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Atender a los clientes en los diferentes puntos de restauración del hotel, ofreciendo un servicio cercano, amable y profesional, garantizando una excelente experiencia durante su estancia.Funciones principales Atención y servicio de alimentos y bebidas.Preparación y montaje de mesas y espacios d

Eurostars Hotel Company es la cadena hotelera de Grupo Hotusa del que forman parte las marcas Eurostars Hotels, Áurea Hotels, Exe Hotels, Ikonik Hotels, Crisol Hotels y Tandem Suites. Disfrutar de noches de hotel gratis: con el Programa de referenciados de Eurostars Hotel Company, recompensamos las

Explora nuestro gran mundo Queremos que seas parte de nuestra familia global y diversa.Tanto si estás empezando en el mundo de la hostelería como si ya eres un profesional con experiencia, puedes tener la seguridad de que siempre apreciaremos tu talento natural.Con tu energía positiva y tus gan

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.

Key Responsibilities: • Ensures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies., • Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus., • Assists the Head Baker in preparing production forecasts and recording leftovers to avoid unnecessary wastage and keep food costs within the budget., • Assists in the set-up of the bread display in the various buffets., • Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily., • Ensures the cleaning of the bakery shop as per the Executive Chef's schedule, exercising proper methods to minimize equipment damages., • Ensures that the bakery is ready for any announced or unannounced USPH inspections done either by the ship's management or USPH inspectors., • Responsible for the requisition and transportation of the necessary items from the main stores to the bakery shop when assigned., • Ensures recipes and yields are in accordance with the company's standards., • Assists the CDP Baker with the completion of the daily consumption re-cap as required by the Executive Chef., • Is aware of and/or acquires the necessary knowledge to comply with the ship's standard operation, to assist guests and crew members with inquiries., • Attends meetings, training activities, courses and all other work-related activities as required., • Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position., • Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. Qualification and Education: • A minimum of three years' experience as a Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred)., • Knowledge of proper cleaning techniques, requirements, and use of equipment., • Completion of high school or basic education equivalency required. #BakerJobs #BakeryJob #ShipboardBaker #CruiseShipJobs #BreadBaker #BakeryProduction #PastryJobs #CruiseCareers #HospitalityJobs #FoodServiceJobs #BakeryCareers #NowHiring #HiringNow #JobOpening #JobOpportunity #FoodIndustryJobs #ChefJobs #CulinaryJobs #BakerLife #BreadBaking

Aluminium Joiner / Metal Carpenter - SpainPosition Details- Location: Santiago de Compostela, Spain- Salary: 19EUR/hour gross- Contract: Initial short‑term contract of less than one year; possibility of permanent employment based on performance and suitability.- Working hours: 40 hours per weekResponsibilities- Work in workshop‑based series production of aluminium windows and doors.- Cutting and assembling aluminium components for windows and doors.Qualifications- Minimum 3 years of professional experience as an aluminium joiner or metal carpenter.- Proven experience in cutting and assembling aluminium windows and doors.- Medium to high level of English.- Ability to work independently and accurately.Benefits- Accommodation provided for the first 2–4 weeks in a private room in a hostel or two‑star hotel, plus assistance with finding a suitable rental property near the workplace.#J-18808-Ljbffr

pbKEY RESPOSIBILITIES /b /ppbr/pp• Ensures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies. /pp• Directs, coaches, supports, supervises, and evaluates (with the Head Baker) all direct reports. /pp• Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus. /pp• Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget. /pp• Supervise the set-up of the bread display in the various buffets. /pp• Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily. /pp• Ensures the cleaning of the bakery shop as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damages. /pp• Ensures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors. /pp• Responsible for the requisition and transportation of the necessary items from the main stores to the bakery shop. /pp• Ensures recipes/master list and yields are in accordance with the company’s standards. /pp• Completes the daily consumption re-cap as required by the Executive Chef. /pp• Ensures that bakery personnel come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy. /pp• Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation. /pp• 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. /pp• Attends meetings, training activities, courses and all other work-related activities as required. /pp• Accountable for daily production recap. /pp• Accountable to coach and train all assigned team members. /pp• 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. /ppbr/ppbQUALIFICATION /b /ppbr/pp• Minimum of two years' experience as a CDP Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). /pp• A culinary school degree is required. /pp• Very strong management skills in a multicultural and dynamic environment. /pp• Very strong communication, problem solving, decision making, and interpersonal skills. /pp• Superior customer service, teambuilding, and conflict resolution skills. /pp• 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. /pp• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. /pp• Intermediate computer software skills required. /pp• Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. /pp• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office /ppbr/ppbr/ppbr/pp#SpainBakeryJobs #SpainChefCareers #BakeryJobsSpain #CDPBakerSpain #SpainHospitalityJobs #BakeryChefOpportunity #HiringBaker #PastryAndBakeryCareers #BakeryProductionLead #CruiseShipCareers #ShipboardJobs #CulinaryJobsAbroad #HospitalityCareers #GlobalChefOpportunities #SpainCruiseCareers /p

En Santiago de Compostela, se busca personal para el puesto de Botones en un hotel. Las funciones principales incluyen la atención al cliente, como la recepción y el acompañamiento de huéspedes, así como la gestión de equipaje, que abarca el transporte y cuidado de maletas y otras pertenencias. También se requiere realizar el aparcamiento de vehículos y otras tareas propias del puesto. La oferta es para un contrato temporal, con jornada completa de 40 horas semanales. El horario se distribuye de lunes a domingo en turno partido, entre las 11:00 y la 01:00, con los descansos establecidos por ley.

En A Quinta da Auga creemos que la cocina es el corazón de cada experiencia: donde nace la emoción, el cuidado y el detalle que llegan al cliente. Por eso buscamos un/a Auxiliar de Cocina que comparta nuestra pasión por la excelencia y el trabajo bien hecho. ¿Quiénes somos? Somos un hotel boutique de lujo ubicado en un monumental edificio del siglo XVIII en Santiago de Compostela, donde el alojamiento, la gastronomía y el spa conviven en un entorno donde cada detalle importa y la experiencia del huésped se construye con sensibilidad, coherencia y excelencia. Tu misión Apoyar al equipo de cocina en la preparación y ejecución de los servicios, contribuyendo a que cada plato refleje la calidad, el cuidado y la identidad gastronómica de A Quinta da Auga. ¿Qué harás en tu día a día? • Limpieza, organización y mantenimiento del office, vajilla, menaje y utensilios de cocina. • Cumplimiento de las normas higiénico-sanitarias y de los procedimientos APPCC. • Apoyo al equipo de cocina durante los servicios de comidas y cenas. • Cuidado, almacenamiento y conservación del material de cocina y restauración. • Colaboración en la integración y formación de nuevas incorporaciones. • Trabajo coordinado con el equipo para garantizar un servicio eficiente. • Cumplimiento de las normas de seguridad, salud laboral y prevención de riesgos. ¿Qué buscamos en ti? - EXPERIENCIA: Valorable experiencia previa (mínimo 6 meses–1 año). - FORMACIÓN: Deseable formación en cocina o restauración (FP o cursos relacionados). - CARACTERÍSTICAS: Actitud proactiva, ganas de aprender, capacidad de trabajo en equipo y sensibilidad por el detalle. Condiciones del puesto - Contrato: contrato indefinido. - Jornada: Parcial con 2 días libres consecutivos de descanso. - Horario: Entre las 20:00h y las 02:00h según necesidades del servicio. ¿Qué podemos ofrecerte? Formar parte de un proyecto sólido y con identidad, en uno de los hoteles de lujo más reconocidos del país. Un entorno donde la gastronomía, la marca y la experiencia van de la mano, con espacio real para aprender, crecer profesionalmente y aportar valor. Además, disfrutarás de beneficios pensados para cuidarte y desarrollarte: - Beneficios y descuentos exclusivos en nuestro hotel, en la asociación Relais & Châteaux y en productos/servicios seleccionados. - Servicio de comedor con menús elaborados con producto local, orgánico y de temporada. - Desarrollo y promoción interna, con oportunidades reales de crecimiento. - Compromiso social y diversidad, en un entorno inclusivo donde el respeto y la igualdad son fundamentales. ¿Te animas a formar parte de nuestra familia?

¿Cuál será tu misión? Como Cocinero (a), serás responsable de la preparación preliminar, el proceso de cocción, el emplatado o la presentación de platos de alta calidad para ofrecer una excelente experiencia a los clientes. ¿Qué tendrás que hacer? Elaboración, conservación y organización de la mise-en-place para cada uno de los servicios, minimizando las pérdidas de producto. Garantizar la presentación, cantidad y calidad de cada plato del servicio, en base a los estándares establecidos. Verificar y controlar el correcto almacenamiento de los productos, controlando el estado de todos los alimentos para rotar y mantener la máxima calidad (FIFO). Recepción, conservación y organización de los productos de su partida. Mantener un área de trabajo limpia, ordenada y bien organizada. Informar de los problemas de mantenimiento, higiene y peligros. Ser consciente de los objetivos del departamento y esforzarse por alcanzarlos como parte del equipo. Seguir todas las normas/reglamentos pertinentes del departamento de sanidad y todas las directrices de servicio al cliente (APPCC). ¿Qué buscamos? Al menos 1-2 años de experiencia como Ayudante de Cocina, preferiblemente en un hotel de similar tamaño y complejidad. Formación profesional en hostelería/F&B/cocina . Imprescindible dominio del idioma local y muy valorable conocimientos de inglés. Capacidad para trabajar por cuenta propia y en equipo. Capacidad de organización. Capacidad para trabajar bajo presión. Orientación al servicio al cliente. Atención al detalle. ¿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.

ph3Key Responsibilities /h3 pRecuerde revisar su CV antes de enviar la solicitud. Además, asegúrese de leer todos los requisitos relacionados con este puesto. /p ul liDirects, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. /li liMust have excellent food knowledge and a full understanding of culinary terms. /li liMust 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. /li liMust be proficient in completing tasks, work efficiently and productively. /li liMust be able to work in any section of a kitchen. /li liCoordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. /li liUndertake recipe reviews daily. Maintain recipe folders in immaculate condition. /li liResponsible 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. /li liControl production levels and recommend ideas for improvements and better cost controlling. /li liPrepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. /li liMust be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. /li liMaintain 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. /li liEnsures that the HACCP program is carried out correctly. /li liMaintains 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. /li liReports 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. /li /ul h3Qualification /h3 ul liA minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant. /li liVery strong management skills in a multicultural and dynamic environment. /li liVery strong communication, problem solving, decision making, and interpersonal skills. /li liSuperior customer service, teambuilding, and conflict resolution skills. /li liKnowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. /li liStrong planning, coaching, organizing, staffing, controlling, and evaluating skills. /li liIntermediate computer software skills required. /li liPossess a good understanding of basic accounting principles such as numbering flow, Debits/Credits, adjusting entries and corrections. /li liAbility to write reports and business correspondence and to establish a good rapport with the ship's Senior Officers and the corporate office. /li /ul /p #J-18808-Ljbffr

Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Qualifications * A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant.

Career Opportunities: Jefe/a de cocina - Hotel 4 Santiago de Compostela (8703) Requisition ID8703-Posted -Spain -A Coruña Buscamos un/a jefe/a de cocina para uno de nuestros hoteles 4 ubicado en Santiago de Compostela.

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.

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

A Quinta da Auga, hotel de lujo en Galicia, busca un/a Jefe/a de Partida para cubrir una sustitución por maternidad.Se requiere experiencia en cocina hotelera, capacidad de liderazgo y coordinación de equipos, con énfasis en calidad y detalle.La posición ofrece jornada completa, contrato de sust

Eurostars Hotel Company es la cadena hotelera de Grupo Hotusa del que forman parte las marcas Eurostars Hotels, Áurea Hotels, Exe Hotels, Ikonik Hotels, Crisol Hotels y Tandem Suites. Disfrutar de noches de hotel gratis: con el Programa de referenciados de Eurostars Hotel Company, recompensamos las

Un hotel internacional en Santiago de Compostela busca un/a Comercial Forum (MICE Eventos) para gestionar solicitudes de grupos y elaborar propuestas.

Buscas trabajo en hostelería y turismo? Este mes de julio surgen nuevas oportunidades para botones para hotel en Santiago de Compostela.

Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant.

Landmar Hotels en Santiago del Teide busca un Ayudante de Cocina para contribuir a la creación de experiencias memorables para los huéspedes. El candidato ideal debe tener actitud positiva y ganas de aprender, además de habilidades para trabajar en equipo. Esta posición ofrece oportunidades de d

En Construyendo Empleo seguimos abriendo oportunidades!Desde Grupo Construyendo Empleo estamos seleccionando personal de Camareros/ as de piso para un hotel ubicado en Santiago.

Te apasiona la gastronomía y el liderazgo de equipos? En A Quinta da Auga, hotel de lujo referencia en Galicia y miembro de Relais Châteaux, buscamos incorporar un/a jefe/a de partida para cubrir una sustitución por maternidad. Coordinación del equipo de cocina (jefes de partida, cocineros y ay

Experiencia mínima de 2 años como Jefe/a de Partida en hotel o restaurante. Jefe/A De Partida • Compostela, Kingdom Of Spain, ES. Te apasiona la gastronomía y el liderazgo de equipos? En A Quinta da Auga, hotel de lujo referencia en Galicia y miembro de Relais & Châteaux, buscamos incorporar u

Se requiere experiencia en cocina hotelera, capacidad de liderazgo y coordinación de equipos, con énfasis en calidad y detalle. A Quinta da Auga, hotel de lujo en Galicia, busca un/a Jefe/a de Partida para cubrir una sustitución por maternidad. Para ser considerado para una entrevista, por favor,

Empresas: Autograph Collection Hotels Explora nuestro gran mundo Queremos que seas parte de nuestra familia global y diversa. Con tu energía positiva y tus ganas de agradar, contribuirás a que los clientes vuelvan a nuestros hoteles.

Hola! En Albergue Monte do Gozo, estamos buscando un/a Jefe/a de Cocina apasionado/a y con experiencia para unirse a nuestro dinámico equipo en la industria de la hospitalidad.Buscamos a alguien que no solo tenga un talento excepcional en la cocina, sino que también pueda inspirar y guiar a nuestr

Lugar de trabajo: /b Vorarlberg, Tirol, Salzburgo, Carintia, Austria /p pbTipo de empleo: /b trabajo de temporada o durante todo el año /p pbInicio: /b inmediato /p pBuscamos un mayor número de trabajadores para hoteles y restaurantes, para trabajo de temporada o durante todo el año: /p h3PERSONA

Empresas: Autograph Collection Hotels /b /p pExplora nuestro gran mundo. Con tu energía positiva y tus ganas de agradar, contribuirás a que los clientes vuelvan a nuestros hoteles. Ubicación /h3 pCocineros/as Hotel Palacio del Carmen - (A Coruña) /p pSantiago de Compostela, provincia de la Coru�

Acceso a nuestro Club del Empleado: donde podrás beneficiarte de diferentes tipos de descuentos y ventajas de todo tipo (ocio, tecnología, deporte, moda etc) · Disfrutar de noches de hotel gratis: con el Programa de referenciados de Eurostars Hotel Company, recompensamos las recomendaciones que s

Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. 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.

Autograph Collection Hotels en España busca cocineros/as para unirse a su equipo en Santiago de Compostela.

Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant.

Te apasiona la gastronomía y el liderazgo de equipos? /strong /ppEn strongA Quinta da Auga /strong, hotel de lujo referencia en Galicia y miembro de strongRelais Châteaux /strong, buscamos incorporar un/a strong3º Chef /strong para cubrir una sustitución por maternidad. Descripción del empleo

Cuál será tu misión? Como Recepcionista, serás responsable de atender las necesidades de los huéspedes a su llegada y salida así como de proporcionarles una experiencia excepcional en general durante su estancia, en línea con la visión y los valores del hotel sobre la satisfacción del clie

Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. QUALIFICATION /h3 ul liA minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant.

Position Summary: The Executive Chef holds overall responsibility for delivering high-quality, efficient, and technically excellent culinary operations for both guests and crew. This onboard leadership role balances culinary artistry with strict financial management, crew administration, and uncompromising public health standards. Reporting Structure: Reports to: Corporate Chef, Hotel Director, and F&B Manager (where applicable). Supervises: Entire Galley Department. Key Responsibilities: Culinary Leadership & Quality Control Daily Operations: Overlooks all shipboard galleys, expediting service during peak hours, and ensuring all food venues open on schedule. Menu Execution: Plans menus and adapts recipes based on ingredient availability while maintaining 5-star presentation and taste standards. Specialized Dining: Manages guest food allergies, dietary restrictions, and custom requests with strict attention to detail. Financial & Inventory Management Cost Control: Manages the galley budget, controls food waste, and monitors high-value (flagged) ingredients. Proactive Sourcing: Coordinates with the provisions team to check food quality during loadings, manage stock rotation, and minimize slow-moving inventory. Public Health, Sanitation, & Safety Compliance: Enforces strict Public Health policies (including USPH/HACCP guidelines), pest control, and daily temperature logging for all cold/hot storage and dishwashers. Inspections: Maintains constant readiness for scheduled and unannounced public health inspections. Safety Drills: Participates in and leads safety and pollution-prevention training (STCW) for the galley team. Crew Management & Administration Scheduling: Creates fair work and In-Port Manning schedules, ensuring strict compliance with ILO and MLC work/rest hour regulations to control overtime. Development: Conducts training, performance reviews, and manages promotions, transfers, and corrective actions. Crew Welfare: Performs regular quality checks on food service in the crew and officer mess rooms. Guest Relations & Shipboard Events Guest Engagement: Conducts cooking demonstrations, visits restaurant tables to gather feedback, and reviews guest comment cards to resolve issues. Special Events: Coordinates food prep for high-profile functions (e.g., Captain’s Welcome, VIP parties, and culinary demonstrations). Qualifications & Requirements Experience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment. Certifications: Valid STCW95 certification; must be physically and medically fit for sea duty. Culinary Background: Strong knowledge of International and European cuisines with proven kitchen management skills. Languages: Fluent English (written and verbal) PLUS at least one of the following: German, French, Italian, Spanish, or Mandarin. Core Attributes: High moral integrity, strong administrative skills, and a demonstrated history of positive leadership.

Cuál será tu misión? Como Recepcionista, serás responsable de atender las necesidades de los huéspedes a su llegada y salida así como de proporcionarles una experiencia excepcional en general durante su estancia, en línea con la visión y los valores del hotel sobre la satisfacción del clie

Comercial Forum – Palacio del Carmen, Autograph Collection – Santiago de Compostela, Galicia, Spain. Buscamos un/a Comercial Forum (MICE Eventos) para unirse a nuestro equipo y formar parte del Hotel Palacio del Carmen, Autograph Collection en Santiago de Compostela. Perfil comercial con orienta

Cross-Departmental Collaboration: Work closely with the Restaurant Manager, Maitre d's, Hotel Stores, and HR to maintain seamless service, staff welfare, and operational flow.

Position Summary: The Executive Chef holds overall responsibility for delivering high-quality, efficient, and technically excellent culinary operations for both guests and crew. This onboard leadership role balances culinary artistry with strict financial management, crew administration, and uncompromising public health standards. Reporting Structure: Reports to: Corporate Chef, Hotel Director, and F&B Manager (where applicable). Supervises: Entire Galley Department. Key Responsibilities: Culinary Leadership & Quality Control Daily Operations: Overlooks all shipboard galleys, expediting service during peak hours, and ensuring all food venues open on schedule. Menu Execution: Plans menus and adapts recipes based on ingredient availability while maintaining 5-star presentation and taste standards. Specialized Dining: Manages guest food allergies, dietary restrictions, and custom requests with strict attention to detail. Financial & Inventory Management Cost Control: Manages the galley budget, controls food waste, and monitors high-value (flagged) ingredients. Proactive Sourcing: Coordinates with the provisions team to check food quality during loadings, manage stock rotation, and minimize slow-moving inventory. Public Health, Sanitation, & Safety Compliance: Enforces strict Public Health policies (including USPH/HACCP guidelines), pest control, and daily temperature logging for all cold/hot storage and dishwashers. Inspections: Maintains constant readiness for scheduled and unannounced public health inspections. Safety Drills: Participates in and leads safety and pollution-prevention training (STCW) for the galley team. Crew Management & Administration Scheduling: Creates fair work and In-Port Manning schedules, ensuring strict compliance with ILO and MLC work/rest hour regulations to control overtime. Development: Conducts training, performance reviews, and manages promotions, transfers, and corrective actions. Crew Welfare: Performs regular quality checks on food service in the crew and officer mess rooms. Guest Relations & Shipboard Events Guest Engagement: Conducts cooking demonstrations, visits restaurant tables to gather feedback, and reviews guest comment cards to resolve issues. Special Events: Coordinates food prep for high-profile functions (e.g., Captain’s Welcome, VIP parties, and culinary demonstrations). Qualifications & Requirements Experience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment. Certifications: Valid STCW95 certification; must be physically and medically fit for sea duty. Culinary Background: Strong knowledge of International and European cuisines with proven kitchen management skills. Languages: Fluent English (written and verbal) PLUS at least one of the following: German, French, Italian, Spanish, or Mandarin. Core Attributes: High moral integrity, strong administrative skills, and a demonstrated history of positive leadership.

Empresas: Grupo Ummana Se solicita Cocinero/a para un Hotel en Santiago de Compostela. Requisitos: Experiencia de al menos un año como cocinero/a.

Empresas: Autograph Collection Hotels Atender a los clientes en los diferentes puntos de restauración del hotel, ofreciendo un servicio cercano, amable y profesional, garantizando una excelente experiencia durante su estancia. Ofrecemos Incorporación a un hotel de referencia en Santiago de Compost

A Quinta da Auga es un referente en España en la hotelería de lujo, ubicado en un monumental edificio del S.XVIII en Santiago de Compostela.Ofrecemos un servicio de alojamiento, restauración y spa excelente con una absoluta personalización y detalle en todo lo que hacemos.Creamos experiencias, e

pp¡En Construyendo Empleo seguimos abriendo oportunidades! Desde Grupo Construyendo Empleo estamos seleccionando personal de bCamareros/as de piso /b para un hotel ubicado en Santiago. /p h3Funciones: /h3 ul liLimpieza y acondicionamiento de habitaciones, spa y áreas comunes cumpliendo con los protocolos de higiene y seguridad. /li liCambio de ropa de cama, toallas y otros elementos textiles. /li liReposición de suministros en habitaciones y zonas comunes (jabones, champús, papel higiénico, amenities, etc.) y control de inventario. /li liReporte de incidencias, objetos olvidados o necesidades de mantenimiento a la gobernanta. /li liMantenimiento de zonas de trabajo limpias y ordenadas, incluyendo áreas de personal (vestuarios, comedor, oficinas). /li liClasificación y gestión responsable de residuos, uso seguro de productos de limpieza y suministros. /li liContribución al buen funcionamiento del equipo y apoyo en la formación de nuevos miembros. /li liCumplimiento del plan de seguridad y salud, promoviendo hábitos laborales seguros. /li /ul h3Requisitos: /h3 ul liExperiencia previa en limpieza de habitaciones, áreas comunes o servicio de pisos. /li liDisponibilidad para trabajar a tiempo parcial o completo según la vacante. /li liCapacidad para trabajar en equipo, atención al detalle y responsabilidad. /li liValorable experiencia en hotelería o logística interna de establecimientos. /li /ul h3Ofrecemos: /h3 ul liPuestos a tiempo parcial y puestos a tiempo completo. /li liJornada completa: 09:00 – 17:00 (con descanso para comida y pausa de café). /li liEstabilidad laboral y buen ambiente de trabajo. /li liFormación continua y oportunidades de desarrollo profesional dentro del equipo. /li liSalario según convenio. /li liContrato temporal inicial bcon expectativas a futuro /b /li /ul /p #J-18808-Ljbffr

Buscamos una persona para incorporarse como ayudante de cocina en un hotel de Santiago de Compostela. También será necesario manejar la freidora y la plancha, además de encargarse del área de lavado. Desplácese hacia abajo para leer la descripción completa del puesto.

Se busca personal para la limpieza y mantenimiento de habitaciones y zonas comunes en un hotel de Santiago de Compostela. Las tareas incluyen acondicionar las estancias, seguir los protocolos de higiene y desinfección, y colocar detalles y amenities, además de otras labores propias del puesto. La jornada es completa, con 40 horas semanales distribuidas de lunes a domingo en turnos rotativos de mañana y tarde, respetando los descansos establecidos por ley.

Empresas: Grupo Ummana Se solicita Ayudante de Camarero/a para un hotel en Santiago de Compostela.