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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. Confectioner and Assistant Pastry Chefs.

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 read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste a

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

pbSilversea 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. /ppbr/ppbKey Responsibilities: /b /pullibOperational 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. /lilibCompliance 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. /liliTraining Development: Deliver hands-on training for crew members on CAWG, USPH, HACCP, chemical safety (MSDS), PPE, and equipment operation. /lilibEnvironmental Outbreak Management: /b Implement the Outbreak Prevention Plan (OPP) when necessary and ensure strict compliance with waste segregation and Advanced Wastewater Purification (AWP) protocols. /lilibSafety Ambassador: /b Serve as the Workplace Safety Ambassador for the FB division, promoting proactive hazard mitigation. /li /ulpbr/ppbQUALIFICATIONS: /b /pulliExperience: 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. /liliKnowledge: Deep expertise in USPH/VSP regulations and HACCP principles. /liliCertifications: ServSafe, HACCP, or UKPH certifications are highly preferred. /liliLeadership: Strong cross-functional leadership skills with experience managing and motivating multicultural teams. /liliEducation: Bachelor’s degree in hospitality, Business, Food Science, or a related discipline preferred. /liliTech Skills: Proficiency in business software (Excel, Word) and familiarity with asset management platforms (e.g., AMOS) is a plus. /li /ul

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 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 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 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.

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

ph3Resumen /h3pbCOYA /b es una marca de estilo de vida de lujo reconocida a nivel global, que da vida a la vibrante energía de Latinoamérica a través de una excepcional gastronomía peruana, innovadores cócteles, música, arte y experiencias inolvidables para nuestros clientes. /ppPara la temporada de verano, estamos buscando bChefs de todos los niveles /b para unirse al equipo de bCOYA Ibiza /b. /ppTanto si eres bCommis Chef, Demi Chef de Partie o Chef de Partie /b, queremos conocer a profesionales apasionados por la cocina, comprometidos con la excelencia y con ganas de formar parte de una de las marcas de restauración más reconocidas a nivel internacional. /ph3Qué buscamos /h3ulliExperiencia previa en una cocina profesional (según el nivel del puesto) /liliPasión por la gastronomía y atención al detalle /liliCapacidad para trabajar en un entorno dinámico y de alto nivel /liliActitud positiva y espíritu de equipo /liliCompromiso con la calidad, la higiene y los estándares de excelencia /liliDisponibilidad para trabajar en turnos, fines de semana y festivos /li /ulh3Qué ofrecemos /h3ulliFormar parte de una marca de lujo reconocida internacionalmente /liliOportunidades de desarrollo profesional y crecimiento dentro de COYA a nivel global /liliUn entorno de trabajo multicultural, dinámico e inspirador /liliFormación continua y oportunidades de aprendizaje /liliSalario competitivo y beneficios /li /ulpSi quieres desarrollar tu carrera en una cocina apasionante y trabajar junto a un equipo internacional, benvíanos tu CV y únete a COYA Ibiza. /b /p /p #J-18808-Ljbffr

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.

pCOYA Ibiza, la marca de lujo de gastronomía peruana y experiencias globales, busca chefs para la temporada de verano. Se aceptan candidatos para Commis Chef, Demi Chef de Partie o Chef de Partie, con ganas de formar parte de una empresa internacional. /ppBuscamos personas apasionadas, con experiencia en cocina profesional, atención al detalle y capacidad de trabajar en un entorno dinámico y exigente. Formación continua y desarrollo dentro de COYA a nivel global. /p #J-18808-Ljbffr

ph3Resumen /h3pbCOYA /b es una marca de estilo de vida de lujo reconocida a nivel global, que da vida a la vibrante energía de Latinoamérica a través de una excepcional gastronomía peruana, innovadores cócteles, música, arte y experiencias inolvidables para nuestros clientes. /ppPara la temporada de verano, estamos buscando bChefs de todos los niveles /b para unirse al equipo de bCOYA Ibiza /b. /ppTanto si eres bCommis Chef, Demi Chef de Partie o Chef de Partie /b, queremos conocer a profesionales apasionados por la cocina, comprometidos con la excelencia y con ganas de formar parte de una de las marcas de restauración más reconocidas a nivel internacional. /ph3Qué buscamos /h3ulliExperiencia previa en una cocina profesional (según el nivel del puesto) /liliPasión por la gastronomía y atención al detalle /liliCapacidad para trabajar en un entorno dinámico y de alto nivel /liliActitud positiva y espíritu de equipo /liliCompromiso con la calidad, la higiene y los estándares de excelencia /liliDisponibilidad para trabajar en turnos, fines de semana y festivos /li /ulh3Qué ofrecemos /h3ulliFormar parte de una marca de lujo reconocida internacionalmente /liliOportunidades de desarrollo profesional y crecimiento dentro de COYA a nivel global /liliUn entorno de trabajo multicultural, dinámico e inspirador /liliFormación continua y oportunidades de aprendizaje /liliSalario competitivo y beneficios /li /ulpSi quieres desarrollar tu carrera en una cocina apasionante y trabajar junto a un equipo internacional, benvíanos tu CV y únete a COYA Ibiza. /b /p /p #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

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

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. Minimum

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

KEY RESPOSIBILITIES • Ensures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies. • Directs, coaches, supports, supervises, and evaluates (with the Head Baker) all direct reports. • Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus. • Prepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget. • Supervise 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 pantry shops are 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. • Ensures recipes/master list and yields are in accordance with the company’s standards. • Completes the daily consumption re-cap as required by the Executive Chef. • Ensures that bakery personnel come to work on time, and are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy. • Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation. • 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. • Accountable for daily production recap. • Accountable to coach and train all assigned team members. • 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 • Minimum of two years experience as a CDP Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). • A culinary school degree is required. • 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 #SpainBakeryJobs #SpainChefCareers #BakeryJobsSpain #CDPBakerSpain #SpainHospitalityJobs #BakeryChefOpportunity #HiringBaker #PastryAndBakeryCareers #BakeryProductionLead #CruiseShipCareers #ShipboardJobs #CulinaryJobsAbroad #HospitalityCareers #GlobalChefOpportunities #SpainCruiseCareers

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.

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,

Silversea is seeking a Pastry Chef to lead the shipboard pastry and bakery operations at the highest standard.

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.

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.

COYA Ibiza busca chefs de todos los niveles para la temporada de verano, desde Commis Chef, Demi Chef de Partie o Chef de Partie, para unirse a una cocina de alto nivel y una marca de lujo reconocida internacionalmente.

Our Head chef is responsible for the performance of the team and ensuring every guest has a positive experience with us. As head chef, you will lead the kitchen service, make sure stock and Rota’s are up to date and liaise with our senior management to ensure targets are met and standards are kept

p7Pines Resort Ibiza, ubicado entre Cala Conta y Cala Codolar, busca un cocinero de sushi para unirse a su equipo de lujo. Se responsabilizará de la mise en place, la preparación de platos de sushi y el control de calidad siguiendo HACCP. /ppSe valorará experiencia en hoteles 5 estrellas, capacidad de trabajar en equipo y orientación al cliente. Ofrecemos un entorno laboral estable, oportunidades de crecimiento y un ambiente ibicenco enfocado en la excelencia. /p #J-18808-Ljbffr

WeMoveWise busca Chefs de Partie talentosos para un líder internacional en hostelería y ocio en resorts 5 estrellas en Francia.

What we are looking for: /h3 pThe job of bChef de Partie /b is successfully executed when: /p ul liCeviches, tiraditos, tartares, causas, and other Nikkei cold kitchen preparations are prepared and presented in accordance with the restaurant’s recipes, standards, and quality requirements.

COYA Ibiza, marca de lujo reconocida a nivel internacional, busca Chefs de todos los niveles para la temporada de verano.

Pines Hotels Resorts in Ibiza is seeking a skilled Chef de Partie to manage the cold kitchen section.

Tanto si eres Commis Chef, Demi Chef de Partie o Chef de Parte, queremos conocer a profesionales apasionados por la cocina, comprometidos con la excelencia y con ganas de formar parte de una de las marcas de restauración más reconocidas a nivel internacional. Para la temporada de verano, estamos b

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.

Una cadena hotelera reconocida en las Baleares busca un Chef de Partida para su Restaurante Tanit en Ibiza.

UNIVERSAL BEACH HOTELS busca un/a jefe/a de cocina para su Hotel Castell Royal 4*, ubicado en la hermosa Canyamel, Capdepera.El candidato ideal contará con sólida formación en cocina y experiencia en hoteles de alto nivel.El puesto implica la gestión del departamento, liderar la apertura del buf

Palladium Hotel Group busca un Jefe de Cocina para su hotel 4* All Inclusive en Ibiza.Coordinarás la cocina diaria, diseñarás menús y supervisarás la producción y presentación de la oferta gastronómica, garantizando calidad y seguridad alimentaria.Formarás y liderarás al equipo, gestionar�

COYA Ibiza busca chefs de todos los niveles para unirse a su equipo durante la temporada de verano.

ph3Chef de Partie (Jefe/a de Partida) /h3 ul liResponsable de su sección de cocina. /li liOrganización de la mise en place. /li liElaboración de platos y supervisión del equipo para garantizar los estándares de calidad. /li /ul h3Requisitos – Chef de Partie /h3 ul liExperiencia previa mínima de 2–3 años en la misma posición. /li liConocimiento de técnicas culinarias y seguridad alimentaria. /li liCapacidad de organización y liderazgo. /li liRapidez y autonomía en cocina. /li /ul h3Demichef (Cocinero/a) /h3 ul liPreparación y elaboración de platos según recetas y estándares. /li liControl de mise en place. /li liMantenimiento del orden e higiene en su área. /li /ul h3Requisitos – Demichef /h3 ul liExperiencia de 1–2 años en cocina profesional. /li liConocimiento de técnicas básicas y avanzadas de cocina. /li liCapacidad para trabajar bajo presión. /li liBuen manejo del tiempo y del orden en el puesto. /li /ul h3Commis de Cuisine (Ayudante de cocina) /h3 ul liApoyo en preparaciones básicas, cortes, mise en place, reposición y ayuda general al equipo de cocina. /li /ul h3Requisitos – Commis de Cuisine /h3 ul liExperiencia previa. /li liConocimientos básicos de manipulación de alimentos. /li liActitud proactiva, ganas de aprender y trabajar en equipo. /li /ul h3Steward (Office) /h3 ul liLimpieza de vajilla, utensilios y áreas de trabajo. /li /ul h3Requisitos – Steward /h3 ul liNo se requiere experiencia, aunque se valora. /li liRapidez, resistencia física y buena organización. /li liCompromiso con la limpieza, higiene y apoyo al equipo. /li /ul h3Información adicional /h3 ul liUn paquete competitivo y muchas oportunidades de desarrollo. /li liTipo de contrato: Fijo-discontinuo. /li liÚnete a un grupo internacional innovador y de rápido crecimiento que se ha comprometido no sólo a construir nuevos hoteles, sino a construir una marca global. /li liLa oportunidad de desafiar la norma y trabajar en un entorno creativo y gratificante. /li liFormar parte de un equipo al que le apasiona crear grandes experiencias hoteleras y construir una cartera de marcas. /li liEn el Restaurante Interno se sirve almuerzo todos los días. /li liGrandes descuentos en todos los hoteles de Ennismore y descuentos especiales en numerosas empresas de la isla. /li liMuchas oportunidades para progresar y cambiar como parte de una familia global de marcas. /li liReuniones de equipo periódicas, desde nuestras actividades de equipo, hasta nuestra super fiesta fin de temporada; Trabajamos duro, ¡pero sabemos cómo pasarlo bien! /li /ul pEn Mondrian Hyde Ibiza promovemos la igualdad de oportunidades para todas las personas, sin importar género, identidad, edad, orientación sexual, origen, discapacidad o religión. Fomentamos la diversidad y la inclusión, construyendo un entorno en el que cada persona se sienta valorada y respetada. /p /p #J-18808-Ljbffr

Un bar y restaurante en Ibiza busca un/a Chef de Rang para unirse a su equipo durante la temporada de verano 2026.

ph3Sobre el puesto /h3 pBuscamos un/a Runner para incorporarse a nuestro equipo en Experimental Beach Ibiza durante la temporada de verano 2026. /p h3Responsabilidades /h3 ul liAsegurar el transporte fluido y rápido de los platos desde la cocina hasta la sala, en coordinación con el chef de rang. /li liServir de enlace permanente entre el equipo de cocina y el equipo de sala, garantizando un envío ágil de los pedidos. /li liVerificar la conformidad de los platos antes de enviarlos (cantidad, presentación, temperatura) y anticipar posibles reposiciones. /li liAyudar en la preparación del material de servicio: estaciones de recogida, reposición de cubiertos, pan y condimentos. /li liParticipar en la limpieza y orden de la sala y de los espacios de servicio al final de cada turno. /li liMantener las zonas de circulación y paso en condiciones óptimas de limpieza y seguridad. /li liActuar como un canal rápido y reactivo para las solicitudes urgentes de cocina o sala. /li liContribuir activamente a la fluidez y rapidez del servicio, garantizando una experiencia óptima para el cliente. /li /ul h3Perfil /h3 ul liCuentas con experiencia previa en restauración o en un puesto similar. Eres una persona dinámica, motivada y con buena capacidad física para desenvolverte en un entorno ágil. /li liDispones de buenas habilidades de organización y rapidez de ejecución. Tienes un fuerte espíritu de equipo y eres colaborativo/a con tus compañeros de sala y cocina. Eres atento/a a los detalles y capaz de anticipar las necesidades del servicio. /li liEl conocimiento del sistema Micros será valorado positivamente. /li liTienes disponibilidad para trabajar por la tarde/noche, fines de semana y días festivos. /li /ul h3Qué ofrecemos /h3 ul liOportunidades de formación y desarrollo profesional. /li liPosibilidades de movilidad interna en Francia, Italia, Suiza, Estados Unidos, Reino Unido, Islas Baleares, entre otros destinos. /li liDescuentos atractivos en todos nuestros establecimientos (cocktail bars, wine bars y restaurantes). /li liPlan de pensiones. /li liEventos corporativos. /li /ul /p #J-18808-Ljbffr

Buscamos Chef Ejecutivo/a para Nativo Hotel Ibiza! En NCalma Hotels seguimos creciendo y queremos incorporar a un/a Chef Ejecutivo/a para liderar la cocina de Nativo Hotel Ibiza, un hotel con identidad propia donde la gastronomía es uno de los pilares de la experiencia de nuestros huéspedes. Qué

Un reconocido grupo gastronómico en Ibiza busca un/a Chef Ejecutivo/a para liderar la creatividad culinaria y garantizar la excelencia en sus restaurantes.

UNIVERSAL BEACH HOTELS busca un/a jefe/a de cocina para su Hotel Castell Royal 4.Inscríbase ahora, lea los detalles del trabajo desplazándose hacia abajo.Verifique que posee las habilidades necesarias antes de enviar una solicitud.El candidato ideal contará con sólida formación en cocina y expe

RESPONSABILIDADES PRINCIPALES /h3 ul liPreparar comidas especiales o reemplazar productos.Regular la temperatura de los hornos, las parrillas y los asadores.Retirar los alimentos del congelador para descongelarlos en el refrigerador.Asegurarse de que las porciones, la distribución y el aderezo de l

Grupo Mambo, uno de los grupos gastronómicos más reconocidos de Ibiza con una cartera de 13 restaurantes, busca incorporar un/a bChef Ejecutivo/a /b con visión, liderazgo y sensibilidad por la cocina. Perfil requerido /h3 ul liExperiencia sólida como Chef Ejecutivo o en posiciones de alta respon

Una cadena hotelera reconocida en las Baleares busca un Chef de Partida para su Restaurante Tanit en Ibiza.