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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

Fine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais & Châteaux property. Leadership & Mentorship: Manage, schedule, and train a talented team of Chef de Parties and Cooks. Qualifications: * Experience - Minimum 7 years in international 5-star establi

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: Serv Safe, 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. 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.

Qualifications & Requirements - Experience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment. Position Summary: The Executive Chef holds overall responsibility for delivering high-quality, efficient, and technically excellent culinary operations for both

Position Summary:TheExecutive Chefholds 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 &

Cuál será tu misión? /strong /ppApoyar al Chef Ejecutivo en la gestión diaria de la cocina, garantizando la calidad del servicio, la organización del equipo y el cumplimiento de los estándares de seguridad alimentaria. Coordinación del equipo de cocina (jefes de partida, cocineros y ayudantes

ph3Key Responsibilities /h3ulliEnsures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies. /liliResponsible for the production, quality, and presentation of the bread assortment to be used in the daily menus. /liliAssists the Head Baker in preparing production forecasts and recording leftovers to avoid unnecessary wastage and keep food costs within the budget. /liliAssists in the set‑up of the bread display in the various buffets. /liliMust have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily. /liliEnsures the cleaning of the bakery shop as per the Executive Chef's schedule, exercising proper methods to minimize equipment damages. /liliEnsures that the bakery is ready for any announced or unannounced USPH inspections done either by the ship's management or USPH inspectors. /liliResponsible for the requisition and transportation of the necessary items from the main stores to the bakery shop when assigned. /liliEnsures recipes and yields are in accordance with the company's standards. /liliAssists the CDP Baker with the completion of the daily consumption re‑cap as required by the Executive Chef. /liliIs aware of and/or acquires the necessary knowledge to comply with the ship's standard operation, to assist guests and crew members with inquiries. /liliAttends meetings, training activities, courses and all other work-related activities as required. /liliPerforms 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. /liliShipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. /li /ulh3Qualification and Education /h3ulliA minimum of three years' experience as a Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). /liliKnowledge of proper cleaning techniques, requirements, and use of equipment. /liliCompletion of high school or basic education equivalency required. /li /ul /p #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. 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 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. #J-18808-Ljbffr

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. Key Res

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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 me

Responsibilities Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. 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.

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

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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.

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.

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Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office #Spain Bakery Jobs #Spain Chef Careers #Bakery Jobs Spain #CDPBaker Spain #Spain Hospitality Jobs #Bakery Chef Opportunity #Hiring Baker #Pastry And Bakery

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. Leadership & Mentorship: Manage, schedul

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

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

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

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.

pCelebrity Cruises is seeking an experienced Chef Tournant to lead and mentor kitchen stations, ensuring high standards of taste and consistency. You will read and execute company recipes, supervise staff, and coordinate all sections from Sauce to Cold Kitchen, maintaining production levels and cost controls. /ppThe ideal candidate has 5+ years in upscale hotel/cruise dining, with at least 2 years in a Chef Tournant role, strong leadership, communication, and problem-solving skills, and the ability /p #J-18808-Ljbffr

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.

You will coach and supervise a diverse bakery team, maintain USPH compliance, coordinate with the Executive Chef, and uphold the company’s high service standards while traveling with guests and crew.

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

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

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 /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.

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.

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 supervise culinary teams aboard ships.

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

A Quinta da Auga, hotel de lujo en Galicia, busca un/a Jefe/a de Partida para cubrir una sustitución por maternidad.Se requiere experiencia en cocina hotelera, capacidad de liderazgo y coordinación de equipos, con énfasis en calidad y detalle.La posición ofrece jornada completa, contrato de sust

Position Summary:TheExecutive Chefholds 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 &

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.

Qualifications & RequirementsExperience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment. Position Summary:TheExecutive Chefholds overall responsibility for delivering high-quality, efficient, and technically excellent culinary operations for both gues

Garden Hotel Group busca incorporar un/a Jefe/a de partida al Hotel Playa Garden en Muro, Islas Baleares.El candidato ideal tiene al menos 6 años de experiencia en cocina de hotel y 1 año como Jefe/a de partida, gestionando eficazmente la sección de cocina y asegurando la calidad de los alimentos

Cuál será tu misión? /h3 pApoyar al Chef Ejecutivo en la gestión diaria de la cocina, garantizando la calidad del servicio, la organización del equipo y el cumplimiento de los estándares de seguridad alimentaria. Coordinación del equipo de cocina (jefes de partida, cocineros y ayudantes). Sup

Celebrity Cruises busca un Chef Tournant con amplia experiencia para dirigir y supervisar equipos en una cocina de crucero, asegurando calidad, consistencia y cumplimiento de normas.

Position Summary:TheExecutive Chefholds 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 &

R&D Chef sought to develop and implement new products and menus, with a focus on sushi expertise, across multiple European brands.