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Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. Very strong communication, problem solving, decision making, and interpersonal skills. Knowledge of the principles and processes for providing personalized ser

Executive Chef and Executive Sous Chef. Keep the Executive Chef and Executive Sous Chef fully informed of significant operational matters, challenges, or accomplishments. The Pastry Chef is responsible for delivering high-quality, efficient, individualized, and technically excellent pastry and baker

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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 Cooks. Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sou

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. Executive Chef Department: Galley / Culinary. Culinary Excellence & Service: Assist

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 re

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.

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.

pSilversea is seeking a Pastry Chef to lead the shipboard pastry and bakery operations, ensuring high-quality, cost-efficient production on all meals and events. You will develop showpieces, coordinate demonstrations, and uphold strict health and safety standards while serving a diverse, international guest list. /ppThe role requires at least 4 years in a pastry leadership position within a luxury, international hospitality setting, and STCW95 certification. /p #J-18808-Ljbffr

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.

pbPosition Summary: /b /ppThe bExecutive Chef /bholds 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. /ppbr/ppbReporting Structure: /b /ppReports to: Corporate Chef, Hotel Director, and FB Manager (where applicable). /ppSupervises: Entire Galley Department. /ppbr/ppbKey Responsibilities: /b /ppCulinary Leadership Quality Control /pulliDaily Operations: Overlooks all shipboard galleys, expediting service during peak hours, and ensuring all food venues open on schedule. /liliMenu Execution: Plans menus and adapts recipes based on ingredient availability while maintaining 5-star presentation and taste standards. /liliSpecialized Dining: Manages guest food allergies, dietary restrictions, and custom requests with strict attention to detail. /li /ulpbr/ppFinancial Inventory Management /pulliCost Control: Manages the galley budget, controls food waste, and monitors high-value (flagged) ingredients. /liliProactive Sourcing: Coordinates with the provisions team to check food quality during loadings, manage stock rotation, and minimize slow-moving inventory. /li /ulpbr/ppPublic Health, Sanitation, Safety /pulliCompliance: Enforces strict Public Health policies (including USPH/HACCP guidelines), pest control, and daily temperature logging for all cold/hot storage and dishwashers. /liliInspections: Maintains constant readiness for scheduled and unannounced public health inspections. /liliSafety Drills: Participates in and leads safety and pollution-prevention training (STCW) for the galley team. /li /ulpbr/ppCrew Management Administration /pulliScheduling: Creates fair work and In-Port Manning schedules, ensuring strict compliance with ILO and MLC work/rest hour regulations to control overtime. /liliDevelopment: Conducts training, performance reviews, and manages promotions, transfers, and corrective actions. /liliCrew Welfare: Performs regular quality checks on food service in the crew and officer mess rooms. /li /ulpbr/ppGuest Relations Shipboard Events /pulliGuest Engagement: Conducts cooking demonstrations, visits restaurant tables to gather feedback, and reviews guest comment cards to resolve issues. /liliSpecial Events: Coordinates food prep for high-profile functions (e.g., Captain’s Welcome, VIP parties, and culinary demonstrations). /li /ulpbr/ppbQualifications Requirements /b /pulliExperience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment. /liliCertifications: Valid STCW95 certification; must be physically and medically fit for sea duty. /liliCulinary Background: Strong knowledge of International and European cuisines with proven kitchen management skills. /liliLanguages: Fluent English (written and verbal) PLUS at least one of the following: German, French, Italian, Spanish, or Mandarin. /liliCore Attributes: High moral integrity, strong administrative skills, and a demonstrated history of positive leadership. /li /ul

Royal Caribbean Group is seeking an experienced CDP Baker to lead daily bakery operations aboard a cruise ship in Spain. Por favor, lea detenidamente la siguiente descripción del puesto para asegurarse de que encaja con el perfil antes de enviar su solicitud. You will manage production, quality, and presentation of bread for daily menus, forecast production, and minimize waste to control costs. xcskxlj The role requires shipboard experience, culinary schooling, and strong leadership, communication, and customer service skills to supervise a diverse team and ensure adherence to USPH standards. #J-18808-Ljbffr

Celebrity Cruises is seeking an experienced shipboard Baker to oversee daily bakery production, ensure bread quality and presentation, and support forecasting and wastage control on board the ship. The role requires at least three years of bakery experience in a luxury setting such as hotels, resorts, or cruise ships, and knowledge of USPH rules. xcskxlj Dé el siguiente paso en su carrera profesional ahora: desplácese hacia abajo para leer la descripción completa del puesto y envíe su solicitud. High school diploma or equivalent is required, with readiness to work in a dynamic cruise ship environment. #J-18808-Ljbffr

pRoyal Caribbean Group is seeking a CDP Baker to lead bakery operations aboard a cruise ship, ensuring daily production, quality, and presentation of bread offerings for menus. You will supervise a diverse team, train staff, and work under USPH rules, maintaining cost controls and efficient production while delivering exceptional guest experiences at sea. /ppThe role requires culinary school training and a minimum of two years’ experience as a CDP Baker in upscale hospitality or cruise contexts, /p #J-18808-Ljbffr

Celebrity Cruises seeks an experienced Chef Tournant to lead and coordinate kitchen teams aboard our ships.

Ensures the cleaning of the bakery shop as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damages. Completes the daily consumption recap as required by the Executive Chef.

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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

Executive Chef and Executive Sous Chef. Keep the Executive Chef and Executive Sous Chef fully informed of significant operational matters, challenges, or accomplishments. The Pastry Chef is responsible for delivering high-quality, efficient, individualized, and technically excellent pastry and baker

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 re

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

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.

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Keep the Executive Chef and Executive Sous Chef fully informed of significant operational matters, challenges, or accomplishments. Executive Chef and Executive Sous Chef. The Pastry Chef is responsible for delivering high-quality, efficient, individualized, and technically excellent pastry and baker

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

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.

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

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

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. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its a

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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. Executive Chef Department: Galley / Culinary. Culinary Excellence & Service: Assist

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

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 re

Buscamos Cocinero/a de catering en Badajoz y alrededores. Conocimientos previos para desarrollar funciones de Cocinero/a de catering. Solicitudes de nuevos trabajos y clientes en tu zona, que necesitan Cocinero/a de catering.

Las responsabilidades diarias abarcan la preparación de alimentos, apoyo en la cocina durante los servicios y el mantenimiento de la limpieza e higiene del área, todo dentro de las funciones propias de la categoría. Se necesita ayudante de cocina para un restaurante en Badajoz. Se ofrece un contr

Se busca cocinero o cocinera para elaborar platos de cocina oriental, especialmente china.

Se requiere un profesional con experiencia previa en hostelería y dotes para la cocina.Habilidades, experiencia, cualificaciones.Si tiene el perfil adecuado para esta oportunidad, asegúrese de inscribirse hoy mismo.Se valorará positivamente el conocimiento específico en gastronomía turca e indi

Entre sus funciones destacan apoyar en la preparación de platos bajo supervisión, colaborar en la organización y funcionamiento de la cocina, mantener limpia la maquinaria y las zonas de trabajo y apoyar al buen funcionamiento del servicio. SEXPE-EMPLEA en Extremadura busca un/a cocinero/a de apo

Se busca cocinero o cocinera para un restaurante de cocina asiática. Es necesario contar con el certificado de habilidad profesional de cocinero y conocimientos de chino para coordinarse con los compañeros.

Se necesita cocinero o cocinera en Badajoz con experiencia en cocina.

Restaurante POMODORO /p h3Tus Principales Responsabilidades Incluirán /h3 ul liApoyar al equipo de cocina en la preparación de ingredientes y elaboración de platos. Mantener la limpieza y el orden en todas las áreas de la cocina, asegurando el cumplimiento de las normativas de higiene y segurida

Se busca cocinero o cocinera con experiencia en la preparación de platos brasileños.

Las funciones a desempeñar abarcan el apoyo directo al equipo de cocina en la preparación y emplatado de alimentos, el mantenimiento del orden y la limpieza en la zona de trabajo, y la gestión de utensilios y maquinaria de cocina. Se busca Ayudante de Cocina con experiencia previa demostrable en

Se busca un ayudante de cocina para un restaurante asiático de buffet libre en Mérida (Badajoz). Las funciones principales incluyen la preparación de materias primas para cocinar y la limpieza general de la cocina. El contrato ofrecido es de tipo indefinido, lo que brinda estabilidad laboral.

Se necesita COCINERO/A en hotel rural en pueblo de zamora, cocina tradicional.

En Port Hotels hemos recorrido un largo camino, creciendo y consolidándonos como una de las principales cadenas hoteleras de la Comunidad Valenciana.Nuestro compromiso no solo se refleja en ofrecer experiencias inolvidables a nuestros huéspedes, sino también en potenciar el talento de quienes for

Hay proyectos que necesitan gestión.Y hay proyectos que necesitan liderazgo.En Umami seleccionamos Director/a de Restaurante para incorporarse a un grupo de restauración de referencia y asumir la dirección de uno de sus establecimientos más representativos en Barcelona.Buscamos un/a profesional