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

Fine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais & Châteaux property. Manage, schedule, and train a talented team of Chef de Parties and Cooks. Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sou

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

Reports to: Corporate Chef, Hotel Director, and F&B Manager (where applicable). Experience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment.

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Te encargarás de elaborar platos y garantizarás la excelencia del servicio en un ambiente relajado y divertido. En un entorno multifacético, trabajarás junto a un equipo dinámico que fomenta el crecimiento y aprendizaje continuo, disfrutando de la posibilidad de viajar. Club Med en Bilbao está

Silversea Cruises is seeking a Senior F&B Sanitation Controller 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. ¿Es este su próximo empleo? Descúbralo leyendo la descripción completa a continuación y no dude en enviar su candidatura. Key Responsibilities: • Operational Leadership: Oversee daily operations, scheduling, and performance for the Galley Stewarding and Utility teams. Partner with the Executive Chef to manage costs and prevent breakage., • Compliance & Audits: 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., • Training & Development: Deliver hands-on training for crew members on CAWG, USPH, HACCP, chemical safety (MSDS), PPE, and equipment operation., • Environmental & Outbreak Management: Implement the Outbreak Prevention Plan (OPP) when necessary and ensure strict compliance with waste segregation and Advanced Wastewater Purification (AWP) protocols., • Safety Ambassador: Serve as the Workplace Safety Ambassador for the F&B division, promoting proactive hazard mitigation. QUALIFICATIONS: • Experience: 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., • Knowledge: Deep expertise in USPH/VSP regulations and HACCP principles., • Certifications: ServSafe, HACCP, or UKPH certifications are highly preferred., • Leadership: Strong cross-functional leadership skills with experience managing and motivating multicultural teams., • Education: Bachelor's degree in hospitality, Business, Food Science, or a related discipline preferred. xcskxlj, • Tech Skills: Proficiency in business software (Excel, Word) and familiarity with asset management platforms (e.g., AMOS) is a plus.

Silversea Cruises is seeking a Senior F&B Sanitation Controller 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. ¡Inscríbase sin demora! Se espera un gran volumen de solicitantes para el puesto que se detalla a continuación, no espere para enviar su CV. Key Responsibilities: • Operational Leadership: Oversee daily operations, scheduling, and performance for the Galley Stewarding and Utility teams. Partner with the Executive Chef to manage costs and prevent breakage., • Compliance & Audits: 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., • Training & Development: Deliver hands-on training for crew members on CAWG, USPH, HACCP, chemical safety (MSDS), PPE, and equipment operation., • Environmental & Outbreak Management: Implement the Outbreak Prevention Plan (OPP) when necessary and ensure strict compliance with waste segregation and Advanced Wastewater Purification (AWP) protocols., • Safety Ambassador: Serve as the Workplace Safety Ambassador for the F&B division, promoting proactive hazard mitigation. QUALIFICATIONS: • Experience: 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., • Knowledge: Deep expertise in USPH/VSP regulations and HACCP principles., • Certifications: ServSafe, HACCP, or UKPH certifications are highly preferred., • Leadership: Strong cross-functional leadership skills with experience managing and motivating multicultural teams., • Education: Bachelor’s degree in hospitality, Business, Food Science, or a related discipline preferred. xbhjioe, • Tech Skills: Proficiency in business software (Excel, Word) and familiarity with asset management platforms (e.g., AMOS) is a plus.

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. 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 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. #Baker Jobs #Bakery Job #Shipboard Baker #Cruise Ship Jobs #Bread Baker #Bakery Production #Pastry Jobs #Cruise Careers #Hospitality Jobs #Food Service Jobs #Bakery Careers #Now Hiring #Hiring Now #Job Opening #Job Opportunity #Food Industry Jobs #Chef Jobs #Culinary Jobs #Baker Life #Bread Baking

Silversea Cruises is seeking a Senior F&B Sanitation Controller 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. Key Responsibilities: • Operational Leadership: Oversee daily operations, scheduling, and performance for the Galley Stewarding and Utility teams. Partner with the Executive Chef to manage costs and prevent breakage., • Compliance & Audits: 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., • Training & Development: Deliver hands-on training for crew members on CAWG, USPH, HACCP, chemical safety (MSDS), PPE, and equipment operation., • Environmental & Outbreak Management: Implement the Outbreak Prevention Plan (OPP) when necessary and ensure strict compliance with waste segregation and Advanced Wastewater Purification (AWP) protocols., • Safety Ambassador: Serve as the Workplace Safety Ambassador for the F&B division, promoting proactive hazard mitigation. QUALIFICATIONS: • Experience: 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., • Knowledge: Deep expertise in USPH/VSP regulations and HACCP principles., • Certifications: ServSafe, HACCP, or UKPH certifications are highly preferred., • Leadership: Strong cross-functional leadership skills with experience managing and motivating multicultural teams., • Education: Bachelor’s degree in hospitality, Business, Food Science, or a related discipline preferred., • Tech Skills: Proficiency in business software (Excel, Word) and familiarity with asset management platforms (e.g., AMOS) is a plus.

Silversea Cruises is seeking a Senior F&B Sanitation Controller to govern sanitation, hygiene, and public health compliance across all shipboard food and beverage production and service areas. Si desea conocer los requisitos para este puesto, siga leyendo para obtener toda la información relevante. In this pivotal role, you will lead the Galley Stewarding and Utility teams, ensuring our operations meet the highest regulatory, corporate, and operational standards. You will oversee daily xohynlm operations, lead training, and coordinate with the Executive Chef to manage costs while upholding safety and #J-18808-Ljbffr

Silversea Cruises is seeking a Senior F&B Sanitation Controller 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.¡Inscríbase sin demora! Se espera un gran volumen de solicitantes para el puesto que se detalla a continuación, no espere para enviar su CV.Key Responsibilities:Operational Leadership: Oversee daily operations, scheduling, and performance for the Galley Stewarding and Utility teams. Partner with the Executive Chef to manage costs and prevent breakage.Compliance & Audits: 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.Training & Development: Deliver hands-on training for crew members on CAWG, USPH, HACCP, chemical safety (MSDS), PPE, and equipment operation.Environmental & Outbreak Management: Implement the Outbreak Prevention Plan (OPP) when necessary and ensure strict compliance with waste segregation and Advanced Wastewater Purification (AWP) protocols.Safety Ambassador: Serve as the Workplace Safety Ambassador for the F&B division, promoting proactive hazard mitigation.QUALIFICATIONS:Experience: 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.Knowledge: Deep expertise in USPH/VSP regulations and HACCP principles.Certifications: ServSafe, HACCP, or UKPH certifications are highly preferred.Leadership: Strong cross-functional leadership skills with experience managing and motivating multicultural teams.Education: Bachelor’s degree in hospitality, Business, Food Science, or a related discipline preferred. xhfqzwm Tech Skills: Proficiency in business software (Excel, Word) and familiarity with asset management platforms (e.G., AMOS) is a plus.

Silversea Cruises is seeking a Senior F&B Sanitation Controller 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.¿Es este su próximo empleo? Descúbralo leyendo la descripción completa a continuación y no dude en enviar su candidatura.Key Responsibilities:Operational Leadership: Oversee daily operations, scheduling, and performance for the Galley Stewarding and Utility teams. Partner with the Executive Chef to manage costs and prevent breakage.Compliance & Audits: 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.Training & Development: Deliver hands-on training for crew members on CAWG, USPH, HACCP, chemical safety (MSDS), PPE, and equipment operation.Environmental & Outbreak Management: Implement the Outbreak Prevention Plan (OPP) when necessary and ensure strict compliance with waste segregation and Advanced Wastewater Purification (AWP) protocols.Safety Ambassador: Serve as the Workplace Safety Ambassador for the F&B division, promoting proactive hazard mitigation.QUALIFICATIONS:Experience: 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.Knowledge: Deep expertise in USPH/VSP regulations and HACCP principles.Certifications: ServSafe, HACCP, or UKPH certifications are highly preferred.Leadership: Strong cross-functional leadership skills with experience managing and motivating multicultural teams.Education: Bachelor's degree in hospitality, Business, Food Science, or a related discipline preferred. xhfqzwm Tech Skills: Proficiency in business software (Excel, Word) and familiarity with asset management platforms (e.G., AMOS) is a plus.

Silversea Cruises seeks a Senior F&B Sanitation Controller to govern sanitation, hygiene, and public health compliance across all shipboard food and beverage production and service areas. Consulte la descripción del puesto a continuación. Si confía en que tiene las habilidades y la experiencia adecuadas, envíe su solicitud hoy mismo. You will lead the Galley Stewarding and Utility teams and partner with the Executive Chef to ensure highest standards. Responsibilities include preparing for USPH/VSP inspections, daily spot checks, xcskxlj and weekly audits, plus delivering hands-on training on CAWG, HACCP, chemical safety, PPE, and equipment #J-18808-Ljbffr

Job Purpose Los candidatos deben tomarse el tiempo de leer atentamente todos los elementos de este anuncio de empleo. Por favor, envíen su solicitud sin demora. The S.A.L.T. (Sea and Land Taste) Host/Coordinator bridges the gap between the ship's culinary execution and guest engagement. This role blends luxury hospitality hosting, culinary storytelling, laboratory operations management, and destination integration to deliver a seamless, immersive cultural and dining experience for guests. Key Responsibilities Guest Engagement & Culinary Storytelling • Mandatory Restaurant Presence: Host and conduct table rounds in the S.A.L.T. Kitchen every evening for at least two hours during dinner service., • Pre-Service Prep: Attend all menu briefings 15 minutes prior to opening to master details on ingredient sourcing, preparation techniques, and regional narratives., • Table Hosting: Provide warm welcomes, offer curated menu recommendations, and share the S.A.L.T. philosophy without exceeding 5 minutes per table to maintain guest comfort., • Post-Service Retention: Actively promote upcoming menus, shore experiences, and program activities to departing guests. S.A.L.T. Lab & Financial Operations: • Manage daily operations, cleanliness, and readiness of the S.A.L.T. Lab., • Act as the primary liaison between the Chef de Cuisine, Bartender, and Kitchen Stewards., • Oversee inventory control, ordering processes via onboard systems (Fidelio), breakage reporting, and equipment maintenance., • Coordinate recipe and program collateral distribution with the Media and Broadcast teams. Shore Experiences & Destination Integration: • Escort, support, and serve as an auxiliary host during S.A.L.T. culinary shore excursions., • Collaborate with the Shore Concierge to actively promote destination-based culinary experiences. Compliance, Safety & Leadership • Maintain absolute compliance with USPH (United States Public Health) standards and sanitation regulations., • Collaborate with the Cruise Director, Executive Chef, and F&B leadership to align programming with the ship's daily schedule., • Participate in all mandatory ship safety drills, environmental compliance training, and emergency duties. Qualifications & Requirements • Certifications: Valid STCW 95 certification; must be physically and medically fit for sea duty., • Culinary Background: Professional kitchen training or culinary education experience; recipe testing and development experience is highly valued., • Soft Skills: Strong public speaking, presentation skills, and the ability to confidently convey complex culinary narratives., • Administrative Skills: Experience with budget management, inventory control, cost-control systems, and proficiency in MS Office (Word, Excel, PowerPoint). Onboard systems experience (Fidelio) is preferred., • Experience: Prior experience conducting cooking demonstrations is preferred. Strong worldwide destination and culinary culture knowledge is required. xkdbapo, • Traits: High moral integrity, discretion, and a commitment to luxury hospitality standards.

Job Purpose The S.A.L.T. (Sea and Land Taste) Host/Coordinator bridges the gap between the ship’s culinary execution and guest engagement. This role blends luxury hospitality hosting, culinary storytelling, laboratory operations management, and destination integration to deliver a seamless, immersive cultural and dining experience for guests. Key Responsibilities Guest Engagement & Culinary Storytelling • Mandatory Restaurant Presence: Host and conduct table rounds in the S.A.L.T. Kitchen every evening for at least two hours during dinner service., • Pre-Service Prep: Attend all menu briefings 15 minutes prior to opening to master details on ingredient sourcing, preparation techniques, and regional narratives., • Table Hosting: Provide warm welcomes, offer curated menu recommendations, and share the S.A.L.T. philosophy without exceeding 5 minutes per table to maintain guest comfort., • Post-Service Retention: Actively promote upcoming menus, shore experiences, and program activities to departing guests. S.A.L.T. Lab & Financial Operations: • Manage daily operations, cleanliness, and readiness of the S.A.L.T. Lab., • Act as the primary liaison between the Chef de Cuisine, Bartender, and Kitchen Stewards., • Oversee inventory control, ordering processes via onboard systems (Fidelio), breakage reporting, and equipment maintenance., • Coordinate recipe and program collateral distribution with the Media and Broadcast teams. Shore Experiences & Destination Integration: • Escort, support, and serve as an auxiliary host during S.A.L.T. culinary shore excursions., • Collaborate with the Shore Concierge to actively promote destination-based culinary experiences. Compliance, Safety & Leadership • Maintain absolute compliance with USPH (United States Public Health) standards and sanitation regulations., • Collaborate with the Cruise Director, Executive Chef, and F&B leadership to align programming with the ship's daily schedule., • Participate in all mandatory ship safety drills, environmental compliance training, and emergency duties. Qualifications & Requirements • Certifications: Valid STCW 95 certification; must be physically and medically fit for sea duty., • Culinary Background: Professional kitchen training or culinary education experience; recipe testing and development experience is highly valued., • Soft Skills: Strong public speaking, presentation skills, and the ability to confidently convey complex culinary narratives., • Administrative Skills: Experience with budget management, inventory control, cost-control systems, and proficiency in MS Office (Word, Excel, PowerPoint). Onboard systems experience (Fidelio) is preferred., • Experience: Prior experience conducting cooking demonstrations is preferred. Strong worldwide destination and culinary culture knowledge is required., • Traits: High moral integrity, discretion, and a commitment to luxury hospitality standards.

Job PurposeLos candidatos deben tomarse el tiempo de leer atentamente todos los elementos de este anuncio de empleo. Por favor, envíen su solicitud sin demora.The S.A.L.T. (Sea and Land Taste) Host/Coordinator bridges the gap between the ship's culinary execution and guest engagement. This role blends luxury hospitality hosting, culinary storytelling, laboratory operations management, and destination integration to deliver a seamless, immersive cultural and dining experience for guests.Key ResponsibilitiesGuest Engagement & Culinary StorytellingMandatory Restaurant Presence: Host and conduct table rounds in the S.A.L.T. Kitchen every evening for at least two hours during dinner service.Pre-Service Prep: Attend all menu briefings 15 minutes prior to opening to master details on ingredient sourcing, preparation techniques, and regional narratives.Table Hosting: Provide warm welcomes, offer curated menu recommendations, and share the S.A.L.T. philosophy without exceeding 5 minutes per table to maintain guest comfort.Post-Service Retention: Actively promote upcoming menus, shore experiences, and program activities to departing guests.S.A.L.T. Lab & Financial Operations:Manage daily operations, cleanliness, and readiness of the S.A.L.T. Lab.Act as the primary liaison between the Chef de Cuisine, Bartender, and Kitchen Stewards.Oversee inventory control, ordering processes via onboard systems (Fidelio), breakage reporting, and equipment maintenance.Coordinate recipe and program collateral distribution with the Media and Broadcast teams.Shore Experiences & Destination Integration:Escort, support, and serve as an auxiliary host during S.A.L.T. culinary shore excursions.Collaborate with the Shore Concierge to actively promote destination-based culinary experiences.Compliance, Safety & LeadershipMaintain absolute compliance with USPH (United States Public Health) standards and sanitation regulations.Collaborate with the Cruise Director, Executive Chef, and F&B leadership to align programming with the ship's daily schedule.Participate in all mandatory ship safety drills, environmental compliance training, and emergency duties.Qualifications & RequirementsCertifications: Valid STCW 95 certification; must be physically and medically fit for sea duty.Culinary Background: Professional kitchen training or culinary education experience; recipe testing and development experience is highly valued.Soft Skills: Strong public speaking, presentation skills, and the ability to confidently convey complex culinary narratives.Administrative Skills: Experience with budget management, inventory control, cost-control systems, and proficiency in MS Office (Word, Excel, PowerPoint). Onboard systems experience (Fidelio) is preferred.Experience: Prior experience conducting cooking demonstrations is preferred. Strong worldwide destination and culinary culture knowledge is required. xhfqzwm Traits: High moral integrity, discretion, and a commitment to luxury hospitality standards.

Silversea seeks a seasoned Sous Chef to lead daily culinary operations aboard our luxury ship. Compruebe a continuación si tiene lo necesario para esta oportunidad y, si es así, envíe su solicitud lo antes posible. You will oversee menu execution, station readiness, and strict portion controls while maintaining the highest standards of presentation. The ideal candidate has at least 7 years in international 5-star settings, 2+ years as a Sous Chef in Michelin-starred or Relais & Châteaux properties, xbhjioe STCW95 certification, and excellent English for guest engagement and safety coordination at sea. #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. 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 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. #BakerJobs #BakeryJob #ShipboardBaker #CruiseShipJobs #BreadBaker #BakeryProduction #PastryJobs #CruiseCareers #HospitalityJobs #FoodServiceJobs #BakeryCareers #NowHiring #HiringNow #JobOpening #JobOpportunity #FoodIndustryJobs #ChefJobs #CulinaryJobs #BakerLife #BreadBaking

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. 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 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. #BakerJobs #BakeryJob #ShipboardBaker #CruiseShipJobs #BreadBaker #BakeryProduction #PastryJobs #CruiseCareers #HospitalityJobs #FoodServiceJobs #BakeryCareers #NowHiring #HiringNow #JobOpening #JobOpportunity #FoodIndustryJobs #ChefJobs #CulinaryJobs #BakerLife #BreadBaking

Job Purpose The S.A.L.T. (Sea and Land Taste) Host/Coordinator bridges the gap between the ship’s culinary execution and guest engagement. This role blends luxury hospitality hosting, culinary storytelling, laboratory operations management, and destination integration to deliver a seamless, immersive cultural and dining experience for guests. Key Responsibilities Guest Engagement & Culinary Storytelling • Mandatory Restaurant Presence: Host and conduct table rounds in the S.A.L.T. Kitchen every evening for at least two hours during dinner service., • Pre-Service Prep: Attend all menu briefings 15 minutes prior to opening to master details on ingredient sourcing, preparation techniques, and regional narratives., • Table Hosting: Provide warm welcomes, offer curated menu recommendations, and share the S.A.L.T. philosophy without exceeding 5 minutes per table to maintain guest comfort., • Post-Service Retention: Actively promote upcoming menus, shore experiences, and program activities to departing guests. S.A.L.T. Lab & Financial Operations: • Manage daily operations, cleanliness, and readiness of the S.A.L.T. Lab., • Act as the primary liaison between the Chef de Cuisine, Bartender, and Kitchen Stewards., • Oversee inventory control, ordering processes via onboard systems (Fidelio), breakage reporting, and equipment maintenance., • Coordinate recipe and program collateral distribution with the Media and Broadcast teams. Shore Experiences & Destination Integration: • Escort, support, and serve as an auxiliary host during S.A.L.T. culinary shore excursions., • Collaborate with the Shore Concierge to actively promote destination-based culinary experiences. Compliance, Safety & Leadership • Maintain absolute compliance with USPH (United States Public Health) standards and sanitation regulations., • Collaborate with the Cruise Director, Executive Chef, and F&B leadership to align programming with the ship's daily schedule., • Participate in all mandatory ship safety drills, environmental compliance training, and emergency duties. Qualifications & Requirements • Certifications: Valid STCW 95 certification; must be physically and medically fit for sea duty., • Culinary Background: Professional kitchen training or culinary education experience; recipe testing and development experience is highly valued., • Soft Skills: Strong public speaking, presentation skills, and the ability to confidently convey complex culinary narratives., • Administrative Skills: Experience with budget management, inventory control, cost-control systems, and proficiency in MS Office (Word, Excel, PowerPoint). Onboard systems experience (Fidelio) is preferred., • Experience: Prior experience conducting cooking demonstrations is preferred. Strong worldwide destination and culinary culture knowledge is required., • Traits: High moral integrity, discretion, and a commitment to luxury hospitality standards.

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.

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.

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

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

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

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

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

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

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

Executive Chef and Executive Sous Chef. Keep the Executive Chef and Executive Sous Chef fully informed of significant operational matters, challenges, or accomplishments. Confectioner and Assistant Pastry Chefs.

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

Reports to: Corporate Chef, Hotel Director, and F&B Manager (where applicable). Experience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment.

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.

Club Med en Bilbao está buscando un/a profesional apasionado/a y creativo/a para unirse a su equipo de cocina.Te encargarás de elaborar platos y garantizarás la excelencia del servicio en un ambiente relajado y divertido.En un entorno multifacético, trabajarás junto a un equipo dinámico que fo

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 experience in the United States. Performing additional responsibilities as requested by the Chef

ChefDePPartieHiring #CDPHiring #ChefHiringSpain #CulinaryJobsSpain #KitchenLeaderSpain #CruiseShipChef #HotelChefSpain #UpscaleDiningSpain #HospitalityHiringSpain #HiringSpain #SpainJobseekers #WorkAbroad #JobsInSpain #ChefLife #SpainCareers #SpanishChef #HospitalityJobsSpain #CocinaEspanola #Trabaj

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 experience in the United States. Performing additional responsibilities as requested by the Chef

Key Responsibilities: Culinary Excellence & Operations: Oversee daily food preparation, menu planning, and station execution in your assigned outlet. Ensure strict adherence to recipes, portion controls, and immaculate presentation. Leadership & Mentorship: Manage, schedule, and train a talented team of Chef de Parties and Cooks. Foster a positive, collaborative, and high-performance kitchen environment. Guest-Centric Service: Coordinate special dietary requirements and allergies. Actively visit the dining room to monitor guest satisfaction and handle feedback with sincere hospitality. Public Health & Compliance: Maintain flawless sanitation standards. Guarantee 100% readiness for announced or unannounced Public Health inspections, including meticulous log-keeping (temperatures, pest management, etc.). Financial & Resource Management: Manage inventory, minimize food waste/breakage, and monitor labor hours in strict compliance with ILO and MLC maritime regulations. Qualifications: Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef. Fine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais & Châteaux property. Maritime Certifications - Valid STCW95 certification is required. Technical Skills - Deep knowledge of International and European cuisines, masterful knife skills, and proficiency across all galley stations. Language - Fluent, professional English (verbal and written) for guest engagement and safety coordination. Fitness & Integrity - Must be physically/medically fit for sea service and display high moral integrity.

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.

Key Responsibilities: Culinary Excellence & Operations: Oversee daily food preparation, menu planning, and station execution in your assigned outlet. Ensure strict adherence to recipes, portion controls, and immaculate presentation. Leadership & Mentorship: Manage, schedule, and train a talented team of Chef de Parties and Cooks. Foster a positive, collaborative, and high-performance kitchen environment. Guest-Centric Service: Coordinate special dietary requirements and allergies. Actively visit the dining room to monitor guest satisfaction and handle feedback with sincere hospitality. Public Health & Compliance: Maintain flawless sanitation standards. Guarantee 100% readiness for announced or unannounced Public Health inspections, including meticulous log-keeping (temperatures, pest management, etc.). Financial & Resource Management: Manage inventory, minimize food waste/breakage, and monitor labor hours in strict compliance with ILO and MLC maritime regulations. Qualifications: Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef. Fine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais & Châteaux property. Maritime Certifications - Valid STCW95 certification is required. Technical Skills - Deep knowledge of International and European cuisines, masterful knife skills, and proficiency across all galley stations. Language - Fluent, professional English (verbal and written) for guest engagement and safety coordination. Fitness & Integrity - Must be physically/medically fit for sea service and display high moral integrity.

Celebrity Cruises is seeking an experienced Chef de Partie to lead and supervise kitchen stations aboard our ships. You will ensure recipe execution, maintain quality, and train junior cooks while coordinating with the Sous Chef.

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.

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.

ChefDePPartieHiring #CDPHiring #ChefHiringSpain #CulinaryJobsSpain #KitchenLeaderSpain #CruiseShipChef #HotelChefSpain #UpscaleDiningSpain #HospitalityHiringSpain #HiringSpain #SpainJobseekers #WorkAbroad #JobsInSpain #ChefLife #SpainCareers #SpanishChef #HospitalityJobsSpain #CocinaEspanola #Trabaj

Position Summary: 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 unco