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About the job The Executive Chef is responsible for managing and supervising all culinary operations at the resort across our 5 points of sale. The goal is to ensure the quality, presentation, and consistency of the food served, in line with resort standards, while ensuring customer satisfaction. Additionally, they will manage kitchen staff and resources efficiently, maintaining high levels of hygiene and safety. Responsabilities: · Supervise and coordinate kitchen activities across the different sales points at the resort (buffets, à la carte restaurant, and bars) · Plan and design menus for each restaurant, adapting to the theme of each venue while ensuring quality and variety · Monitor and adjust food inventories, ensuring the proper use of products to minimize waste · Ensure that all food meets the highest standards of quality, presentation, and taste · Supervise compliance with food safety and hygiene regulations in all kitchen areas, applying the principles of current legislation · Create and oversee processes to ensure compliance with food safety and hygiene regulations and resort standards in all kitchen areas · Manage the kitchen budget, controlling food, supplies, equipment and staff costs · Implement cost optimization strategies, including efficient inventory management and supplier negotiations · Develop initiatives to improve the profitability of the food sales points without compromising quality · Maintains purchasing, receiving and food storage standards · Develop new dish and menu ideas to enhance the resort's culinary experience, with special attention to current trends and guest preferences · Collaborate with the marketing team to design special events and promotions that boost restaurant sales · Maintain a customer-focused approach, interacting with guests to gather feedback on food quality and dining experiences · Effectively address any complaints or feedback related to service or food quality · Establishes goals including performance goals, budget goals, team goals, etc · Deep understanding of each employee's role, enabling effective coordination of kitchen staff shifts based on demand, and the ability to step in or find suitable replacements during absences · Provide guidance to the kitchen and support staff by setting performance standards, offering regular feedback and 1-on-1s, collaborating with HR on performance reviews, and ensuring ongoing development and training for a motivated team · Ensures property policies are administered fairly and consistently · Showcase innovative cooking techniques and equipment to the team Working with us comes with excellent benefits, including the opportunity to enjoy an active lifestyle with discounts on all resort amenities and activities, promoting a healthy work-life balance. Additionally, if you’re relocating from outside Spain, you’ll receive personalized support in handling the necessary documentation to ensure a smooth transition for your employment. Department: F&B kitchen F&B service About you · Minimum of 5 years of experience as a Head Chef or Sous Chef in hotels or resorts of the same or higher category · A degree in Gastronomy, Culinary Arts, or equivalent is preferred · Mastery of international and regional cooking techniques, HACCP control, team management, and kitchen administration · Leads by example · Excellent leadership, organizational, and communication skills. Ability to work under pressure and manage multiple sales points · A collaborative attitude and effective communication skills · Detail-oriented, with excellent time management and problem-solving skills · Valid food handler certification · Flexibility to work rotating shifts, including nights, weekends, and holidays · Proficient in Microsoft Office Suite · Advanced English proficiency (B2) is required, and knowledge of other languages is a plus Language required: Spanish. English is a plus The company DERTOUR Hotels & Resorts constitutes the hotel company of the DERTOUR Group. It consists of five distinct hotel brands: Sentido, Aldiana, Playitas, ananea, Calimera and COOEE. Are you passionate about hospitality and eager to dive into the vibrant world of resorts and clubs? We are looking forward to welcoming you on board for internships or career openings. Discover our extraordinary team spirit, learn and grow through the guidance of experienced professionals and get exposed to different cultures and ways of thinking. Together we will turn the holiday dreams of our guests into unforgettable experiences. Join our #TrustedTravelTeam

Restaurante La Regadera en Las Palmas de Gran Canaria busca camarero/a.  Part time 30 H. Ideal para compaginar el trabajo con estudios o otras actividades personales. A rotación horario partido, corrido, solo mañana, solo noche. Se valorará conocimientos idiomas. Buscamos camareros/as con experiencia comprobada y Buena actitud.

Camarero responsable, con experiencia mínimum 3 años. Puntual, seriedad, conocimiento cafés, cocktail básicos. Manejar bandeja, conocimiento de Vinos.

Se busca un chico para trabajar como freganchi (con una edad comprendida entre 20-50años)todo aquel interesado en el puesto de trabajo debe venir el  lunes día 09/12 a las 12:30 para una entrevista en persona .El lugar será en el centro comercial Las Ramblas, restaurante chino Orient Garden.

Proyecto nuevo en la zona de Guanarteme, busca personal de cocina con ganas de trabajar, aprender y formar parte de esta familia.

Se busca Camarer@ jornada completa en la zona de patalavaca

Proyecto nuevo en la zona de Guanarteme, busca personal de sala con ganas de trabajar, aprender y formar parte de esta familia.

Se necesita cocinero/a o planchista o ayudante para una pizzeria en la isleta de las palmas de gran Canaria. Horario de 12:30 a 16:30 y de 19:30 a 23:30 de miércoles a domingo Lunes y martes días libres

Persona responsable de ejecutar de manera cualificada, autónoma y responsable el servicio y venta de comida y bebida a los clientes. Reporta al encargado del Restaurante. RESPONSABILIDADES · Preparar las áreas de trabajo para el servicio. Transportar útiles y enseres necesarios. · Realizar atención directa al cliente para el consumo de bebidas o comidas. · Controlar y revisar mercancías y objetos de uso. · Coordinar y supervisar los cometidos propios de la actividad de su área. · Informar y aconsejar al cliente sobre la composición y confección de los distintos productos a su disposición. REQUISITOS · Persona con carácter alegre y entusiasta. · Formación: bachillerato o similar. · Valorable formación en hostelería y/o turismo. · Valorable nociones gastronomía japonesa. · Inglés a nivel comprensión oral y habla. · Flexibilidad horaria.