Trabajos Chef y Cocinero en Ciudad LinealCrear alertasSin experiencia

INNSiDE by Meliá Madrid Valdebebas.Si te motiva trabajar en un entorno moderno, dinámico y orientado a la innovación culinaria, ¡queremos conocerte!.Organizar, coordinar y supervisar la partida asignada (caliente, frío, pastelería, etc.Asegurar la preparación y presentación de los platos seg

La persona seleccionada será responsable de la preparación, elaboración y presentación de platos, garantizando el cumplimiento de los estándares de calidad, higiene y servicio de.Cumple con las instrucciones de su jefe inmediato en cuanto a turnos, horarios, tareas y cargas de trabajo del día

Únete a Vincci Vía 66 como Cocinero/a! ???.Eres un apasionado/a de la cocina y quieres formar parte de un equipo que se esfuerza por ofrecer experiencias únicas? En Vincci Hoteles, y concretamente en nuestro Hotel Vincci Vía 66, buscamos un/a Cocinero/a con experiencia reciente para incorporarse

Acerca de la empresa En Hard Rock Hotel Madrid estamos buscando un/a Ayudante de Cocina La persona seleccionada será responsable de apoyar en la preparación, elaboración y presentación de los alimentos, garantizando el cumplimiento de los estándares de calidad, higiene y seguridad alimentari

Te apasiona la gastronomía y quieres formar parte de uno de los hoteles más emblemáticos de Madrid?.Si te motiva trabajar en un entorno de lujo, cuidar cada detalle y ofrecer experiencias gastronómicas memorables a nuestros huéspedes, queremos conocerte.Cuáles serán tus principales funciones?

En The Principal 5*, estamos seleccionando a un/a Cocinero/a responsable de organizar las estaciones de trabajo con todos los ingredientes y equipos de cocina, prepare los platos según los protocolos del chef y desarrolle sus habilidades junto al resto del equipo. Creemos que, el lujo debe entender

Participar en la elaboración y presentación de los diferentes servicios gastronómicos del hotel, garantizando el cumplimiento de los estándares de calidad, seguridad alimentaria y satisfacción del cliente establecidos por Meliá Hotels International.Preparar, elaborar y presentar platos de acue

Hotel Mandarin Oriental Ritz, Madrid.Mandarin Oriental Ritz, Madrid.Mandarin Oriental Ritz, Madrid busca incorporar un/a.Eres una persona comprometida con tu oficio? Te motiva trabajar en equipo, actuando con integridad y respeto mientras contribuyes al éxito colectivo? Apuestas por una mentalid

Se solicita Cocinero/a y Ayudantes de cocina para servicios extras de un Hotel en Madrid.Dentro de sus funciones se encuentran: elaboración de platos siguiendo las recetas y estándares de calidad establecidos, así como el mantenimiento de las normas de higiene y seguridad alimentaria.Requisitos:

Buscamos Cocineros/as en Aluche! En Agentya Hostelería estamos incorporando Cocineros/as para un importante proyecto en la zona de Aluche, donde valoramos el talento, la implicación y las ganas de seguir aprendiendo cada día.Qué te ofrecemos? ? Proyecto estable ? Buen ambiente de trabajo ? C

ÚNICO: IRREPETIBLE, EXTRAORDINARIO, EXCELENTE.Nuestro propósito es brindar un servicio excelente a nuestros clientes en hoteles excepcionales en destinos como Madrid, Mallorca, Costa Brava, Andalucía y el Norte de España.Nos ocupamos de nuestros clientes, de nuestro equipo, de nuestros hoteles,

Mantener la cocina en óptimas condiciones de higiene y orden.Apoyo en preparación de alimentos.Limpiar, pelar y cortar las verduras.Colaborar en la conservación de las materias primas y los productos de uso en la cocina.Experiencia: mínima de 1 año en puesto similar.Se valorarán conocimientos

Nobu Hotel Madrid se está preparando para abrir sus puertas y estamos buscando cocineros/as excepcionales para esta emblemática propiedad de lujo lifestyle.Nobu Hotels combina de manera impecable el lujo moderno y la tradición japonesa minimalista en el concepto de hotel lifestyle.Con un diseño

En Madrid Airport Suites buscamos incorporar un/a cocinero/a para reforzar nuestro equipo de cocina.Somos un establecimiento orientado a ofrecer un servicio de calidad a nuestros clientes.Preparación y elaboración de platos según estándares del hotel.Control de calidad y presentación de los ali

Hotel Santo Mauro, a Luxury Collection Hotel.En Santo Mauro, a Luxury Collection Hotel, buscamos incorporar un/a Ayudante de Cocina para formar parte de nuestro equipo gastronómico y contribuir a ofrecer una experiencia culinaria excepcional acorde a los estándares de un hotel de lujo cinco estrel

Responsable de planificar, organizar y supervisar la partida o área específica de la cocina para garantizar la calidad en la elaboración de la oferta gastronómica y la presentación de la misma, siguiendo las pautas indicadas por el Jefe/a de Cocina y cumpliendo las normativas de seguridad, higi

Buscamos un/a Jefe/a de Cocina y personal para liderar uno de nuestros locales en Madrid. Posibilidades de desarrollo dentro de la empresa REAL si la persona tiene interés en esto. Creamos experiencias alrededor del café, el producto, el ritmo de la mañana y la energía del equipo.

Puestos vacantes: Jefe/a de partida - Innside by Melia Madrid Valdebebas (40207) ID de solicitud de puesto40207-Publicado -España-Madrid-Alimentos y bebidas-Profesionales de hotel Descubre un camino sin límites en Meliá, donde las oportunidades de crecimiento y desarrollo son infinitas. Misión d

TAREAS PRINCIPALES: * Colaboración con el equipo de cocina en los procesos de recepción de materias primas, almacenaje, descongelación, control de temperaturas, manipulación y limpieza y desinfección. Desde CATALONIA HOTELS & RESORTS precisamos incorporar AYUDANTES DE COCINA para trabajar en nu

Reportarás a: Executive Chef de España.

KEY RESPONSIBILITIES Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. 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. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible 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. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. 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 his section. Ensures that the HACCP program is carried out correctly. 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. 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. QUALIFICATION A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant. 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. #J-18808-Ljbffr

En Meliá Hotels International queremos incorporar un responsable de cocina que supervise la elaboración de los servicios de alimentos y asegure el cumplimiento de estándares de calidad, higiene y presentación en la cocina asignada. Serás responsable de la eficiencia del personal, del control de porciones y de mantener el orden en cámaras y áreas de conservación, coordinar menús especiales y colaborar con otros departamentos, con foco en seguridad y servicio sin contratiempos. #J-18808-Ljbffr

El mundo es tuyo con Meliá Continuar en Meliá es una oportunidad para aprender, crecer y seguir construyendo tu carrera dentro de un equipo global. Aquí puedes asumir nuevos retos y acceder a experiencias en distintos destinos, sin dejar de formar parte de nuestra familia. ¿Te animas a dar el siguiente paso en tu trayectoria con nosotros? Misión del puesto Liderar la experiencia gastronómica del restaurante, asegurando la excelencia en cada plato, innovando en la creación de menús únicos y gestionando de manera eficiente el equipo de cocina para superar las expectativas de nuestros huéspedes. Responsabilidades Diseñar menús creativos y adaptados a la identidad del restaurante. Garantizar la calidad, frescura y presentación impecable de los platos. Supervisar y coordinar al equipo de cocina, fomentando un ambiente de trabajo colaborativo. Gestionar el control de costos, inventarios y estándares de seguridad alimentaria. Mantenerse actualizado en tendencias culinarias y proponer ideas innovadoras. Requisitos Experiencia previa como Chef en restaurantes de alto nivel. Pasión por la gastronomía, creatividad y atención al detalle. Habilidades de liderazgo, organización y gestión de equipos. Conocimiento en técnicas culinarias contemporáneas y tradicionales. Compromiso con la excelencia y orientación al cliente. Información legal de igualdad de oportunidades En Meliá Hotels International apostamos por la igualdad de oportunidades entre mujeres y hombres en el ámbito laboral, contando con el compromiso de la dirección y con los principios contenidos en las políticas de Recursos Humanos. Asimismo, nos importa la difusión entre toda la plantilla de una cultura empresarial comprometida con la igualdad efectiva, y la sensibilización de sobre la necesidad de actuar conjunta y globalmente. Impulsamos nuestro compromiso con la igualdad y la diversidad, evitando cualquier tipo de discriminación, especialmente, la relacionada con motivos de discapacidad, raza, religión, género o edad. Creemos que la diversidad y la inclusión entre nuestras personas trabajadoras es fundamental para nuestro éxito como compañía global. Además, apostamos por el crecimiento sostenible de nuestro sector a través de un gran equipo humano socialmente responsable. En este sentido, nuestro lema es “Hacia un futuro sostenible, desde un presente responsable”. Gracias a todos los colaboradores lo hacemos posible. #J-18808-Ljbffr

Buscamos una figura chef-docente senior. En Basque Culinary Center buscamos a una persona con una trayectoria sólida en alta restauración, experiencia en cocinas reconocidas y capacidad para liderar desde el criterio, la técnica y el oficio. Queremos incorporar a alguien con una mirada propia sobre la cocina, capaz de transmitir conocimiento, formar a nuevas generaciones y contribuir al desarrollo de proyectos académicos y gastronómicos de alto nivel. La persona seleccionada participará en la docencia de programas de grado y posgrado, colaborará en el diseño de contenidos formativos y se implicará en iniciativas de investigación, innovación y transferencia de conocimiento. Buscamos a alguien con vocación docente, sensibilidad por el aprendizaje y capacidad para conectar con perfiles diversos en un entorno internacional. Se valorará especialmente la experiencia en restaurantes de referencia, la participación en proyectos gastronómicos relevantes y la capacidad para trabajar en equipo dentro de un ecosistema dinámico y multidisciplinar. Si tienes una trayectoria consolidada en cocina y te interesa compartir tu conocimiento en un entorno académico de referencia, nos encantará conocerte. #J-18808-Ljbffr

Company Description Fairmont La Hacienda will offer guests one of the most exclusive resorts in southern Spain. Situated on the San Roque coast, in a unique and privileged enclave near Sotogrande, it features a luxurious 5‑star hotel and branded residences, showcasing breathtaking sea views. Guests at Fairmont La Hacienda will indulge in a luxury resort experience with access to pools, a spa, fitness facilities, a grand ballroom, and flexible meeting spaces. Surrounded by two of southern Europe’s most renowned golf courses, the hotel provides an exclusive retreat for golf enthusiasts, beach lovers, and discerning travelers. Job Description As a Sous Chef, you will play a key role in the daily operations of our kitchens, ensuring the quality and consistency of our dishes, working closely with the Chef de Cuisine, and leading the team in their absence. Responsibilities Support the Chef de Cuisine in supervising all culinary operations of the hotel. Coordinate the preparation, production, and presentation of dishes according to the resort’s quality standards. Supervise and train the kitchen team, ensuring compliance with hygiene, safety, and best practice protocols. Actively participate in menu creation and gastronomic proposals. Control inventory, orders, and the efficient use of resources. Ensure smooth communication between the kitchen and other food and beverage departments. Be present during key services to lead the team from within. Qualifications Minimum of 3 years of experience as Chef de Partie or Sous Chef in 4‑ or 5‑star hotels or high‑end restaurants. Training in Culinary Arts or related studies. Knowledge of modern and traditional cooking techniques. Proactive, organized person with leadership skills and attention to detail. Fluency in Spanish is required. Knowledge of HACCP standards and safe food handling. Candidate must be a citizen of the European Union or possess a valid work permit for Spain. What Is In It For You Discounted hotel rooms and food and beverage rates to employees at our sister properties around the globe. We provide learning programs through our Academies to promote growth and development so that you can perform at your full potential. Opportunity to develop your talent and grow within your property and across the world! #J-18808-Ljbffr

SLS Barcelona, a five-star urban resort on the waterfront, is seeking a skilled Chef de Partie to join its dynamic kitchen team. You’ll bring delicious flavors to guests, lead by example, and help maintain the highest standards of quality, presentation, and consistency in a fast-paced environment. Collaborating with the Executive Chef, you’ll develop creative dishes, mentor junior staff, and ensure efficient, hygienic operations while embracing the hotel’s vibrant, team‑oriented culture. #J-18808-Ljbffr

Celebrity Cruises is seeking an experienced Chef de Partie to lead and supervise a kitchen section aboard our vessels. You will coach staff, ensure high culinary standards, and maintain recipe accuracy across sections while upholding health and safety guidelines. Key duties include coordinating team activities, reviewing recipes daily, managing production levels, and ensuring cost-conscious operations. Strong leadership and multitasking in a multicultural setting are essential. #J-18808-Ljbffr

Central Park Marbella – Kitchen Team Central Park Marbella is a brand-new international gastrobar where great food, quality wines and a warm atmosphere come together. We are building something special, and are looking for an experienced chef who wants to be part of that journey from the very beginning. Our kitchen is based on a shared dining concept. Guests enjoy fresh, beautifully presented dishes designed to share, from healthy salads and creative bites to premium meat and fresh fish dishes. We believe in fresh ingredients, quality and consistency, while keeping our menu exciting and accessible. We are looking for someone with solid experience in a professional kitchen who enjoys more than just cooking. Chef should think along, contribute ideas, create new dishes and help develop the menu together with the team. Creativity, flexibility and a positive attitude are just as important as technical skills. Our team is international, so English is our working language. Being able to communicate confidently in English is essential. If you enjoy working in a dynamic environment, take pride in your food and want to help build a new gastrobar into one of Marbella’s favourite places for drinks and bites, we would love to hear from you. Qualifications Minimum 5 years of experience in a professional kitchen Experience with international cuisine and different types of meat and fish Knowledge of fresh meat, fish, salads and shared dining concepts Strong understanding of food safety, hygiene and kitchen standards Creativity, proactive and eager to contribute ideas for the menu A team player with a positive attitude who enjoys working with a young international team Good command of English Experience with a shared food concept is a plus How to Join You can start tomorrow. #J-18808-Ljbffr

Junior Corporate Chef As a Junior Corporate Chef, you will play an active role in driving the development, promotion, and commercial success of Electrolux Professional Foodservice solutions. You will work closely with customers, partners, and internal teams, contributing through culinary demonstrations, product presentations, training sessions, and after‑sales coaching. This position offers a unique opportunity to combine culinary expertise with business impact in an international environment. What You’ll Be Doing Act as the main point of contact for the assigned food product categories. Represent the brand through demonstrations, product presentations, and events. Support Marketing with the creation of tailored culinary and technical content. Develop menus and conduct culinary tests based on customer needs. Build and maintain partnerships with culinary schools, professional associations, and consultants. Organize and lead show‑cooking sessions, trade fairs, and customer events. Coordinate and support culinary sessions delivered by external chefs (first‑use support). Represent culinary expertise at internal and external company events. Center of Excellence (CoE) Serve as the local point of contact for the Chef Academy. Deliver high‑impact demonstrations on key food products. Design and enhance the visitor experience within the Center of Excellence. Drive traffic and engagement through targeted strategies. Ensure successful product launches and consistent standards across CoE activities. Monitor visitors, events, and leads using CRM to support conversion and opportunity tracking. Installed Base & Customer Engagement Deliver training sessions for customers, partners, consultants, and culinary professionals. Support customers during product first‑use and onboarding. Develop coaching sessions focused on solving customer challenges. Collect and share insights, recipes, best practices, and storytelling content internally. Promote aftermarket solutions, including accessories, chemicals, and maintenance kits. Product Expertise Develop strong expertise in Cook & Chill, Modular, and Therma solutions. Deliver technical and product training sessions for partners, dealers, and customers. Contribute to product and business planning in collaboration with cross‑functional teams. Analyze customer needs, market trends, and competitive offerings to identify opportunities. Act as a link between Product Management, Sales, and partners to address technical inquiries. Participate in international trainings and ensure local knowledge dissemination. What’s Needed For You To Thrive Culinary education with a strong interest in a corporate chef or technical culinary role. 2–3 years of experience in the foodservice industry. Fluent English (written and spoken) and excellent Spanish (written and spoken). Initial experience in a similar role, ideally within an international or complex organization. Strong knowledge of modern cooking trends, technologies, and processes. Experience delivering training sessions, workshops, or seminars. Excellent communication and presentation skills, with the ability to engage diverse audiences. Comfortable working cross‑functionally in an international environment. Proficient in Microsoft Office tools. Creative, collaborative, and entrepreneurial mindset. Strong organizational skills, attention to detail, and ability to multitask. Problem‑solving orientation and ability to work under time pressure. Willingness to travel domestically and internationally. Valid driving license. What’s In It For You Trust, ownership, and the opportunity to grow Be part of a company grounded in customer focus, sustainability leadership, innovation, and social impact. The possibility to work hybrid and build a flexible work‑life balance. Be part of an industry shift that makes a difference — in how people live, cook, clean, care, and serve. Plus: country‑specific perks and benefits designed to support your well‑being. #J-18808-Ljbffr

King’s Hawaiian seeks a General Manager for its Bakery in Sepúlveda, Spain. The successful candidate will lead operations with excellence, build a strong team, and drive business success. Key responsibilities include managing Bakery services, driving strategic initiatives, and collaborating across divisions. Ideal applicants should possess 3-5 years of relevant experience, strong verbal/written communication skills, and a dedication to service. This is a unique opportunity to influence the team and community positively. #J-18808-Ljbffr

A Bondalti está a recrutar um Chefe de Obra para liderar a execução de obras no sector da água, transformando diagramas de processo em instalações operacionais. Requer Licenciatura em Engenharia (Industrial, Civil, Química ou similar) e pelo menos 3 anos de experiência em cargos semelhantes; inglês técnico a nível médio é valorizado; o candidato trabalhará na Zona Norte de Espanha, com participação em projetos nacionais e internacionais. #J-18808-Ljbffr

KEY RESPONSIBILITIES Obtenga más información sobre las tareas generales relacionadas con esta oportunidad a continuación, así como sobre las habilidades requeridas. Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. 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. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible 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. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. 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 his section. Ensures that the HACCP program is carried out correctly. 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. 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. QUALIFICATION A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant. 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. #J-18808-Ljbffr

Sani/Ikos Group is seeking a Sous Chef in Andalucía, Spain, to supervise food preparation and maintain culinary standards. Responsibilities include leading kitchen staff, ensuring compliance with safety and hygiene standards, and assisting with operational tasks. The ideal candidate has proven experience as a Sous Chef or Senior Chef de Partie, strong leadership skills, and a commitment to high-quality food standards. Opportunities for growth and professional development are offered. #J-18808-Ljbffr

Atithi Indian Restaurants is a chain of casual fine-dine Indian Restarants offering Food, Service and Ambiance in various cities of Netherlands. Tasks Chef normally works alone, with the support of one or two (part-time) assistants. The Chef is responsible for the daily running and progress in the company's kitchen. To this end, he/she is responsible for the (technical) supervision and preparation of dishes and the operational boundary conditions in this regard (stock management and call-off from mainly regular suppliers). The Chef provides input regarding the composition and modification of the menus, menu and methods. Supervising and preparing dishes in accordance with regulations (HACCP, Arbo, safety, etc.) in accordance with (work) instructions (recipes, etc.) in accordance with planning efficiency of kitchen process quality of preparation (guest satisfaction) Stock and order management sufficient stock timely submitted orders correct storage of items in accordance with the FIFO principle Cleaning and tidying up activities in accordance with planning/schedule in accordance with (safety) regulations Improvement proposals and optimisation timely/correct accountability of consumption number of proposals submitted uniform application of instructions number of proposals adopted Adverse circumstances effort required when lifting (boxes with) products walking and standing and often location-bound work sometimes work pressure during peaks in the workload risk of injury from handling knives, operating kitchen equipment, burning on hot parts and slipping on (wet/greasy) floors Requirements Permanent Residence in EU/EEA/Switzerland MBO Level-3, Horeca Benefits Travel allowance and meals during working hours Our brand clothing Performance bonus and daily tips Exposure to an international team of experts Additional benefits: Bonus scheme Tip Holiday pay Working conditions: Lunch discount Possibility of promotion Staff discount Are you ready to join our team of experts? Apply today! #J-18808-Ljbffr

Celebrity Cruises busca un Chef Tournant para dirigir y coordinar las operaciones culinarias a bordo, asegurando la calidad y consistencia de las recetas corporativas a lo largo de las secciones de la cocina. El perfil requiere al menos 5 años en hoteles o cruceros de lujo, habilidades de liderazgo multicultural y excelente servicio al cliente. Se valora capacidad de planificación, resolución de problemas y conocimiento básico de contabilidad. #J-18808-Ljbffr

Celebrity Cruises seeks an experienced Chef Tournant for their kitchen operations. You will lead and supervise team members, ensuring high culinary standards and maintaining public health protocols. The ideal candidate has at least 5 years of experience in fine dining or cruise ship environments and excellent management and communication skills. This role offers the opportunity to enhance guest satisfaction through quality food production. #J-18808-Ljbffr

Silversea in Zaragoza is seeking a Pastry Chef to lead the pastry and bakery production across meals, special functions, and crew mess operations on board. You will craft showpieces for buffets, coordinate demonstrations, and ensure dietary needs are met with advanced baking skills. We require a STCW95 certified professional with 4+ years in a high-end international setting, strong sanitation know-how, and the ability to manage a pastry team under shipboard conditions. #J-18808-Ljbffr

El Fuerte Marbella 5, a landmark luxury resort on Marbella's promenade, seeks a Station Chef / Chef de Partie to lead station teams and deliver impeccable dining experiences across shifts. The role requires 3+ years in 5-star settings, a Vocational Degree in Culinary Arts with a Food Handler Certificate, and fluent Spanish with English at a basic to intermediate level. You will oversee inventory, HACCP, and cost controls. #J-18808-Ljbffr

Key Responsibilities 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 recording leftovers to avoid unnecessary wastage and keep food costs within the budget. Assists in 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 bakery is 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 when assigned. Ensures recipes and yields are in accordance with the company’s standards. Assists the CDP Baker with the completion of the daily consumption re‑cap as required by the Executive Chef. 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. Performs related duties as required. Qualification and Education A minimum of three years’ experience as a Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). Knowledge of proper cleaning techniques, requirements, and use of equipment. Completion of high school or basic education equivalency required. #J-18808-Ljbffr

Celebrity Cruises busca un Jefe de Cocina senior para supervisar varias secciones y garantizar la calidad de los platos según recetas corporativas. El candidato ideal tiene al menos 5 años en hoteles, resorts o cruceros de alto nivel, habilidades de liderazgo multiculturales y experiencia en HACCP y control de costos. Dirigirá, dará coaching y evaluará al equipo, asegurando estándares de servicio y cumplimiento normativo. #J-18808-Ljbffr

Você conhece o Club Med? Temos quase 70 resorts, abertos no verão e no inverno, em 26 países. Oferecemos férias de alto nível nas montanhas e à beira-mar. Nossos clientes estão em busca de felicidade e liberdade. Por que está lendo este anúncio? Porque você quer fazer parte daquele pequeno algo a mais que nos torna diferentes. Você tem as habilidades comportamentais e profissionais que estamos procurando. Oferecemos a você a oportunidade de se desenvolver e crescer rapidamente, juntando-se às nossas equipes. Você poderá viajar pelo mundo. Seu ambiente de trabalho Cada resort tem vários restaurantes e bares, tanto voltados para eventos quanto mais íntimos, que servem nossa oferta Premium All Inclusive. De buffes e à la carte a experiências de show cooking e uma série de eventos festivos, você terá muitas oportunidades de expressar sua experiência e criatividade enquanto aprende sobre todas as nossas vertentes gastronômicas. Nossa oferta refinada é construída em torno de 5 pilares: criar experiências memoráveis, surpreender com uma infinidade de espaços conceituais de buffet, trabalhar para o bem-estar de todos (inclusive o seu), brincar com as emoções e os sentidos por meio de encenações, tudo em um ambiente divertido e descontraído. Você é Criativo(a), você sabe como surpreender nossos clientes com sua técnica e criar explosões de sabor; Rigoroso(a), você domina perfeitamente os padrões de saúde e segurança; Apaixonado(a), você gosta de transmitir e, acima de tudo, criar emoção para nossos clientes. Você deverá Auxiliar o chefe de cozinha (e possivelmente substituí-lo em sua ausência); Supervisar uma equipe de 20 a 60 cozinheiros na preparação e reposição de buffets (600 a 1.000 pessoas por serviço); Participar do gerenciamento de pedidos e estoque em colaboração com o chefe de cozinha e o responsável de estoque, de acordo com o orçamento disponível; Garantir a qualidade dos serviços, o cumprimento das regras de saúde e segurança do Club Med e a manutenção da propriedade; Unir e motivar suas equipes em torno de objetivos definidos e apoiá-las em seu desenvolvimento; Analisar os resultados e propor melhorias orçamentárias e de serviços. Ao se tornar um G.O. Sous Chef, você poderá se beneficiar das instalações e atividades oferecidas pelo Club Med. Se tiver vontade, você pode até subir no palco para mostrar seus talentos! Então, está pronto para se juntar a nós? Seu futuro começa aqui... Todas as nossas vagas estão abertas a pessoas com deficiência. #J-18808-Ljbffr

Overview A35m performance sail yachtis seeking awell-rounded Chefto join either for the season, or as ongoing temp guest chef until the end of the summer. The yacht runs withsix crew and up to ten guests, operating a mix ofprivate and charter use. The program is Palma based, with aMediterranean summer season, with a10-year refit scheduled in Palma this winter. The owners are looking for a chef who can deliverhealthy, Mediterranean-style cuisine, primarily focused on relaxed family-style cooking with minimal dietary requirements. At the same time, the successful candidate must be capable of producingrefined, higher-end plated meals, particularly during charter periods. Flexibility, consistency and the ability to adapt to different guest dynamics are key. Sailing experience would be a bonus, as this is an active performance yacht. The ideal candidate will be organised, efficient with provisioning and budgeting, and confident managing the galley independently. This is a great opportunity offering a competitive package for an experienced chef looking to join an active sailing program with a balanced mix of private and charter use. Qualifications Qualifications required:Food Hygiene Level 2, ENG1 and STCW, proven sail yacht chef experince Itinerary Itinerary: Mediterranean summer, followed by Palma winter Additional Information Male/female: Open to both Start date and joining location: Before July 28th, Palma Package: Salary DOE competitive #J-18808-Ljbffr

Celebrity Cruises is seeking an experienced Chef Tournant to lead and mentor kitchen staff aboard our ship. You will read and execute company recipes, supervise multiple sections, and maintain quality and cost controls across the galley. You must thrive in a multicultural, high-demand environment and demonstrate strong leadership, troubleshooting, and organizational skills to ensure guest satisfaction and regulatory compliance across health inspections. #J-18808-Ljbffr

Celebrity Cruises is seeking a Hospitality Chef de Partie in Valencia, Spain, to lead and supervise kitchen teams across sections, ensure recipe accuracy, and maintain quality and cost control. You will train staff, coordinate duties with Sous Chef, and uphold company standards for health and safety in all culinary areas. The ideal candidate has at least 2 years as Chef de Partie, 8 years in upscale hotel or cruise dining, strong communication and leadership skills, and a proven track record in #J-18808-Ljbffr

Silversea is seeking a Pastry Chef to lead shipboard pastry and bakery production with a focus on quality, efficiency, and guest satisfaction. You will prepare showpieces, coordinate demonstrations, and ensure compliance with health standards across all operations. Reporting to the Executive Chef and Executive Sous Chef, you will manage a pastry team including confectioners and junior chefs, while aligning with dietary requirements and menu cycles aboard a luxury cruise. #J-18808-Ljbffr

Key Responsibilities Siga leyendo para descubrir lo que necesitará para tener éxito en este puesto, incluyendo habilidades, cualificaciones y experiencia. 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. #J-18808-Ljbffr

Key Responsibilities Compruebe que cumple con los requisitos de habilidades para este puesto, así como con la experiencia asociada, y luego envíe su CV a continuación. Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must have excellent food knowledge and a full understanding of culinary terms. 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. Must be proficient in completing tasks, work efficiently and productively. Must be able to work in any section of a kitchen. Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. Responsible 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. Control production levels and recommend ideas for improvements and better cost controlling. Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; report any discrepancies to his immediate supervisor. Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. 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. Ensures that the HACCP program is carried out correctly. 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. 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. Qualifications 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. 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. #J-18808-Ljbffr

Silversea is seeking an experienced Pastry Chef to oversee the shipboard pastry and bakery production, ensuring high quality and efficiency across all meals and functions. You will lead a bakery team, create showpieces for buffets, coordinate with chefs, and ensure strict sanitation, safety, and guest satisfaction on a luxury voyage. This role requires STCW95 certification, at least four years in pastry leadership, and the stamina for demanding maritime hospitality. #J-18808-Ljbffr