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

p Key Responsibilities: br / Envíe su CV y cualquier información adicional requerida después de haber leído esta descripción, haciendo clic en el botón de solicitud. br /p- Ensures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies. /pp- Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus. /pp- Assists the Head Baker in preparing production forecasts and recording leftovers to avoid unnecessary wastage and keep food costs within the budget. /pp- Assists in 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 bakery is 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 when assigned. /pp- Ensures recipes and yields are in accordance with the company's standards. /pp- Assists the CDP Baker with the completion of the daily consumption re-cap as required by the Executive Chef. /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- 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. /pp- Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. /pp Qualification and Education: /pp- A minimum of three years' experience as a Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). /pp- Knowledge of proper cleaning techniques, requirements, and use of equipment. xbhjioe /pp- Completion of high school or basic education equivalency required. /pp#BakerJobs #BakeryJob #ShipboardBaker #CruiseShipJobs #BreadBaker #BakeryProduction #PastryJobs #CruiseCareers #HospitalityJobs #FoodServiceJobs #BakeryCareers #NowHiring #HiringNow #JobOpening #JobOpportunity #FoodIndustryJobs #ChefJobs #CulinaryJobs #BakerLife #BreadBaking /p /p

Se necesita panadero o panadera con experiencia demostrable de al menos doce meses en el oficio. La persona seleccionada trabajará a jornada completa, con contrato indefinido, en horario nocturno. Es indispensable tener disponibilidad para laborar los sábados, domingos y días festivos. Las tareas incluyen la elaboración de masas, horneado y control de calidad del producto final. Se valora la capacidad para trabajar en equipo y mantener el ritmo de producción durante la noche. Esta oportunidad está pensada para quien busque estabilidad laboral en un entorno exigente pero organizado, dentro del sector de la panadería artesanal o industrial en la zona de Mos (Pontevedra).

Buscas trabajo en hostelería y turismo? Este mes de julio surgen nuevas oportunidades para ayudantes de cocina en Poio.

pCelebrity Cruises is seeking a skilled Baker to manage the bakery shop on board, ensuring production, quality, and presentation of bread for daily menus. You will assist the Head Baker with forecasts and waste tracking to keep costs in line with budget. /ppYou must be familiar with USPH rules and maintain cleanliness and readiness for inspections. The role requires at least three years of experience in a bakery setting on a cruise ship or similar high‑end operation, and completion of high school or /p #J-18808-Ljbffr

p KEY RESPOSIBILITIES br / Desplácese hacia abajo para obtener una visión general completa de lo que requerirá este trabajo. ¿Es usted el candidato adecuado para esta oportunidad?br /p- 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. /pp QUALIFICATION /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. xbhjioe /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 /pp#SpainBakeryJobs #SpainChefCareers #BakeryJobsSpain #CDPBakerSpain #SpainHospitalityJobs #BakeryChefOpportunity #HiringBaker #PastryAndBakeryCareers #BakeryProductionLead #CruiseShipCareers #ShipboardJobs #CulinaryJobsAbroad #HospitalityCareers #GlobalChefOpportunities #SpainCruiseCareers /p /p

Chef de Groupe Microtechniqueu003cbru003eThe companyu003cbru003eSwatch Group est un acteur de premier plan de l'horlogerie mondiale. Job descriptionu003cbru003eNous sommes à la recherche d'un(e) Chef(fe) de Groupe - Microtechnique qui rejoindra une entreprise Ru0026amp;D multidisciplinaire afin de

Reportará al Chef Ejecutivo y supervisará al equipo de pastelería, planificando menús, demostraciones y pedidos, manteniendo recetas y control de costos.

Silversea is seeking an experienced Pastry Chef to lead the shipboard pastry and bakery operations, delivering high-quality products while maintaining stringent health and safety standards.

ph3Position Summary /h3 pThe Pastry Chef is responsible for delivering high-quality, efficient, individualized, and technically excellent pastry and bakery preparation. Working under strict Public Health standards and company policies, this role manages the daily production and execution of the pastry station to maximize cost‑efficiency and ensure total guest satisfaction. /p h3Reporting Structure /h3 pReports to: Executive Chef and Executive Sous Chef /p pDirect Reports: Confectioner and Assistant Pastry Chefs /p h3Key Responsibilities /h3 ul liManage and oversee pastry and bakery production for breakfast, lunch, teatime, dinner, special functions, and crew mess operations. /li liPrepare high-quality showpieces for buffets, show plates, and coordinate pastry demonstrations. /li liAccommodate special guest orders, strict dietary requirements, food allergies, and ingredient limitations with advanced baking skills. /li liAssist with menu planning, maintain standard recipe manuals, follow the corporate menu cycle, and constantly analyze production for quality improvements. /li liAnticipate food counts, prepare and cross-check requisitions, and manage inventory to minimize breakage and waste. /li liSupervise, train, and assist with the induction of new and existing pastry team members to develop their technical skills and hospitality focus. /li liMonitor working/rest hours and manage manpower to control overtime in strict compliance with ILO and MLC regulations. /li liEnforce company uniform, grooming, and professional conduct standards within the team. /li liMaintain continuous readiness for internal and external Public Health inspections by executing strict sanitation practices. /li liLog daily refrigerator and freezer temperatures in assigned areas according to company procedures. /li liPractice preventative maintenance, safely operate shipboard equipment, and report any malfunctions immediately. /li liParticipate in and enforce mandatory passenger and crew safety drills, pollution-prevention regulations, and correct PPE usage. /li liProactively monitor customer satisfaction, anticipate guest needs, and take prompt action to resolve any service difficulties or complaints. /li liKeep the Executive Chef and Executive Sous Chef fully informed of significant operational matters, challenges, or accomplishments. /li /ul h3Qualifications /h3 ul liCertification: Valid STCW95 certification. /li liExperience: Minimum of 4 years of experience in a similar pastry leadership position within an international 5‑star hospitality establishment. /li liSkills: Exceptional knowledge of international cuisine, advanced pastry and baking fundamentals, strong attention to detail, and awareness of current culinary trends. /li liPublic Health: Strong working knowledge and experience with Public Health policies, sanitation procedures, and temperature logging. /li liFitness: Physically and medically fit for shipboard duty, with an ongoing commitment to the company's code of conduct. /li /ul /p #J-18808-Ljbffr

p KEY RESPONSIBILITIES br / Compruebe que cumple con los requisitos de habilidades para este puesto, así como con la experiencia asociada, y luego envíe su CV a continuación. br /p- Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. /pp- Must have excellent food knowledge and a full understanding of culinary terms. /pp- 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. /pp- Must be proficient in completing tasks, work efficiently and productively. /pp- Must be able to work in any section of a kitchen. /pp- Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. /pp- Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. /pp- Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; br / br / this may include show plates, food samples and random food tastings. /pp- Control production levels and recommend ideas for improvements and better cost controlling. /pp- Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; br / br / Report any discrepancies to his immediate supervisor. /pp- Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. /pp- 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. /pp- Ensures that the HACCP program is carried out correctly. /pp- 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. /pp- 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. /pp QUALIFICATION /pp- 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. /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. xbhjioe /pp- Ability to write reports and business correspondence and to establish a good rapport with the ship's Senior Officers and the corporate office. /pp#ChefDePPartieHiring #CDPHiring #ChefHiringSpain #CulinaryJobsSpain #KitchenLeaderSpain #CruiseShipChef #HotelChefSpain #UpscaleDiningSpain #HospitalityHiringSpain #HiringSpain #SpainJobseekers #WorkAbroad #JobsInSpain #ChefLife #SpainCareers #SpanishChef #HospitalityJobsSpain #CocinaEspanola #TrabajoEspana #EmpleoEspana /p /p

Se necesita una persona para el puesto de pastelero o pastelera. Es indispensable contar con el curso de manipulador de alimentos y al menos doce meses de experiencia demostrable en el sector. Se ofrece un contrato indefinido a jornada completa, con estabilidad laboral. Las tareas incluyen la elaboración de productos de repostería, asegurando la calidad y el cumplimiento de las normas de higiene. Se valorará la capacidad para trabajar en equipo y la atención al detalle.

pRoyal Caribbean Group is seeking an experienced CDP Baker to manage bakery operations aboard a cruise ship. You will lead a diverse team, ensure high-quality bread production, and maintain strict health and safety standards in line with USPH and company policies. /ppThe role requires culinary school training, strong leadership, and excellent customer service. You will oversee forecasting, cost control, and daily production recaps while ensuring timely, professional service to guests and crew. /p #J-18808-Ljbffr

Key Responsibilities /h3ulliDirects, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Qualifications /h3ulliA minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant.

Celebrity Cruises is seeking an experienced Chef Tournant to direct and coach kitchen teams across multiple sections, ensuring recipe integrity and consistent taste per corporate standards. You will oversee production, train staff, and coordinate with the Sous Chef to optimize service quality aboard

Celebrity Cruises busca un Jefe de Cocina Tournant para dirigir y coordinar las operaciones de la cocina a bordo, manteniendo los estándares de calidad de la empresa y la satisfacción de los comensales.El candidato debe demostrar al menos 5 años en entornos hoteleros o cruceros, habilidades de li

pRoyal Caribbean Group is seeking an experienced CDP Baker to lead the bakery on board and ensure daily production, quality, and presentation of our bread offerings for the ship's menus. /ppYou will manage a diverse team, forecast production needs, monitor waste and costs, and uphold strict USPH standards. The role requires strong leadership, culinary expertise, and a collaborative approach with the Executive Chef. /p #J-18808-Ljbffr

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.

Silversea ships seek an experienced Sous Chef to lead culinary operations on board a luxury vessel. You will mentor a team of chefs, ensure dietary requirements, uphold sanitation standards, and manage inventory and labor in compliance with maritime regulations.

Celebrity Cruises is seeking an experienced Chef de Partie to lead and supervise kitchen sections aboard our luxury cruise ships. Responsibilities include coordinating production across sections, maintaining HACCP and health standards, and supporting the Sous Chef with daily operations and cost cont

¿Buscas trabajo en comercio y alimentación? Este mes de julio surgen nuevas oportunidades para panaderos en Pontevedra. ¡Inscríbete gratis hoy mismo!

¿Buscas trabajo en hostelería y turismo? Este mes de julio surgen nuevas oportunidades para cocineros en Pontevedra. ¡Inscríbete gratis hoy mismo!

Se busca cocinero o cocinera en general para trabajar en la zona de Pontevedra.

Se busca personal con experiencia, destrezas culinarias básicas (lavar, pelar, cortar y preparar ingredientes), rigor en higiene y seguridad alimentaria (manipulación de alimentos y desinfección), y alta capacidad organizativa y de trabajo en equipo para operar con rapidez bajo presión durante e

Gesucht wird eine motivierte und innovative Person als Chef De Partie für ein Restaurant mit frischer Marktküche und regionalen Lieferanten.

Celebrity Cruises is seeking an experienced Chef de Partie to lead and mentor crews across multiple kitchen sections aboard our vessels.

Si tienes disponibilidad de realizar jornadas partidas y rotativas (comidas, cenas, y/o fines de semana), te ofrecemos:. Disponibilidad para trabajar a turno partido (horario de comidas y cenas) y en jornadas parciales (repartidas entre semana y fines de semana).

Las responsabilidades incluyen servicios de cocina en diferentes partidas y un compromiso activo para crecer dentro de la marca. La contratación será inicial de 20 horas semanales, con disponibilidad para turnos entre semana y fines de semana. Buscan profesionales que disfruten la hostelería y te

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

Dirigir y coordinar el funcionamiento integral de la cocina, garantizando la calidad de los platos, la correcta organización del equipo, el cumplimiento de normas higiénico-sanitarias y la rentabilidad del servicio. Organizar y coordinar al equipo de cocina (cocineros, ayudantes y personal de apoy

Lugar de trabajo: Alpes France.WeMoveWise busca para un líder internacional de la hostelería y ocio, en resorts 5 estrellas, Chefs de Partie talentosos para crear experiencias gastronómicas memorables en Francia.Entorno: Resorts Premium All Inclusive con varios restaurantes (buffets, servicio emp

Einer motivierten und innovativer Person bieten wir eine interessante Anstellung in unserem Blatter's an.Por favor, presente su candidatura sin demora si su perfil encaja bien con este puesto, debido al alto nivel de interés.Wir pflegen eine frische Marktküche und unsere Lieferanten kommen aus der

You will ensure consistent quality of all dishes, follow company recipes, and supervise staff across kitchen sections to deliver exceptional dining experiences on board.

Puesto: Pizzaïolo (RESTAURATION).Contrato: contrato temporal Saisonnier | Tiempo completo | Del 22/06/2026 al 25/10/2026 | 18 semanas.Lugar de trabajo: Alpes France.Resumen del puestoBuscamos un/a Pizzaïolo (RESTAURATION) (3 vacantes).Saisonnier | Tiempo completo | Del 22/06/2026 al 25/10/2026 | 1

Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office#SpainBakeryJobs #SpainChefCareers #BakeryJobsSpain #CDPBakerSpain #SpainHospitalityJobs #BakeryChefOpportunity #HiringBaker #PastryAndBakeryCareers #BakeryP

Se busca Jefe de Cocina para hotel 4* en Colonia de Sant Jordi, Mallorca. Se requiere experiencia en buffets de alto nivel y capacidad de gestión. Ofrecemos desarrollo profesional y alojamiento.

Descripción del puesto: ¿Eres un/a apasionado/a de la gastronomía y tienes experiencia liderando equipos en un entorno de alta cocina? Estamos buscando un Jefe/a de Cocina para nuestro restaurante de alto nivel en Pontevedra. Crear y actualizar los menús del restaurante, manteniendo un equilibri

La incorporación depende de la validación del proceso, asegurando que todos los requisitos se cumplan. El puesto ofrece un salario neto de 1400€ más alojamiento, comidas y gastos de viaje cubiertos. Wemovewise busca un/a Pizzaïolo (RESTAURATION) para trabajar en Alpes, Francia, con contrato te

Qué buscamos? - Persona organizada y resolutiva - Capacidad de liderazgo y gestión de equipo - Pasión por la cocina, el detalle y el ritmo de servicio - Experiencia previa en cocina organizada y con volumen - Mentalidad positiva y ganas de crecer dentro de una marca en expansión Valoramos much

Se busca personal con experiencia en cocina que pueda combinar rapidez, orden y limpieza.Resistencia física para trabajar bajo presión, dominio de técnicas culinarias, constancia, y una sólida capacidad para trabajar en equipo y comunicarse eficazmente.

Se busca personal con experiencia, destrezas culinarias básicas (lavar, pelar, cortar y preparar ingredientes), rigor en higiene y seguridad alimentaria (manipulación de alimentos y desinfección), y alta capacidad organizativa y de trabajo en equipo para operar con rapidez bajo presión durante e

Las tareas incluyen apoyo en la preparación de alimentos, organización de la cocina y mantenimiento de las condiciones de higiene y limpieza. Se requiere un mínimo de tres meses de experiencia previa en el sector y estar en posesión del carné de manipulador de alimentos. Envíe su CV y cualquie

Funciones del puesto de cocinero/a experimentado en Lalín Elaboración de menús y platos siguiendo las recetas y estándares de calidad del restaurante. Requisitos para cocinero/a experimentado en restauración en Lalín Experiencia mínima de 3 años en cocina tradicional y/o de vanguardia. Cómo

Quieres unirte a la Industria de la felicidad? Buscamos un/a Cocinero/a para nuestro hotel Exe Vía Argentum 4* ubicado en Silleda (Pontevedra).

KEY RESPONSIBILITIES /h3ulliDirects, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. QUALIFICATION /h3ulliA minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant.

Se busca personal con experiencia, destrezas culinarias básicas (lavar, pelar, cortar y preparar ingredientes), rigor en higiene y seguridad alimentaria (manipulación de alimentos y desinfección), y alta capacidad organizativa y de trabajo en equipo para operar con rapidez bajo presión durante e

R&D Chef sought to develop and implement new products and menus, with a focus on sushi expertise, across multiple European brands.

Celebrity Cruises busca un Chef de Partie para dirigir una o varias secciones en la cocina de uno de sus buques, asegurando calidad, consistencia y cumplimiento de recetas corporativas. Reporta al Sous Chef y colabora con el equipo para optimizar costos y procesos. Se requiere 8+ años en entornos d