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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

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

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

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.

Celebrity Cruises is seeking an experienced Baker to manage the bakery shop on board. Las cualificaciones, habilidades y toda la experiencia relevante necesaria para este puesto se pueden encontrar en la descripción completa a continuación. You will oversee daily production, ensure the quality and presentation of the bread assortment used in daily menus, and assist in forecasting and waste control. You will apply US public health rules, supervise cleaning, and ensure readiness for announced or unannounced inspections. You will coordinate xcskxlj requisitions from stores and support the Head Chef in inventory recaps, while participating in meetings and #J-18808-Ljbffr

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.

Reporting Structure Reports to: Executive Chef and Executive Sous Chef Direct Reports: Confectioner and Assistant Pastry Chefs Key Responsibilities: Culinary Execution & Operations Manage and oversee pastry and bakery production for breakfast, lunch, teatime, dinner, special functions,

Silversea Cruises seeks an experienced Pastry Chef to lead the shipboard pastry and bakery operation, ensuring high-quality production for all meals and events.

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.

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

Position Summary The 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. Reporting Structure Reports to: Executive Chef and Executive Sous Chef Direct Reports: Confectioner and Assistant Pastry Chefs Key Responsibilities: Culinary Execution & Operations Manage and oversee pastry and bakery production for breakfast, lunch, teatime, dinner, special functions, and crew mess operations. Prepare high-quality showpieces for buffets, show plates, and coordinate pastry demonstrations. Accommodate special guest orders, strict dietary requirements, food allergies, and ingredient limitations with advanced baking skills. Assist with menu planning, maintain standard recipe manuals, follow the corporate menu cycle, and constantly analyze production for quality improvements. Anticipate food counts, prepare and cross-check requisitions, and manage inventory to minimize breakage and waste. Leadership & Team Management Supervise, train, and assist with the induction of new and existing pastry team members to develop their technical skills and hospitality focus. Monitor working/rest hours and manage manpower to control overtime in strict compliance with ILO and MLC regulations. Enforce company uniform, grooming, and professional conduct standards within the team. Public Health, Safety & Compliance Maintain continuous readiness for internal and external Public Health inspections by executing strict sanitation practices. Log daily refrigerator and freezer temperatures in assigned areas according to company procedures. Practice preventative maintenance, safely operate shipboard equipment, and report any malfunctions immediately. Participate in and enforce mandatory passenger and crew safety drills, pollution-prevention regulations, and correct PPE usage. Guest Relations & Communication Proactively monitor customer satisfaction, anticipate guest needs, and take prompt action to resolve any service difficulties or complaints. Keep the Executive Chef and Executive Sous Chef fully informed of significant operational matters, challenges, or accomplishments. Qualifications & Requirements Certification: Valid STCW95 certification. Experience: Minimum of 4 years of experience in a similar pastry leadership position within an international 5-star hospitality establishment. Skills: Exceptional knowledge of international cuisine, advanced pastry and baking fundamentals, strong attention to detail, and awareness of current culinary trends. Public Health: Strong working knowledge and experience with Public Health policies, sanitation procedures, and temperature logging. Fitness: Physically and medically fit for shipboard duty, with an ongoing commitment to the company's code of conduct.

Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation. A

ph3Position Summary /h3pThe 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. /ph3Reporting Structure /h3pReports to: Executive Chef and Executive Sous ChefbrDirect Reports: Confectioner and Assistant Pastry Chefs /ph3Key Responsibilities /h3ulliManage and oversee pastry and bakery production for breakfast, lunch, teatime, dinner, special functions, and crew mess operations. /liliPrepare high-quality showpieces for buffets, show plates, and coordinate pastry demonstrations. /liliAccommodate special guest orders, strict dietary requirements, food allergies, and ingredient limitations with advanced baking skills. /liliAssist with menu planning, maintain standard recipe manuals, follow the corporate menu cycle, and constantly analyze production for quality improvements. /liliAnticipate food counts, prepare and cross‑check requisitions, and manage inventory to minimize breakage and waste. /li /ulh3Leadership Team Management /h3ulliSupervise, train, and assist with the induction of new and existing pastry team members to develop their technical skills and hospitality focus. /liliMonitor working/rest hours and manage manpower to control overtime in strict compliance with ILO and MLC regulations. /liliEnforce company uniform, grooming, and professional conduct standards within the team. /li /ulh3Public Health, Safety Compliance /h3ulliMaintain continuous readiness for internal and external Public Health inspections by executing strict sanitation practices. /liliLog daily refrigerator and freezer temperatures in assigned areas according to company procedures. /liliPractice preventative maintenance, safely operate shipboard equipment, and report any malfunctions immediately. /liliParticipate in and enforce mandatory passenger and crew safety drills, pollution‑prevention regulations, and correct PPE usage. /li /ulh3Guest Relations Communication /h3ulliProactively monitor customer satisfaction, anticipate guest needs, and take prompt action to resolve any service difficulties or complaints. /liliKeep the Executive Chef and Executive Sous Chef fully informed of significant operational matters, challenges, or accomplishments. /li /ulh3Qualifications Requirements /h3ulliCertification: Valid STCW95 certification. /liliExperience: Minimum of 4 years of experience in a similar pastry leadership position within an international 5‑star hospitality establishment. /liliSkills: Exceptional knowledge of international cuisine, advanced pastry and baking fundamentals, strong attention to detail, and awareness of current culinary trends. /liliPublic Health: Strong working knowledge and experience with Public Health policies, sanitation procedures, and temperature logging. /liliFitness: Physically and medically fit for shipboard duty, with an ongoing commitment to the company's code of conduct. /li /ul /p #J-18808-Ljbffr

Key Responsibilities /h3ulliDirects, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Qualifications /h3ulliA minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie.

Se necesita un ayudante de cocina para trabajar en Santiago de Compostela, A Coruña. Es imprescindible contar con al menos 24 meses de experiencia previa en el sector. El contrato ofrecido es indefinido y a jornada completa, lo que proporciona estabilidad laboral. Las tareas principales consisten en apoyar en la preparación de los platos, mantener la limpieza y el orden de la cocina, organizar los ingredientes y colaborar con el equipo en el día a día. También se requiere disponibilidad para trabajar en horarios rotativos y en un ambiente dinámico. Se valora la capacidad de trabajar en equipo, la atención al detalle y la disposición para aprender y adaptarse a las rutinas del establecimiento.

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

¿Buscas trabajo en hostelería y turismo? Este mes de julio surgen nuevas oportunidades para ayudantes de cocina en Santiago de Compostela. ¡Inscríbete gratis hoy mismo!

p h3Responsabilidades /h3 ul liProducción y mise en place del servicio diario. /li liControl del stock y buena conservación. /li liCumplir con el procedimiento APPCC establecido y las normas de seguridad e higiene. /li liMantenimiento y orden de la cocina y zona de trabajo. /li liAtender a todas las tareas asignadas por el jefe de cocina. /li liHacer el servicio en los tiempos requeridos. /li /ul h3Propuesta /h3 pContrato laboral indefinido. Incorporación inmediata. Jornada completa con 2 días de fiesta. Horario según necesidades del servicio. Interesante retribución según valía candidato. Motivador proyecto con posibilidades de desarrollo profesional. Plan de acogida y formación continua. /p h3Requisitos /h3 ul liFormación profesional o ciclo formativo en Cocina y Gastronomía. /li liExperiencia en cocina, valorable en restaurantes gastronómicos, hoteles o banquetes. /li liManejo de APPCC y controles de limpieza. /li /ul /p #J-18808-Ljbffr

Se busca profesional para el puesto de cocinero/a en Santiago de Compostela. Las responsabilidades principales incluirán la elaboración y preparación de comidas y cenas, asegurando la calidad y el sabor en cada plato. La jornada laboral será flexible, adaptándose a las necesidades del servicio. Se ofrece un contrato temporal para cubrir esta posición. La remuneración anual bruta será de 26.600 €.

ph3KEY RESPONSIBILITIES /h3 pLa información a continuación detalla los requisitos del puesto, la experiencia esperada del candidato y las cualificaciones correspondientes. /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

pRoyal Caribbean Group is searching for an experienced CDP Baker to manage the Bakery Shop in Santiago de Compostela, Spain. This position requires oversight of daily production, ensuring quality and presentation of baked goods. Candidates should have at least two years of experience in a similar setting, strong management abilities, and a culinary degree. /ppResponsibilities include coaching team members, maintaining cleanliness, and preparing forecasts to minimize waste. Excellence in customer service and communication is essential. /p #J-18808-Ljbffr

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

Position Summary The 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. Reporting Structure Reports to: Executive Chef and Executive Sous Chef Direct Reports: Confectioner and Assistant Pastry Chefs Key Responsibilities: Culinary Execution & Operations Manage and oversee pastry and bakery production for breakfast, lunch, teatime, dinner, special functions, and crew mess operations. Prepare high-quality showpieces for buffets, show plates, and coordinate pastry demonstrations. Accommodate special guest orders, strict dietary requirements, food allergies, and ingredient limitations with advanced baking skills. Assist with menu planning, maintain standard recipe manuals, follow the corporate menu cycle, and constantly analyze production for quality improvements. Anticipate food counts, prepare and cross-check requisitions, and manage inventory to minimize breakage and waste. Leadership & Team Management Supervise, train, and assist with the induction of new and existing pastry team members to develop their technical skills and hospitality focus. Monitor working/rest hours and manage manpower to control overtime in strict compliance with ILO and MLC regulations. Enforce company uniform, grooming, and professional conduct standards within the team. Public Health, Safety & Compliance Maintain continuous readiness for internal and external Public Health inspections by executing strict sanitation practices. Log daily refrigerator and freezer temperatures in assigned areas according to company procedures. Practice preventative maintenance, safely operate shipboard equipment, and report any malfunctions immediately. Participate in and enforce mandatory passenger and crew safety drills, pollution-prevention regulations, and correct PPE usage. Guest Relations & Communication Proactively monitor customer satisfaction, anticipate guest needs, and take prompt action to resolve any service difficulties or complaints. Keep the Executive Chef and Executive Sous Chef fully informed of significant operational matters, challenges, or accomplishments. Qualifications & Requirements Certification: Valid STCW95 certification. Experience: Minimum of 4 years of experience in a similar pastry leadership position within an international 5-star hospitality establishment. Skills: Exceptional knowledge of international cuisine, advanced pastry and baking fundamentals, strong attention to detail, and awareness of current culinary trends. Public Health: Strong working knowledge and experience with Public Health policies, sanitation procedures, and temperature logging. Fitness: Physically and medically fit for shipboard duty, with an ongoing commitment to the company's code of conduct.

Celebrity Cruises is seeking an experienced Chef Tournant to lead a diverse culinary team onboard. You will supervise all kitchen sections, coach staff, and ensure recipes meet corporate quality standards across all menus. The role requires strong management and communication skills, with a focus on cost control, HACCP compliance, and maintaining high guest satisfaction in a fast-paced cruise ship environment. #J-18808-Ljbffr

Responsibilities include HACCP compliance, coordinating with the Sous Chef, and driving cost control while delivering top-tier service to a multicultural crew aboard ship. Celebrity Cruises is seeking an experienced Chef de Partie to lead a kitchen section with a focus on quality, safety, and consis

¿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.

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�

Celebrity Cruises is seeking an experienced Chef Tournant to lead a diverse culinary team onboard.You will supervise all kitchen sections, coach staff, and ensure recipes meet corporate quality standards across all menus.The role requires strong management and communication skills, with a focus on c

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Celebrity Cruises is seeking an experienced Chef Tournant to lead and mentor kitchen teams aboard our vessels. Applicants must have 5+ years in upscale hospitality or cruise environments and at least 2 years as Chef Tournant, with strong management, communication, and cost-control skills.

Coordinación del equipo de cocina (jefes de partida, cocineros y ayudantes). Experiencia mínima de 2 años como Jefe/a de Partida en hotel o restaurante. Si te apasiona la cocina de calidad y quieres formar parte de un equipo comprometido con la excelencia, ¡te estamos esperando! Jefe/A De Partid

KEY RESPOSIBILITIES • Ensures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies. • Directs, coaches, supports, supervises, and evaluates (with the Head Baker) all direct reports. • Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus. • Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget. • Supervise 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 pantry shops are 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. • Ensures recipes/master list and yields are in accordance with the company's standards. • Completes the daily consumption re-cap as required by the Executive Chef. • 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. • Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation. • 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. • Accountable for daily production recap. • Accountable to coach and train all assigned team members. • 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 • Minimum of two years' experience as a CDP Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). • A culinary school degree is required. • 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 #SpainBakeryJobs #SpainChefCareers #BakeryJobsSpain #CDPBakerSpain #SpainHospitalityJobs #BakeryChefOpportunity #HiringBaker #PastryAndBakeryCareers #BakeryProductionLead #CruiseShipCareers #ShipboardJobs #CulinaryJobsAbroad #HospitalityCareers #GlobalChefOpportunities #SpainCruiseCareers

Celebrity Cruises busca un Chef Tournant con al menos 5 años en servicios de hotelería o crucero y 2 años en roles de Chef Tournant para dirigir y supervisar las áreas de cocina, coordinar equipos y mantener alta calidad en todas las secciones.

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

Celebrity Cruises busca un Jefe de Cocina para dirigir y entrenar al equipo culinario a bordo.Coordinará las secciones, supervisará la producción y asegurará la calidad de las recetas corporativas, manteniendo estándares de higiene y servicio al cliente.Se requiere mínimo 5 años en entornos h

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Reports To : Executive Chef Department: Galley / Culinarybr/br/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. Key

Silversea on board an international cruise line seeks a Pastry Chef to lead the pastry and bakery program across all dining outlets.

Localidad: Santiago de Compostela Provincia: A Coruña Nº Vacantes (puestos): 2.

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. Assist the Executive

Promoción de productos comerciales en un supermercado Carrefour en Santiago de Compostela. Se ofrecen 4 puestos estables con un salario medio de 1500€.

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. Assist the Executive

Celebrity Cruises is seeking an experienced Chef Tournant to lead a diverse culinary team onboard.

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,

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.

El Corte Inglés busca incorporar personal para atención al cliente y venta de productos en tienda. Ofrecemos un entorno dinámico, con formación continua y foco en la fidelización del cliente mediante una experiencia de compra satisfactoria. Las funciones incluyen asesoramiento en la compra, ges

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