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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.

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

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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

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. Executive Chef Department: Galley / Culinary. Culinary Excellence & Service: Assist

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.

ph3Responsibilities /h3 ul liEnsures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies. /li liResponsible for the production, quality, and presentation of the bread assortment to be used in the daily menus. /li liAssists the Head Baker in preparing production forecasts and recording leftovers to avoid unnecessary wastage and keep food costs within the budget. /li liAssists in the set-up of the bread display in the various buffets. /li liMust have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily. /li liEnsures the cleaning of the bakery shop as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damages. /li liEnsures that the bakery is ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors. /li liResponsible for the requisition and transportation of the necessary items from the main stores to the bakery shop when assigned. /li liEnsures recipes and yields are in accordance with the company’s standards. /li liAssists the CDP Baker with the completion of the daily consumption re-cap as required by the Executive Chef. /li liIs aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries. /li liAttends meetings, training activities, courses and all other work-related activities as required. /li liPerforms related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. /li liShipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. /li /ul h3Qualification and Education /h3 ul liA minimum of three years experience as a Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). /li liKnowledge of proper cleaning techniques, requirements, and use of equipment. /li liCompletion of high school or basic education equivalency required. /li /ul /p #J-18808-Ljbffr

We're hiring a Food Specialist. Contract, on-site in Spain. ¿Es este el siguiente paso en su carrera? Descubra si es el candidato adecuado leyendo la descripción completa a continuación. Here’s the thing about loaded fries. The magic isn’t hard to make once. Anyone can build one perfect plate. The hard part is building the ten-thousandth one exactly the same. Same weight of topping, same sauce at the same temperature, same bite, whether it’s the first plate of the morning or the last one before close, in this restaurant or the next one we open. That’s the whole game for us. We cut real potatoes daily, fry in beef tallow, and finish with chef-built toppings made in bulk in a central kitchen and delivered fresh to each site. Bulk is where consistency usually dies. A scoop that’s 20 grams heavy here, a sauce held too hot there, a recipe that drifts a little every time it gets rewritten. We’re building this so that never happens. Every recipe locked to the gram and the degree, from the kitchen that makes it to the plate that’s served. This is a contract role to build exactly that. Come in, get the system right, and hand us something that holds without you. The work You’ll own the recipes and the standards behind them. Taking what the chefs create and turning it into something exact and repeatable: portion weights, hold temperatures, prep steps, the order things happen in. Then documenting it so any kitchen can execute it identically without you standing there. You’ll be on-site with your hands in the work, refining recipes, dialing in the central‑kitchen production, checking that what leaves in bulk arrives and finishes right at each restaurant, and building the standards our people are trained on as we grow. When something tastes off, you’re the one who figures out why and closes the gap. That’s the job. You'd fit if you • Actually cook. Enough to build and standardize recipes, not just write about them., • Think in specifics: grams, degrees, sequence. You believe "a good scoop" isn’t good enough and "92 grams" is., • Can write a spec clear enough that a kitchen follows it perfectly with no one watching., • Have QSR or fast‑casual experience, ideally somewhere quality had to hold across more than one location., • Know your way around EU food safety and hygiene. Halal sourcing awareness is a plus. xcskxlj, • Can be on‑site in Spain for the length of the contract, and want to be in the room while this gets built. Culinary or hospitality training is welcome, but we care more about whether you can hold a standard than where you learned to. #J-18808-Ljbffr

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.

Celebrity Cruises is seeking an experienced Baker to manage the bakery shop on board. Las cualificaciones, habilidades y toda la experiencia relevante necesaria para este puesto se pueden encontrar en la descripción completa a continuación. You will oversee daily production, ensure the quality and presentation of the bread assortment used in daily menus, and assist in forecasting and waste control. You will apply US public health rules, supervise cleaning, and ensure readiness for announced or unannounced inspections. You will coordinate xcskxlj requisitions from stores and support the Head Chef in inventory recaps, while participating in meetings and #J-18808-Ljbffr

Celebrity Cruises is seeking an experienced Chef Tournant to lead a diverse culinary team onboard.

Celebrity Cruises is seeking an experienced Chef Tournant to lead a diverse culinary team onboard. You will supervise all kitchen sections, coach staff, and ensure recipes meet corporate quality standards across all menus. The role requires strong management and communication skills, with a focus on cost control, HACCP compliance, and maintaining high guest satisfaction in a fast-paced cruise ship environment. #J-18808-Ljbffr

ph3Key Responsibilities /h3 pRecuerde revisar su CV antes de enviar la solicitud. Además, asegúrese de leer todos los requisitos relacionados con este puesto. /p ul liDirects, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. /li liMust have excellent food knowledge and a full understanding of culinary terms. /li liMust 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. /li liMust be proficient in completing tasks, work efficiently and productively. /li liMust be able to work in any section of a kitchen. /li liCoordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. /li liUndertake recipe reviews daily. Maintain recipe folders in immaculate condition. /li liResponsible 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. /li liControl production levels and recommend ideas for improvements and better cost controlling. /li liPrepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. /li liMust be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. /li liMaintain 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. /li liEnsures that the HACCP program is carried out correctly. /li liMaintains 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. /li liReports 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. /li /ul h3Qualification /h3 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. /li liVery strong management skills in a multicultural and dynamic environment. /li liVery strong communication, problem solving, decision making, and interpersonal skills. /li liSuperior customer service, teambuilding, and conflict resolution skills. /li liKnowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. /li liStrong planning, coaching, organizing, staffing, controlling, and evaluating skills. /li liIntermediate computer software skills required. /li liPossess a good understanding of basic accounting principles such as numbering flow, Debits/Credits, adjusting entries and corrections. /li liAbility to write reports and business correspondence and to establish a good rapport with the ship's Senior Officers and the corporate office. /li /ul /p #J-18808-Ljbffr

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.

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.

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Supervise, train, and assist with the induction of new and existing pastry team members to develop their technical skills and hospitality focus. Experience: Minimum of 4 years of experience in a similar pastry leadership position within an international 5-star hospitality establishment. Skills: Exce

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

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.

Manage, schedule, and train a talented team of Chef de Parties and Cooks. Technical Skills - Deep knowledge of International and European cuisines, masterful knife skills, and proficiency across all galley stations.

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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

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

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. Executive Chef Department: Galley / Culinary. Culinary Excellence & Service: Assist

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

Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative del

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

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. Has a thorough

Celebrity Cruises is seeking an experienced Chef Tournant to lead and mentor kitchen teams aboard our vessels. Applicants must have 5+ years in upscale hospitality or cruise environments and at least 2 years as Chef Tournant, with strong management, communication, and cost-control skills.

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.

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.

Core Attributes: High moral integrity, strong administrative skills, and a demonstrated history of positive leadership. Guest Engagement: Conducts cooking demonstrations, visits restaurant tables to gather feedback, and reviews guest comment cards to resolve issues. Supervises: Entire Galley Departm

pCelebrity Cruises busca un Jefe de Cocina para dirigir y entrenar al equipo culinario a bordo. Coordinará las secciones, supervisará la producción y asegurará la calidad de las recetas corporativas, manteniendo estándares de higiene y servicio al cliente. /ppSe requiere mínimo 5 años en entornos hoteleros o cruceros, habilidades de multilingüe y capacidad de manejar costos y plannings complejos; se ofrece oportunidad de desarrollo internacional y entorno dinámico a bordo. /p #J-18808-Ljbffr

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.

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

Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie.

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.

Responsibilities include HACCP compliance, coordinating with the Sous Chef, and driving cost control while delivering top-tier service to a multicultural crew aboard ship. Celebrity Cruises is seeking an experienced Chef de Partie to lead a kitchen section with a focus on quality, safety, and consis

Celebrity Cruises busca un Chef Tournant con al menos 5 años en servicios de hotelería o crucero y 2 años en roles de Chef Tournant para dirigir y supervisar las áreas de cocina, coordinar equipos y mantener alta calidad en todas las secciones.

Silversea on board an international cruise line seeks a Pastry Chef to lead the pastry and bakery program across all dining outlets.

Silversea Cruises seeks an experienced Pastry Chef to lead the shipboard pastry and bakery operation, ensuring high-quality production for all meals and events.

Celebrity Cruises busca un Chef Tournant con al menos 5 años de experiencia en entornos de alta calidad para dirigir y formar a la brigada de cocina a bordo. Los candidatos deben tomarse el tiempo de leer atentamente todos los elementos de este anuncio de empleo. Por favor, envíen su solicitud sin demora. Deberá dominar técnicas culinarias, leer recetas corporativas y asegurar consistencia en la preparación y presentación de los platos. Entre sus responsabilidades estará coordinar el equipo, revisar recetas y mantener registros xcskxlj impecables, además de gestionar costos y garantizar el cumplimiento de normas de higiene y seguridad en todo #J-18808-Ljbffr

Reporting Structure /h3pReports to: Executive Chef and Executive Sous ChefbrDirect Reports: Confectioner and Assistant Pastry Chefs /ph3Key Responsibilities /h3ulliManage and oversee pastry and bakery production for breakfast, lunch, teatime, dinner, special functions, and crew mess operations. Keep