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

¿Quieres formar parte de un equipo donde la excelencia, la creatividad y la atención al detalle son nuestra seña de identidad? 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. ¡Te estamos esperando!

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

Buscamos un/a Gerente/Director de Hotel para liderar la gestión integral de un establecimiento hotelero en Burgos. La persona seleccionada será responsable de supervisar el funcionamiento 360o del hotel: alojamiento, restauración, mantenimiento, administración y atención al cliente. Tendrá capacidad de firma y poderes para la realización de las gestiones necesarias en nombre del hotel. El/la candidato/a ideal contará con amplia experiencia en dirección de equipos, gestión de personal , y sólida trayectoria en restauración , entendiendo las particularidades operativas, la estacionalidad y la "orografía” funcional del sector hotelero. Responsabilidades Principales Gestión Operativa 360 Supervisar el funcionamiento diario de todas las áreas del hotel: recepción, pisos, restauración, eventos, mantenimiento y administración. Asegurar que todas las operaciones cumplan estándares de calidad, eficiencia y rentabilidad. Implementar procedimientos y políticas internas para la mejora continua del servicio. Liderazgo y Gestión de Equipos Dirigir, motivar y desarrollar a los diferentes equipos del hotel. Participar en procesos de selección, evaluación y formación de personal. Fomentar una cultura de trabajo basada en la excelencia operacional, la comunicación y el trabajo en equipo. Restauración Supervisar la oferta gastronómica del hotel: restaurante, bar, room service, eventos y banquetes. Coordinar con el Chef Ejecutivo y el equipo F&B para asegurar estándares de calidad, creatividad y eficiencia operativa. Controlar costes, escandallos, inventarios y cumplimiento normativo. Gestión Administrativa y Financiera Elaborar y supervisar presupuestos, previsiones y análisis de rentabilidad. Realizar seguimiento de KPIs: ADR, RevPAR, GOP, índices de ocupación, satisfacción cliente, etc. Gestionar contratos, proveedores y acuerdos comerciales. Ejercer firma y poderes para operaciones financieras y administrativas según delegación de la propiedad. Relación con Clientes Garantizar un nivel de servicio excepcional orientado al huésped. Resolver incidencias con proactividad y sensibilidad hacia la experiencia del cliente. Supervisar la reputación online y acciones para su mejora. Proactividad y Coordinación Multidepartamental Identificar áreas de mejora y proponer soluciones eficientes. Coordinar la interacción entre departamentos asegurando una operación fluida. Impulsar proyectos especiales, renovaciones o mejoras operativas. Requisitos Experiencia mínima de 5 años en puestos de dirección hotelera o subdirección. Experiencia contrastada en gestión de equipos y gestión de personal. Background sólido en restauración (F&B). Conocimiento profundo del funcionamiento 360o de un hotel. Capacidad analítica para gestionar presupuestos, costes y resultados. Habilidades de comunicación, liderazgo, resolución de problemas y orientación al cliente. Proactividad, autonomía y visión estratégica. Nivel alto de español; valorable inglés u otros idiomas. Disponibilidad para asumir poderes notariales y responsabilidades ejecutivas. Se Ofrece Proyecto estable y con alta autonomía. Liderar un equipo multidisciplinar en un hotel con fuerte potencial. Condiciones retributivas competitivas según experiencia. Oportunidad de impulsar el desarrollo y posicionamiento del hotel en Burgos.

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

Buscamos un/a Gerente/Director de Hotel para liderar la gestión integral de un establecimiento hotelero en Burgos. La persona seleccionada será responsable de supervisar el funcionamiento 360o del hotel: alojamiento, restauración, mantenimiento, administración y atención al cliente. Tendrá capacidad de firma y poderes para la realización de las gestiones necesarias en nombre del hotel. El/la candidato/a ideal contará con amplia experiencia en dirección de equipos, gestión de personal , y sólida trayectoria en restauración , entendiendo las particularidades operativas, la estacionalidad y la "orografía” funcional del sector hotelero. Responsabilidades Principales Gestión Operativa 360 Supervisar el funcionamiento diario de todas las áreas del hotel: recepción, pisos, restauración, eventos, mantenimiento y administración. Asegurar que todas las operaciones cumplan estándares de calidad, eficiencia y rentabilidad. Implementar procedimientos y políticas internas para la mejora continua del servicio. Liderazgo y Gestión de Equipos Dirigir, motivar y desarrollar a los diferentes equipos del hotel. Participar en procesos de selección, evaluación y formación de personal. Fomentar una cultura de trabajo basada en la excelencia operacional, la comunicación y el trabajo en equipo. Restauración Supervisar la oferta gastronómica del hotel: restaurante, bar, room service, eventos y banquetes. Coordinar con el Chef Ejecutivo y el equipo F&B para asegurar estándares de calidad, creatividad y eficiencia operativa. Controlar costes, escandallos, inventarios y cumplimiento normativo. Gestión Administrativa y Financiera Elaborar y supervisar presupuestos, previsiones y análisis de rentabilidad. Realizar seguimiento de KPIs: ADR, RevPAR, GOP, índices de ocupación, satisfacción cliente, etc. Gestionar contratos, proveedores y acuerdos comerciales. Ejercer firma y poderes para operaciones financieras y administrativas según delegación de la propiedad. Relación con Clientes Garantizar un nivel de servicio excepcional orientado al huésped. Resolver incidencias con proactividad y sensibilidad hacia la experiencia del cliente. Supervisar la reputación online y acciones para su mejora. Proactividad y Coordinación Multidepartamental Identificar áreas de mejora y proponer soluciones eficientes. Coordinar la interacción entre departamentos asegurando una operación fluida. Impulsar proyectos especiales, renovaciones o mejoras operativas. Requisitos Experiencia mínima de 5 años en puestos de dirección hotelera o subdirección. Experiencia contrastada en gestión de equipos y gestión de personal. Background sólido en restauración (F&B). Conocimiento profundo del funcionamiento 360o de un hotel. Capacidad analítica para gestionar presupuestos, costes y resultados. Habilidades de comunicación, liderazgo, resolución de problemas y orientación al cliente. Proactividad, autonomía y visión estratégica. Nivel alto de español; valorable inglés u otros idiomas. Disponibilidad para asumir poderes notariales y responsabilidades ejecutivas. Se Ofrece Proyecto estable y con alta autonomía. Liderar un equipo multidisciplinar en un hotel con fuerte potencial. Condiciones retributivas competitivas según experiencia. Oportunidad de impulsar el desarrollo y posicionamiento del hotel en Burgos.

Job Title Director of F&B of the Resort Department Food & Beverage Responsible for All Food & Beverage Service Personnel Reporting to General Manager Primary Objective of Position Under the general guidance of the General Manager, assess, evaluate and ensure that long-term and short term goals of the resort and its Food & Beverage operations are met. To direct and manage all food & beverage activities to maximise revenue, profitability and quality goals by developing and executing marketing strategies, up-selling strategies, controlling costs, and by providing quality service and products to guests. All work will be in line with the resort’s guidelines and business plan and service concepts. Working Liaison: Liaise with all teams in the resort so that all client’s needs are met and exceeded as far as possible. Key responsibilities: Assess, Evaluate and ensure Food & Beverage Goals are met Develops, implements a general business plan, and sales strategies to ensure optimum guest satisfaction, sales maximisation and profitability. Monitors present and future trends, practices and systems in the food & beverage industry to ensure that the resort’s food & beverage operations are competitive in the market place. Conducts weekly inspections of the food & beverage regions to ensure the property and FF&E are kept in the best condition, and recommends preventive maintenance to the General Manager where needed. Participates in development of recognition programmes for staff, advertising and promotional programs and campaigns to increase market awareness and penetration. Randomly inspects all food & beverage areas on a daily basis to ensure facilities and equipment are clean, well maintained and replaced if necessary. Checks the food & beverage outlets’ reservation lists, hotel arrival list, Meetings & Events guest list, and VIP list to ensure that F&B staff are aware of all VIP guests and traces. Is proficient in all food & beverage procedures to be a resource when needed. Challenges employees within department to achieve optimum food & beverage cost percentage and service per employee. Controls and analyses departmental costs on an ongoing basis; takes action to control negative deviation. Monitors food & beverage sales regarding discounts. Audits food & beverage services and quality on a regular basis and develops and implements strategies to improve results. Plans and co-ordinates in-house activities and package plans with Executive Chef, Sales & Marketing Managers and Front Office Manager. Direct and manage Food & Beverage Department to achieve the resort and departmental goals Utilises leadership skills and motivation to maximise employee productivity and satisfaction. Monitors hotel’s and golf areas overall service and team work daily, and makes recommendations for improvement to Department Heads. Selects and develops strategies to improve guest service, food production techniques and efficiency. Analyses financial reports relating to food & beverage, and takes corrective action and follow-up. Achieves goals for Mystery Shopper Manages and co-ordinates pricing and preparation of menus, beverages, and wine lists by taking the following into consideration: • local requirements - market needs - competition - trends - potential costs and labour costs - availability of food & beverage products - merchandising and promotions Approves all wine purchasing, and other food & beverage items in accordance with Brand quality standards. With Executive Chef, maintains an updated recipe file for all food and beverage items to include: • Sales history - Sales mix - Actual costs - Potential costs - Menu price - Par stocks - Production time Prepares food and beverage business plan based on input from Executive Chef. Assists in the development of the resort’s annual business plan, by developing strategies to increase sales in food & beverage. Laws, Regulations and Policies Monitors and makes sure the food & beverage departments follow all applicable laws. Monitors purchasing practices to ensure maximum quality to lowest possible price. Monitors and ensures highest levels of guest satisfaction by providing quality guest services and products within corporate standards. Strictly adheres to HACCP guidelines Human Resource Management Screens, interviews and assists in selecting potential Department Heads and Supervisors for department. Develops and recommends appropriate training to meet guest needs to include Training Plan, SOP Manual. Checks that staff meets and exceeds guest expectations by training and encouraging staff to go ‘the extra mile’. Identifies training needs, and makes sure staff receives training, including skills training to provide consistent, reliable service. Develop departmental training plans. Identifies employees with potential for promotion and/or transfer and makes appropriate development plans for him or her together with the General Manager. Conducts the following Human Resources related tasks: • Performance appraisals - Coaching - Counselling - Discipline and grievance - Employee relations - Wage and salary administration - Compensation and benefits - Succession planning Employee Relations Fosters and develops effective employee relations within department and throughout the resort. Establishes and maintains effective internal communications, including daily meetings with own Department Heads and Supervisors, to ensure optimum team work and productivity. Conducts monthly departmental meetings with all food and beverage staff present. Looks for ways to motivate and challenge employees. Health & Safety Ensures that all potential and real hazards are reported and reduced immediately. Fully understands the hotel’s fire, emergency procedures. Ensures that emergency procedures are practised and enforced to provide for the security and safety of guests and employees. Ensures that employees work in a safe manner that does not harm or injure self or others. Stimulates and encourages a general awareness of health and safety in tasks and activities carried out within the division. Ensures the safety of the people and property within the premises by applying resort regulations, adhering to existing laws and regulations. Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening. Ensures that the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct of resort employees is maintained by all employees in the department. Other Attends meetings and training required by the General Manager. Assists colleagues to perform similar or related jobs when necessary. Ensures guest satisfaction by attending to their requests and enquires courteously and efficiently. Accepts flexible work schedule necessary for uninterrupted service to resort guests. Maintains own working area, materials and company property clean, tidy and in good shape; reports defective materials and equipment to appropriate individual. Continuously seeks to endeavour and improve the department’s efficient operation, and knowledge of own job function.

Apoyando al Chef Ejecutivo en la planificación de menús y desarrollo de nuevas propuestas gastronómicas. Eres la persona que buscamos? • Experiencia previa como Sous Chef o en un puesto similar en hoteles o restaurantes de alta categoría. Si tu objetivo es liderar con pasión, inspirar a tu eq

Bajo la supervisión del Chef Ejecutivo, el Chef de Cuisine será responsable de mantener un alto nivel culinario, garantizando al mismo tiempo el cumplimiento de los objetivos de coste y contribuyendo al desarrollo creativo del menú en línea con la identidad de la marca. Experiencia Experiencia p

Se precisa jefe/a de cocina para hotel ubicado en la zona de Puerto de Pollensa, Mallorca. Incorporación inmediata. Experiencia en la realización de pedidos de alimentos . • Inventarios, valoración del consumo, estudio y gestión de costes de producto, • Experiencia en cartas de snacks y restaurante., • Es responsable de la limpieza y acondicionamiento de la cocina, y de la gestión de las APPCC así como de los registros propios de su departamento., • Liderazgo del área de cocina y del equipo a cargo; Pasión por la cocina y por el cuidado de sus creaciones. Incorporación a una cadena en expansión y con posibilidades de desarrollo profesional. Salario acorde a la responsabilidad y posibilidad de alojamiento.

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

Minimum 3–5 years of experience as Executive Chef or Senior Executive Sous Chef within a lifestyle resort or luxury hotel environment. Collaborate closely with the Chefs de Cuisine of each outlet, as well as Hotel Management, F&B and Marketing teams, to ensure alignment, operational excellence and

Minimum 3–5 years of experience as Executive Chef or Senior Executive Sous Chef within a lifestyle resort or luxury hotel environment. At METT Marbella-Estepona, we are looking for a visionary and hands-on Executive Chef to lead the culinary strategy across our four restaurants - Isola, Ammos Gree

Head Chef – British Fine Dining Restaurant (Southern Spain) Location:. The Role As Head Chef, you will have full creative and operational responsibility for the kitchen, leading a small, passionate brigade and delivering a consistently exceptional guest experience. Key Responsibilities Typical Hea

Se precisa jefe/a de cocina para hotel ubicado en la zona de Puerto de Pollensa, Mallorca.Siga leyendo para comprender completamente lo que este trabajo requiere en cuanto a habilidades y experiencia.Si su perfil encaja, presente su candidatura.El/la candidato/a ideal ha de cumplir los siguientes re

Qualifications • Proven experience as Executive Chef or Head Chef in high-end hotels or standalone restaurants. We are looking for a visionary and experienced Executive Chef for METT Barcelona Hotel (Carretera de Vallvidrera al Tibidabo 83–93), to lead and elevate the hotel’s entire gastronomi

Executive Chef – Large-Scale Hospitality Venue. Location: ASAP Start We are seeking an experienced and strategic Executive Chef to lead the culinary direction of a high-profile, large-scale hospitality operation. Ensure consistency, quality, and scalability across all kitchen operations Maintain s

Your New Company: COYA is a worldwide renowned luxury lifestyle hospitality brand with venues in London; Born from the spirit of an adventure, COYA celebrates Latin American culture through delicious Peruvian food, innovative cocktails, music, art and happenings.We are now recruiting passionate.COYA

Únete a METT Marbella – Estepona como Chef de Partie y aporta tu toque de excelencia en cada plato!. Colaborar con el equipo de cocina: Trabaja mano a mano con el Sous Chef y el resto del equipo para garantizar eficiencia y calidad en todo el servicio. Experiencia comprobable:Al menos 2 años com

Execute recipes under the guidance of the Executive Chef. At first, you will assist the lead chef in guiding the class and learning the structure and rhythm of our culinary experiences. Our hiring process * Interview with the Executive Chef and COO * Trial shift (approx.

Kitchen Roles Open | COYA Ibiza – New Opening.We are excited to announce that recruitment has begun for the opening of.As we prepare for this new opening, we are looking for talented and passionate kitchen professionals to join our team and help deliver the vibrant flavours and high standards that

DESCRIPCIÓN DEL PUESTO Denominación: SOUS CHEF Departamento: Cocina Reporta a: Jefe de Cocina * Función general: Bajo la dirección y supervisión general del Jefe de Cocina y dentro del marco de las normas, políticas y procedimientos establecidos, se encarga de asistir al Chef, así como superv

Tu día a día Realizar previsiones, planes e informes sobre la productividad y pedidos de los puntos de venta con el soporte del jefe de cocina y el chef ejecutivo. Ayudar al chef ejecutivo a planificar el menú, pedidos, materiales y escandallos.

Tu día a día Realizar previsiones, planes e informes sobre la productividad y pedidos de los puntos de venta con el soporte del jefe de cocina y el chef ejecutivo. Ayudar al chef ejecutivo a planificar el menú, pedidos, materiales y escandallos.

Tu día a día Realizar previsiones, planes e informes sobre la productividad y pedidos de los puntos de venta con el soporte del jefe de cocina y el chef ejecutivo. Ayudar al chef ejecutivo a planificar el menú, pedidos, materiales y escandallos.

Role Description This is a full-time (breakfast and evening dinners 5 days a week), or part-time (if you prefer only evening dinners 5 days a week) on-site role for a Chef at a cycling hotel. The Chef will be responsible for preparing and serving freshly cooked meals, creating seasonal and nutritiou

Si tu objetivo es preparar platos que sorprendan y deleiten a nuestros huéspedes mientras creces en un entorno de lujo y estilo, esta es tu oportunidad Únete a METT Marbella – Estepona como Chef de Partie y sé parte de la experiencia que nuestros huéspedes recordarán siempre. Únete a METT Ma

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

Executive Chef – Large-Scale Hospitality Venue. Location: ASAP Start We are seeking an experienced and strategic Executive Chef to lead the culinary direction of a high-profile, large-scale hospitality operation. Ensure consistency, quality, and scalability across all kitchen operations Maintain s

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

Bajo la supervisión del Chef Ejecutivo, el Chef de Cuisine será responsable de mantener un alto nivel culinario, garantizando al mismo tiempo el cumplimiento de los objetivos de coste y contribuyendo al desarrollo creativo del menú en línea con la identidad de la marca. Mantener una comunicació

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

Maintain mise en place levels to ensure a seamless flow during service, with a focus on quality, consistency, and presentation Continue honing your craft to master all sections of the kitchen, expanding your expertise under the guidance of senior chefs Check incoming goods for quality and accuracy,

Yuml;”‘ Unlock this extraordinary opportunity through the United States J-1 Visa Programs for Interns and Trainees 🔑 This initiative empowers young culinary enthusiasts to kickstart their global journey in the industry. This internship is part of a J1 visa program

Open Positions: • Commis Chefs • Chef de Partie • Stewarding Team We are seeking passionate culinary professionals with experience in high-volume or premium dining environments , who bring precision, creativity, and strong operational discipline to the kitchen. Hiring #Chef Jobs #Kitchen Jobs

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:. Capaz de colaborar con chefs y compañeros en un ambiente exigente y profesional.

Jefe de Cocina (Head Chef) El Paraíso Golf Club – Estepona, Costa del Sol El Paraíso Golf Club, club privado de socios consolidado en la Costa del Sol, busca incorporar un/a Jefe/a de Cocina con perfil claramente operativo. Qué Esperamos • Ejecución constante, sin altibajos • Control real

Main Duties Your key responsibilities will include: • Maintain mise en place levels to ensure seamless service, with a focus on food quality, consistency, and presentation • Actively develop your skills to become proficient in all kitchen sections, under the guidance of senior chefs • Inspect

Bajo la supervisión del Chef Ejecutivo, el Chef de Cuisine será responsable de mantener un alto nivel culinario, garantizando al mismo tiempo el cumplimiento de los objetivos de coste y contribuyendo al desarrollo creativo del menú en línea con la identidad de la marca. Mantener una comunicació

Executive Chef – Large-Scale Hospitality Venue. Location: ASAP Start We are seeking an experienced and strategic Executive Chef to lead the culinary direction of a high-profile, large-scale hospitality operation. Ensure consistency, quality, and scalability across all kitchen operations Maintain s

Si eres amante de la hostelería y quieres formar parte de nuestro proyecto, únete a nuestro equipo de Sun Storytellers.Tu misión consistirá en supervisar, organizar y dirigir la operación de la cocina, en búsqueda de la excelencia y cumpliendo los estándares de calidad, así como la satisfacc

Tu misión consistirá en planificar, organizar y supervisar la partida o área específica de la cocina para garantizar la calidad en la elaboración de la oferta de gastronómica y la presentación de la misma, siguiendo las pautas indicadas por el Chef y cumpliendo las normativas de seguridad, hi

Tu misión consistirá en planificar, organizar y supervisar la partida o área específica de la cocina para garantizar la calidad en la elaboración de la oferta de gastronómica y la presentación de la misma, siguiendo las pautas indicadas por el Chef y cumpliendo las normativas de seguridad, hi

Executive Chef – Large-Scale Hospitality Venue.Location: ASAP Start We are seeking an experienced and strategic Executive Chef to lead the culinary direction of a high-profile, large-scale hospitality operation.This role is focused on leading, structuring, and scaling a complex multi-outlet food o

Sunset Hospitality Group (SHG) is a leading multinational lifestyle hospitality group, with a wide portfolio encompassing Hotels & Resorts, Restaurants, Beach Clubs, Nightclubs, Fitness Centers, and more.SHG operates over 81 venues in 26 countries with a commitment to deliver authentic and diverse h

Ponemos todo nuestro esfuerzo en la excelencia del servicio, la hospitalidad genuina y la innovación constante.Nuestro propósito es crear experiencias inolvidables para nuestros huéspedes, siendo plenamente conscientes de la importancia del desarrollo sostenible en armonía con el entorno y la so

HEAD CHEF – ICONIC OPEN-FIRE RESTAURANT | MARBELLA, SPAIN - Relocation offered! An extraordinary opportunity has arisen for a talented.Europe’s most sought-after lifestyle destinations.Inspired by the culinary traditions of.This is far more than a Head Chef role it’s a chance to lead a destina

This traineeship is part of a J1 visa program intended for young professionals, or recent graduates to propel their careers, gain work experience, and improve their skills through cultural exchange. The J1 Visa process and application fees has a total cost of $1,870, broken down as follows:. Last pa