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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.

We are hiring! Nos encontramos en la búsqueda de un/a 2º Jefe de Cocina para la próxima apertura de nuestro exclusivo hotel Serras Sevilla 5*GL, ubicado en el corazón de la capital. Responsabilidades: • Asistir al Chef Ejecutivo en la coordinación y supervisión de la operativa diaria de coci

Head Chef / Kitchen Manager (Full-Time) – Baccara Deli, Marbella (Golden Mile).

Únete a METT Marbella – Estepona como Demi Chef y desarrolla tu carrera mientras perfeccionas tu arte culinario!. Capaz de colaborar con chefs y compañeros en un ambiente exigente y profesional. Únete a METT Marbella – Estepona como Demi Chef y sé parte de la experiencia que nuestros huéspe

El Jefe de Cocina Ejecutivo lidera con el ejemplo en la cocina, siendo capaz de entrar a los fuegos y liderar cualquiera de las partidas, asegurando un servicio ágil y un ambiente de trabajo positivo y profesional. Experiencia contrastada como Jefe de Cocina, Chef Ejecutivo o un rol de liderazgo si

Mínimo 5 años como Chef Ejecutivo de Cocina Central, Director de Producción en empresas de Quinta Gama, o Chef Corporativo en cadenas de restauración organizada. Buscamos un Chef Ejecutivo de Cocina Central y Operaciones Gastronómicas, un perfil híbrido de alta dirección que lidere tanto nues

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. ¿Es este su próximo empleo? Descúbralo leyendo la descripción completa a continuación y no dude en enviar su candidatura. 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. xcskxlj, • Tech Skills: Proficiency in business software (Excel, Word) and familiarity with asset management platforms (e.g., AMOS) is a plus.

Job Purpose Los candidatos deben tomarse el tiempo de leer atentamente todos los elementos de este anuncio de empleo. Por favor, envíen su solicitud sin demora. The S.A.L.T. (Sea and Land Taste) Host/Coordinator bridges the gap between the ship's culinary execution and guest engagement. This role blends luxury hospitality hosting, culinary storytelling, laboratory operations management, and destination integration to deliver a seamless, immersive cultural and dining experience for guests. Key Responsibilities Guest Engagement & Culinary Storytelling • Mandatory Restaurant Presence: Host and conduct table rounds in the S.A.L.T. Kitchen every evening for at least two hours during dinner service., • Pre-Service Prep: Attend all menu briefings 15 minutes prior to opening to master details on ingredient sourcing, preparation techniques, and regional narratives., • Table Hosting: Provide warm welcomes, offer curated menu recommendations, and share the S.A.L.T. philosophy without exceeding 5 minutes per table to maintain guest comfort., • Post-Service Retention: Actively promote upcoming menus, shore experiences, and program activities to departing guests. S.A.L.T. Lab & Financial Operations: • Manage daily operations, cleanliness, and readiness of the S.A.L.T. Lab., • Act as the primary liaison between the Chef de Cuisine, Bartender, and Kitchen Stewards., • Oversee inventory control, ordering processes via onboard systems (Fidelio), breakage reporting, and equipment maintenance., • Coordinate recipe and program collateral distribution with the Media and Broadcast teams. Shore Experiences & Destination Integration: • Escort, support, and serve as an auxiliary host during S.A.L.T. culinary shore excursions., • Collaborate with the Shore Concierge to actively promote destination-based culinary experiences. Compliance, Safety & Leadership • Maintain absolute compliance with USPH (United States Public Health) standards and sanitation regulations., • Collaborate with the Cruise Director, Executive Chef, and F&B leadership to align programming with the ship's daily schedule., • Participate in all mandatory ship safety drills, environmental compliance training, and emergency duties. Qualifications & Requirements • Certifications: Valid STCW 95 certification; must be physically and medically fit for sea duty., • Culinary Background: Professional kitchen training or culinary education experience; recipe testing and development experience is highly valued., • Soft Skills: Strong public speaking, presentation skills, and the ability to confidently convey complex culinary narratives., • Administrative Skills: Experience with budget management, inventory control, cost-control systems, and proficiency in MS Office (Word, Excel, PowerPoint). Onboard systems experience (Fidelio) is preferred., • Experience: Prior experience conducting cooking demonstrations is preferred. Strong worldwide destination and culinary culture knowledge is required. xcskxlj, • Traits: High moral integrity, discretion, and a commitment to luxury hospitality standards.

Job Purpose The S.A.L.T. (Sea and Land Taste) Host/Coordinator bridges the gap between the ship’s culinary execution and guest engagement. This role blends luxury hospitality hosting, culinary storytelling, laboratory operations management, and destination integration to deliver a seamless, immersive cultural and dining experience for guests. Key Responsibilities Guest Engagement & Culinary Storytelling • Mandatory Restaurant Presence: Host and conduct table rounds in the S.A.L.T. Kitchen every evening for at least two hours during dinner service., • Pre-Service Prep: Attend all menu briefings 15 minutes prior to opening to master details on ingredient sourcing, preparation techniques, and regional narratives., • Table Hosting: Provide warm welcomes, offer curated menu recommendations, and share the S.A.L.T. philosophy without exceeding 5 minutes per table to maintain guest comfort., • Post-Service Retention: Actively promote upcoming menus, shore experiences, and program activities to departing guests. S.A.L.T. Lab & Financial Operations: • Manage daily operations, cleanliness, and readiness of the S.A.L.T. Lab., • Act as the primary liaison between the Chef de Cuisine, Bartender, and Kitchen Stewards., • Oversee inventory control, ordering processes via onboard systems (Fidelio), breakage reporting, and equipment maintenance., • Coordinate recipe and program collateral distribution with the Media and Broadcast teams. Shore Experiences & Destination Integration: • Escort, support, and serve as an auxiliary host during S.A.L.T. culinary shore excursions., • Collaborate with the Shore Concierge to actively promote destination-based culinary experiences. Compliance, Safety & Leadership • Maintain absolute compliance with USPH (United States Public Health) standards and sanitation regulations., • Collaborate with the Cruise Director, Executive Chef, and F&B leadership to align programming with the ship's daily schedule., • Participate in all mandatory ship safety drills, environmental compliance training, and emergency duties. Qualifications & Requirements • Certifications: Valid STCW 95 certification; must be physically and medically fit for sea duty., • Culinary Background: Professional kitchen training or culinary education experience; recipe testing and development experience is highly valued., • Soft Skills: Strong public speaking, presentation skills, and the ability to confidently convey complex culinary narratives., • Administrative Skills: Experience with budget management, inventory control, cost-control systems, and proficiency in MS Office (Word, Excel, PowerPoint). Onboard systems experience (Fidelio) is preferred., • Experience: Prior experience conducting cooking demonstrations is preferred. Strong worldwide destination and culinary culture knowledge is required., • Traits: High moral integrity, discretion, and a commitment to luxury hospitality standards.

Job Purpose The S.A.L.T. (Sea and Land Taste) Host/Coordinator bridges the gap between the ship’s culinary execution and guest engagement. This role blends luxury hospitality hosting, culinary storytelling, laboratory operations management, and destination integration to deliver a seamless, immersive cultural and dining experience for guests. Key Responsibilities Guest Engagement & Culinary Storytelling Mandatory Restaurant Presence: Host and conduct table rounds in the S.A.L.T. Kitchen every evening for at least two hours during dinner service. Pre-Service Prep: Attend all menu briefings 15 minutes prior to opening to master details on ingredient sourcing, preparation techniques, and regional narratives. Table Hosting: Provide warm welcomes, offer curated menu recommendations, and share the S.A.L.T. philosophy without exceeding 5 minutes per table to maintain guest comfort. Post-Service Retention: Actively promote upcoming menus, shore experiences, and program activities to departing guests. S.A.L.T. Lab & Financial Operations: Manage daily operations, cleanliness, and readiness of the S.A.L.T. Lab. Act as the primary liaison between the Chef de Cuisine, Bartender, and Kitchen Stewards. Oversee inventory control, ordering processes via onboard systems (Fidelio), breakage reporting, and equipment maintenance. Coordinate recipe and program collateral distribution with the Media and Broadcast teams. Shore Experiences & Destination Integration: Escort, support, and serve as an auxiliary host during S.A.L.T. culinary shore excursions. Collaborate with the Shore Concierge to actively promote destination-based culinary experiences. Compliance, Safety & Leadership Maintain absolute compliance with USPH (United States Public Health) standards and sanitation regulations. Collaborate with the Cruise Director, Executive Chef, and F&B leadership to align programming with the ship's daily schedule. Participate in all mandatory ship safety drills, environmental compliance training, and emergency duties. Qualifications & Requirements Certifications: Valid STCW 95 certification; must be physically and medically fit for sea duty. Culinary Background: Professional kitchen training or culinary education experience; recipe testing and development experience is highly valued. Soft Skills: Strong public speaking, presentation skills, and the ability to confidently convey complex culinary narratives. Administrative Skills: Experience with budget management, inventory control, cost-control systems, and proficiency in MS Office (Word, Excel, PowerPoint). Onboard systems experience (Fidelio) is preferred. Experience: Prior experience conducting cooking demonstrations is preferred. Strong worldwide destination and culinary culture knowledge is required. Traits: High moral integrity, discretion, and a commitment to luxury hospitality standards.

Job Purpose The S.A.L.T. (Sea and Land Taste) Host/Coordinator bridges the gap between the ship’s culinary execution and guest engagement. This role blends luxury hospitality hosting, culinary storytelling, laboratory operations management, and destination integration to deliver a seamless, immersive cultural and dining experience for guests. Key Responsibilities Guest Engagement & Culinary Storytelling Mandatory Restaurant Presence: Host and conduct table rounds in the S.A.L.T. Kitchen every evening for at least two hours during dinner service. Pre-Service Prep: Attend all menu briefings 15 minutes prior to opening to master details on ingredient sourcing, preparation techniques, and regional narratives. Table Hosting: Provide warm welcomes, offer curated menu recommendations, and share the S.A.L.T. philosophy without exceeding 5 minutes per table to maintain guest comfort. Post-Service Retention: Actively promote upcoming menus, shore experiences, and program activities to departing guests. S.A.L.T. Lab & Financial Operations: Manage daily operations, cleanliness, and readiness of the S.A.L.T. Lab. Act as the primary liaison between the Chef de Cuisine, Bartender, and Kitchen Stewards. Oversee inventory control, ordering processes via onboard systems (Fidelio), breakage reporting, and equipment maintenance. Coordinate recipe and program collateral distribution with the Media and Broadcast teams. Shore Experiences & Destination Integration: Escort, support, and serve as an auxiliary host during S.A.L.T. culinary shore excursions. Collaborate with the Shore Concierge to actively promote destination-based culinary experiences. Compliance, Safety & Leadership Maintain absolute compliance with USPH (United States Public Health) standards and sanitation regulations. Collaborate with the Cruise Director, Executive Chef, and F&B leadership to align programming with the ship's daily schedule. Participate in all mandatory ship safety drills, environmental compliance training, and emergency duties. Qualifications & Requirements Certifications: Valid STCW 95 certification; must be physically and medically fit for sea duty. Culinary Background: Professional kitchen training or culinary education experience; recipe testing and development experience is highly valued. Soft Skills: Strong public speaking, presentation skills, and the ability to confidently convey complex culinary narratives. Administrative Skills: Experience with budget management, inventory control, cost-control systems, and proficiency in MS Office (Word, Excel, PowerPoint). Onboard systems experience (Fidelio) is preferred. Experience: Prior experience conducting cooking demonstrations is preferred. Strong worldwide destination and culinary culture knowledge is required. Traits: High moral integrity, discretion, and a commitment to luxury hospitality standards.

Bienvenid@ a Eurostars Hotel Company, ¡la Industria de la Felicidad!br/br/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.br/br/Buscamos a un/a responsable de FB para uno de nuestros Hoteles 5 en Sevilla, Eurostars Torre Sevilla.br/br/¿De qué serás responsable?br/br/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 FB. Elaboración de turnos y control y formación del personal.br/br/¿Qué buscamos?br/br/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.br/br/¿Qué ofrecemos?br/br/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.br/br/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.br/br/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.

Job Purpose The S.A.L.T. (Sea and Land Taste) Host/Coordinator bridges the gap between the ship’s culinary execution and guest engagement. This role blends luxury hospitality hosting, culinary storytelling, laboratory operations management, and destination integration to deliver a seamless, immersive cultural and dining experience for guests. Key Responsibilities Guest Engagement & Culinary Storytelling Mandatory Restaurant Presence: Host and conduct table rounds in the S.A.L.T. Kitchen every evening for at least two hours during dinner service. Pre-Service Prep: Attend all menu briefings 15 minutes prior to opening to master details on ingredient sourcing, preparation techniques, and regional narratives. Table Hosting: Provide warm welcomes, offer curated menu recommendations, and share the S.A.L.T. philosophy without exceeding 5 minutes per table to maintain guest comfort. Post-Service Retention: Actively promote upcoming menus, shore experiences, and program activities to departing guests. S.A.L.T. Lab & Financial Operations: Manage daily operations, cleanliness, and readiness of the S.A.L.T. Lab. Act as the primary liaison between the Chef de Cuisine, Bartender, and Kitchen Stewards. Oversee inventory control, ordering processes via onboard systems (Fidelio), breakage reporting, and equipment maintenance. Coordinate recipe and program collateral distribution with the Media and Broadcast teams. Shore Experiences & Destination Integration: Escort, support, and serve as an auxiliary host during S.A.L.T. culinary shore excursions. Collaborate with the Shore Concierge to actively promote destination-based culinary experiences. Compliance, Safety & Leadership Maintain absolute compliance with USPH (United States Public Health) standards and sanitation regulations. Collaborate with the Cruise Director, Executive Chef, and F&B leadership to align programming with the ship's daily schedule. Participate in all mandatory ship safety drills, environmental compliance training, and emergency duties. Qualifications & Requirements Certifications: Valid STCW 95 certification; must be physically and medically fit for sea duty. Culinary Background: Professional kitchen training or culinary education experience; recipe testing and development experience is highly valued. Soft Skills: Strong public speaking, presentation skills, and the ability to confidently convey complex culinary narratives. Administrative Skills: Experience with budget management, inventory control, cost-control systems, and proficiency in MS Office (Word, Excel, PowerPoint). Onboard systems experience (Fidelio) is preferred. Experience: Prior experience conducting cooking demonstrations is preferred. Strong worldwide destination and culinary culture knowledge is required. Traits: High moral integrity, discretion, and a commitment to luxury hospitality standards.

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 Summary: The Executive Chef holds overall responsibility for delivering high-quality, efficient, and technically excellent culinary operations for both guests and crew. Reporting Structure: Reports to: Corporate Chef, Hotel Director, and F&B Manager (where applicable). Qualifications &

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

¿Quieres formar parte de un equipo donde la excelencia, la creatividad y la atención al detalle son nuestra seña de identidad? Descubra exactamente qué habilidades, experiencia y cualificaciones necesitará para tener éxito en este puesto antes de enviar su solicitud a continuación. En METT Marbella – Estepona, hotel 5* lifestyle, te esperamos en un entorno exclusivo frente al mar, que incluye 249 habitaciones y suites, 5 espacios F&B (Isola, Ammos, El Bar de Lola, Azure Beach y D'Lirio) y un servicio que marca la diferencia. Aquí tu talento será valorado y cada día tendrás la oportunidad de apoyar en la creación de experiencias culinarias inolvidables para nuestros huéspedes. ¡Únete a METT Marbella – Estepona como Demi Chef y desarrolla tu carrera mientras perfeccionas tu arte culinario! ¿Cómo marcarás la diferencia? Apoyar a los Chefs de Partie: Colabora en la preparación y presentación de platos siguiendo los estándares del hotel. Gestionar tu sección bajo supervisión: Mantén tu estación limpia, organizada y lista para el servicio. Contribuir al desarrollo de menús: Participa en la preparación y prueba de nuevos platos e ideas innovadoras. Aprender y crecer profesionalmente: Aprovecha la formación interna y desarrolla tus habilidades técnicas y creatividad. Cumplir normas de higiene y seguridad: Mantén los estándares de sanidad y seguridad alimentaria en todo momento. ¿Eres la persona que estamos buscando? Experiencia previa o formación culinaria: Estudios en cocina y trayectoria inicial en restaurantes y hoteles, con experiencia en gastronomía mediterránea. Deseo de aprender y desarrollarse: Motivación para mejorar y crecer en un entorno profesional. Proactividad y actitud positiva: Capaz de seguir instrucciones, adaptarse a un entorno dinámico y mantener la excelencia. Trabajo en equipo: Capaz de colaborar con chefs y compañeros en un ambiente exigente y profesional. ¿Por qué METT Marbella es tu próximo destino profesional? Trabaja en un hotel de prestigio: Sé parte de un entorno que combina lujo lifestyle, estilo y excelencia, donde cada detalle importa. Salario competitivo y beneficios: Valoramos tu talento y experiencia, ofreciéndote una retribución atractiva acorde al sector. Crecimiento profesional real: Oportunidades de formación, desarrollo y promoción dentro de un equipo que apuesta por tu talento. Entorno dinámico y apasionante: Aprende de profesionales que comparten tu pasión y contribuye a experiencias culinarias únicas para nuestros huéspedes. Si tu objetivo es desarrollar tu talento, aprender y sorprender a nuestros huéspedes mientras creces en un entorno de lujo y estilo, ¡esta es tu oportunidad! Únete a METT Marbella – Estepona como Demi Chef y sé parte de la experiencia que nuestros huéspedes recordarán siempre. xohynlm ¡Te estamos esperando!

¿Quieres formar parte de un equipo donde la excelencia, la creatividad y la atención al detalle son nuestra seña de identidad? Descubra exactamente qué habilidades, experiencia y cualificaciones necesitará para tener éxito en este puesto antes de enviar su solicitud a continuación. En METT Marbella – Estepona, hotel 5* lifestyle, te esperamos en un entorno exclusivo frente al mar, que incluye 249 habitaciones y suites, 5 espacios F&B (Isola, Ammos, El Bar de Lola, Azure Beach y D'Lirio) y un servicio que marca la diferencia. Aquí tu talento será valorado y cada día tendrás la oportunidad de apoyar en la creación de experiencias culinarias inolvidables para nuestros huéspedes. ¡Únete a METT Marbella – Estepona como Demi Chef y desarrolla tu carrera mientras perfeccionas tu arte culinario! ¿Cómo marcarás la diferencia? Apoyar a los Chefs de Partie: Colabora en la preparación y presentación de platos siguiendo los estándares del hotel. Gestionar tu sección bajo supervisión: Mantén tu estación limpia, organizada y lista para el servicio. Contribuir al desarrollo de menús: Participa en la preparación y prueba de nuevos platos e ideas innovadoras. Aprender y crecer profesionalmente: Aprovecha la formación interna y desarrolla tus habilidades técnicas y creatividad. Cumplir normas de higiene y seguridad: Mantén los estándares de sanidad y seguridad alimentaria en todo momento. ¿Eres la persona que estamos buscando? Experiencia previa o formación culinaria: Estudios en cocina y trayectoria inicial en restaurantes y hoteles, con experiencia en gastronomía mediterránea. Deseo de aprender y desarrollarse: Motivación para mejorar y crecer en un entorno profesional. Proactividad y actitud positiva: Capaz de seguir instrucciones, adaptarse a un entorno dinámico y mantener la excelencia. Trabajo en equipo: Capaz de colaborar con chefs y compañeros en un ambiente exigente y profesional. ¿Por qué METT Marbella es tu próximo destino profesional? Trabaja en un hotel de prestigio: Sé parte de un entorno que combina lujo lifestyle, estilo y excelencia, donde cada detalle importa. Salario competitivo y beneficios: Valoramos tu talento y experiencia, ofreciéndote una retribución atractiva acorde al sector. Crecimiento profesional real: Oportunidades de formación, desarrollo y promoción dentro de un equipo que apuesta por tu talento. Entorno dinámico y apasionante: Aprende de profesionales que comparten tu pasión y contribuye a experiencias culinarias únicas para nuestros huéspedes. Si tu objetivo es desarrollar tu talento, aprender y sorprender a nuestros huéspedes mientras creces en un entorno de lujo y estilo, ¡esta es tu oportunidad! Únete a METT Marbella – Estepona como Demi Chef y sé parte de la experiencia que nuestros huéspedes recordarán siempre. xohynlm ¡Te estamos esperando!

Position Summary: The Executive Chef holds overall responsibility for delivering high-quality, efficient, and technically excellent culinary operations for both guests and crew. This onboard leadership role balances culinary artistry with strict financial management, crew administration, and uncompromising public health standards. Reporting Structure: Reports to: Corporate Chef, Hotel Director, and F&B Manager (where applicable). Supervises: Entire Galley Department. Key Responsibilities: Culinary Leadership & Quality Control • Daily Operations: Overlooks all shipboard galleys, expediting service during peak hours, and ensuring all food venues open on schedule., • Menu Execution: Plans menus and adapts recipes based on ingredient availability while maintaining 5-star presentation and taste standards., • Specialized Dining: Manages guest food allergies, dietary restrictions, and custom requests with strict attention to detail. Financial & Inventory Management • Cost Control: Manages the galley budget, controls food waste, and monitors high-value (flagged) ingredients., • Proactive Sourcing: Coordinates with the provisions team to check food quality during loadings, manage stock rotation, and minimize slow-moving inventory. Public Health, Sanitation, & Safety • Compliance: Enforces strict Public Health policies (including USPH/HACCP guidelines), pest control, and daily temperature logging for all cold/hot storage and dishwashers., • Inspections: Maintains constant readiness for scheduled and unannounced public health inspections., • Safety Drills: Participates in and leads safety and pollution-prevention training (STCW) for the galley team. Crew Management & Administration • Scheduling: Creates fair work and In-Port Manning schedules, ensuring strict compliance with ILO and MLC work/rest hour regulations to control overtime., • Development: Conducts training, performance reviews, and manages promotions, transfers, and corrective actions., • Crew Welfare: Performs regular quality checks on food service in the crew and officer mess rooms. Guest Relations & Shipboard Events • Guest Engagement: Conducts cooking demonstrations, visits restaurant tables to gather feedback, and reviews guest comment cards to resolve issues., • Special Events: Coordinates food prep for high-profile functions (e.g., Captain's Welcome, VIP parties, and culinary demonstrations). Qualifications & Requirements • Experience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment., • Certifications: Valid STCW95 certification; must be physically and medically fit for sea duty., • Culinary Background: Strong knowledge of International and European cuisines with proven kitchen management skills., • Languages: Fluent English (written and verbal) PLUS at least one of the following: German, French, Italian, Spanish, or Mandarin., • Core Attributes: High moral integrity, strong administrative skills, and a demonstrated history of positive leadership.

Position Summary: The Executive Chef holds overall responsibility for delivering high-quality, efficient, and technically excellent culinary operations for both guests and crew. This onboard leadership role balances culinary artistry with strict financial management, crew administration, and uncompromising public health standards. Reporting Structure: Reports to: Corporate Chef, Hotel Director, and F&B Manager (where applicable). Supervises: Entire Galley Department. Key Responsibilities: Culinary Leadership & Quality Control Daily Operations: Overlooks all shipboard galleys, expediting service during peak hours, and ensuring all food venues open on schedule. Menu Execution: Plans menus and adapts recipes based on ingredient availability while maintaining 5-star presentation and taste standards. Specialized Dining: Manages guest food allergies, dietary restrictions, and custom requests with strict attention to detail. Financial & Inventory Management Cost Control: Manages the galley budget, controls food waste, and monitors high-value (flagged) ingredients. Proactive Sourcing: Coordinates with the provisions team to check food quality during loadings, manage stock rotation, and minimize slow-moving inventory. Public Health, Sanitation, & Safety Compliance: Enforces strict Public Health policies (including USPH/HACCP guidelines), pest control, and daily temperature logging for all cold/hot storage and dishwashers. Inspections: Maintains constant readiness for scheduled and unannounced public health inspections. Safety Drills: Participates in and leads safety and pollution-prevention training (STCW) for the galley team. Crew Management & Administration Scheduling: Creates fair work and In-Port Manning schedules, ensuring strict compliance with ILO and MLC work/rest hour regulations to control overtime. Development: Conducts training, performance reviews, and manages promotions, transfers, and corrective actions. Crew Welfare: Performs regular quality checks on food service in the crew and officer mess rooms. Guest Relations & Shipboard Events Guest Engagement: Conducts cooking demonstrations, visits restaurant tables to gather feedback, and reviews guest comment cards to resolve issues. Special Events: Coordinates food prep for high-profile functions (e.g., Captain’s Welcome, VIP parties, and culinary demonstrations). Qualifications & Requirements Experience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment. Certifications: Valid STCW95 certification; must be physically and medically fit for sea duty. Culinary Background: Strong knowledge of International and European cuisines with proven kitchen management skills. Languages: Fluent English (written and verbal) PLUS at least one of the following: German, French, Italian, Spanish, or Mandarin. Core Attributes: High moral integrity, strong administrative skills, and a demonstrated history of positive leadership.

Key Responsibilities: Culinary Excellence & Operations: Oversee daily food preparation, menu planning, and station execution in your assigned outlet.Ensure strict adherence to recipes, portion controls, and immaculate presentation.Leadership & Mentorship: Manage, schedule, and train a talented

El candidato/a deberá coordinar la operativa del área de restauración y ayudar en la elaboración de la oferta gastronómica junto al chef. Se requiere experiencia mínima de 2 años en posición similar en hoteles de alta categoría. Se ofrece un entorno dinámico y beneficios como descuentos en

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

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

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

Reports to: Corporate Chef, Hotel Director, and F&B Manager (where applicable). Experience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment.

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

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

SpainBakeryJobs #SpainChefCareers #BakeryJobsSpain #CDPBakerSpain #SpainHospitalityJobs #BakeryChefOpportunity #HiringBaker #PastryAndBakeryCareers #BakeryProductionLead #CruiseShipCareers #ShipboardJobs #CulinaryJobsAbroad #HospitalityCareers #GlobalChefOpportunities #SpainCruiseCareers. Ensures th

SpainBakeryJobs #SpainChefCareers #BakeryJobsSpain #CDPBakerSpain #SpainHospitalityJobs #BakeryChefOpportunity #HiringBaker #PastryAndBakeryCareers #BakeryProductionLead #CruiseShipCareers #ShipboardJobs #CulinaryJobsAbroad #HospitalityCareers #GlobalChefOpportunities #SpainCruiseCareers. Completes

SpainBakeryJobs #SpainChefCareers #BakeryJobsSpain #CDPBakerSpain #SpainHospitalityJobs #BakeryChefOpportunity #HiringBaker #PastryAndBakeryCareers #BakeryProductionLead #CruiseShipCareers #ShipboardJobs #CulinaryJobsAbroad #HospitalityCareers #GlobalChefOpportunities #SpainCruiseCareers. Ensures th

Reports to: Corporate Chef, Hotel Director, and F&B Manager (where applicable). Experience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment.

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

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).

Únete a METT Marbella – Estepona como Demi Chef y desarrolla tu carrera mientras perfeccionas tu arte culinario!. Apoyar a los Chefs de Partie: Colabora en la preparación y presentación de platos siguiendo los estándares del hotel. Trabajo en equipo: Capaz de colaborar con chefs y compañeros

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

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

Empresas: Serras CollectionWe are hiring! Nos encontramos en la búsqueda de un/a 2º Jefe de Cocina para la próxima apertura de nuestro exclusivo hotel Serras Sevilla 5*GL, ubicado en el corazón de la capital. Responsabilidades: Asistir al Chef Ejecutivo en la coordinación y supervisión de la o

We are hiring! Nos encontramos en la búsqueda de un/a 2º Jefe de Cocina para la próxima apertura de nuestro exclusivo hotel Serras Sevilla 5*GL, ubicado en el corazón de la capital. Responsabilidades: Asistir al Chef Ejecutivo en la coordinación y supervisión de la operativa diaria de cocina.

pEurostars Torre Sevilla, parte de Eurostars Hotel Company, busca un/a Director/a de FB para su hotel 5* en Sevilla. Reportarás al director de área y coordinarás la operativa de restauración en diversos puntos de venta, elaborando cartas de bebidas y proponiendo ofertas gastronómicas junto al chef. /ppSe requiere experiencia mínima de 2 años en hoteles 4–5 estrellas, capacidad de planificación y un nivel alto de español e inglés. /p #J-18808-Ljbffr

Head Chef / Kitchen Manager (Full-Time) – Baccara Deli, Marbella (Golden Mile) Baccara Deli & Market is a modern, premium deli located on Marbella's Golden Mile, known for its high standards, strong focus on presentation, and a fast-paced environment combining deli, market, and brunch service. We

Empresas: Serras Collection brWe are hiring! Nos encontramos en la búsqueda de un/a Jefe de Partida para la próxima apertura de nuestro exclusivo hotel Serras Sevilla 5GL, ubicado en el corazón de la capital. Requisitos /b : Experiencia mínima de 2 años en posiciones similares en hoteles 4

Empresas: Serras Collection brWe are hiring! Nos encontramos en la búsqueda de un/a Jefe de Partida para la próxima apertura de nuestro exclusivo hotel Serras Sevilla 5*GL, ubicado en el corazón de la capital.Responsabilidades: Organizar y supervisar la operativa diaria de la partida asignada.El

Head Chef / Kitchen Manager (Full-Time) – Baccara Deli, Marbella (Golden Mile) Baccara Deli & Market is a modern, premium deli located on Marbella's Golden Mile, known for its high standards, strong focus on presentation, and a fast-paced environment combining deli, market, and brunch service. We

Head Chef / Kitchen Manager (Full-Time) – Baccara Deli, Marbella (Golden Mile) Baccara Deli & Market is a modern, premium deli located on Marbella's Golden Mile, known for its high standards, strong focus on presentation, and a fast-paced environment combining deli, market, and brunch service. We

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

Únete a METT Marbella – Estepona como Demi Chef y desarrolla tu carrera mientras perfeccionas tu arte culinario! ¿Cómo marcarás la diferencia? Apoyar a los Chefs de Partie: Colabora en la preparación y presentación de platos siguiendo los estándares del hotel. Trabajo en equipo: Capaz de c

Head Chef / Kitchen Manager (Full-Time) – Baccara Deli, Marbella (Golden Mile) Baccara Deli & Market is a modern, premium deli located on Marbella's Golden Mile, known for its high standards, strong focus on presentation, and a fast-paced environment combining deli, market, and brunch service. We