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ppbSilversea Cruises /b is seeking a bSenior FB Sanitation Controller /b to govern sanitation, hygiene, and public health compliance across all shipboard food and beverage production and service areas. In this pivotal role, you will lead the Galley Stewarding and Utility teams, ensuring our operations meet the highest regulatory, corporate, and operational standards. /p h3Key Responsibilities /h3 ul libOperational Leadership: /b Oversee daily operations, scheduling, and performance for the Galley Stewarding and Utility teams. Partner with the Executive Chef to manage costs and prevent breakage. /li libCompliance Audits: /b Lead preparation for internal and external public health inspections (USPH/VSP). Conduct daily spot checks and weekly audits across all galleys, bars, provisions, and dining venues. /li liTraining Development: Deliver hands‑on training for crew members on CAWG, USPH, HACCP, chemical safety (MSDS), PPE, and equipment operation. /li libEnvironmental Outbreak Management: /b Implement the Outbreak Prevention Plan (OPP) when necessary and ensure strict compliance with waste segregation and Advanced Wastewater Purification (AWP) protocols. /li libSafety Ambassador: /b Serve as the Workplace Safety Ambassador for the FB division, promoting proactive hazard mitigation. /li /ul h3Qualifications /h3 ul liExperience: Proven background in cruise or luxury hospitality galley operations, specifically conducting public health or environmental inspections. Shipboard experience is required, with a minimum of 3 years of experience in the same role or position. Training facilitation is a plus. /li liKnowledge: Deep expertise in USPH/VSP regulations and HACCP principles. /li liCertifications: ServSafe, HACCP, or UKPH certifications are highly preferred. /li liLeadership: Strong cross‑functional leadership skills with experience managing and motivating multicultural teams. /li liEducation: Bachelor’s degree in hospitality, Business, Food Science, or a related discipline preferred. /li liTech Skills: Proficiency in business software (Excel, Word) and familiarity with asset management platforms (e.g., AMOS) is a plus. /li /ul /p #J-18808-Ljbffr

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. Qualifications • 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

Best Hotels busca un Segundo Jefe/a de Cocina para unirse a su equipo en Best Roquetas.Esta posición es clave para proporcionar un servicio excepcional en nuestras cocinas, apoyando al jefe en la supervisión del equipo y en la gestión operativa del servicio.Se requiere titulación en cocina, expe

Celebrity Cruises seeks an experienced Chef Tournant to lead and supervise kitchen operations aboard a cruise ship. You will read and execute company recipes, coordinate a diverse kitchen team, and ensure culinary quality across sections while maintaining cost controls. Role requires at least 5 years in upscale hospitality and 2 years as Chef Tournant, with strong management and interpersonal skills. You will uphold health standards and HACCP compliance in a dynamic, multicultural environment. #J-18808-Ljbffr

Reporting Structure /h3 pReports to: Executive Chef and Executive Sous Chef /p pDirect Reports: Confectioner and Assistant Pastry Chefs /p h3Key Responsibilities: /h3 h3Culinary Execution Operations /h3 ul liManage and oversee pastry and bakery production for breakfast, lunch, teatime, dinner, spec

ph3Responsibilities /h3 ul liEnsures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies. /li liResponsible for the production, quality, and presentation of the bread assortment to be used in the daily menus. /li liAssists the Head Baker in preparing production forecasts and recording leftovers to avoid unnecessary wastage and keep food costs within the budget. /li liAssists in the set-up of the bread display in the various buffets. /li liMust have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily. /li liEnsures the cleaning of the bakery shop as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damages. /li liEnsures that the bakery is ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors. /li liResponsible for the requisition and transportation of the necessary items from the main stores to the bakery shop when assigned. /li liEnsures recipes and yields are in accordance with the company’s standards. /li liAssists the CDP Baker with the completion of the daily consumption re-cap as required by the Executive Chef. /li liIs aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries. /li liAttends meetings, training activities, courses and all other work-related activities as required. /li liPerforms 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. /li liShipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. /li /ul h3Qualification and Education /h3 ul liA minimum of three years experience as a Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). /li liKnowledge of proper cleaning techniques, requirements, and use of equipment. /li liCompletion of high school or basic education equivalency required. /li /ul /p #J-18808-Ljbffr

Performing additional responsibilities as requested by the Chef or Kitchen Manager at any time. The restaurant is searching for passionate, enthusiastic, dynamic, and proactive aspiring chefs worldwide to bring the flavours of Peru to life while living a once-in-a-lifetime professional and cultural

Completing all tasks, in order, on the prep list from the Executive Chef or Executive Sous Chef. Assisting the Executive Chef, Sous Chef, Cooks, and other kitchen personnel in the production of menu items which ensures a high level of performance, guest satisfaction, and profitability. Our menu feat

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

Barceló Hotel Group busca un/a Jefe/a de Cocina para apoyar y sustituir al responsable, gestionando procesos de servicio, coordinando los diferentes servicios y asegurando la calidad y la satisfacción del cliente.

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. Silversea is seeking a Pastry Chef to lead shipboard pastry and bakery production with a f

Mínimo 5 años como Chef Ejecutivo de Cocina Central, Director de Producción en empresas de Quinta Gama, o Chef Corporativo en cadenas de restauración organizada. Buscamos un Chef Ejecutivo de Cocina Central y Operaciones Gastronómicas, un perfil híbrido de alta dirección que lidere tanto nues

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Position Summary: The Executive Chef holds overall responsibility for delivering high-quality, efficient, and technically excellent culinary operations for both guests and crew. Reporting Structure: Reports to: Corporate Chef, Hotel Director, and F&B Manager (where applicable). Qualifications & Requ

Mínimo 5 años como Chef Ejecutivo, Jefe de Cocina Corporativo, Chef de Operaciones o Jefe de Cocina en restaurantes con alto volumen de producción. Chef Ejecutivo de Operaciones / Jefe de Cocina Corporativo. Tu misión será implantar los procesos definidos por el Chef Ejecutivo Corporativo, supe

Únete a METT Marbella – Estepona como Demi Chef y desarrolla tu carrera mientras perfeccionas tu arte culinario!. Capaz de colaborar con chefs y compañeros en un ambiente exigente y profesional. Únete a METT Marbella – Estepona como Demi Chef y sé parte de la experiencia que nuestros huéspe

Oversee shipboard culinary operations, ensuring high-quality dining experiences, managing staff, enforcing sanitation standards, and handling guest dietary needs.

Barceló Hotel Group busca un/a Jefe/a de Cocina para apoyar y sustituir al responsable, gestionando procesos de servicio, coordinando los diferentes servicios y asegurando la calidad y la satisfacción del cliente.

BLUESEA Hotels busca un/a Jefe/a de Partida para su departamento de Cocina en Roquetas de Mar, Andalucía.La persona seleccionada se encargará de organizar y supervisar una partida, asegurando la correcta elaboración de platos y el cumplimiento de los estándares de calidad.Se requiere un mínimo

Únete a METT Marbella – Estepona como Demi Chef y desarrolla tu carrera mientras perfeccionas tu arte culinario! /b /p pb¿Cómo marcarás la diferencia? /b /p ul libApoyar a los Chefs de Partie: /b Colabora en la preparación y presentación de platos siguiendo los estándares del hotel. Trabajo

METT Marbella – Estepona, hotel 5☆ lifestyle, te invita a unirte como Demi Chef.

Empresas: Global Experts Recruitment Pasteleros – Todos los niveles (Austria) Global Experts Recruiting es una agencia de contratación líder que ayuda a los profesionales cualificados de la hostelería a conseguir los mejores empleos con empleadores de confianza En nombre de nuestros clientes —h

Qualifications Experience • Previous experience as a Sous Chef or Senior Chef de Partie. Empresas: Ikos Andalusia Hotel 5* Key Responsibilities Kitchen Operations: Support the Head Chef in managing daily kitchen operations to ensure smooth and efficient service. Team Supervision: Lead, train, and

Empresas: Global Experts Recruitment Chefs – Todos los niveles (Irlanda) Global Experts Recruiting es una agencia de contratación líder que ayuda a los profesionales cualificados de la hostelería a conseguir los mejores empleos con empleadores de confianza En nombre de nuestros clientes —hotele

Bajo la dirección y supervisión general del Jefe de Cocina y dentro del marco de las normas, políticas y procedimientos establecidos, se encarga de asistir al Chef, así como supervisar las actividades del personal asignado a la preparación de las comidas en la cocina del restaurante y de partic

DESCRIPCIÓN DEL PUESTO Denominación: SOUS CHEF Departamento: Cocina Reporta a: Jefe de Cocina 1. Función general: Bajo la dirección y supervisión general del Jefe de Cocina y dentro del marco de las normas, políticas y procedimientos establecidos, se encarga de asistir al Chef, así como super