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Head Chef | Nikkei / Japanese Fusion Restaurant | Tenerife, Canary Islands | £40,000 + 20% Bonus Relocate to Tenerife, Spain An exciting opportunity has arisen for an experienced Head Chef to lead the launch of a brand-new Nikkei restaurant within a luxury five-star hotel in Tenerife. Backed by one of Spain's largest independent hospitality groups, this is a chance to create a destination restaurant from the ground up while working alongside an award-winning culinary team with genuine opportunities for career progression. The concept combines Japanese precision with Peruvian influence, bringing together sushi, robata, ceviche, tiradito and modern Nikkei cuisine in a premium dining environment. The Role • Lead the opening and day-to-day operation of the kitchen, • Create and develop menus alongside senior culinary leadership, • Recruit, train and develop a talented kitchen brigade, • Maintain exceptional food quality, consistency and presentation, • Manage kitchen costs including GP, labour and stock control, • Deliver a world-class guest experience in a luxury hotel environment What We're Looking For • Previous experience as a Head Chef or Senior Sous Chef, • Strong background in Japanese, Nikkei or Asian-inspired cuisine, • Experience leading premium restaurants or luxury hotel kitchens, • Strong knowledge of sushi, raw fish preparation and modern Asian techniques, • A passion for developing teams and creating high standards, • Strong organisational and financial management skills What's on Offer • Tenerife, Canary Islands, • £40,000 basic salary, • 20% annual bonus, • Relocation package including temporary accommodation, • Visa sponsorship where eligible, • Genuine career progression across Tenerife, Marbella and Mallorca Join one of Spain's fastest-growing hospitality groups with more than 20 restaurants, Michelin-recognised chefs, award-winning concepts and an exciting pipeline of new openings. Due to current visa restrictions, applicants will ideally already hold a UK or EU passport, or have the legal right to work in Spain. To find out more apply today.

Se asegura de que las normas de seguridad e higiene se entiendan y apliquen correctamente en el desempeño de las tareas, minimizando los riesgos y el número de accidentes derivados de prácticas inseguras. Supervisar continuamente la eficiencia y productividad de todos y cada uno de los empleados

Reports To: Executive Chef Department: Galley / Culinary Position Summary As the Executive Sous Chef, you will serve as the second-in-command of our shipboard culinary team, supporting the Executive Chef in leading daily galley operations to deliver ultra-luxury, 5-star dining experiences. You will oversee menu execution, enforce strict Public Health and sanitation standards, manage galley staff, control inventory and food waste, and step in as operational lead whenever required. This role demands exceptional culinary craftsmanship, a strong focus on guest satisfaction and dietary accommodations, and proven team-leadership skills in a high-volume, luxury environment. Key Responsibilities • Culinary Excellence & Service: Assist the Executive Chef in daily galley management, expediting orders, inspecting plates, and overseeing food preparation across all outlets to guarantee top-tier consistency and presentation., • Operations & Quality Control: Conduct regular galley walkthroughs, monitor mis-en-place, enforce recipe adherence, and manage inventory, requisitions, and food waste reduction., • Public Health & Safety: Lead strict compliance with maritime Public Health guidelines, sanitation protocols, Integrated Pest Management (IPM), and equipment temperature logging., • Team Leadership & Administration: Oversee line cook training, scheduling (including In-Port Manning and ILO/MLC rest hours), performance evaluations, and crew loading/duty assignments., • Guest Focus & Dietary Needs: Coordinate special dietary requests, accommodate food allergies/intolerances, and engage directly with guests through cooking demos, special events, and feedback resolution., • Cross-Departmental Collaboration: Work closely with the Restaurant Manager, Maitre ds, Hotel Stores, and HR to maintain seamless service, staff welfare, and operational flow. Qualifications & Requirements • Maritime Certifications: Valid STCW95 certification; physically and medically fit for sea duty., • Experience: Minimum 7 years in an international 5-star establishment (at least 1 year as Sous Chef). Minimum 2 years as Sous Chef in a Michelin Star or Relais & Châteaux environment., • Culinary Expertise: Strong foundation in European and International cuisines, superior knife skills, and proven experience catering to complex guest dietary restrictions., • Compliance Knowledge: Thorough understanding of maritime Public Health regulations and labor standard compliance (ILO/MLC)., • Soft Skills: High moral integrity, exceptional organizational and problem-solving skills, and a genuine passion for luxury guest hospitality.

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 ships 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.

Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. A culinary school degree is required. Very strong communication, problem solving, decision making, and interpersonal skills.

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

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. #Baker Jobs #Bakery Job #Shipboard Baker #Cruise Ship Jobs #Bread Baker #Bakery Production #Pastry Jobs #Cruise Careers #Hospitality Jobs #Food Service Jobs #Bakery Careers #Now Hiring #Hiring Now #Job Opening #Job Opportunity #Food Industry Jobs #Chef Jobs #Culinary Jobs #Baker Life #Bread Baking

Job Title: Head Chef Location: Start: ASAP Si confía en que tiene las habilidades y la experiencia adecuadas, envíe su solicitud hoy mismo. Para una comprensión completa de esta oportunidad y de lo que se requerirá para ser un candidato exitoso, siga leyendo. For our client, a leading independent multi-brand restaurant operator with 20+ locations and numerous distinctive hospitality concepts, from premium restaurants to high-volume dining destinations, we are looking for a skilled Head Chef. Neapolitan Style Pizzeria, Nikkei cuisine, Latin Fusion, Chinese , high-volume production this is the job for you. As Head Chef, you will lead all culinary operations for one of our distinctive concepts, delivering exceptional dining experiences that uphold our reputation for excellence. You will manage a skilled team, drive culinary innovation, and ensure seamless kitchen operations in a dynamic, high-visibility environment. Create and execute creative, high-quality menus aligned with the concept's vision and standards Operational Excellence: Oversee daily kitchen operations, including mise en place, service flow, and rigorous quality control Financial Management: Control food costs, inventory, and supplier relationships to meet budgetary targets without compromising quality Minimum 5 years' experience as Head Chef or in high-end restaurants Strong financial and operational xqbhyrx management skills with a track record of cost control and profitability Fluency in Spanish and English Experience in multi-concept or multi-unit restaurant groups Competitive compensation package with performance bonuses Relocation support for international candidates Job Title: Head Chef Start: ASAP If you are a dynamic, experienced leader with a passion for premium hospitality, submit your CV to

Job Title: Head Chef La siguiente información ofrece un resumen de las habilidades, cualidades y cualificaciones necesarias para este puesto. Start: ASAP For our client, a leading independent multi-brand restaurant operator with 20+ locations and numerous distinctive hospitality concepts, from premium restaurants to high-volume dining destinations, we are looking for a skilled Head Chef. Neapolitan Style Pizzeria, Nikkei cuisine, Latin Fusion, Chinese, high-volume production this is the job for you. As Head Chef, you will lead all culinary operations for one of our distinctive concepts, delivering exceptional dining experiences that uphold our reputation for excellence. You will manage a skilled team, drive culinary innovation, and ensure seamless kitchen operations in a dynamic, high-visibility environment. Create and execute creative, high-quality menus aligned with the concept's vision and standards Operational Excellence: Oversee daily kitchen operations, including mise en place, service flow, and rigorous quality control Financial Management: Control food costs, inventory, and supplier relationships to meet budgetary targets without compromising quality Minimum 5 years' experience as Head Chef or in high-end restaurants Strong financial and operational management skills with xcskxlj a track record of cost control and profitability Fluency in Spanish and English Experience in multi-concept or multi-unit restaurant groups Competitive compensation package with performance bonuses Relocation support for international candidates Job Title: Head Chef Start: ASAP If you are a dynamic, experienced leader with a passion for premium hospitality, submit your CV to

Job Title: Head Chef ¡Inscríbase sin demora! Se espera un gran volumen de solicitantes para el puesto que se detalla a continuación, no espere para enviar su CV. Location: Start: ASAP Si confía en que tiene las habilidades y la experiencia adecuadas, envíe su solicitud hoy mismo. For our client, a leading independent multi-brand restaurant operator with 20+ locations and numerous distinctive hospitality concepts, from premium restaurants to high-volume dining destinations, we are looking for a skilled Head Chef. Neapolitan Style Pizzeria, Nikkei cuisine, Latin Fusion, Chinese , high-volume production this is the job for you. As Head Chef, you will lead all culinary operations for one of our distinctive concepts, delivering exceptional dining experiences that uphold our reputation for excellence. You will manage a skilled team, drive culinary innovation, and ensure seamless kitchen operations in a dynamic, high-visibility environment. Create and execute creative, high-quality menus aligned with the concept’s vision and standards Operational Excellence: Oversee daily kitchen operations, including mise en place, service flow, and rigorous quality control Financial Management: Control food costs, inventory, and supplier relationships to meet budgetary targets without compromising quality Minimum 5 years’ experience as Head Chef or in high-end restaurants Strong financial xqbhyrx and operational management skills with a track record of cost control and profitability Fluency in Spanish and English Experience in multi-concept or multi-unit restaurant groups Competitive compensation package with performance bonuses Relocation support for international candidates Job Title: Head Chef Start: ASAP If you are a dynamic, experienced leader with a passion for premium hospitality, submit your CV to

Job Title: Head Chef ¡Inscríbase sin demora! Se espera un gran volumen de solicitantes para el puesto que se detalla a continuación, no espere para enviar su CV. Location: Start: ASAP Si confía en que tiene las habilidades y la experiencia adecuadas, envíe su solicitud hoy mismo. For our client, a leading independent multi-brand restaurant operator with 20+ locations and numerous distinctive hospitality concepts, from premium restaurants to high-volume dining destinations, we are looking for a skilled Head Chef. Neapolitan Style Pizzeria, Nikkei cuisine, Latin Fusion, Chinese , high-volume production this is the job for you. As Head Chef, you will lead all culinary operations for one of our distinctive concepts, delivering exceptional dining experiences that uphold our reputation for excellence. You will manage a skilled team, drive culinary innovation, and ensure seamless kitchen operations in a dynamic, high-visibility environment. Create and execute creative, high-quality menus aligned with the concept’s vision and standards Operational Excellence: Oversee daily kitchen operations, including mise en place, service flow, and rigorous quality control Financial Management: Control food costs, inventory, and supplier relationships to meet budgetary targets without compromising quality Minimum 5 years’ experience as Head Chef or in high-end restaurants Strong financial xqbhyrx and operational management skills with a track record of cost control and profitability Fluency in Spanish and English Experience in multi-concept or multi-unit restaurant groups Competitive compensation package with performance bonuses Relocation support for international candidates Job Title: Head Chef Start: ASAP If you are a dynamic, experienced leader with a passion for premium hospitality, submit your CV to

The Ritz-Carlton Hotel Company, L.L.C. is seeking a skilled Pastry Chef in Santa Cruz de Tenerife. This role involves preparing exquisite desserts for guests while ensuring the highest standards of quality and presentation. ¿Interesado en saber más sobre este trabajo? Desplácese hacia abajo y descubra qué habilidades, experiencia y cualificaciones académicas se necesitan. You will collaborate with the Executive Pastry Chef to craft new seasonal menus and maintain a clean, organized workspace. Ideal candidates have a professional qualification in pastry arts and experience in high-end culinary settings. xcskxlj Benefits include competitive salary, travel discounts at Marriott hotels, and opportunities for career growth within our global hospitality network. #J-18808-Ljbffr

KEY RESPONSIBILITIES Revise detenidamente toda la documentación de la solicitud antes de hacer clic en el botón de solicitar al final de esta descripción. • 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. xqbhyrx, • 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

Job Details Descubra exactamente qué habilidades, experiencia y cualificaciones necesitará para tener éxito en este puesto antes de enviar su solicitud a continuación. Job Number: 26080271 Job Category: Food and Beverage & Culinary Location: Calle Maria Zambrano 2, Tenerife, Tenerife, Spain, 38687 Schedule: Full Time Located Remotely? N Position Type: Non-Management Recognized for its culinary excellence, MB by Martín Berasategui, awarded two Michelin Stars, offers a unique fine dining experience where creativity, technique, and respect for outstanding ingredients come together to delight every guest. As part of The Ritz-Carlton Tenerife, Abama, our team is committed to delivering excellence, innovation, and exceptional service every day. Responsibilities • Preparing desserts, petit fours, breads, and other pastry creations according to established recipes and quality standards., • Organizing and preparing the daily mise en place to ensure smooth service operations., • Maintaining consistency, precision, and the highest presentation standards in every dessert served., • Collaborating with the Executive Pastry Chef and the culinary team in the development of new creations and seasonal menus., • Ensuring the proper storage, handling, and rotation of ingredients and pastry products., • Minimizing waste through effective stock management and responsible use of ingredients., • Keeping the pastry section clean, organized, and fully operational throughout service., • Strictly following food safety, hygiene, and HACCP procedures., • Working closely with the kitchen team to ensure a seamless and memorable dining experience for every guest. Qualifications • Professional qualification in Pastry Arts, Baking, or Culinary Arts., • Previous experience in a professional pastry kitchen; experience in Michelin-starred restaurants, luxury hotels, or fine dining establishments will be highly valued., • Passion for fine pastry and exceptional attention to detail., • Strong organizational skills and the ability to perform under pressure., • Positive attitude, proactive mindset, and excellent teamwork skills., • Commitment to continuous learning and professional development., • Flexibility to work shifts, weekends, and public holidays., • Valid work authorization for Spain. Benefits • Competitive salary aligned with the standards of fine dining., • Marriott Explore Rate travel benefits across more than 9,500 Marriott hotels worldwide, extended to eligible family members, partners, and parents., • 20% worldwide discount on food and beverages and 50% discount across the resort's restaurants., • Corporate benefits platform with exclusive lifestyle, leisure, and dining discounts., • Birthday surprise celebration., • Complimentary stay at the resort after your first year of service., • 13th and 14th salary payments., • Continuous learning and career development through Marriott's corporate university., • Career growth opportunities within Michelin-starred restaurants and a global hospitality company., • Complimentary meals in the employee restaurant., • Uniform and laundry service provided., • Team-building activities, internal events, and employee celebrations., • Opportunities to participate in Corporate Social Responsibility initiatives. Interested? Submit your application through Marriott Careers or the restaurant's recruitment portal, including your CV. Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. At The Ritz-Carlton, our Ladies and Gentlemen create memorable experiences guided by our Gold Standards. In this role, you will contribute to delivering exceptional pastry creations that embody these standards and elevate every guest's dining experience. Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. xcskxlj As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. #J-18808-Ljbffr

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.

Head Chef | Authentic Neapolitan Pizzeria | Tenerife, Canary Islands | £40,000 + 20% Bonus ¿Es este el puesto que está buscando? Si es así, siga leyendo para obtener más detalles y no olvide enviar su solicitud hoy mismo. Relocate to Tenerfie, Spain An exciting opportunity has arisen for an experienced Head Chef to lead the launch of a brand-new authentic Neapolitan pizzeria within a luxury five-star hotel in Tenerife. Backed by one of Spain's largest independent hospitality groups, this is a chance to build a restaurant from the ground up while working alongside an award-winning culinary team with genuine opportunities for career progression. The concept focuses on authentic Neapolitan pizza using traditional techniques, premium Italian ingredients and wood-fired ovens in a premium dining environment. The Role Lead the opening and day-to-day operation of the kitchen Recruit, train and develop your brigade Drive consistency, quality and food standards Manage stock, GP, labour costs and kitchen performance Work closely with senior culinary leaders on menu development Deliver an exceptional guest experience from day one What We're Looking For Previous experience as a Head Chef or Senior Sous Chef Strong background in authentic Neapolitan pizza Experience working with wood-fired ovens A passion for developing teams Strong financial and organisational skills Experience in premium restaurants or hotels would be advantageous What's on Offer Tenerife, Canary Islands £40,000 basic salary 20% annual bonus Relocation package including temporary accommodation Visa sponsorship where eligible Genuine career progression across Tenerife, Marbella and Mallorca Join one of Spain's fastest-growing hospitality groups with more than 20 restaurants, Michelin-recognised chefs, award-winning concepts and an exciting pipeline of new openings. Due to current visa restrictions, applicants will ideally already hold a UK or EU passport, or have the legal right to work in Spain. xohynlm To find out more apply today.

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. Aunque la experiencia profesional y las cualificaciones son clave para este puesto, asegúrese de comprobar si posee las habilidades interpersonales preferibles antes de solicitar, si se requieren. 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. xkdbapo, • Core Attributes: High moral integrity, strong administrative skills, and a demonstrated history of positive leadership.

ppDescripción del trabajo /ph3Key Responsibilities: /h3ulliEnsures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies. /liliResponsible for the production, quality, and presentation of the bread assortment to be used in the daily menus. /liliAssists the Head Baker in preparing production forecasts and recording leftovers to avoid unnecessary wastage and keep food costs within the budget. /liliAssists in the set-up of the bread display in the various buffets. /liliMust have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily. /liliEnsures the cleaning of the bakery shop as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damages. /liliEnsures that the bakery is ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors. /liliResponsible for the requisition and transportation of the necessary items from the main stores to the bakery shop when assigned. /liliEnsures recipes and yields are in accordance with the company’s standards. /liliAssists the CDP Baker with the completion of the daily consumption re-cap as required by the Executive Chef. /liliIs aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries. /liliAttends meetings, training activities, courses and all other work-related activities as required. /liliPerforms 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. /liliShipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. /li /ulh3Qualification and Education: /h3ulliA minimum of three years' experience as a Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). /liliKnowledge of proper cleaning techniques, requirements, and use of equipment. /liliCompletion of high school or basic education equivalency required. /li /ulp#BakerJobs #BakeryJob #ShipboardBaker #CruiseShipJobs #BreadBaker #BakeryProduction #PastryJobs #CruiseCareers #HospitalityJobs #FoodServiceJobs #BakeryCareers #NowHiring #HiringNow #JobOpening #JobOpportunity #FoodIndustryJobs #ChefJobs #CulinaryJobs #BakerLife #BreadBaking /p /p #J-18808-Ljbffr

¿Cuál será tu misión? Como Steward, serás responsable de llevar a cabo tareas de limpieza general y de manejar la maquinaria de lavado de ollas para ofrecer una excelente experiencia a los clientes. También deberás asegurarte de que todas las zonas de empleados se mantienen limpias y de que se respetan las directrices de salud y seguridad. ¿Qué tendrás que hacer? Limpiar, manejar y mantener el equipo y las herramientas. Mantener el área de trabajo limpia, ordenada y bien organizada. Cumplir el horario de limpieza establecido por el Chef Ejecutivo. Detectar necesidades de productos de limpieza e informar al supervisor para su suministro. Seguir todas las normas/reglamentos pertinentes del departamento de sanidad (APPCC) y todas las directrices de atención al cliente. Suministro de loza, cristalería, cubertería y auxiliares (Cocina y Restaurante). Suministro y mantenimiento de cocinas y comedores. ¿Qué buscamos? No se requiere experiencia previa. Título de bachillerato. Se valorará positivamente el dominio de la lengua local y el conocimiento del inglés. Flexible y fiable. Orientación al servicio al cliente. Capacidad para trabajar por cuenta propia y en equipo. ¿Por qué elegirnos? En Minor Hotels Europe & Americas nos comprometemos a dar forma a carreras apasionantes en todo el mundo y a experiencias interculturales. Nuestro viaje está impulsado por la pasión y la dedicación de nuestros increíbles equipos, que también disfrutan de beneficios exclusivos como: Experiencia mundial - diversidad de 150 nacionalidades diferentes. Oportunidades de desarrollo profesional llenas de retos nacionales e internacionales. Amplia gama de programas de formación para mejorar las habilidades. Iniciativas de bienestar, incluidas condiciones de trabajo flexibles. Programas de reconocimiento de empleados, como nuestros “Memorable Dates”. Posibilidad de marcar la diferencia a través de nuestro programa de sostenibilidad e iniciativas de voluntariado. Tarifas y promociones para los empleados, con descuentos en nuestros hoteles de todo el mundo y ventajas exclusivas a través de nuestro programa de fidelización corporativa.

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

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 accord

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

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

Genuine career progression across Tenerife, Marbella and Mallorca. Head Chef | Nikkei / Japanese Fusion Restaurant | Tenerife, Canary Islands | £40,000 + 20% Bonus. An exciting opportunity has arisen for an experienced Head Chef to lead the launch of a brand-new Nikkei restaurant within a luxury fi

This onboard leadership role balances culinary artistry with strict financial management, crew administration, and uncompromising public health standards.Reports to: Corporate Chef, Hotel Director, and F&B Manager (where applicable).Supervises: Entire Galley Department.Culinary Leadership & Quality

Previous experience as a Head Chef or Senior Sous Chef. An exciting opportunity has arisen for an experienced Head Chef to lead the launch of a brand-new Nikkei restaurant within a luxury five-star hotel in Tenerife. Join one of Spain's fastest-growing hospitality groups with more than 20 restaurant

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 accord

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

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

At Las Palmas Airport, Royal Air Maroc is seeking a Station Manager to oversee and control all Ground Handling operations in accordance with agreed Handling contracts, Service Level Agreements (SLAs), and stringent safety requirements.You'll also be responsible for ensuring compliance with occupatio

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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 assortmen

Previous experience as a Head Chef or Senior Sous Chef. Head Chef | Authentic Neapolitan Pizzeria | Tenerife, Canary Islands | £40,000 + 20% Bonus. An exciting opportunity has arisen for an experienced Head Chef to lead the launch of a brand-new authentic Neapolitan pizzeria within a luxury five-st

Previous experience as a Head Chef or Senior Sous Chef. Head Chef | Authentic Neapolitan Pizzeria | Tenerife, Canary Islands | £40,000 + 20% Bonus. An exciting opportunity has arisen for an experienced Head Chef to lead the launch of a brand-new authentic Neapolitan pizzeria within a luxury five-st

Drive consistency, quality and food standards brManage stock, GP, labour costs and kitchen performance brWork closely with senior culinary leaders on menu development brPrevious experience as a Head Chef or Senior Sous Chef brStrong background in authentic Neapolitan pizza brExperience in premi

COREcruitment is seeking a dynamic Head Chef to lead culinary operations in Tenerife, Spain.

Consulte la descripción del puesto a continuación.Si confía en que tiene las habilidades y la experiencia adecuadas, envíe su solicitud hoy mismo.Supervisa que la elaboración de servicio de alimentos se lleve a buen término siguiendo los estándares de calidad establecidos por el Hotel.Respons

Team Leadership: Lead, mentor, and inspire a team of chefs, fostering a culture of excellence and continuous improvement. Minimum 5 years’ experience as Head Chef or in high-end restaurants. As Head Chef, you will lead all culinary operations for one of our distinctive concepts, delivering excepti

Meliá) busca un/a supervisor/a de cocina para asegurar la elaboración de servicios de alimentos conforme a los estándares de calidad del hotel.Lea atentamente toda la información sobre esta oportunidad y luego utilice el botón de solicitud de abajo para enviar su CV y su candidatura.Será respo

Este Resort en Guía de Isora cuenta con la piscina infinita de agua salada más larga de Europa en un hotel, que se integra perfectamente en un entorno natural excepcional. Nuestras opciones gastronómicas de cocina española e internacional y de calidad superior ofrecen un servicio de lujo y refin

COREcruitment Ltd partners with a luxury five-star hotel in Tenerife to recruit an experienced Head Chef for a brand-new authentic Neapolitan pizzeria.

Empresa: Meliá Hotels International.A continuación, encontrará un desglose completo de todo lo que se requiere de los posibles candidatos, así como la forma de presentar su candidatura.Se busca supervisor de cocina para garantizar la elaboración y presentación de los alimentos conforme a los e

Empresa: Meliá Hotels International.Se busca supervisor de cocina para garantizar la elaboración y presentación de los alimentos conforme a los estándares de calidad del hotel.Será responsable de la planificación de personal, control de porciones, reducción de desperdicios y cumplimiento de n

En Meliá Hotels International buscamos un profesional para supervisar la elaboración de servicios de alimentos y garantizar la calidad que caracteriza a la cadena.Coordinará al equipo, gestionará recursos y supervisará normas de higiene y seguridad.La posición implica trabajar en hoteles de la

Celebrity Cruises busca un Baker para operar a bordo, asegurando la producción diaria de pan y la presentación acorde a los estándares de la naviera, en coordinación con el Head Baker y el Chef Ejecutivo.El candidato debe tener mínimo tres años de experiencia como panadero en hoteles, resorts

Corecruitment Ltd seeks an experienced Head Chef to lead the launch of a brand-new authentic Neapolitan pizzeria within a luxury five-star hotel in Tenerife, Canary Islands.

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