupamos de la gestión del proyecto, la facturación y el acompañamiento durante la fase freelance. Tú te centras en construir plataforma sólida y automatizada.

Key Responsibilities: • Ensures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies., • Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus., • Assists the Head Baker in preparing production forecasts and recording leftovers to avoid unnecessary wastage and keep food costs within the budget., • Assists in the set-up of the bread display in the various buffets., • Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily., • Ensures the cleaning of the bakery shop as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damages., • Ensures that the bakery is ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors., • Responsible for the requisition and transportation of the necessary items from the main stores to the bakery shop when assigned., • Ensures recipes and yields are in accordance with the company’s standards., • Assists the CDP Baker with the completion of the daily consumption re-cap as required by the Executive Chef., • Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries., • Attends meetings, training activities, courses and all other work-related activities as required., • Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position., • Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. Qualification and Education: • A minimum of three years' experience as a Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred)., • Knowledge of proper cleaning techniques, requirements, and use of equipment., • Completion of high school or basic education equivalency required. #BakerJobs #BakeryJob #ShipboardBaker #CruiseShipJobs #BreadBaker #BakeryProduction #PastryJobs #CruiseCareers #HospitalityJobs #FoodServiceJobs #BakeryCareers #NowHiring #HiringNow #JobOpening #JobOpportunity #FoodIndustryJobs #ChefJobs #CulinaryJobs #BakerLife #BreadBaking

Key Responsibilities: • Ensures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies., • Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus., • Assists the Head Baker in preparing production forecasts and recording leftovers to avoid unnecessary wastage and keep food costs within the budget., • Assists in the set-up of the bread display in the various buffets., • Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily., • Ensures the cleaning of the bakery shop as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damages., • Ensures that the bakery is ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors., • Responsible for the requisition and transportation of the necessary items from the main stores to the bakery shop when assigned., • Ensures recipes and yields are in accordance with the company’s standards., • Assists the CDP Baker with the completion of the daily consumption re-cap as required by the Executive Chef., • Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries., • Attends meetings, training activities, courses and all other work-related activities as required., • Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position., • Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. Qualification and Education: • A minimum of three years' experience as a Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred)., • Knowledge of proper cleaning techniques, requirements, and use of equipment., • Completion of high school or basic education equivalency required. #BakerJobs #BakeryJob #ShipboardBaker #CruiseShipJobs #BreadBaker #BakeryProduction #PastryJobs #CruiseCareers #HospitalityJobs #FoodServiceJobs #BakeryCareers #NowHiring #HiringNow #JobOpening #JobOpportunity #FoodIndustryJobs #ChefJobs #CulinaryJobs #BakerLife #BreadBaking

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

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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

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

As the Executive Sous Chef, you will serve as the second-in-command of our shipboard culinary team, supporting the Executive Chef in leading daily galley operations to deliver ultra-luxury, 5-star dining experiences. Culinary Excellence & Service: Assist the Executive Chef in daily galley management

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

Club Med – Chef de Cocina G. O¿Conoces Club Med?Tenemos cerca de 70 Resorts, abiertos en verano e invierno, en 26 países. Ofrecemos vacaciones de alta gama en zonas de montaña y de playa. Nuestros clientes buscan felicidad y libertad. ¿Por qué estás leyendo este anuncio? Porque quieres formar parte de este algo extra que nos hace diferentes. Tienes las competencias humanas y profesionales que buscamos. Te ofrecemos la posibilidad de desarrollarte y crecer muy rápidamente uniéndote a nuestros brillantes equipos. Podrás viajar por el mundo.El entorno de trabajoCada Resort cuenta con varios restaurantes y bares, ya sean para eventos o más íntimos, al servicio de nuestra oferta Premium All Inclusive. Estos espacios fomentan la conexión entre los huéspedes y marcan cada momento destacado del día. Desde el buffet hasta el restaurante bistrónomico, pasando por el bar temático o la bodega de degustación, te desenvolverás en un entorno multifacético. Nuestra oferta refinada se basa en 5 pilares: crear experiencias memorables, sorprender con una variedad de espacios conceptuales de restauración, trabajar en el bienestar de todos (incluido el tuyo), jugar con las emociones y los sentidos a través de la puesta en escena, todo ello en un ambiente divertido y relajado.EresCreativo/a, sabes sorprender a nuestros clientes con tu técnica y crear explosiones de saborRiguroso/a, dominas a la perfección las normas de seguridad e higieneApasionado/a, te gusta transmitir y sobre todo crear emociones a nuestros clientesTe Encargarás DeCoordinar toda la producción culinaria basada en planes de menús preparados previamente para buffets y/o con servicio a la mesa, especialmente en restaurantes gourmet lounges.Dirigir un equipo de 40 a 80 cocinerosGarantizar el rendimiento culinario de varios buffets temáticos y restaurantes gourmet loungesSer responsable de la aplicación, seguimiento y control de las normas y estándares del Club MedGestionar y determinar las necesidades semanales de pedidos y existencias en colaboración con el responsable de existencias y suministros, de acuerdo con el presupuesto asignado.Analizar los resultados y proponer áreas de mejora en términos de presupuesto y servicio.Garantizar la calidad de los servicios, el cumplimiento de las normas de salud y seguridad y el mantenimiento de los activos.Unir y motivar a tu equipo en torno a objetivos definidos y apoyarlo en su desarrolloBeneficiosUnirse a nuestros equipos es también una oportunidad única para vivir y trabajar con gente de todo tipo, en algunos de los lugares más bellos del mundo. Ganarás una valiosa experiencia en tu CV, trabajando para una empresa que te apoya y te forma continuamente para ayudarte a ser la mejor versión de ti mismo/a. Al convertirte en G. O Chef de Cocina, podrás beneficiarte de las instalaciones y actividades que ofrece Club Med. Si te apetece, ¡incluso puedes subirte al escenario para mostrar tus talentos!Todos nuestros puestos están abiertos a personas con discapacidad.

As the Executive Sous Chef, you will serve as the second-in-command of our shipboard culinary team, supporting the Executive Chef in leading daily galley operations to deliver ultra-luxury, 5-star dining experiences. Executive Chef Department: Galley / Culinary. Culinary Excellence & Service: Assist

Leadership & Mentorship: Manage, schedule, and train a talented team of Chef de Parties and Cooks. Qualifications: * Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef. Fine Dining Pedigree - At least 2 years of experience as a Sous Chef in

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O Sous Chef de Cocina en Bilbao, España. El puesto implica asistir al chef y coordinar un equipo de 20 a 60 cocineros en un entorno dinámico.

Club Med en Bilbao está buscando un/a profesional apasionado/a y creativo/a para unirse a su equipo de cocina.Te encargarás de elaborar platos y garantizarás la excelencia del servicio en un ambiente relajado y divertido.En un entorno multifacético, trabajarás junto a un equipo dinámico que fo

Eres Creativo/a: sabes sorprender a nuestros clientes con tu técnica y crear explosiones de sabores Riguroso/a: dominas a la perfección las normas de higiene y seguridad Apasionado/a: te gusta transmitir y, ante todo, emocionar a nuestros clientes Te Encargarás De Asistir al chef de cocin

The restaurant is searching for passionate, enthusiastic, dynamic, and proactive aspiring chefs worldwide to bring the flavours of Peru to life while living a once-in-a-lifetime professional and cultural experience in the United States. Performing additional responsibilities as requested by the Chef

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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

As the Executive Sous Chef, you will serve as the second-in-command of our shipboard culinary team, supporting the Executive Chef in leading daily galley operations to deliver ultra-luxury, 5-star dining experiences. Executive Chef Department: Galley / Culinary. Culinary Excellence & Service: Assist

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Leadership & Mentorship: Manage, schedule, and train a talented team of Chef de Parties and Cooks. Qualifications: Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef. Fine Dining Pedigree - At least 2 years of experience as a Sous Chef i

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.

Leadership & Mentorship: Manage, schedule, and train a talented team of Chef de Parties and Cooks. Qualifications: Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef. Fine Dining Pedigree - At least 2 years of experience as a Sous Chef i

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Reports To : Executive Chef Department: Galley / Culinary As the Executive Sous Chef, you will serve as the second-in-command of our shipboard culinary team, supporting the Executive Chef in leading daily galley operations to deliver ultra-luxury, 5-star dining experiences. Assist the Executive

Reporting Structure Reports to: Executive Chef and Executive Sous Chef Direct Reports: Confectioner and Assistant Pastry Chefs Key Responsibilities: Culinary Execution & Operations Manage and oversee pastry and bakery production for breakfast, lunch, teatime, dinner, special functions,

Reports To : Executive Chef Department: Galley / Culinary As the Executive Sous Chef, you will serve as the second-in-command of our shipboard culinary team, supporting the Executive Chef in leading daily galley operations to deliver ultra-luxury, 5-star dining experiences. Assist the Executive

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.

Reporting Structure Reports to: Executive Chef and Executive Sous Chef Direct Reports: Confectioner and Assistant Pastry Chefs Key Responsibilities: Culinary Execution & Operations Manage and oversee pastry and bakery production for breakfast, lunch, teatime, dinner, special functions,

Leadership & Mentorship: Manage, schedule, and train a talented team of Chef de Parties and Cooks. Qualifications: Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef. Fine Dining Pedigree - At least 2 years of experience as a Sous Chef i

SpainJobs #ChefSpain #CulinarySpain #SpainHospitality #WorkAbroadSpain #SpanishChef #HospitalitySpain #NowHiringSpain #CarreraEspaña #SpainCareers #CocinaEspañola #ChefJobsSpain #SpainOverseasJobs #HospitalityJobsSpain #SpanishHospitality #TrabajoEspaña #SpanishTalent #CulinaryProfessionalsSpain

Reports To : Executive Chef Department: Galley / Culinary As the Executive Sous Chef, you will serve as the second-in-command of our shipboard culinary team, supporting the Executive Chef in leading daily galley operations to deliver ultra-luxury, 5-star dining experiences. Assist the Executive

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Formación continua y posibilidades de desarrollo dentro de la empresa. Te apasiona la cocina y tienes experiencia trabajando en un entorno dinámico? Estamos buscando un Ayudante de Cocina para unirse a nuestro equipo en Lejona. Responsabilidades:- Apoyo al chef y al equipo de cocina en la preparac

Formación continua y posibilidades de desarrollo dentro de la empresa. Te apasiona la cocina y tienes experiencia trabajando en un entorno dinámico? Estamos buscando un Ayudante de Cocina para unirse a nuestro equipo en Lejona. Apoyo al chef y al equipo de cocina en la preparación de alimentos.

Descripción del puesto:¿Te apasiona la cocina y tienes experiencia trabajando en un entorno dinámico? Estamos buscando un Ayudante de Cocina para unirse a nuestro equipo en Lejona. Formación continua y posibilidades de desarrollo dentro de la empresa. Responsabilidades- Apoyo al chef y al equipo

Formación continua y posibilidades de desarrollo dentro de la empresa. Te apasiona la cocina y tienes experiencia trabajando en un entorno dinámico? Estamos buscando un Ayudante de Cocina para unirse a nuestro equipo en San Sebastián. Apoyo al chef y al equipo de cocina en la preparación de alim

Formación continua y posibilidades de desarrollo dentro de la empresa. Te apasiona la cocina y tienes experiencia trabajando en un entorno dinámico? Estamos buscando un Ayudante de Cocina para unirse a nuestro equipo en Lejona. Apoyo al chef y al equipo de cocina en la preparación de alimentos.