Trabajos director area en ValenciaCrear alertas

KEY RESPONSIBILITIES • Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports., • Must have excellent food knowledge and a full understanding of culinary terms., • Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office., • Must be proficient in completing tasks, work efficiently and productively., • Must be able to work in any section of a kitchen., • Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly., • Undertake recipe reviews daily. Maintain recipe folders in immaculate condition., • Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings., • Control production levels and recommend ideas for improvements and better cost controlling., • Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor., • Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production., • Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section., • Ensures that the HACCP program is carried out correctly., • Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors., • Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. QUALIFICATION • A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie., • Very strong management skills in a multicultural and dynamic environment., • Very strong communication, problem solving, decision making, and interpersonal skills., • Superior customer service, teambuilding, and conflict resolution skills., • Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques., • Strong planning, coaching, organizing, staffing, controlling, and evaluating skills., • Intermediate computer software skills required., • Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections., • Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office. #SpainJobs #ChefSpain #CulinarySpain #SpainHospitality #WorkAbroadSpain #SpanishChef #HospitalitySpain #NowHiringSpain #CarreraEspaña #SpainCareers #CocinaEspañola #ChefJobsSpain #SpainOverseasJobs #HospitalityJobsSpain #SpanishHospitality #TrabajoEspaña #SpanishTalent #CulinaryProfessionalsSpain #ChefCareerSpain #EspañaJobOpportunity

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

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

Join to apply for the Product Team Lead - Regulations role at BrainRocket ¡Inscríbase sin demora! Se espera un gran volumen de solicitantes para el puesto que se detalla a continuación, no espere para enviar su CV. 5 days ago Be among the first 25 applicants Join to apply for the Product Team Lead - Regulations role at BrainRocket Direct message the job poster from BrainRocket BrainRocket is a software development company and digital solutions provider. The company has created over 100 cutting-edge products spanning 20 different markets. Our team of around 1300 tech-savvy professionals successfully deliver scalable projects that are custom-made to the customers’ needs . Regulatory Product Strategy & Execution: • Lead and manage the Regulations Product Management team, ensuring successful implementation of new regulated markets., • Define and execute the product strategy for regulatory compliance across jurisdictions, including MGA, DGA, SGA, Romania, Ontario, Greece and more., • Work closely with the legal, compliance, and development teams to ensure products meet all regulatory requirements., • Drive product development processes related to compliance, from initial requirements gathering to launch and ongoing updates., • Research and analyze regulatory requirements in new and existing markets, translating them into actionable product roadmaps., • Oversee the implementation of necessary platform adjustments and features to comply with different licensing requirements., • Ensure seamless integration of compliance features, including KYC, responsible gaming tools, reporting mechanisms, and technical audits., • Work with engineering, compliance, operations, and legal teams to ensure regulatory features are built and maintained effectively., • Align regulatory product initiatives with the overall company strategy, ensuring timely market launches., • Communicate regulatory updates and requirements clearly to stakeholders, facilitating efficient execution., • Mentor, develop, and support a team of product managers focusing on regulatory compliance., • Foster a high-performance culture, ensuring team members have the knowledge and tools to succeed., • Prioritize workloads and set clear objectives for the team based on business and regulatory needs. Requirements: • 5+ years in product management (iGaming)., • 2+ years of experience leading a product team or working in a regulatory-focused role., • Strong experience in implementing new regulated markets and ensuring compliance across jurisdictions., • Deep understanding of gaming regulations, such as MGA, DGA, SGA, Romania, Ontario, Greece and more., • Familiarity with regulatory requirements such as KYC, responsible gaming, AML, reporting, and technical compliance., • Experience collaborating with compliance and legal teams to deliver regulatory solutions., • Strong leadership and team management skills, with a focus on mentorship and team development., • Excellent strategic thinking, with the ability to translate regulations into product requirements., • Exceptional organizational and communication skills to align cross-functional teams., • Ability to manage multiple projects in a fast-paced environment while maintaining a high standard of accuracy and compliance., • Fluent English (verbal & written) is a MUST. We offer excellent benefits, including but not limited to: Learning and development opportunities and interesting challenging tasks; Relocation package (tickets, staying in a hotel for 2 weeks and visa relocation support for our employees and their family members); Private medical coverage including inpatient, outpatient, dental care, annual check-ups, maternity support. Sport membership benefit (the most diverse sports and wellness offering in Europe with more than 50+ activities) Opportunity to develop language skills and partial compensation for the cost of English and Spanish language classes (for localization purposes). Time for proper rest, with 24 non-business days per year and additional 6 paid sick days. Competitive remuneration level with annual review. Bold moves start here. Make yours. Apply today! Seniority level • Seniority levelMid-Senior levelEmployment type, • Employment typeFull-timeJob function, • Job functionBusiness Development and Management, • IndustriesIT Services and IT Consulting and Software Development Referrals increase your chances of interviewing at BrainRocket by 2x Sign in to set job alerts for “Product Team Lead” roles.Senior Product Manager (Payments Platform, Disbursements)Business Analyst/Product Owner. xcskxlj Healthcare. Clinical dataStore Manager (all genders welcome) – Satisfyer & Geske Beauty Tech StoreTechnical Product Marketing Manager - CybersecurityRegional Sales Director – Spain & Portugal (Reproductive Genetics / IVF) Greater Barcelona Metropolitan Area 1 month ago Software Platform Engineering Manager - Ubuntu for Next-Gen Silicon Alfafar, Valencian Community, Spain 3 weeks ago Paterna, Valencian Community, Spain 2 weeks ago Senior Product Manager - native Enterprise AI We’re unlocking community knowledge in a new way. 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Actual Talent is the talent acquisition consultancy that offers Executive Search, RPO and Talent Solutions. Asegúrese de presentar su candidatura con toda la información solicitada, tal como se expone en la descripción del puesto a continuación. Our purpose is to drive the growth and fulfillment of individuals and organizations. We facilitate individuals in finding inspiring opportunities and help organizations discover professionals who will take them to the next level. We do this through talent acquisition and development solutions that focus on people, diversity and inclusion, innovation, and cutting-edge technology. About Our Client Our client is a major European industrial manufacturing group, a market leader in access control and outdoor landscaping solutions (fences, gates, garage doors, and privacy screens). With a proven model in its home market combining a network of company-owned showrooms and a strong digital presence, the group is now launching an ambitious international expansion with a direct setup in Spain. To lead this strategic expansion project, we are looking for their future Country Development Manager Spain. Job Overview As Country Development Manager, you will take on a highly strategic and operational role to establish, drive, and scale the business in the Spanish market. Reporting to Corporate, your core mission will be to co-define, deploy, and execute the omnichannel growth strategy and Go-to-Market model from scratch, positioning the company as a leading brand in Spain across B2C and e-commerce channels. Key Responsibilities: Omnichannel Strategy, Go-to-Market & Brand Development: Go-to-Market Strategy: Co-define and execute the Spanish Go-to-Market strategy aligned with market trends and Group orientations. Define product offerings, pricing policy, and commercial positioning. Omnichannel Deployment: Roll out a seamless omnichannel customer experience, driving synergies between physical hubs (showrooms/warehouses) and digital channels (e-commerce platform, CRM, and digital marketing). Brand Awareness & Growth: Act as the primary brand ambassador in Spain. Build brand notoriety and long-term brand equity, developing strategic partnerships with consumers, B2B clients, installers, and key industry prescribers. Sales Development & Business Building (B2C & B2B): drive revenue growth, market share, and customer retention across all sales channels. P&L, Operations & Performance Management: Take full ownership of the P&L and Business related KPIs. Ensure operational, supply chain and logistical efficiency to guarantee service quality, stock availability and smooth workflow. Implement regular performance reporting to Group Executive Management. Subsidiary Setup & Network Rollout: Support the operational creation of the Spanish subsidiary. Oversee the launch and operational setup of the first hybrid site in the Valencia area. Plan and execute the future expansion of the hub network across key regions nationwide, including recruitment, onboarding and mentoring of a local team, and promoting a high-performance, collaborative and continuous improvement culture. Candidate Profile Experience & Industry Background: Track Record: Proven senior experience in business development, unit management or as a Country Manager / Sales Director launching or managing a profit centre. Sector Requirement: Mandatory background in manufacturers of perimeter solutions or specialised distribution companies Education: Master’s degree in Business, Management, Engineering or equivalent. Mindset: Entrepreneurial mindset with strong strategic vision, hands‑on execution skills and a results‑driven approach. Languages: Spanish & French: Native or fluent proficiency required in both languages. English would be a plus Mobility: Mobility: Frequent travel across Spain (up to a week at a time) and occasional trips to Corporate Headquarters in Europe. What We Offer An Entrepreneurial Strategic Project: High autonomy to build a brand and subsidiary from the ground up, backed by a solid industrial group. xqbhyrx Competitive Compensation: Attractive compensation package (Fixed salary + variable bonus + company car). #J-18808-Ljbffr

KEY RESPONSIBILITIES Obtenga más información sobre las tareas generales relacionadas con esta oportunidad a continuación, así como sobre las habilidades requeridas. • 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. xohynlm • Ability to write reports and business correspondence and to establish a good rapport with the ship's Senior Officers and the corporate office. #SpainJobs #ChefSpain #CulinarySpain #SpainHospitality #WorkAbroadSpain #SpanishChef #HospitalitySpain #NowHiringSpain #CarreraEspaña #SpainCareers #CocinaEspañola #ChefJobsSpain #SpainOverseasJobs #HospitalityJobsSpain #SpanishHospitality #TrabajoEspaña #SpanishTalent #CulinaryProfessionalsSpain #ChefCareerSpain #EspañaJobOpportunity

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

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

KEY RESPONSIBILITIES Compruebe que cumple con los requisitos de habilidades para este puesto, así como con la experiencia asociada, y luego envíe su CV a continuación. • Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. • Must have excellent food knowledge and a full understanding of culinary terms. • Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. • Must be proficient in completing tasks, work efficiently and productively. • Must be able to work in any section of a kitchen. • Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. • Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. • Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. • Control production levels and recommend ideas for improvements and better cost controlling. • Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. • Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. • Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section. • Ensures that the HACCP program is carried out correctly. • Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors. • Reports for duty at assigned times, follows their supervisor's instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company's rules and regulations. QUALIFICATION • A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie. • Very strong management skills in a multicultural and dynamic environment. • Very strong communication, problem solving, decision making, and interpersonal skills. • Superior customer service, teambuilding, and conflict resolution skills. • Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. • Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. • Intermediate computer software skills required. • Possess a good understanding of basic accounting principles such as numbering flow, "Debits/Credits", adjusting entries, and corrections. xbhjioe • Ability to write reports and business correspondence and to establish a good rapport with the ship's Senior Officers and the corporate office. #ChefDePPartieHiring #CDPHiring #ChefHiringSpain #CulinaryJobsSpain #KitchenLeaderSpain #CruiseShipChef #HotelChefSpain #UpscaleDiningSpain #HospitalityHiringSpain #HiringSpain #SpainJobseekers #WorkAbroad #JobsInSpain #ChefLife #SpainCareers #SpanishChef #HospitalityJobsSpain #CocinaEspanola #TrabajoEspana #EmpleoEspana

KEY RESPONSIBILITIES Desplácese hacia abajo para encontrar una descripción detallada de este trabajo y lo que se espera de los candidatos. Envíe su solicitud haciendo clic en el botón "Solicitar". • Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports., • Must have excellent food knowledge and a full understanding of culinary terms., • Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office., • Must be proficient in completing tasks, work efficiently and productively., • Must be able to work in any section of a kitchen., • Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly., • Undertake recipe reviews daily. Maintain recipe folders in immaculate condition., • Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings., • Control production levels and recommend ideas for improvements and better cost controlling., • Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor., • Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production., • Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section., • Ensures that the HACCP program is carried out correctly., • Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors., • Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. QUALIFICATION • A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie., • Very strong management skills in a multicultural and dynamic environment., • Very strong communication, problem solving, decision making, and interpersonal skills., • Superior customer service, teambuilding, and conflict resolution skills., • Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques., • Strong planning, coaching, organizing, staffing, controlling, and evaluating skills., • Intermediate computer software skills required., • Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections. 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

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

Introduction Solicitar este puesto es sencillo. Desplácese hacia abajo y haga clic en "Solicitar" para ser considerado para esta posición. Established in 1951, IOM is a Related Organization of the United Nations, and as the leading UN agency in the field of migration, works closely with governmental, intergovernmental and non-governmental partners. IOM is dedicated to promoting humane and orderly migration for the benefit of all. It does so by providing services and advice to governments and migrants. Read more about IOM's workplace culture at IOM workplace culture | International Organization for Migration Applications are welcome from first- and second-tier candidates, particularly qualified female candidates as well as applications from the non-represented member countries of IOM. For all IOM vacancies, applications from qualified and eligible first-tier candidates are considered before those of qualified and eligible second-tier candidates in the selection process. For the purpose of this vacancy, the following are considered first-tier candidates: • Internal candidates, • Candidates from the following IOM Member States: Antigua and Barbuda, Bahamas, Barbados, Comoros, Congo (the), Cook Islands, Dominica, Federated States of Micronesia, Grenada, Guinea-Bissau, Holy See, Iceland, Israel, Kiribati, Lao People's Democratic Republic, Madagascar, Marshall Islands, Namibia, Nauru, Palau, Saint Kitts and Nevis, Saint Lucia, Samoa, Sao Tome and Principe, Solomon Islands, Suriname, Tonga, Tuvalu, Vanuatu Second tier candidates include All external candidates, except candidates from non-represented member states of IOM. Context The Accounting and Financial Reporting Division (ACO) of IOM is responsible for monitoring, analysing and reporting on the financial position, financial performance and financial risks of the Organization. The Division’s fundamental functions include preparing key financial statements and reports including the Annual Financial Report using International Public Sector Accounting Standards (IPSAS); developing and implementing accounting policies, procedures, as well as related internal controls and oversight mechanisms to ensure integrity of accounting data and safeguard the Organization’s resources and assets; controlling accounting master data structures within IOM’s SAP-based Enterprise Resource Planning (ERP) system (PRISM); and liaising with external and internal auditors and other stakeholders on accounting and financial reporting related issues and concerns. Within its Business Transformation (BT) process – a priority driven by IOM’s Internal Governance Framework – IOM will undertake a global review on its current accounting and financial reporting set-up, master data architecture and ERP based process flows to update its systems and establish a fit-for-future financial accounting and reporting set-up globally. Under overall supervision of the Chief Information Officer/Director ICT the direct supervision of the Chief, Corporate Solutions and functional supervision of the Deputy Comptroller/Director of Accounting and Financial Reporting, the Oracle Financial Functional Stream Lead (Finance to Manage) will be responsible for advising and implementing BT initiatives and supporting ongoing projects in the Division, including assessing and redesigning the enterprise accounting architecture of IOM, accounting master data structures and financial accounting processes while duly considering interlinkages with other financial and non-financial functions of IOM. • Play a key BT role in the Division for the accounting and financial reporting functions, with a focus on IOM’s accounting and financial reporting systems and solutions., • Act as ACO’s Operative Focal Point for the BT Team with regards to reviewing IOM’s ERP-based financial and accounting processes and procedures., • Represent the accounting and financial reporting function in implementing the newly defined financial framework within the BT project., • Collaborate with the ACO team, other DRM Divisions, the Administrative Centers, Country Offices, and other relevant organizational units to gain a comprehensive understanding of accounting and financial reporting business processes and system linkages., • Lead the Chart of Accounts redesign process in order to establish gap analysis where deemed not fit for purpose, establish design criteria to facilitate a new or revised design considering best practices, standard accounting principles, the IOM Financial regulation, the International Public Sector Accounting Standards (IPSAS) and incorporating required items specific to IOM business model., • Lead the assessment of IOM’s consolidated and centrally governed financial and accounting master data structures, architecture and lifecycle with a view to develop recommendations to simplify, harmonize and automate accounting processes across the Organization within the business transformation initiative., • Provide expert advice and recommendations on the most appropriate accounting practices within the specific IOM financial management and reporting framework, within intended planned systems as part of the BT initiative., • Collaborate with relevant Departments and Units in the context of overall BT to harmonize cross-cutting processes., • Based on information provided by the BT team, evaluate opportunities and capabilities offered by the new technology and/or ERP platform and identify opportunities for improvement and synergies compared to existing accounting practices, while maintaining compliance with binding internal and external accounting standards., • Develop and lead training efforts, in both the design stage and the delivery stage, by providing inputs, documenting requirements, and supporting the design and delivery of training programs., • Manage change to promote acceptance and ‘buy-in’ at all stages and ensure smooth implementation of necessary changes to internal business practices, procedures, and systems., • Coordinate and monitor the work of external experts, consultants, vendors, and suppliers engaged by the Division in the context of BT., • Perform such other duties as may be assigned. Education • Master’s degree in Business Administration, Management, Finance, Information Technology or a related field from an accredited academic institution with seven years of relevant professional experience; or,, • University degree in the above fields with nine years of relevant professional experience., • Professional certification as qualified accountant (ACCA, CA, CPA, CIMA, CIPFA) is an advantage. Experience • Extensive experience in the area of accounting and/or financial management, including accounts consolidation, financial analyses, accounting processes and procedures design, master data structure management, and general financial reporting, in a large-scale organization., • Experience in practical implementation of effective financial controls., • Extensive experience with ERP software/systems and accounting-related technological solutions. Direct experience in functional leadership role supporting ERP implementation and accounting structures set-up is a distinct advantage. Skills • Excellent communication skills, ability to present information in a comprehensive, clear and concise manner both in writing and verbally., • Demonstrated ability to conduct analyses, excellent writing skills, accompanied with ability to edit a range of different materials, including but not limited to financial policies, related instructions, guidelines and reports for different audiences. Languages IOM's official languages are English, French and Spanish. For this position fluency in English is required (Oral and Written). Working knowledge of French and Spanish is an advantage. Proficiency of language(s) required will be specifically evaluated during the selection process, which may include written and/or oral assessments. Required Competencies IOM's competency framework can be found at this link. Competencies will be assessed during the selection process. Values • all IOM staff members must abide by and demonstrate these five values:, • Inclusion and respect for diversity: Respects and promotes individual and cultural differences. Encourages diversity and inclusion., • Integrity and transparency: Maintains high ethical standards and acts in a manner consistent with organizational principles/rules and standards of conduct., • Professionalism: Demonstrates ability to work in a composed, competent and committed manner and exercises careful judgment in meeting day-to-day challenges., • Courage: Demonstrates willingness to take a stand on issues of importance., • Empathy: Shows compassion for others, makes people feel safe, respected and fairly treated. Core Competencies - behavioural indicators Level 3 • Teamwork: Develops and promotes effective collaboration within and across units to achieve shared goals and optimize results., • Delivering results: Produces and delivers quality results in a service-oriented and timely manner. Is action oriented and committed to achieving agreed outcomes., • Managing and sharing knowledge: Continuously seeks to learn, share knowledge and innovate., • Accountability: Takes ownership for achieving the Organization’s priorities and assumes responsibility for own actions and delegated work., • Communication: Encourages and contributes to clear and open communication. Explains complex matters in an informative, inspiring and motivational way. Managerial Competencies - behavioural indicators Level 3 • Leadership: Provides a clear sense of direction, leads by example and demonstrates the ability to carry out the Organization’s vision. Assists others to realize and develop their leadership and professional potential., • Empowering others: Creates an enabling environment where staff can contribute their best and develop their potential., • Building Trust: Promotes shared values and creates an atmosphere of trust and honesty., • Strategic thinking and vision: Works strategically to realize the Organization’s goals and communicates a clear strategic direction., • Humility: Leads with humility and shows openness to acknowledging own shortcomings. Notes Internationally recruited professional staff are required to be mobile. Please refer to this link for guidance on IOM Job Category. Any offer made to the candidate in relation to this vacancy notice is subject to funding confirmation. This selection process may be used to staff similar positions in various duty stations. Recommended candidates will remain eligible to be appointed in a similar position for a period of 24 months. Appointment will be subject to all clearances, including medical and security as well as accreditation, any residency or visa requirements. Vacancies close at 23:59 local time Geneva, Switzerland on the respective closing date. No late applications will be accepted. IOM has a zero-tolerance policy on conduct that is incompatible with the aims and objectives of the United Nations and IOM, including sexual exploitation and abuse, harassment, sexual harassment, abuse of authority and any forms of discrimination. IOM is committed to promote the protection and safeguarding of all children. IOM conducts reference checks and background verification, including through system wide databases such as ClearCheck, to help ensure that candidates have no record of misconduct, including on sexual harassment, sexual exploitation and abuse, or fraud. Candidates are expected to uphold these standards and principles at all times. IOM does not charge any fees at any stage of the recruitment process - whether for application, interview, processing, training, or otherwise and does not request any information related to bank accounts. IOM only accepts duly completed applications submitted through the IOM WAVE system (for internal candidates linkhere). The online tool also allows candidates to track the status of their application. xcskxlj Only shortlisted candidates will be contacted. For further information and other job postings, you are welcome to visit our website: IOM Careers and Job Vacancies #J-18808-Ljbffr

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

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

KEY RESPONSIBILITIES • Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports., • Must have excellent food knowledge and a full understanding of culinary terms., • Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office., • Must be proficient in completing tasks, work efficiently and productively., • Must be able to work in any section of a kitchen., • Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly., • Undertake recipe reviews daily. Maintain recipe folders in immaculate condition., • Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings., • Control production levels and recommend ideas for improvements and better cost controlling., • Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor., • Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production., • Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section., • Ensures that the HACCP program is carried out correctly., • Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors., • Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. QUALIFICATION • A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie., • Very strong management skills in a multicultural and dynamic environment., • Very strong communication, problem solving, decision making, and interpersonal skills., • Superior customer service, teambuilding, and conflict resolution skills., • Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques., • Strong planning, coaching, organizing, staffing, controlling, and evaluating skills., • Intermediate computer software skills required., • Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections., • Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office. #SpainJobs #ChefSpain #CulinarySpain #SpainHospitality #WorkAbroadSpain #SpanishChef #HospitalitySpain #NowHiringSpain #CarreraEspaña #SpainCareers #CocinaEspañola #ChefJobsSpain #SpainOverseasJobs #HospitalityJobsSpain #SpanishHospitality #TrabajoEspaña #SpanishTalent #CulinaryProfessionalsSpain #ChefCareerSpain #EspañaJobOpportunity

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

Director de Obra (Edificación) - Aeropuerto de Madrid Greater Almería Metropolitan Area 5 days ago Haga clic en "Solicitar" a continuación para enviar su candidatura. Asegúrese de que su CV está actualizado y de que ha leído primero las especificaciones del puesto. Director de operaciones (Sector logístico)Director/a de Operaciones - Plant Manager Valencia, Valencian Community, Spain 1 day ago Toledo, Castile-La Mancha, Spain 5 days ago Director Nacional de Obra Nueva ResidencialDirector/a de Ejecución de Obra CastellónDirector/a de obra ferroviaria- Jefe/a de Unidad de Asistencia TécnicaDirector/a de Producción/Operaciones Valencia Ribarroja, Valencian Community, Spain 3 months ago Museros, Valencian Community, Spain 2 months ago Director/a de ejecución de obra e instalaciones industrialesDirector/a de ejecución de obra - Arquitecto/a Técnico/aCountry Services Director – Responsable Técnico y de Servicios - Multinacional – Software para Ingeniería-Arquitectura-ObraCivil / MadridIngeniero/a de Caminos, Canales y Puertos - Director/a de Obra Civil Las Palmas de Gran Canaria, Canary Islands, Spain Be an early applicant 1 day ago Ingeniero/a de Caminos, Canales y Puertos - Director/a de Obra Civil Santa Cruz de Tenerife, Canary Islands, Spain Be an early applicant 19 hours ago Ingeniero/a xcskxlj de Caminos, Canales y Puertos - Director/a de Obra Civil Santa Cruz de Tenerife, Canary Islands, Spain Be an early applicant 1 day ago El Puerto de Santa María, Andalusia, Spain 2 weeks ago Bélgica/Málaga – Director/a de Planta Piloto I+DDirector/a de obra instalaciones MEP (Estepona)Director facultativo/Coordinador de Seguridad y Salud (H/M) #J-18808-Ljbffr

Buscamos Area Manager / Director/a Comercial – Alicante ¿Eres un líder nato con pasión por las ventas y el desarrollo de equipos? En Lumon , buscamos un Area Manager / Director/a Comercial para nuestro equipo directivo en Alicante con la misión de establecer y desarrollar nuestro plan de negoc