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Pasteleros – Todos los niveles (Austria) Global Experts Recruiting es una agencia de contratación líder que ayuda a los profesionales cualificados de la hostelería a conseguir los mejores empleos con empleadores de confianza En nombre de nuestros clientes —hoteles de 4 y 5 y restaurantes gourm

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.

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: • 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 RESPOSIBILITIES • Ensures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies. • Directs, coaches, supports, supervises, and evaluates (with the Head Baker) all direct reports. • Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus. • Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget. • Supervise 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 pantry shops are 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. • Ensures recipes/master list and yields are in accordance with the company’s standards. • Completes the daily consumption re-cap as required by the Executive Chef. • Ensures that bakery personnel come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy. • Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation. • 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. • Accountable for daily production recap. • Accountable to coach and train all assigned team members. • 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 • Minimum of two years' experience as a CDP Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). • A culinary school degree is required. • Very strong management skills in a multicultural and dynamic environment. • Very strong communication, problem solving, decision making, and interpersonal skills. • Superior customer service, teambuilding, and conflict resolution skills. • Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. • Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. • Intermediate computer software skills required. • Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. • Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office #SpainBakeryJobs #SpainChefCareers #BakeryJobsSpain #CDPBakerSpain #SpainHospitalityJobs #BakeryChefOpportunity #HiringBaker #PastryAndBakeryCareers #BakeryProductionLead #CruiseShipCareers #ShipboardJobs #CulinaryJobsAbroad #HospitalityCareers #GlobalChefOpportunities #SpainCruiseCareers

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

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 • 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

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

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.

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

Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. 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. A culin

A Chef De Partie is responsible for supervising kitchen staff, maintaining food quality and consistency, managing inventory, and ensuring adherence to hygiene standards.

BRIDOR PASTISSERIE - Branche Industrielle du Groupe LE DUFF - spécialisée dans la fabrication et la commercialisation de pâtisseries industrielles surgelées en France et à l’étranger. Desplácese hacia abajo para encontrar los detalles completos de la oferta de trabajo, incluyendo la experiencia requerida y las funciones y tareas asociadas. Au sein d'une entreprise à taille humaine et rattaché(e) au chef d'équipe, vous réalisez les crèmes, les ganaches et les pâtes à macarons ainsi que des pâtisseries sans gluten. Responsabilités • Procédez à la préparation ou à la manutention des pâtes, des crèmes, des produits et des matières premières selon un mode opératoire de production., • Effectuez du conditionnement manuellement selon un mode opératoire défini., • Respectez les informations issues des ordres de fabrication (quantités et références de matières premières) pour préparer les matières premières nécessaires à la production., • Contrôlez visuellement la conformité des préparations en lien avec la spécification définie., • Approvisionnez les machines et les lignes en respectant la traçabilité, l'identification et les bonnes pratiques de fabrication., • Gérez en autonomie les changements de recette et les flux de préparations en fonction de la demande sur ligne., • Enregistrez les données relatives à la qualité, à la traçabilité et à la gestion de production (quantité, volume) sur le système informatique (ex: SAP, Qualistat)., • Prenez et passez des informations et consignes en début et en fin de poste., • Contrôlez et enregistrez l'intégrité du matériel et des équipements utilisés., • Connaissez les points de contrôles et les CCP de votre unité., • Rangez et nettoyez votre zone de travail, évacuez les déchets en respectant les règles de tri.Profil de candidat recherché Vous êtes doté(e) d'un esprit d’équipe, vous êtes dynamique, avez le sens des responsabilités et appréciez la polyvalence. xcskxlj Vous aimez et maîtrisez l'outil informatique. Débutant(e) accepté(e), nous vous formons en interne ! Nous vous proposons • Un environnement de travail de qualité dans une entreprise familiale, • La possibilité de vous investir avec des équipes dynamiques, pluridisciplinaires et innovantes, • Un accompagnement professionnel de proximité Alors n'hésitez plus, postulez et rejoignez une équipe sympathique et dynamique ! Production Engineer Expert (All genders) #J-18808-Ljbffr

ppstrongBRIDOR PASTISSERIE - Branche Industrielle du Groupe LE DUFF /strong - spécialisée dans la fabrication et la commercialisation de pâtisseries industrielles surgelées en France et à l’étranger. /ppAu sein d'une entreprise à taille humaine et rattaché(e) au chef d'équipe, vous réalisez les crèmes, les ganaches et les pâtes à macarons ainsi que des pâtisseries sans gluten. /ph3Responsabilités /h3ulliProcédez à la préparation ou à la manutention des pâtes, des crèmes, des produits et des matières premières selon un mode opératoire de production. /liliEffectuez du conditionnement manuellement selon un mode opératoire défini. /liliRespectez les informations issues des ordres de fabrication (quantités et références de matières premières) pour préparer les matières premières nécessaires à la production. /liliContrôlez visuellement la conformité des préparations en lien avec la spécification définie. /liliApprovisionnez les machines et les lignes en respectant la traçabilité, l'identification et les bonnes pratiques de fabrication. /liliGérez en autonomie les changements de recette et les flux de préparations en fonction de la demande sur ligne. /liliEnregistrez les données relatives à la qualité, à la traçabilité et à la gestion de production (quantité, volume) sur le système informatique (ex: SAP, Qualistat). /liliPrenez et passez des informations et consignes en début et en fin de poste. /liliContrôlez et enregistrez l'intégrité du matériel et des équipements utilisés. /liliConnaissez les points de contrôles et les CCP de votre unité. /liliRangez et nettoyez votre zone de travail, évacuez les déchets en respectant les règles de tri. /li /ulh3Profil de candidat recherché /h3pVous êtes doté(e) d'un esprit d’équipe, vous êtes dynamique, avez le sens des responsabilités et appréciez la polyvalence. Vous aimez et maîtrisez l'outil informatique. /ppDébutant(e) accepté(e), nous vous formons en interne ! /ph3Nous vous proposons /h3ulliUn environnement de travail de qualité dans une entreprise familiale /liliLa possibilité de vous investir avec des équipes dynamiques, pluridisciplinaires et innovantes /liliUn accompagnement professionnel de proximité /li /ulpAlors n'hésitez plus, postulez et rejoignez une équipe sympathique et dynamique ! /ph3Production Engineer Expert (All genders) /h3 /p #J-18808-Ljbffr

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

We are exclusively seeking a Head Chef of the highest calibre to lead the culinary experience at a prestigious private ultra‑luxury villa in Pedralbes, Barcelona.

Una empresa de vacaciones de lujo está buscando un/a G.O Sous Chef de Cocina en Valencia para asistir al chef y coordinar un equipo de cocineros.El puesto requiere creatividad, pasión por el servicio y rigurosidad en las normas de higiene.Se ofrece un ambiente internacional, oportunidades de desar

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

Francaisvalencia recherche un Chef de Projet Solaire pour piloter un projet photovoltaïque Utility Scale situé en Espagne, de l’étude jusqu’à la phase de garantie.

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.

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

Vous aimez piloter une activité, développer un secteur et accompagner des clients dans leurs projets ?.Asegúrese de leer detenidamente la información sobre esta oportunidad antes de presentar su candidatura.Passionné par l'univers de la rénovation, vous avez l'esprit entrepreneurial et aimez c

Reports to: 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 past

KEY RESPONSIBILITIES Asegúrese de presentar su candidatura con toda la información solicitada, tal como se expone en la descripción del puesto a continuación. • 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. xcskxlj, • 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

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,

Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. • 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. • Control production levels and recommend ideas for improvements and better cost controlling. • Report any discrepancies to his immediate supervisor. • A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant. • 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. • Ability to write reports and business correspondence and to establish a good rapport with the ship's Senior Officers and the corporate office. #

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

Puestos vacantes: Sous Chef - Alicante Gran Sol Affiliated by Meliá (39837).

UTOPIA is seeking a Head Chef of the highest calibre to lead the culinary experience at a prestigious private villa in Barcelona.

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

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

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 Cooks. Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sou

Tienes experiencia en cocina y coordinación de equipos? ¿Te gustaría formar parte de una cadena hotelera con más de 50 años de trayectoria en el sector? En Senator Hotels Resorts precisamos de un/a Chef de Partie para nuestro establecimiento Senator Parque Central Hotel , ubicado en Valenc

pCompass Group España busca un jefe de producción para liderar cocinas de gran volumen y catering, garantizando la calidad y la satisfacción del cliente. Se requiere experiencia en cocinas de gran volumen y en áreas de línea caliente y/o fría, con enfoque en trazabilidad, alérgenos y control de costes. /ppLa incorporación es inmediata y la jornada es completa de lunes a viernes, con horario de 4:00 am a 12:30 pm. /p #J-18808-Ljbffr

pYael Schools Network is looking for a dynamic Restaurant Manager to oversee the launch and daily operations of a new kosher restaurant in Valencia. This role demands collaboration with the Head Chef and Mashgiach to ensure seamless service and adherence to kosher standards. /ppThe ideal candidate should have 3–5 years of experience in high-volume dining and familiarity with the Spanish hospitality landscape. A degree in Hospitality or Culinary Arts is preferred. Proficiency in Spanish and English is mandatory. /p #J-18808-Ljbffr

Utopia Design is seeking a highly skilled Sous Chef to support the Head Chef at a prestigious private villa in Barcelona.

En Port Hotels hemos recorrido un largo camino, creciendo y consolidándonos como una de las principales cadenas hoteleras de la Comunidad Valenciana.Nuestro compromiso no solo se refleja en ofrecer experiencias inolvidables a nuestros huéspedes, sino también en potenciar el talento de quienes for

Dans le cadre d'un programme international de développement d'infrastructures énergétiques, nous recherchons un Chef de Projet Solaire afin de piloter un projet photovoltaïque de grande envergure intégrant des centrales solaires Utility Scale et leurs infrastructures de raccordement.

pWemovewise busca un Chef de Partie talentoso para unirse a un líder internacional en hostelería en Francia. El puesto implica gestionar la partida de manera autónoma en resorts 5 estrellas, asegurando una producción de alta calidad. /ppLos candidatos deben tener al menos 2-3 años de experiencia, creatividad y capacidad para trabajar bajo presión en un entorno multicultural. Se ofrece un salario neto de 1400€, alojamiento y comidas incluidos. /ppIncorporación flexible y viaje cubierto por el empleador. /p #J-18808-Ljbffr

ppWe are seeking a dynamic, organized, and culturally minded bRestaurant Manager /b to lead the launch and daily operations of our new kosher restaurant in Valencia. This role bridges premium hospitality with strict dietary execution, requiring seamless collaboration with the Head Chef and the Mashgiach (kosher supervisor) to manage a diverse local team and ensure full compliance with kosher standards. /p h3Key Responsibilities /h3 ul liManage daily FOH and BOH operations in tandem with the Head Chef to ensure seamless service and cross-departmental harmony. /li liPartner with the Mashgiach to protect the restaurant's kosher certification. Train staff on kosher workflows (e.g., ingredient verification, separation of kitchen lines). /li liRecruit, schedule, and mentor local FOH staff in full alignment with Spanish labor laws. /li liManage budgets, analyze PL statements, track inventory, and optimize food costs alongside the Head Chef. /li liSupport a welcoming environment for Valencia locals, Jewish community members, and international tourists. /li /ul h3Requirements Qualifications /h3 h3Experience /h3 ul li3–5 years as a Restaurant Manager or AGM in a high-volume, premium dining establishment. /li liPrior experience in a certified kosher, halal, or highly restricted allergen kitchen. /li liExperience in the Spanish hospitality sector, understanding local vendors and Valencia’s seasonal tourism. /li /ul h3Skills Certifications /h3 ul liProfessional fluency in bSpanish and English /b is mandatory. (Hebrew is a major plus). /li liSolid understanding of Kashrut laws and operational boundaries. /li liValid EU work authorization. Flexibility to work split shifts, weekends, and accommodate Jewish holiday closures (including Shabbat). /li liValid Spanish Food Handler’s Certificate. Proficiency in modern POS, reservation, and inventory software. /li liDegree in Hospitality, Culinary Arts, or Business preferred (or equivalent senior-level experience). /li /ul /p #J-18808-Ljbffr

We are looking for a highly skilled and dedicated Sous Chef to support and complement the Head Chef at a prestigious private ultra‑luxury villa in Pedralbes, Barcelona. This is a hands‑on role requiring technical excellence, impeccable attention to detail, and the maturity to operate within a small, elite kitchen team serving a highly discerning private household. The right candidate is proactive, reliable, discreet, and committed to maintaining the highest culinary standards every single day. Descubra más sobre las tareas diarias, las responsabilidades generales y la experiencia requerida para esta oportunidad desplazándose hacia abajo ahora. This is a freelance / on‑call position, active during the principals' stays at the property. The frequency and duration of engagements may vary throughout the year. Candidates must be available to commit to confirmed dates and deliver the same level of excellence on every occasion, regardless of duration. There is potential for this role to evolve into a permanent position for the right candidate. Occasional travel may also be required as part of the engagement. Key Responsibilities • Support the Head Chef in the preparation and execution of daily meals, private dinners, and special events to the highest standard., • Step up and lead the kitchen confidently and autonomously during the Head Chef's absence, maintaining full continuity of quality and service., • Assist in menu development, ingredient sourcing, stock control, and supplier coordination, ensuring the kitchen operates efficiently at all times., • Uphold the strictest food safety, allergen management, and kitchen hygiene protocols — non‑negotiable in a private household environment., • Anticipate needs, propose improvements, and bring a proactive mindset to daily operations — contributing ideas before being asked., • Adapt flexibly to the household's schedule, including events. Requirements • 5+ years of experience in a luxury hotel, fine‑dining restaurant, or private household kitchen, with demonstrated ability to work at a senior level., • Fluency in both English and Spanish — essential for communication within the household team., • Solid expertise across multiple cuisines, with strong knowledge of dietary requirements, allergens, and seasonal cooking., • Ability to work seamlessly as part of a small, close‑knit team with a collaborative, ego‑free attitude., • Absolute discretion and professionalism — the ability to operate within a confidential private household with maturity and integrity., • A proactive, detail‑driven approach — someone who takes ownership, anticipates problems, and consistently raises the bar. Benefits • Exclusive environment: work within one of Barcelona's most prestigious private residences., • Build and shape the kitchen culture and culinary identity from the ground up., • High‑profile exposure: serve an elite private household within the international luxury circuit., • Competitive package: remuneration aligned with the exceptional level of this role. Due to the nature of this placement, the client's identity is kept strictly confidential. xcskxlj Full details will be shared with shortlisted candidates at the appropriate stage of the process. #J-18808-Ljbffr

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

UTOPIA is seeking a Head Chef of the highest calibre to lead the culinary experience at a prestigious private villa in Barcelona.

Virtual Voyagers seeks a Head Chef to lead the culinary experience at an exclusive ultra-luxury villa in Barcelona.

We are exclusively seeking a Head Chef of the highest calibre to lead the culinary experience at a prestigious private ultra-luxury villa in Pedralbes, Barcelona.

We are exclusively seeking a Head Chef of the highest calibre to lead the culinary experience at a prestigious private ultra-luxury villa in Pedralbes, Barcelona.