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Bajo la supervisión del Jefe de Cocina, formará parte del equipo de cocina y será responsable de apoyar en la gestión operativa diaria del departamento, supervisando la producción culinaria y asegurando la excelencia gastronómica en nuestro Restaurante, Bar, Room Service y Eventos. Tareas y responsabilidades: Asistir al Jefe de Cocina en la supervisión y coordinación de todas las áreas operativas y diferentes cocinas del resort, asegurando una correcta organización y funcionamiento diario. Garantizar que todas las secciones de cocina trabajen alineadas con los estándares de calidad y servicio establecidos por Camiral. Colaborar estrechamente con el Jefe de Cocina en la resolución de incidencias operativas del día a día relacionadas con el equipo de cocina, stewards (lavaplatos) y demás áreas de apoyo. Brindar soporte al equipo en la gestión de consultas, necesidades operativas y mejora continua de los procesos de cocina. Participar activamente en las diferentes partidas y secciones de cocina, apoyando en la preparación, producción y cocinado de alimentos según los estándares definidos. Asegurar la correcta presentación, calidad y consistencia de los platos servidos en los distintos restaurantes y puntos de venta del resort. Mantener los más altos niveles de higiene, limpieza, orden y seguridad en todas las áreas de cocina. Velar por el cumplimiento estricto del sistema APPCC y del Manual de Seguridad Alimentaria. Supervisar el uso adecuado de productos, materias primas y recursos para minimizar mermas y optimizar costes. Colaborar en el control mensual del Food Cost, trabajando para alcanzar los objetivos fijados por la compañía y asegurar resultados positivos. Apoyar en la formación, motivación y seguimiento del rendimiento del equipo de cocina y stewarding. Requisitos: Experiencia mínima de 3-5 años, preferiblemente en un lugar similar de cocina internacional. Flexibilidad horaria. Conocimientos avanzados de técnicas de cocina tanto en restaurantes, hoteles, banquetes. Conocimientos intermedios de herramientas informáticas. Estudios superiores de alta cocina. Dominio del castellano. Conocimientos de inglés/ catalán valorables. Conocimientos de cocina Mediterránea y catalana. Informado sobre las tendencias actuales de alimentación. Un hablante seguro y dinámico, capaz de comunicarse e interactuar de manera efectiva con todos los niveles de una organización. Personalidad entusiasta y positiva con la capacidad de construir relaciones de confianza con otros. Imprescindible vehículo propio para acceder a las instalaciones del resort. Beneficios: Posición estable: contrato indefinido. Horario intensivo rotativo, 40 horas semanales. Salario competitivo. Ofrecemos alojamiento, sujeto a disponibilidad, para candidatos que residan a más de una hora del centro de trabajo. Actividades de empresa: torneos de pádel entre trabajadores, clases de pilates, sesiones de Mindfulness y ¡mucho más! Posibilidad de usar las instalaciones de Camiral, a Quinta do Lago Resort y descuento en los hoteles, Wellness, tienda y restaurantes. Descuento en gasolina en todos los establecimientos de Zona Diesel. Acceso a WellHub, con descuentos en gimnasios y aplicaciones de bienestar. Cobertura médica a través de una app de salud, para empleados y familiares, sin coste. Acceso a Therapyside, nuestra plataforma de terapia online: 3 sesiones gratuitas al año, y tarifas especiales para el resto. Comedor interno 100% subvencionado para empleados de hoteles y trabajadores con horario partido. Taquillas inteligentes para recibir paquetería, disponibles para los empleados Beneficio económico para los empleados que traigan a otro empleado y sea seleccionado Descuentos en hoteles y campos de golf del grupo: Quinta do Lago (Portugal), Ballynahinch (Irlanda) Convenio con la escuela Ostelea y otras más.

Financial Controller — Solana Rooftop Madrid Group: Juvia Group Hiring entity: Spanish operating entity Location: Madrid, Spain (on-site) Reports to: Head of Operations, Solana Madrid, with dotted line to Group Finance HQ Compensation: Competitive base + annual performance bonus Start date: Immediate — pre-opening phase About Juvia Group Juvia Group is an international hospitality company operating premium restaurant and rooftop concepts in Miami, Saint-Barthélemy, and now Madrid. Since opening the original Juvia in Miami Beach in 2012, the group has become known for design-led venues, serious culinary programs, and an international clientele. Solana Rooftop Madrid is our new European flagship — a design-driven rooftop restaurant and bar. We are assembling the opening team and looking for a Financial Controller to build and own the financial backbone of Solana from pre-opening through stabilization. The role You will be the financial anchor of a high-volume premium rooftop operating inside an institutional real estate and hotel environment. This is a hands-on role with real ownership — not a corporate seat. You will oversee the books, control costs, partner with the Head of Operations on daily operational decisions, and report into both local leadership and the parent company. What you'll own Oversight of the external accounting firm responsible for the monthly close under Spanish GAAP (PGC), including review of accruals, prepayments, and fixed asset accounting Daily sales reconciliation between POS and the general ledger — cash, card, and house account controls Food, beverage, and labor cost control — weekly prime cost reporting, variance analysis, and corrective action with the Head of Operations, Chef, and F&B Manager Annual budgeting and rolling forecasts, with monthly variance reporting to ownership and Group Finance Cash flow management, banking relationships, treasury controls, and preparation of bank transfers Oversight of the external gestoría for payroll and tax filings (Modelos 303, 347, 349, 390, 200) Accounts payable, vendor management, approval workflows, and supplier payment cycles Group reporting, including intercompany flows Internal controls, cash handling procedures, and pre-opening finance setup — chart of accounts, POS-to-GL mapping, approval matrices, and opening inventory What we're looking for Must-haves 5-8 years of finance experience, with at least 3 in a Financial Controller, Jefe de Administración, or senior finance role within hospitality — hotel F&B, premium restaurants, or restaurant groups Hands-on command of Spanish GAAP and practical experience overseeing external accounting firms, gestorías, and Spanish tax and payroll filings ERP experience with Holded and POS-to-GL integration Advanced Excel, including financial modeling and variance analysis Fluent Spanish (native or equivalent) and strong working English — you will communicate regularly and report in English Comfortable in a founder-led, high-standards environment where speed and ownership matter more than process Would be a plus Hands-on restaurant or hotel F&B cost control experience — food cost, beverage cost, labor ratios, prime cost management, inventory control Pre-opening experience at a premium restaurant or hotel F&B venue Experience working with institutional landlords or branded hotel operators Exposure to US GAAP or multi-jurisdictional group reporting Big 4 audit foundation (Deloitte, PwC, EY, KPMG) early in career What we offer Competitive base salary, commensurate with experience Annual performance bonus (10-15%) Founding team role in one of Madrid's most anticipated openings Direct exposure to ownership and international group leadership Long-term growth potential as the group expands its European platform How to apply Send your CV and a short note telling us why this role fits you to Applications in Spanish or English accepted. All inquiries confidential.

Key Responsibilities : 1 Culinary Training & Development : ◦ Develop and execute the ship’s overall Culinary Training & Development strategy for all Culinary crew members with 2 or fewer stripes. ◦ Ensure understanding and delivery of the company’s service standards, training materials, operational practices, and rating systems for the Culinary Department. ◦ Conduct relevant training and follow-up audits to ensure these standards are being met consistently. 2 Collaboration with Senior Culinary Leadership : ◦ Assist the Executive Chef and Executive Sous Chef in identifying crew members with the potential for career advancement. ◦ Collaborate with leadership to evaluate crew members who may not meet the required skill set or attitude and determine their future role within the team. 3 Coaching & Staff Development : ◦ Provide ongoing training on company standards and best practices to all culinary employees. ◦ Conduct role-play sessions and hands-on training for crew members at their respective workstations. ◦ Offer constructive feedback during coaching sessions and performance audits. 4 Training Scheduling & Reporting : ◦ Create daily training schedules and feedback reports, presenting them to the Executive Chef. ◦ Organize and execute daily daytime training sessions (45 minutes per group) for crew members on port days, ensuring relevant performance, revenue, and ratings data inform participant selection. ◦ Conduct nightly follow-up performance audits and provide feedback to the crew members and the Executive Chef. 5 Performance Audits & One-on-One Coaching : ◦ Conduct performance audits and coaching sessions during sea days, providing feedback to both crew members and management. ◦ Identify low performers and work with the Executive Chef to create improvement plans for those who may require additional training or support. 6 Mentorship for Senior Staff : ◦ Coach and mentor Chef de Cuisine, Sous Chefs, and Chef de Partie on effectively conducting training sessions, including facility setup, session flow, feedback delivery, and session evaluation. Qualifications: Candidate should work as a culinary teacher or instructor in a culinary academy or institute. Strong background in training and development, teaching, and communications. Possesses culinary expertise, formal education, and practical experience in the culinary field. Having culinary training and certificates is a plus.

Key Responsibilities : 1 Culinary Training & Development : ◦ Develop and execute the ship’s overall Culinary Training & Development strategy for all Culinary crew members with 2 or fewer stripes. ◦ Ensure understanding and delivery of the company’s service standards, training materials, operational practices, and rating systems for the Culinary Department. ◦ Conduct relevant training and follow-up audits to ensure these standards are being met consistently. 2 Collaboration with Senior Culinary Leadership : ◦ Assist the Executive Chef and Executive Sous Chef in identifying crew members with the potential for career advancement. ◦ Collaborate with leadership to evaluate crew members who may not meet the required skill set or attitude and determine their future role within the team. 3 Coaching & Staff Development : ◦ Provide ongoing training on company standards and best practices to all culinary employees. ◦ Conduct role-play sessions and hands-on training for crew members at their respective workstations. ◦ Offer constructive feedback during coaching sessions and performance audits. 4 Training Scheduling & Reporting : ◦ Create daily training schedules and feedback reports, presenting them to the Executive Chef. ◦ Organize and execute daily daytime training sessions (45 minutes per group) for crew members on port days, ensuring relevant performance, revenue, and ratings data inform participant selection. ◦ Conduct nightly follow-up performance audits and provide feedback to the crew members and the Executive Chef. 5 Performance Audits & One-on-One Coaching : ◦ Conduct performance audits and coaching sessions during sea days, providing feedback to both crew members and management. ◦ Identify low performers and work with the Executive Chef to create improvement plans for those who may require additional training or support. 6 Mentorship for Senior Staff : ◦ Coach and mentor Chef de Cuisine, Sous Chefs, and Chef de Partie on effectively conducting training sessions, including facility setup, session flow, feedback delivery, and session evaluation. Qualifications: Candidate should work as a culinary teacher or instructor in a culinary academy or institute. Strong background in training and development, teaching, and communications. Possesses culinary expertise, formal education, and practical experience in the culinary field. Having culinary training and certificates is a plus.

Key Responsibilities : 1 Culinary Training & Development : ◦ Develop and execute the ship’s overall Culinary Training & Development strategy for all Culinary crew members with 2 or fewer stripes. ◦ Ensure understanding and delivery of the company’s service standards, training materials, operational practices, and rating systems for the Culinary Department. ◦ Conduct relevant training and follow-up audits to ensure these standards are being met consistently. 2 Collaboration with Senior Culinary Leadership : ◦ Assist the Executive Chef and Executive Sous Chef in identifying crew members with the potential for career advancement. ◦ Collaborate with leadership to evaluate crew members who may not meet the required skill set or attitude and determine their future role within the team. 3 Coaching & Staff Development : ◦ Provide ongoing training on company standards and best practices to all culinary employees. ◦ Conduct role-play sessions and hands-on training for crew members at their respective workstations. ◦ Offer constructive feedback during coaching sessions and performance audits. 4 Training Scheduling & Reporting : ◦ Create daily training schedules and feedback reports, presenting them to the Executive Chef. ◦ Organize and execute daily daytime training sessions (45 minutes per group) for crew members on port days, ensuring relevant performance, revenue, and ratings data inform participant selection. ◦ Conduct nightly follow-up performance audits and provide feedback to the crew members and the Executive Chef. 5 Performance Audits & One-on-One Coaching : ◦ Conduct performance audits and coaching sessions during sea days, providing feedback to both crew members and management. ◦ Identify low performers and work with the Executive Chef to create improvement plans for those who may require additional training or support. 6 Mentorship for Senior Staff : ◦ Coach and mentor Chef de Cuisine, Sous Chefs, and Chef de Partie on effectively conducting training sessions, including facility setup, session flow, feedback delivery, and session evaluation. Qualifications: Candidate should work as a culinary teacher or instructor in a culinary academy or institute. Strong background in training and development, teaching, and communications. Possesses culinary expertise, formal education, and practical experience in the culinary field. Having culinary training and certificates is a plus.

Key Responsibilities : 1 Culinary Training & Development : ◦ Develop and execute the ship’s overall Culinary Training & Development strategy for all Culinary crew members with 2 or fewer stripes. ◦ Ensure understanding and delivery of the company’s service standards, training materials, operational practices, and rating systems for the Culinary Department. ◦ Conduct relevant training and follow-up audits to ensure these standards are being met consistently. 2 Collaboration with Senior Culinary Leadership : ◦ Assist the Executive Chef and Executive Sous Chef in identifying crew members with the potential for career advancement. ◦ Collaborate with leadership to evaluate crew members who may not meet the required skill set or attitude and determine their future role within the team. 3 Coaching & Staff Development : ◦ Provide ongoing training on company standards and best practices to all culinary employees. ◦ Conduct role-play sessions and hands-on training for crew members at their respective workstations. ◦ Offer constructive feedback during coaching sessions and performance audits. 4 Training Scheduling & Reporting : ◦ Create daily training schedules and feedback reports, presenting them to the Executive Chef. ◦ Organize and execute daily daytime training sessions (45 minutes per group) for crew members on port days, ensuring relevant performance, revenue, and ratings data inform participant selection. ◦ Conduct nightly follow-up performance audits and provide feedback to the crew members and the Executive Chef. 5 Performance Audits & One-on-One Coaching : ◦ Conduct performance audits and coaching sessions during sea days, providing feedback to both crew members and management. ◦ Identify low performers and work with the Executive Chef to create improvement plans for those who may require additional training or support. 6 Mentorship for Senior Staff : ◦ Coach and mentor Chef de Cuisine, Sous Chefs, and Chef de Partie on effectively conducting training sessions, including facility setup, session flow, feedback delivery, and session evaluation. Qualifications: Candidate should work as a culinary teacher or instructor in a culinary academy or institute. Strong background in training and development, teaching, and communications. Possesses culinary expertise, formal education, and practical experience in the culinary field. Having culinary training and certificates is a plus.

Sobre nosotros: Somos un grupo de restauración en plena expansión, enfocado en ofrecer una propuesta gastronómica saludable. Apostamos por la calidad del producto, la eficiencia operativa y el desarrollo de nuestros equipos. ¿Qué buscamos? Buscamos un/a Head Chef con experiencia en entornos de alto volumen, capaz de liderar equipos de cocina, garantizar estándares de calidad y optimizar procesos en un concepto dinámico. Responsabilidades: Liderar la operativa diaria de cocina Gestión, formación y desarrollo del equipo de cocina Asegurar consistencia, calidad y presentación del producto Control de costes (food cost, mermas, inventarios) Supervisión de cumplimiento de normas de higiene y seguridad alimentaria Implementación y mejora de procesos operativos Coordinación con operaciones y equipos centrales Requisitos: Experiencia previa como Jefe de cocina o Sous Chef senior Experiencia en restauración organizada y de alto volumen Capacidad de liderazgo y gestión de equipos Perfil operativo, resolutivo y orientado a resultados Conocimiento en control de costes y escandallos Valorable experiencia en conceptos healthy / fast casual ¿Qué ofrecemos? Proyecto sólido con plan de expansión Posibilidades reales de crecimiento Formación continua Entorno dinámico y enfocado en las personas Condiciones competitivas según experiencia Proceso confidencial Este proceso se gestiona de forma confidencial. El nombre de la empresa será revelado en fases avanzadas.

Join a New Category of Food Service in Riyadh (Relocation Provided) Company: RoomService Location: Riyadh, Saudi Arabia Salary: $64,000 USD / year (SAR 240,000) — fully tax-free Employment Type: Full-time About RoomService RoomService is a new kind of food platform launching in Riyadh and Dubai. We give households access to a dedicated private chef — but instead of cooking inside someone's home, our chefs work from modern, fully equipped cloud kitchens, each serving 5–15 households with fully customised, fresh-to-order meals. Think of it as the infrastructure behind a new category of personalised food. Not a meal plan. Not a delivery app. Not a meal kit. Something new — and we need talented chefs to make it real. The Role You'll be the chef behind the food. No managing a brigade. No front-of-house politics. No restaurant chaos. You'll have a dedicated mise en place team handling all your prep — so you walk into a kitchen that's ready to go, and you do what you do best: cook. Great food, daily, for households who rely on you. What you'll do: Cook fresh, personalised meals daily from a fully equipped cloud kitchen in Riyadh Plan menus for 5–15 households — a dedicated mise en place team handles all the prep, so you focus on what matters: cooking Adapt to different dietary preferences, cuisines, and household needs Maintain high food safety and hygiene standards Work independently with full ownership of your kitchen What we're looking for: Chef de Partie to Sous Chef level experience (3+ years in a professional kitchen) Confident cooking across multiple cuisines — you don't need to be a specialist, but you need range Comfortable working independently without a brigade around you Genuinely passionate about cooking — this role is hands-on, every day Open to relocating to Riyadh, Saudi Arabia Nice to have: Experience in private/household chef roles Familiarity with Middle Eastern or South Asian cuisines Experience with meal planning, dietary customisation, or batch cooking at scale What We Offer $64,000 USD / year (SAR 240,000) — completely tax-free Relocation costs covered Visa sponsorship and processing Accommodation support Class A health insurance Work in a brand-new, fully equipped cloud kitchen Full mise en place team supporting you — your prep is done, you just cook Be part of a founding team building something from scratch Career growth as RoomService scales across the Gulf Why Riyadh? Saudi Arabia is in the middle of a massive transformation. Riyadh is one of the fastest-growing cities in the world, with a booming food scene and a cost of living well below Dubai or London. Your salary goes further, there's zero income tax, and you'll be part of a city that's being rebuilt from the ground up. How to Apply Send us your CV and a brief note about your cooking background and what excites you about this role. We'd love to see a portfolio or photos of your food if you have them.

Se precisa jefe/a de cocina para hotel ubicado en la zona de Puerto de Pollensa, Mallorca. Incorporación inmediata. El/la candidato/a ideal ha de cumplir los siguientes requisitos: • 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; constancia para llegar a los objetivos de la empresa. -Pasión por la cocina y por el cuidado de sus creaciones. Se valorarán curriculums de Segundo/a que quieran dar un paso más en su carrera. Se ofrece: Incorporación a una cadena en expansión y con posibilidades de desarrollo profesional. Salario acorde a la responsabilidad y posibilidad de alojamiento.

¿Te apasiona la gastronomía y te gustaría desarrollar tu carrera en la cocina de un prestigioso hotel en Leganés? ¡Buscamos un/a Ayudante de Cocina entusiasta y comprometido/a para formar parte de nuestro equipo culinario y contribuir a ofrecer una experiencia gastronómica excepcional a nuestros clientes! ¿QUÉ OFRECEMOS? Contrato indefinido con salario competitivo acorde al convenio. Estabilidad laboral en un entorno profesional y dinámico. Oportunidades de formación y crecimiento dentro del hotel. Descuentos en alojamiento y servicios del hotel. ️ RESPONSABILIDADES Asistir al equipo de cocina en la preparación de platos bajo la supervisión del Chef y los cocineros. Realizar tareas básicas de cocina: limpieza, pelado, corte y preparación de ingredientes. Asegurar la correcta conservación y almacenamiento de alimentos y materias primas. Mantener el orden y la limpieza en las áreas de trabajo, cumpliendo con las normas de higiene y seguridad alimentaria. Colaborar en el montaje de platos y apoyar en los servicios según las indicaciones del equipo. Contribuir al buen ambiente de trabajo y a la eficiencia del equipo culinario. ✅ REQUISITOS Experiencia previa como ayudante o auxiliar de cocina (deseable, no excluyente). Disponer de vehículo propio Conocimientos básicos de técnicas culinarias y manipulación de alimentos. Capacidad para trabajar en equipo y seguir instrucciones con atención al detalle. Actitud proactiva, orden y compromiso con la calidad. Disponibilidad para trabajar en turnos rotativos, fines de semana y festivos.

¿Te apasiona la gastronomía y te gustaría desarrollar tu carrera en la cocina de un prestigioso hotel en Leganés? ¡Buscamos un/a Ayudante de Cocina entusiasta y comprometido/a para formar parte de nuestro equipo culinario y contribuir a ofrecer una experiencia gastronómica excepcional a nuestros clientes! ¿QUÉ OFRECEMOS? Contrato indefinido con salario competitivo acorde al convenio. Estabilidad laboral en un entorno profesional y dinámico. Oportunidades de formación y crecimiento dentro del hotel. Descuentos en alojamiento y servicios del hotel. ️ RESPONSABILIDADES Asistir al equipo de cocina en la preparación de platos bajo la supervisión del Chef y los cocineros. Realizar tareas básicas de cocina: limpieza, pelado, corte y preparación de ingredientes. Asegurar la correcta conservación y almacenamiento de alimentos y materias primas. Mantener el orden y la limpieza en las áreas de trabajo, cumpliendo con las normas de higiene y seguridad alimentaria. Colaborar en el montaje de platos y apoyar en los servicios según las indicaciones del equipo. Contribuir al buen ambiente de trabajo y a la eficiencia del equipo culinario. ✅ REQUISITOS Experiencia previa como ayudante o auxiliar de cocina (deseable, no excluyente). Disponer de vehículo propio Conocimientos básicos de técnicas culinarias y manipulación de alimentos. Capacidad para trabajar en equipo y seguir instrucciones con atención al detalle. Actitud proactiva, orden y compromiso con la calidad. Disponibilidad para trabajar en turnos rotativos, fines de semana y festivos.

Salary: €3100 – € 3300 gross per month.For our client, a luxury hotel in Mallorca, we are looking for a.Oversee daily kitchen operations in a high-end.Prepare and supervise food production, including sushi, with a focus on precision and consistency.Efficiently manage inventory, ordering, and f

To lead and manage culinary operations across Spain, ensuring high-quality, innovative, and efficient food production in line with company standards and guest expectations.Responsible for menu development, food safety, cost control, and team leadership across all lounges and central kitchen operatio

Bajo la supervisión del Jefe de Cocina, formará parte del equipo de cocina y será responsable de apoyar en la gestión operativa diaria del departamento, supervisando la producción culinaria y asegurando la excelencia gastronómica en nuestro Restaurante, Bar, Room Service y Eventos.Asistir al J

Financial Controller — Solana Rooftop Madrid Group: Juvia Group Hiring entity: Spanish operating entity Location: Madrid, Spain (on-site) Reports to: Head of Operations, Solana Madrid, with dotted line to Group Finance HQ Compensation: Competitive base + annual performance bonus Start date: Immediate — pre-opening phase About Juvia Group Juvia Group is an international hospitality company operating premium restaurant and rooftop concepts in Miami, Saint-Barthélemy, and now Madrid. Since opening the original Juvia in Miami Beach in 2012, the group has become known for design-led venues, serious culinary programs, and an international clientele. Solana Rooftop Madrid is our new European flagship — a design-driven rooftop restaurant and bar. We are assembling the opening team and looking for a Financial Controller to build and own the financial backbone of Solana from pre-opening through stabilization. The role You will be the financial anchor of a high-volume premium rooftop operating inside an institutional real estate and hotel environment. This is a hands-on role with real ownership — not a corporate seat. You will oversee the books, control costs, partner with the Head of Operations on daily operational decisions, and report into both local leadership and the parent company. What you'll own • Oversight of the external accounting firm responsible for the monthly close under Spanish GAAP (PGC), including review of accruals, prepayments, and fixed asset accounting, • Daily sales reconciliation between POS and the general ledger — cash, card, and house account controls, • Food, beverage, and labor cost control — weekly prime cost reporting, variance analysis, and corrective action with the Head of Operations, Chef, and F&B Manager, • Annual budgeting and rolling forecasts, with monthly variance reporting to ownership and Group Finance, • Cash flow management, banking relationships, treasury controls, and preparation of bank transfers, • Oversight of the external gestoría for payroll and tax filings (Modelos 303, 347, 349, 390, 200), • Accounts payable, vendor management, approval workflows, and supplier payment cycles, • Group reporting, including intercompany flows, • 5-8 years of finance experience, with at least 3 in a Financial Controller, Jefe de Administración, or senior finance role within hospitality — hotel F&B, premium restaurants, or restaurant groups, • Hands-on command of Spanish GAAP and practical experience overseeing external accounting firms, gestorías, and Spanish tax and payroll filings, • ERP experience with Holded and POS-to-GL integration, • Advanced Excel, including financial modeling and variance analysis, • Fluent Spanish (native or equivalent) and strong working English — you will communicate regularly and report in English, • Hands-on restaurant or hotel F&B cost control experience — food cost, beverage cost, labor ratios, prime cost management, inventory control, • Pre-opening experience at a premium restaurant or hotel F&B venue, • Experience working with institutional landlords or branded hotel operators, • Exposure to US GAAP or multi-jurisdictional group reporting, • Big 4 audit foundation (Deloitte, PwC, EY, KPMG) early in careerWhat we offer, • Competitive base salary, commensurate with experience, • Annual performance bonus (10-15%), • Founding team role in one of Madrid's most anticipated openings, • Direct exposure to ownership and international group leadership, • Long-term growth potential as the group expands its European platformHow to apply, • Send your CV and a short note telling us why this role fits you to Applications in Spanish or English accepted. All inquiries confidential.

We give households access to a dedicated private chef — but instead of cooking inside someone's home, our chefs work from modern, fully equipped cloud kitchens, each serving 5–15 households with fully customised, fresh-to-order meals. Chef de Partie to Sous Chef level experience (3+ years in a p

Key Responsibilities: 1 Culinary Training & Development: ◦ Develop and execute the ship’s overall Culinary Training & Development strategy for all Culinary crew members with 2 or fewer stripes. ◦ Ensure understanding and delivery of the company’s service standards, training materials, operational practices, and rating systems for the Culinary Department. ◦ Conduct relevant training and follow-up audits to ensure these standards are being met consistently. 2 Collaboration with Senior Culinary Leadership: ◦ Assist the Executive Chef and Executive Sous Chef in identifying crew members with the potential for career advancement. ◦ Collaborate with leadership to evaluate crew members who may not meet the required skill set or attitude and determine their future role within the team. 3 Coaching & Staff Development: ◦ Provide ongoing training on company standards and best practices to all culinary employees. ◦ Conduct role-play sessions and hands-on training for crew members at their respective workstations. ◦ Offer constructive feedback during coaching sessions and performance audits. 4 Training Scheduling & Reporting: ◦ Create daily training schedules and feedback reports, presenting them to the Executive Chef. ◦ Organize and execute daily daytime training sessions (45 minutes per group) for crew members on port days, ensuring relevant performance, revenue, and ratings data inform participant selection. ◦ Conduct nightly follow-up performance audits and provide feedback to the crew members and the Executive Chef. 5 Performance Audits & One-on-One Coaching: ◦ Conduct performance audits and coaching sessions during sea days, providing feedback to both crew members and management. ◦ Identify low performers and work with the Executive Chef to create improvement plans for those who may require additional training or support. 6 Mentorship for Senior Staff: ◦ Coach and mentor Chef de Cuisine, Sous Chefs, and Chef de Partie on effectively conducting training sessions, including facility setup, session flow, feedback delivery, and session evaluation. Qualifications: Candidate should work as a culinary teacher or instructor in a culinary academy or institute. Strong background in training and development, teaching, and communications. Possesses culinary expertise, formal education, and practical experience in the culinary field. Having culinary training and certificates is a plus.

Key Responsibilities: 1 Culinary Training & Development: ◦ Develop and execute the ship’s overall Culinary Training & Development strategy for all Culinary crew members with 2 or fewer stripes. ◦ Ensure understanding and delivery of the company’s service standards, training materials, operational practices, and rating systems for the Culinary Department. ◦ Conduct relevant training and follow-up audits to ensure these standards are being met consistently. 2 Collaboration with Senior Culinary Leadership: ◦ Assist the Executive Chef and Executive Sous Chef in identifying crew members with the potential for career advancement. ◦ Collaborate with leadership to evaluate crew members who may not meet the required skill set or attitude and determine their future role within the team. 3 Coaching & Staff Development: ◦ Provide ongoing training on company standards and best practices to all culinary employees. ◦ Conduct role-play sessions and hands-on training for crew members at their respective workstations. ◦ Offer constructive feedback during coaching sessions and performance audits. 4 Training Scheduling & Reporting: ◦ Create daily training schedules and feedback reports, presenting them to the Executive Chef. ◦ Organize and execute daily daytime training sessions (45 minutes per group) for crew members on port days, ensuring relevant performance, revenue, and ratings data inform participant selection. ◦ Conduct nightly follow-up performance audits and provide feedback to the crew members and the Executive Chef. 5 Performance Audits & One-on-One Coaching: ◦ Conduct performance audits and coaching sessions during sea days, providing feedback to both crew members and management. ◦ Identify low performers and work with the Executive Chef to create improvement plans for those who may require additional training or support. 6 Mentorship for Senior Staff: ◦ Coach and mentor Chef de Cuisine, Sous Chefs, and Chef de Partie on effectively conducting training sessions, including facility setup, session flow, feedback delivery, and session evaluation. Qualifications: Candidate should work as a culinary teacher or instructor in a culinary academy or institute. Strong background in training and development, teaching, and communications. Possesses culinary expertise, formal education, and practical experience in the culinary field. Having culinary training and certificates is a plus.

Buscamos un/a Head Chef con experiencia en entornos de alto volumen, capaz de liderar equipos de cocina, garantizar estándares de calidad y optimizar procesos en un concepto dinámico. Somos un grupo de restauración en plena expansión, enfocado en ofrecer una propuesta gastronómica saludable. Su

Salary: €3100 – € 3300 gross per month.For our client, a luxury hotel in Mallorca, we are looking for a.Oversee daily kitchen operations in a high-end.Prepare and supervise food production, including sushi, with a focus on precision and consistency.Efficiently manage inventory, ordering, and f

Bajo la supervisión del Jefe de Cocina, formará parte del equipo de cocina y será responsable de apoyar en la gestión operativa diaria del departamento, supervisando la producción culinaria y asegurando la excelencia gastronómica en nuestro Restaurante, Bar, Room Service y Eventos.Asistir al J

We give households access to a dedicated private chef — but instead of cooking inside someone's home, our chefs work from modern, fully equipped cloud kitchens, each serving 5–15 households with fully customised, fresh-to-order meals. Chef de Partie to Sous Chef level experience (3+ years in a p

For our client, a luxury hotel in Mallorca, we are looking for a Head Chef specialized in Japanese-Peruvian fusion cuisine to join the kitchen team.

Es este el puesto que está buscando? Si es así, siga leyendo para obtener más detalles y no olvide enviar su solicitud hoy mismo.To lead and manage culinary operations across Spain, ensuring high-quality, innovative, and efficient food production in line with company standards and guest expectati

Se precisa jefe/a de cocina para hotel ubicado en la zona de Puerto de Pollensa, Mallorca.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 limpie

Se precisa jefe/a de cocina para hotel ubicado en la zona de Puerto de Pollensa, Mallorca.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 limpi

Buscamos un/a Head Chef con experiencia en entornos de alto volumen, capaz de liderar equipos de cocina, garantizar estándares de calidad y optimizar procesos en un concepto dinámico. Somos un grupo de restauración en plena expansión, enfocado en ofrecer una propuesta gastronómica saludable. Su

Demonstrates a complete understanding of daily menu items and make sure Chef’s in your region is able to explain them to customers accurately.

Como Chef Ejecutivo/a del Bahia Principe Explore Fantasia, tu principal misión será planificar, coordinar y supervisar los estándares y la experiencia culinaria de todos los restaurantes, gestionando recursos y equipos para optimizar resultados, impulsar la mejora continua y garantizar la satisfa

Tienes experiencia liderando cocinas de hotel y ganas de arrancar un proyecto desde cero, pero sin renunciar a tener las tardes para ti ? El Grupo Satocan lleva 40 años siendo uno de los grupos empresariales de referencia en Canarias —con proyectos como el Salobre Hotel Resort & Serenity— y

Se precisa jefe/a de cocina para hotel ubicado en la zona de Puerto de Pollensa, Mallorca.El/la candidato/a ideal ha de cumplir los siguientes requisitos:.Experiencia en la realización de pedidos de alimentos.Inventarios, valoración del consumo, estudio y gestión de costes de producto.Experiencia

Se precisa jefe/a de cocina para hotel ubicado en la zona de Puerto de Pollensa, Mallorca.El/la candidato/a ideal ha de cumplir los siguientes requisitos:.Experiencia en la realización de pedidos de alimentos.Inventarios, valoración del consumo, estudio y gestión de costes de producto.Experiencia

Asistir al equipo de cocina en la preparación de platos bajo la supervisión del Chef y los cocineros. Oportunidades de formación y crecimiento dentro del hotel. Experiencia previa como ayudante o auxiliar de cocina (deseable, no excluyente).

Oportunidades de formación y crecimiento dentro del hotel. Experiencia previa como ayudante o auxiliar de cocina (deseable, no excluyente). Asistir al equipo de cocina en la preparación de platos bajo la supervisión del Chef y los cocineros.

Financial Controller — Solana Rooftop Madrid Group: Juvia Group Hiring entity: Spanish operating entity Location: Madrid, Spain (on-site) Reports to: Head of Operations, Solana Madrid, with dotted line to Group Finance HQ Compensation: Competitive base + annual performance bonus Start date: Immediate — pre-opening phase About Juvia Group Juvia Group is an international hospitality company operating premium restaurant and rooftop concepts in Miami, Saint-Barthélemy, and now Madrid. Since opening the original Juvia in Miami Beach in 2012, the group has become known for design-led venues, serious culinary programs, and an international clientele. Solana Rooftop Madrid is our new European flagship — a design-driven rooftop restaurant and bar. We are assembling the opening team and looking for a Financial Controller to build and own the financial backbone of Solana from pre-opening through stabilization. The role You will be the financial anchor of a high-volume premium rooftop operating inside an institutional real estate and hotel environment. This is a hands-on role with real ownership — not a corporate seat. You will oversee the books, control costs, partner with the Head of Operations on daily operational decisions, and report into both local leadership and the parent company. What you'll own • Oversight of the external accounting firm responsible for the monthly close under Spanish GAAP (PGC), including review of accruals, prepayments, and fixed asset accounting, • Daily sales reconciliation between POS and the general ledger — cash, card, and house account controls, • Food, beverage, and labor cost control — weekly prime cost reporting, variance analysis, and corrective action with the Head of Operations, Chef, and F&B Manager, • Annual budgeting and rolling forecasts, with monthly variance reporting to ownership and Group Finance, • Cash flow management, banking relationships, treasury controls, and preparation of bank transfers, • Oversight of the external gestoría for payroll and tax filings (Modelos 303, 347, 349, 390, 200), • Accounts payable, vendor management, approval workflows, and supplier payment cycles, • Group reporting, including intercompany flows, • 5-8 years of finance experience, with at least 3 in a Financial Controller, Jefe de Administración, or senior finance role within hospitality — hotel F&B, premium restaurants, or restaurant groups, • Hands-on command of Spanish GAAP and practical experience overseeing external accounting firms, gestorías, and Spanish tax and payroll filings, • ERP experience with Holded and POS-to-GL integration, • Advanced Excel, including financial modeling and variance analysis, • Fluent Spanish (native or equivalent) and strong working English — you will communicate regularly and report in English, • Hands-on restaurant or hotel F&B cost control experience — food cost, beverage cost, labor ratios, prime cost management, inventory control, • Pre-opening experience at a premium restaurant or hotel F&B venue, • Experience working with institutional landlords or branded hotel operators, • Exposure to US GAAP or multi-jurisdictional group reporting, • Big 4 audit foundation (Deloitte, PwC, EY, KPMG) early in careerWhat we offer, • Competitive base salary, commensurate with experience, • Annual performance bonus (10-15%), • Founding team role in one of Madrid's most anticipated openings, • Direct exposure to ownership and international group leadership, • Long-term growth potential as the group expands its European platformHow to apply, • Send your CV and a short note telling us why this role fits you to Applications in Spanish or English accepted. All inquiries confidential.

Se precisa jefe/a de cocina para hotel ubicado en la zona de Puerto de Pollensa, Mallorca.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 limpi

Se precisa jefe/a de cocina para hotel ubicado en la zona de Puerto de Pollensa, Mallorca.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 limpie

Demonstrates a complete understanding of daily menu items and make sure Chef’s in your region is able to explain them to customers accurately.

Grupo MONTÓ es una compañía de capital español líder en ventas en el sector de pintura decorativa y productos afines, con una amplia red de tiendas franquiciadas, establecimientos colaboradores y asociados, así como grandes cadenas, a nivel nacional e internacional. Estamos en constante crecimiento y nos mueve la innovación continua y la excelencia en el servicio al cliente, en nuestros productos y en las operaciones, siempre con el máximo respeto al medio ambiente. ¿Cuáles son las funciones? Desarrollo y mantenimiento de aplicaciones. Soporte online y telefónico a usuarios. ¿Qué ofrecemos? Incorporación a un gran equipo humano, formación continuada, estabilidad en el puesto de trabajo y posibilidades reales de desarrollo profesional. Requisitos: Ingeniería/grado en informática. Al menos 3 años de experiencia como desarrollador/a. Conocimientos de SQL y bases de datos relacionales. Capacidad de análisis y orientación a la resolución de problemas. Buenas habilidades comunicativas y trabajo en equipo. Valorable conocimientos en: Experiencia en Windows, Linux. Python, C#, .NET MAUI, Bash, Powershell. Power Platform, Microsoft 365, Azure. Experiencia con Git y plataformas como GitHub, GitLab, Bitbucket. Herramientas como Jenkins, GitLab CI, GitHub Actions, Azure DevOps. Herramientas de gestión de configuración (Ansible, Chef, Puppet, Docker Compose, Jenkins ) e Infraestructura como Código (Terraform). Experiencia con Docker y Kubernetes. Experiencia con proveedores como AWS, Azure o GCP. Bases de datos relacionales y NoSQL (MySQL, MongoDB,SQL Server). Herramientas como Prometheus, Grafana, ELK Stack. Entornos legacy/mainframe AS400. Buscamos personas comprometidas y guiadas por los valores y propósito de Montó: “Contribuir a que el mundo pinte mejor”.

En Palladium Hotel Group buscamos profesionales entusiastas, dinámicos y con clara vocación al cliente, ¿quieres unirte a nosotros? Forma parte de nuestro gran equipo como Jefe/a de Partida para nuestro Palladium Hotel Peñíscola. Acceso a descuentos en hoteles del grupo y otras empresas asoc

Se precisa jefe/a de cocina para hotel ubicado en la zona de Puerto de Pollensa, Mallorca.El/la candidato/a ideal ha de cumplir los siguientes requisitos:.Experiencia en la realización de pedidos de alimentos.Inventarios, valoración del consumo, estudio y gestión de costes de producto.Experiencia

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

Key Responsibilities: 1 Culinary Training & Development: ◦ Develop and execute the ship’s overall Culinary Training & Development strategy for all Culinary crew members with 2 or fewer stripes. ◦ Ensure understanding and delivery of the company’s service standards, training materials, operational practices, and rating systems for the Culinary Department. ◦ Conduct relevant training and follow-up audits to ensure these standards are being met consistently. 2 Collaboration with Senior Culinary Leadership: ◦ Assist the Executive Chef and Executive Sous Chef in identifying crew members with the potential for career advancement. ◦ Collaborate with leadership to evaluate crew members who may not meet the required skill set or attitude and determine their future role within the team. 3 Coaching & Staff Development: ◦ Provide ongoing training on company standards and best practices to all culinary employees. ◦ Conduct role-play sessions and hands-on training for crew members at their respective workstations. ◦ Offer constructive feedback during coaching sessions and performance audits. 4 Training Scheduling & Reporting: ◦ Create daily training schedules and feedback reports, presenting them to the Executive Chef. ◦ Organize and execute daily daytime training sessions (45 minutes per group) for crew members on port days, ensuring relevant performance, revenue, and ratings data inform participant selection. ◦ Conduct nightly follow-up performance audits and provide feedback to the crew members and the Executive Chef. 5 Performance Audits & One-on-One Coaching: ◦ Conduct performance audits and coaching sessions during sea days, providing feedback to both crew members and management. ◦ Identify low performers and work with the Executive Chef to create improvement plans for those who may require additional training or support. 6 Mentorship for Senior Staff: ◦ Coach and mentor Chef de Cuisine, Sous Chefs, and Chef de Partie on effectively conducting training sessions, including facility setup, session flow, feedback delivery, and session evaluation. Qualifications: Candidate should work as a culinary teacher or instructor in a culinary academy or institute. Strong background in training and development, teaching, and communications. Possesses culinary expertise, formal education, and practical experience in the culinary field. Having culinary training and certificates is a plus.

Completing all tasks, in order, on the prep list from the Executive Chef or Executive Sous Chef. Assisting the Executive Chef, Sous Chef, Cooks, and other kitchen personnel in the production of menu items which ensures a high level of performance, guest satisfaction, and profitability. The restauran

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

Completing all tasks, in order, on the prep list from the Executive Chef or Executive Sous Chef. Assisting the Executive Chef, Sous Chef, Cooks, and other kitchen personnel in the production of menu items which ensures a high level of performance, guest satisfaction, and profitability. CoastAL Resta

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

Job Title: Head Chef Location: ASAP Start For our client, a luxury hotel in Mallorca, we are looking for a Head Chef specialized in Japanese-Peruvian fusion cuisine to join the kitchen team. Job Title: Head Chef ASAP Start.