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

Key Responsibilities: Culinary Excellence & Operations: Oversee daily food preparation, menu planning, and station execution in your assigned outlet. Ensure strict adherence to recipes, portion controls, and immaculate presentation. Leadership & Mentorship: Manage, schedule, and train a talented team of Chef de Parties and Cooks. Foster a positive, collaborative, and high-performance kitchen environment. Guest-Centric Service: Coordinate special dietary requirements and allergies. Actively visit the dining room to monitor guest satisfaction and handle feedback with sincere hospitality. Public Health & Compliance: Maintain flawless sanitation standards. Guarantee 100% readiness for announced or unannounced Public Health inspections, including meticulous log-keeping (temperatures, pest management, etc.). Financial & Resource Management: Manage inventory, minimize food waste/breakage, and monitor labor hours in strict compliance with ILO and MLC maritime regulations. Qualifications: • Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef., • Fine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais & Châteaux property., • Maritime Certifications - Valid STCW95 certification is required., • Technical Skills - Deep knowledge of International and European cuisines, masterful knife skills, and proficiency across all galley stations., • Language - Fluent, professional English (verbal and written) for guest engagement and safety coordination., • Fitness & Integrity - Must be physically/medically fit for sea service and display high moral integrity.

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

Reports To : Executive Chef Department: Galley / Culinary As the Executive Sous Chef, you will serve as the second-in-command of our shipboard culinary team, supporting the Executive Chef in leading daily galley operations to deliver ultra-luxury, 5-star dining experiences. You will oversee menu execution, enforce strict Public Health and sanitation standards, manage galley staff, control inventory and food waste, and step in as operational lead whenever required. Assist the Executive Chef in daily galley management, expediting orders, inspecting plates, and overseeing food preparation across all outlets to guarantee top-tier consistency and presentation. Operations & Quality Control: Conduct regular galley walkthroughs, monitor mis-en-place, enforce recipe adherence, and manage inventory, requisitions, and food waste reduction. Team Leadership & Administration: Oversee line cook training, scheduling (including In-Port Manning and ILO/MLC rest hours), performance evaluations, and crew loading/duty assignments. 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. Experience: Minimum 7 years in an international 5-star establishment (at least 1 year as Sous Chef). Minimum 2 years as Sous Chef in a Michelin Star or Relais & Châteaux environment. Strong foundation in European and International cuisines, superior knife skills, and proven experience catering to complex guest dietary restrictions. Soft Skills: High moral integrity, exceptional organizational and problem-solving skills, and a genuine passion for luxury guest hospitality.

ppbTyris AI /bes una compañía tecnológica blíder en el desarrollo e implantación de sistemas de Inteligencia Artificial /b basados en tecnologías innovadoras de bVisión por Computador /b, bAnálisis Predictivo /b de datos y bNLP /b con Machine Learning y Deep Learning. /ppSus soluciones se centran en la optimización inteligente de procesos en sectores como automoción, construcción, metal, agua o portuario con grandes compañías como Michelin, Ford, Sacyr o Thyssen Group. /ppGracias al proceso de expansión continua en Tyris AI, actualmente se tiene abierto el siguiente proceso de selección: /ppbIngeniero Senior de Visión Artificial con Deep Learning /b /ppLas funciones a realizar serán la definición y el desarrollo técnico de sistemas de visión artificial con Deep Learning basados en redes neuronales para la la implantación de múltiples plataformas de optimización inteligente: /pulliSistemas de detección y seguimiento de personas y comportamiento. /liliSistemas de detección y seguimiento de objetos y vehículos. /liliSistemas de control de calidad y detección inteligente de defectos. /liliTodos ellos para ser implantados tanto en plataformas Cloud como On-premise. /li /ulpLos brequisitos técnicos /b son los siguientes: /pulliDefinición, desarrollo e implantación de soluciones de Inteligencia Artificial basadas en Visión por Computador. /liliAlto nivel de Lenguaje Python. /liliDefinición y Desarrollo de sistemas basados redes neuronales (CNN, RNN, LSTM, Transfer Learning, Reinforcement Learning, etc.). /liliFrameworks como Tensorflow/Keras, PyTorch. /liliConocimiento de plataformas Cloud como Google Cloud y Microsoft Azure. /liliConocimientos en Bases de datos SQL y/o NoSQL. /li /ulpTambién se valorará conocimientos en: /pulliGestión de proyectos, cronogramas y entregables. /liliSoporte técnico y coordinación con el equipo de desarrollo. /liliIdentificación de nuevas tecnologías y técnicas para la resolución de problemas. /liliBuen nivel de inglés hablado y escrito. /li /ulpSe buscan candidatos con experiencia bsenior /b y disponibilidad para trabajar en modalidad bhíbrida /b (presencial y teletrabajo) para candidatos con bresidencia en la provincia de Valencia /b. /ppAbstenerse candidatos que residan fuera de bValencia /b. /pulliModalidad híbrida desde oficinas en Valencia. /liliAlta flexibilidad horaria. /liliJornada intensiva en julio y agosto (7h/día). /liliVacaciones adicionales por antigüedad. /liliFormación en horario laboral (hasta 6h/mes). /liliRetribución flexible. /liliSeguro médico privado opcional con descuento (Mapfre). /liliPlan de carrera y desarrollo profesional. /liliEquipo joven, dinámico y participación en eventos de team building y formación interna. /li /ul /p #J-18808-Ljbffr

Reports To : Executive Chef Department: Galley / Culinary As the Executive Sous Chef, you will serve as the second-in-command of our shipboard culinary team, supporting the Executive Chef in leading daily galley operations to deliver ultra-luxury, 5-star dining experiences. You will oversee menu execution, enforce strict Public Health and sanitation standards, manage galley staff, control inventory and food waste, and step in as operational lead whenever required. Assist the Executive Chef in daily galley management, expediting orders, inspecting plates, and overseeing food preparation across all outlets to guarantee top-tier consistency and presentation. Operations & Quality Control: Conduct regular galley walkthroughs, monitor mis-en-place, enforce recipe adherence, and manage inventory, requisitions, and food waste reduction. Team Leadership & Administration: Oversee line cook training, scheduling (including In-Port Manning and ILO/MLC rest hours), performance evaluations, and crew loading/duty assignments. 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. Experience: Minimum 7 years in an international 5-star establishment (at least 1 year as Sous Chef). Minimum 2 years as Sous Chef in a Michelin Star or Relais & Châteaux environment. Strong foundation in European and International cuisines, superior knife skills, and proven experience catering to complex guest dietary restrictions. Soft Skills: High moral integrity, exceptional organizational and problem-solving skills, and a genuine passion for luxury guest hospitality.

pGroupon is a marketplace where customers discover new experiences and services every day and local businesses thrive. To date we have worked with over a million merchant partners worldwide, connecting over 16 million customers with deals across various categories. In a world often dominated by e-commerce giants, we stand out as one of the few platforms uniquely committed to helping local businesses succeed on a performance basis. /ppGroupon is on a radical journey to transform our business with relentless pursuit of results. Even with thousands of employees spread across multiple continents, we still maintain a culture that inspires innovation, rewards risk-taking, and celebrates success. The impact here can be immediate due to our scale and the speed of our transformation. We're a "best of both worlds" kind of company. We're big enough to have the resources and scale, but small enough that a single person has a surprising amount of autonomy and can make a meaningful impact. /ph3Who are we? /h3pGroupon is the marketplace for local businesses! Founded in Chicago, we connect millions of customers with local merchants, helping them discover new services and experiences at unbeatable prices. Our mission is simple: to support small businesses, helping them grow while delivering value to our customers. /ph3Who are we looking for? /h3pWe’re on the hunt for a talented, results-driven strongGerman-speaking Business Developer /strong to join our dynamic team. Your role will focus on acquiring new business partners and enabling them to unlock their full potential with Groupon. You’ll manage key markets in strongGermany /strong, such as strongBerlin, Hamburg, Munich, the Ruhr area, and Cologne/Düsseldorf /strong, from our vibrant office in strongValencia, Spain /strong. /ph3Your mission: /h3pIn this high-energy role, you’ll use your sales skills across various industries, including: /pollistrongFood Drink /strong: From Michelin-starred restaurants to the trendiest burger joints in town. /lilistrongHealth, Beauty Wellness /strong: Think high-end spas, hammams, and beauty salons. /lilistrongLeisure Experiences /strong: Helicopter tours, ice skating, and seasonal activities – there's always something exciting to sell. /lilistrongHome Auto /strong: Whether it’s professional cleaning services or car detailing, you’ll help businesses grow their footprint. /li /olpYour work at Groupon will be fast-paced and ever-changing, ensuring no two days are the same! /ph3What you’ll be doing: /h3ollistrongNew business acquisition /strong: You’ll proactively identify new partners, building relationships over the phone to set up fixed appointments. There is a certain number of sales activities expected to be accomplished daily. /lilistrongContract negotiation /strong: You’ll handle sales meetings remotely and negotiate cooperation contracts, driving new business opportunities. /lilistrongOnboarding success /strong: You’ll ensure a smooth start for new partners, conducting internal quality checks to maintain high standards. /lilistrongSalesforce management /strong: You’ll manage your pipeline and activities in Salesforce, ensuring full transparency. /lilistrongBrand ambassador /strong: You’ll contribute to Groupon’s growth and success in the market, strengthening our positive reputation. /li /olh3What makes you the ideal candidate? /h3pAre you a strong communicator with a natural drive to close deals? Do you thrive on hitting targets, and does a “NO” just spur you on? If so, we’d love to meet you! /ph3What’s in it for you? /h3ollistrongMentorship /strong: You’ll receive support from an experienced colleague to guide you through your first steps at Groupon. /lilistrongOnboarding in Valencia /strong: You’ll kick off with a week of intensive onboarding in our Valencia office. /lilistrongAttractive salary package /strong: You’ll receive a competitive fixed salary plus a performance-based bonus. /lilistrongFlexible working /strong: Work from our Valencia office, with remote flexibility. /lilistrongA fun office environment /strong: Our centrally located Valencia office boasts an open-plan layout, great coffee, a PlayStation, and regular team events (including after-work gatherings and wellness activities). /lilistrongInternet allowance /strong: We’ll cover some of your expenses for home working. /lilistrongEdenred Card /strong to spend on your lunches. /lilistrongMonthly discounts on Groupon /strong: Get exclusive offers through the Groupon app. /lilistrongChallenges with prize incentives /strong: Regular sales challenges with big rewards! /li /olh3The recruitment process: /h3olliA 15-minute phone interview with a member of the recruitment team. /liliAn interview with your future manager. /liliA business case review with your manager and a team member. /li /olpWelcome to the team! /ph3Why Groupon? /h3pAt Groupon, we pride ourselves on our strongperformance-driven, sports culture /strong. You’ll join a fast-paced environment where results matter and hard work is rewarded. Our team is truly international, with colleagues from strong12 countries /strong. /ppstrongGroupon /strong ’s purpose is to build strong communities through thriving small businesses. To learn more about the world’s largest local e-commerce marketplace, click here. You can also find out more about us in the latest Groupon news as well as learning about our DEI approach. If all of this sounds like something that’s a great fit for you, then click apply and join us on a mission to become the ultimate destination for local experiences and services. /ppstrongBeware of Recruitment Fraud: /strong Groupon follows a merit-based recruitment process without charging job seekers any fees. We've noticed an increase in recruitment fraud, including fake job postings and fraudulent interviews and job offers aimed at stealing personal information or money. Be cautious of individuals falsely representing Groupon's Talent Acquisition team with fake job offers. If you encounter any suspicious job offers or interview calls demanding money, recognize these as scams. Groupon is not responsible for losses from such dealings. For legitimate job openings (and a sneak peek into life at Groupon), always check our official career website at grouponcareers.com. /p #J-18808-Ljbffr

Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef. Fine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais & Châteaux property. Manage, schedule, and train a talented team of Chef de Parties and

Manage, schedule, and train a talented team of Chef de Parties and Cooks. Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef. Fine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais & Châteaux pr

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

AR Hotels Resorts en Calpe, Costa Blanca, busca un/a Jefe/a de Rango para liderar Beat, restaurante con Estrella Michelin y 2 Soles Repsol, bajo la dirección del Chef José Manuel Miguel.