Trabajos chef en FerrolCrear alertas

Experience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment. The Executive Chef holds overall responsibility for delivering high-quality, efficient, and technically excellent culinary operations for both guests and crew. Reports to: Corporate Chef, Hotel D

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

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.

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. Minimum 2 years as Sous Chef in a Michelin Star or Relais & Châteaux environment.

Celebrity Cruises in onboard galley seeks an experienced Chef Tournant to direct and coach kitchen teams across sections, ensuring preparation of meals to the highest standards.

Leadership & Mentorship: Manage, schedule, and train a talented team of Chef de Parties and Cooks. 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 i

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

KEY RESPONSIBILITIES /h3 /brul /brliDirects, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. QUALIFICATION /h3 /brul /brliA minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie.

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. Manage, schedule, and train a talented team of Chef de Parties and

Celebrity Cruises seeks an experienced Chef de Partie to lead and mentor kitchen teams aboard a cruise vessel.

Celebrity Cruises is seeking an experienced Chef Tournant to lead and supervise culinary teams aboard ships.

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

Celebrity Cruises is seeking an experienced Chef Tournant to lead and mentor kitchen stations, ensuring high standards of taste and consistency. The ideal candidate has 5+ years in upscale hotel/cruise dining, with at least 2 years in a Chef Tournant role, strong leadership, communication, and probl

You will read and implement corporate recipes, coach staff, and coordinate with the Sous Chef to maintain quality and efficiency aboard the vessel. Celebrity Cruises in Vigo, Galicia, Spain seeks a Chef Tournant to direct and supervise kitchen operations across multiple sections, ensuring high stand

Celebrity Cruises seeks an experienced Chef Tournant to lead and coordinate the galley, ensuring exceptional quality, consistency, and efficiency across all sections.

You will mentor a team of cooks and sous chefs, uphold sanitation, safety and regulatory standards, and manage inventory and labor in a high-pressure maritime environment.

Celebrity Cruises is seeking an experienced Chef Tournant to lead and supervise kitchen operations aboard our vessel. You will manage production, monitor costs, and maintain health and safety standards in line with USPH and other international regulations, reporting to the Sous Chef and Food Bevera

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

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 recap as required by the Executive Chef.

Chef Tournant - Celebrity Cruises vigo, galicia, es /p ul liDirects, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. QUALIFICATION /h3 ul liA minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Che

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

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

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

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

DESCRIPCIÓN DEL PUESTO Denominación: SOUS CHEF Departamento: Cocina Reporta a: Jefe de Cocina 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 supervis