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Bienvenid@ a Eurostars Hotel Company, ¡la Industria de la Felicidad! Eurostars Hotel Company es la cadena hotelera de Grupo Hotusa del que forman parte las marcas Eurostars Hotels, Áurea Hotels, Exe Hotels, Ikonik Hotels, Crisol Hotels y Tandem Suites. Actualmente, nuestro portafolio cuenta con más de 300 hoteles con presencia en más de 20 países de todo el mundo. Nuestra actividad está avalada por un importante know how que se refleja en todos los ámbitos, desde la gestión hotelera a los valores de marca o al cuidado en la experiencia del huésped. Buscamos a un/a responsable de F&B para uno de nuestros Hoteles 5* en Sevilla, Eurostars Torre Sevilla. ¿De qué serás responsable? • Coordinación de la operativa del área de restauración de los distintos puntos de venta., • Ayuda al control de costes y facturación junto al director de área., • Elaboración de la oferta gastronómica junto al chef., • Elaboración de cartas de bebidas y propuestas en los distintos bares., • Control de las ventas del departamento de F&B., • Elaboración de turnos y control y formación del personal. ¿Qué buscamos? • Estudios en Turismo o similar., • Experiencia mínima de 2 años en el puesto en hoteles de 4 o 5 entrellas., • Persona dinámica, con capacidad de aprendizaje y adaptación., • Capacidad para planificar, organizar y controlar., • Nivel alto de español e inglés. Otros idiomas valorables. ¿Qué ofrecemos? En Eurostars Hotel Company podrás formar parte de una empresa líder en el sector travel, en continuo crecimiento y expansión global, que apuesta por el constante desarrollo profesional de su equipo. Además, al formar parte de Eurostars Hotel Company podrás disfrutar de los siguientes beneficios: • 50% de descuento en nuestros hoteles: Podrás beneficiarte de descuentos de hasta el 50% en todos nuestros magníficos hoteles 4/5 alrededor del mundo y hasta un 20% para tus familiares o amigos., • Formación The Power Business School: Acceso 100% gratuito e ilimitado a todas las formaciones (MBA, digital, ofimática, Skills etc) de la mano de nuestro partner The Power Business School, la escuela de negocios online nº 1 del mercado e impartida por los mejores profesionales en activo del sector., • Acceso a nuestro Club del Empleado: donde podrás beneficiarte de diferentes tipos de descuentos y ventajas de todo tipo (ocio, tecnología, deporte, moda etc), • Disfrutar de noches de hotel gratis: con el Programa de referenciados de Eurostars Hotel Company, recompensamos las recomendaciones que se transforman en contrataciones. Si recomiendas a alguien y le contratamos, recibes noches de hotel gratis. Si este proyecto te interesa y crees que encajas en el perfil, nos encantaría que apliques a la posición. O, si conoces a alguien que le pueda interesar, no dudes en compartir esta oferta.

Overview We are searching for a highly proactive and meticulously detailed House Manager to manage the team at an UHNW private family residence in the Marbella area, ensuring the home is beautifully and seamlessly maintained at all time in a discrete, independent and proactive manner. While this is a managerial role, the ideal candidate will have a no-task-is-too-small attitude. They must be entirely willing to step in when needed, and participate in all tasks, whether it’s finishing detailing a bathroom, making a bed, or clearing an area, while always leading by example to maintain the home at an impeccable standard. This is a wonderful opportunity for an experienced House Manager, looking to take on a leadership role in a supportive and long-term environment. Key Responsibilities Proactive Team Management: Directly supervise, motivate, and coordinate a dedicated domestic team of 3 housekeepers and a chef plus external contractors like gardeners, pool maintenance etc. while ensuring daily schedules are executed efficiently and to an exacting standard. Coordination with Estate Staff: Work in seamless harmony with the all private staff to ensure the home remains maintained, organized and peaceful. Hands-on Support & Leadership by Example: Maintain a highly active presence throughout the estate. While this is a managerial role, you must be ready to roll up your sleeves and step in to assist the team, seamlessly executing tasks to ensure no detail is missed. Household Management: Oversee the smooth functioning of the home, coordinating with other staff members and service providers as needed. Stock Management: Monitor household supplies, anticipate needs, and manage replenishments for cleaning products and other essentials. Requirements Experience: A minimum of 5 years’ experience in high-end private households, and experience as a House Manager , within an UHNW estate. The “Proactive” Mindset: You possess an eye for perfection, anticipating the family’s needs and correcting issues instantly. Languages: Complete fluency in both Spanish and English . Discretion: Absolute commitment to privacy, confidentiality, and professional boundaries. What Is Offered A full-time, long-term contract. Competitive Compensation: Up to €50,000 gross per year, paid in 12 monthly installments. Supportive Environment: Work within a dynamic, well-structured, and supportive household team. How to Apply Please send a copy of your CV to jobs@squadplacements.com , quoting job reference MHM in the subject line.

Bienvenid@ a Eurostars Hotel Company, ¡la Industria de la Felicidad! Eurostars Hotel Company es la cadena hotelera de Grupo Hotusa del que forman parte las marcas Eurostars Hotels, Áurea Hotels, Exe Hotels, Ikonik Hotels, Crisol Hotels y Tandem Suites. Actualmente, nuestro portafolio cuenta con más de 300 hoteles con presencia en más de 20 países de todo el mundo. Nuestra actividad está avalada por un importante know how que se refleja en todos los ámbitos, desde la gestión hotelera a los valores de marca o al cuidado en la experiencia del huésped. Buscamos a un/a responsable de F&B para uno de nuestros Hoteles 5* en Sevilla, Eurostars Torre Sevilla. ¿De qué serás responsable? Coordinación de la operativa del área de restauración de los distintos puntos de venta. Ayuda al control de costes y facturación junto al director de área. Elaboración de la oferta gastronómica junto al chef. Elaboración de cartas de bebidas y propuestas en los distintos bares. Control de las ventas del departamento de F&B. Elaboración de turnos y control y formación del personal. ¿Qué buscamos? Estudios en Turismo o similar. Experiencia mínima de 2 años en el puesto en hoteles de 4 o 5 entrellas. Persona dinámica, con capacidad de aprendizaje y adaptación. Capacidad para planificar, organizar y controlar. Nivel alto de español e inglés. Otros idiomas valorables. ¿Qué ofrecemos? En Eurostars Hotel Company podrás formar parte de una empresa líder en el sector travel, en continuo crecimiento y expansión global, que apuesta por el constante desarrollo profesional de su equipo. Además, al formar parte de Eurostars Hotel Company podrás disfrutar de los siguientes beneficios: 50% de descuento en nuestros hoteles: Podrás beneficiarte de descuentos de hasta el 50% en todos nuestros magníficos hoteles 4 /5 alrededor del mundo y hasta un 20% para tus familiares o amigos. Formación The Power Business School: Acceso 100% gratuito e ilimitado a todas las formaciones (MBA, digital, ofimática, Skills etc) de la mano de nuestro partner The Power Business School, la escuela de negocios online nº 1 del mercado e impartida por los mejores profesionales en activo del sector. Acceso a nuestro Club del Empleado: donde podrás beneficiarte de diferentes tipos de descuentos y ventajas de todo tipo (ocio, tecnología, deporte, moda etc) Disfrutar de noches de hotel gratis: con el Programa de referenciados de Eurostars Hotel Company, recompensamos las recomendaciones que se transforman en contrataciones. Si recomiendas a alguien y le contratamos, recibes noches de hotel gratis. Si este proyecto te interesa y crees que encajas en el perfil, nos encantaría que apliques a la posición. O, si conoces a alguien que le pueda interesar, no dudes en compartir esta oferta.

El Jefe de Cocina Ejecutivo lidera con el ejemplo en la cocina, siendo capaz de entrar a los fuegos y liderar cualquiera de las partidas, asegurando un servicio ágil y un ambiente de trabajo positivo y profesional. Experiencia contrastada como Jefe de Cocina, Chef Ejecutivo o un rol de liderazgo si

Mínimo 5 años como Chef Ejecutivo de Cocina Central, Director de Producción en empresas de Quinta Gama, o Chef Corporativo en cadenas de restauración organizada. Buscamos un Chef Ejecutivo de Cocina Central y Operaciones Gastronómicas, un perfil híbrido de alta dirección que lidere tanto nues

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 supervisar las actividades del personal asignado a la preparación de las comidas en la cocina del restaurante y de partic

Únete a METT Marbella – Estepona como Demi Chef y desarrolla tu carrera mientras perfeccionas tu arte culinario!. Capaz de colaborar con chefs y compañeros en un ambiente exigente y profesional. Únete a METT Marbella – Estepona como Demi Chef y sé parte de la experiencia que nuestros huéspe

Mínimo 5 años como Chef Ejecutivo, Jefe de Cocina Corporativo, Chef de Operaciones o Jefe de Cocina en restaurantes con alto volumen de producción. Chef Ejecutivo de Operaciones / Jefe de Cocina Corporativo. Liderarás la implantación de procedimientos, coordinarás a los Jefes de Cocina de cada

Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries

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

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

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

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

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

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.

Head Chef / Kitchen Manager (Full-Time) – Baccara Deli, Marbella (Golden Mile) Baccara Deli & Market is a modern, premium deli located on Marbella’s Golden Mile, known for its high standards, strong focus on presentation, and a fast-paced environment combining deli, market, and brunch service

Qué buscamos en ti? (Requisitos) Experiencia: Mínimo 5 años como Chef Ejecutivo de Cocina Central, Director de Producción en empresas de Quinta Gama, o Chef Corporativo en cadenas de restauración organizada. Chef Ejecutivo Oficina Central | Chiclana de la Frontera En Grupo Ohana buscamos inco

Formación de Equipos: Crear la escuela de formación interna para capacitar al personal de los restaurantes (perfiles de cocina básica) en nuestro modelo de ejecución. Habilidades Blandas: Alta capacidad pedagógica (orientado a la formación de equipos), mentalidad analítica y capacidad de li

Qué buscamos en ti? (Requisitos) Experiencia: Mínimo 5 años como Chef Ejecutivo de Cocina Central, Director de Producción en empresas de Quinta Gama, o Chef Corporativo en cadenas de restauración organizada. Chef Ejecutivo Oficina Central | Chiclana de la Frontera En Grupo Ohana buscamos inco

Chef Ejecutivo Oficina Central | Chiclana de la Frontera En Grupo Ohana buscamos incorporar un Chef Ejecutivo Corporativo que lidere la estrategia gastronómica de todas las marcas del grupo. Qué buscamos en ti? (Requisitos) Experiencia: Mínimo 5 años como Chef Ejecutivo de Cocina Central, Di

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.

Key Responsibilities: Envíe su CV y cualquier información adicional requerida después de haber leído esta descripción, haciendo clic en el botón de solicitud. • 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. xkdbapo, • 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

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. Los candidatos deben tomarse el tiempo de leer atentamente todos los elementos de este anuncio de empleo. Por favor, envíen su solicitud sin demora. You will lead the Galley Stewarding and Utility teams to ensure operations meet the highest regulatory, corporate, and operational standards. In this critical role, you will drive audits, training, xbhjioe and corrective actions, partnering with the Executive Chef and shore-side safety teams to uphold USPH/VSP #J-18808-Ljbffr

pbJob Purpose /b /ppThe 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. /ppbr/ppbKey Responsibilities /b /ppGuest Engagement Culinary Storytelling /pulliMandatory Restaurant Presence: Host and conduct table rounds in the S.A.L.T. Kitchen every evening for at least two hours during dinner service. /liliPre-Service Prep: Attend all menu briefings 15 minutes prior to opening to master details on ingredient sourcing, preparation techniques, and regional narratives. /liliTable 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. /liliPost-Service Retention: Actively promote upcoming menus, shore experiences, and program activities to departing guests. /li /ulpS.A.L.T. Lab Financial Operations: /pulliManage daily operations, cleanliness, and readiness of the S.A.L.T. Lab. /liliAct as the primary liaison between the Chef de Cuisine, Bartender, and Kitchen Stewards. /liliOversee inventory control, ordering processes via onboard systems (Fidelio), breakage reporting, and equipment maintenance. /liliCoordinate recipe and program collateral distribution with the Media and Broadcast teams. /li /ulpShore Experiences Destination Integration: /pulliEscort, support, and serve as an auxiliary host during S.A.L.T. culinary shore excursions. /liliCollaborate with the Shore Concierge to actively promote destination-based culinary experiences. /li /ulpCompliance, Safety Leadership /pulliMaintain absolute compliance with USPH (United States Public Health) standards and sanitation regulations. /liliCollaborate with the Cruise Director, Executive Chef, and FB leadership to align programming with the ship's daily schedule. /liliParticipate in all mandatory ship safety drills, environmental compliance training, and emergency duties. /li /ulpbr/ppbQualifications Requirements /b /pulliCertifications: Valid STCW 95 certification; must be physically and medically fit for sea duty. /liliCulinary Background: Professional kitchen training or culinary education experience; recipe testing and development experience is highly valued. /liliSoft Skills: Strong public speaking, presentation skills, and the ability to confidently convey complex culinary narratives. /liliAdministrative Skills: Experience with budget management, inventory control, cost-control systems, and proficiency in MS Office (Word, Excel, PowerPoint). Onboard systems experience (Fidelio) is preferred. /liliExperience: Prior experience conducting cooking demonstrations is preferred. Strong worldwide destination and culinary culture knowledge is required. /liliTraits: High moral integrity, discretion, and a commitment to luxury hospitality standards. /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.

pEurostars Torre Sevilla, parte de Eurostars Hotel Company, busca un/a Director/a de FB para su hotel 5* en Sevilla. Reportarás al director de área y coordinarás la operativa de restauración en diversos puntos de venta, elaborando cartas de bebidas y proponiendo ofertas gastronómicas junto al chef. /ppSe requiere experiencia mínima de 2 años en hoteles 4–5 estrellas, capacidad de planificación y un nivel alto de español e inglés. /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.¿Es este su próximo empleo? Descúbralo leyendo la descripción completa a continuación y no dude en enviar su candidatura.Key Responsibilities:Operational Leadership: Oversee daily operations, scheduling, and performance for the Galley Stewarding and Utility teams. Partner with the Executive Chef to manage costs and prevent breakage.Compliance & Audits: Lead preparation for internal and external public health inspections (USPH/VSP). Conduct daily spot checks and weekly audits across all galleys, bars, provisions, and dining venues.Training & Development: Deliver hands-on training for crew members on CAWG, USPH, HACCP, chemical safety (MSDS), PPE, and equipment operation.Environmental & Outbreak Management: Implement the Outbreak Prevention Plan (OPP) when necessary and ensure strict compliance with waste segregation and Advanced Wastewater Purification (AWP) protocols.Safety Ambassador: Serve as the Workplace Safety Ambassador for the F&B division, promoting proactive hazard mitigation.QUALIFICATIONS:Experience: Proven background in cruise or luxury hospitality galley operations, specifically conducting public health or environmental inspections. Shipboard experience is required, with a minimum of 3 years of experience in the same role or position. Training facilitation is a plus.Knowledge: Deep expertise in USPH/VSP regulations and HACCP principles.Certifications: ServSafe, HACCP, or UKPH certifications are highly preferred.Leadership: Strong cross-functional leadership skills with experience managing and motivating multicultural teams.Education: Bachelor's degree in hospitality, Business, Food Science, or a related discipline preferred. xhfqzwm Tech Skills: Proficiency in business software (Excel, Word) and familiarity with asset management platforms (e.G., AMOS) is a plus.

Bienvenid@ a Eurostars Hotel Company, ¡la Industria de la Felicidad!br/br/Eurostars Hotel Company es la cadena hotelera de Grupo Hotusa del que forman parte las marcas Eurostars Hotels, Áurea Hotels, Exe Hotels, Ikonik Hotels, Crisol Hotels y Tandem Suites. Actualmente, nuestro portafolio cuenta con más de 300 hoteles con presencia en más de 20 países de todo el mundo. Nuestra actividad está avalada por un importante know how que se refleja en todos los ámbitos, desde la gestión hotelera a los valores de marca o al cuidado en la experiencia del huésped.br/br/Buscamos a un/a responsable de FB para uno de nuestros Hoteles 5 en Sevilla, Eurostars Torre Sevilla.br/br/¿De qué serás responsable?br/br/Coordinación de la operativa del área de restauración de los distintos puntos de venta. Ayuda al control de costes y facturación junto al director de área. Elaboración de la oferta gastronómica junto al chef. Elaboración de cartas de bebidas y propuestas en los distintos bares. Control de las ventas del departamento de FB. Elaboración de turnos y control y formación del personal.br/br/¿Qué buscamos?br/br/Estudios en Turismo o similar. Experiencia mínima de 2 años en el puesto en hoteles de 4 o 5 entrellas. Persona dinámica, con capacidad de aprendizaje y adaptación. Capacidad para planificar, organizar y controlar. Nivel alto de español e inglés. Otros idiomas valorables.br/br/¿Qué ofrecemos?br/br/En Eurostars Hotel Company podrás formar parte de una empresa líder en el sector travel, en continuo crecimiento y expansión global, que apuesta por el constante desarrollo profesional de su equipo.br/br/Además, al formar parte de Eurostars Hotel Company podrás disfrutar de los siguientes beneficios: 50% de descuento en nuestros hoteles: Podrás beneficiarte de descuentos de hasta el 50% en todos nuestros magníficos hoteles 4/5* alrededor del mundo y hasta un 20% para tus familiares o amigos. Formación The Power Business School: Acceso 100% gratuito e ilimitado a todas las formaciones (MBA, digital, ofimática, Skills etc) de la mano de nuestro partner The Power Business School, la escuela de negocios online nº 1 del mercado e impartida por los mejores profesionales en activo del sector. Acceso a nuestro Club del Empleado: donde podrás beneficiarte de diferentes tipos de descuentos y ventajas de todo tipo (ocio, tecnología, deporte, moda etc) Disfrutar de noches de hotel gratis: con el Programa de referenciados de Eurostars Hotel Company, recompensamos las recomendaciones que se transforman en contrataciones. Si recomiendas a alguien y le contratamos, recibes noches de hotel gratis.br/br/Si este proyecto te interesa y crees que encajas en el perfil, nos encantaría que apliques a la posición. O, si conoces a alguien que le pueda interesar, no dudes en compartir esta oferta.

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.

Lugar de trabajo: Alpes France.WeMoveWise busca para un líder internacional de la hostelería y ocio, en resorts 5 estrellas, Chefs de Partie talentosos para crear experiencias gastronómicas memorables en Francia.Entorno: Resorts Premium All Inclusive con varios restaurantes (buffets, servicio emplatado, show cooking y eventos). Espacios conceptuales donde expresar creatividad y técnica, trabajando con equipos multiculturales.Misión principal:Gestionar la partida con autonomía (caliente, fría o pastelería según perfil).Asegurar la producción en restauración colectiva de alto standing (600 a 1000 cubiertos por servicio).Participar en la puesta en marcha y reabastecimiento de buffets.Colaborar en show cooking y eventos gastronómicos.Respetar rigurosamente normas de higiene y seguridad.Formar y acompañar a cocineros junior.Contribuir a crear emociones y experiencias memorables para los clientes.Requisitos:Mínimo 2-3 años de experiencia como Chef de Partie.Creatividad y ganas de sorprender al cliente.Rigor en normas de higiene y seguridad.Capacidad para trabajar con grandes volúmenes sin comprometer la calidad.Inglés conversacional mínimo (B1) para trabajar en equipos internacionales.Organización, rapidez y espíritu de equipo.Actitud positiva y orientación al servicio.Condiciones y beneficios clave:Contrato de temporada (CDD saisonnier).Salario: 1400€ netos.Alojamiento incluido en el resort (resort hotel 5 estrellas).Comidas incluidas.Gastos de viaje cubiertos por el empleador.Uso posible de todas las instalaciones del resort 5 estrellas.Jornada completa.Localización: varios resorts en Francia (Alpes y otras ubicaciones de montaña/mar). Incorporación flexible según disponibilidades.Ventajas y condicionesSalario: 1400€ netosContrato: Contrato temporal de temporada (CDD)Horario: Tiempo completoLugar de trabajo: Alpes FranceAlojamiento indicado en la ofertaComidas indicadas en la ofertaGastos de viaje indicados en la ofertaUso de instalaciones indicado en la oferta#J-18808-Ljbffr

¿Quieres formar parte de un equipo donde la excelencia, la creatividad y la atención al detalle son nuestra seña de identidad? Descubra exactamente qué habilidades, experiencia y cualificaciones necesitará para tener éxito en este puesto antes de enviar su solicitud a continuación. En METT Marbella – Estepona, hotel 5* lifestyle, te esperamos en un entorno exclusivo frente al mar, que incluye 249 habitaciones y suites, 5 espacios F&B (Isola, Ammos, El Bar de Lola, Azure Beach y D'Lirio) y un servicio que marca la diferencia. Aquí tu talento será valorado y cada día tendrás la oportunidad de apoyar en la creación de experiencias culinarias inolvidables para nuestros huéspedes. ¡Únete a METT Marbella – Estepona como Demi Chef y desarrolla tu carrera mientras perfeccionas tu arte culinario! ¿Cómo marcarás la diferencia? Apoyar a los Chefs de Partie: Colabora en la preparación y presentación de platos siguiendo los estándares del hotel. Gestionar tu sección bajo supervisión: Mantén tu estación limpia, organizada y lista para el servicio. Contribuir al desarrollo de menús: Participa en la preparación y prueba de nuevos platos e ideas innovadoras. Aprender y crecer profesionalmente: Aprovecha la formación interna y desarrolla tus habilidades técnicas y creatividad. Cumplir normas de higiene y seguridad: Mantén los estándares de sanidad y seguridad alimentaria en todo momento. ¿Eres la persona que estamos buscando? Experiencia previa o formación culinaria: Estudios en cocina y trayectoria inicial en restaurantes y hoteles, con experiencia en gastronomía mediterránea. Deseo de aprender y desarrollarse: Motivación para mejorar y crecer en un entorno profesional. Proactividad y actitud positiva: Capaz de seguir instrucciones, adaptarse a un entorno dinámico y mantener la excelencia. Trabajo en equipo: Capaz de colaborar con chefs y compañeros en un ambiente exigente y profesional. ¿Por qué METT Marbella es tu próximo destino profesional? Trabaja en un hotel de prestigio: Sé parte de un entorno que combina lujo lifestyle, estilo y excelencia, donde cada detalle importa. Salario competitivo y beneficios: Valoramos tu talento y experiencia, ofreciéndote una retribución atractiva acorde al sector. Crecimiento profesional real: Oportunidades de formación, desarrollo y promoción dentro de un equipo que apuesta por tu talento. Entorno dinámico y apasionante: Aprende de profesionales que comparten tu pasión y contribuye a experiencias culinarias únicas para nuestros huéspedes. Si tu objetivo es desarrollar tu talento, aprender y sorprender a nuestros huéspedes mientras creces en un entorno de lujo y estilo, ¡esta es tu oportunidad! Únete a METT Marbella – Estepona como Demi Chef y sé parte de la experiencia que nuestros huéspedes recordarán siempre. xohynlm ¡Te estamos esperando!

Head Chef / Kitchen Manager (Full-Time) – Baccara Deli, Marbella (Golden Mile) Baccara Deli & Market.

Head Chef / Kitchen Manager (Full-Time) – Baccara Deli, Marbella (Golden Mile) Baccara Deli & Market.

We are looking for an experienced and passionateHead Chef / Kitchen Manager. Head Chef / Kitchen Manager (Full-Time) – Baccara Deli, Marbella (Golden Mile) Baccara Deli & Marketis a modern, premium deli located on Marbella’s Golden Mile, known for its high standards, strong focus on presenta

Head Chef / Kitchen Manager (Full-Time) – Baccara Deli, Marbella (Golden Mile) Baccara Deli & Market.

¿Quieres formar parte de un equipo donde la excelencia, la creatividad y la atención al detalle son nuestra seña de identidad? Descubra exactamente qué habilidades, experiencia y cualificaciones necesitará para tener éxito en este puesto antes de enviar su solicitud a continuación. En METT Marbella – Estepona, hotel 5* lifestyle, te esperamos en un entorno exclusivo frente al mar, que incluye 249 habitaciones y suites, 5 espacios F&B (Isola, Ammos, El Bar de Lola, Azure Beach y D'Lirio) y un servicio que marca la diferencia. Aquí tu talento será valorado y cada día tendrás la oportunidad de apoyar en la creación de experiencias culinarias inolvidables para nuestros huéspedes. ¡Únete a METT Marbella – Estepona como Demi Chef y desarrolla tu carrera mientras perfeccionas tu arte culinario! ¿Cómo marcarás la diferencia? Apoyar a los Chefs de Partie: Colabora en la preparación y presentación de platos siguiendo los estándares del hotel. Gestionar tu sección bajo supervisión: Mantén tu estación limpia, organizada y lista para el servicio. Contribuir al desarrollo de menús: Participa en la preparación y prueba de nuevos platos e ideas innovadoras. Aprender y crecer profesionalmente: Aprovecha la formación interna y desarrolla tus habilidades técnicas y creatividad. Cumplir normas de higiene y seguridad: Mantén los estándares de sanidad y seguridad alimentaria en todo momento. ¿Eres la persona que estamos buscando? Experiencia previa o formación culinaria: Estudios en cocina y trayectoria inicial en restaurantes y hoteles, con experiencia en gastronomía mediterránea. Deseo de aprender y desarrollarse: Motivación para mejorar y crecer en un entorno profesional. Proactividad y actitud positiva: Capaz de seguir instrucciones, adaptarse a un entorno dinámico y mantener la excelencia. Trabajo en equipo: Capaz de colaborar con chefs y compañeros en un ambiente exigente y profesional. ¿Por qué METT Marbella es tu próximo destino profesional? Trabaja en un hotel de prestigio: Sé parte de un entorno que combina lujo lifestyle, estilo y excelencia, donde cada detalle importa. Salario competitivo y beneficios: Valoramos tu talento y experiencia, ofreciéndote una retribución atractiva acorde al sector. Crecimiento profesional real: Oportunidades de formación, desarrollo y promoción dentro de un equipo que apuesta por tu talento. Entorno dinámico y apasionante: Aprende de profesionales que comparten tu pasión y contribuye a experiencias culinarias únicas para nuestros huéspedes. Si tu objetivo es desarrollar tu talento, aprender y sorprender a nuestros huéspedes mientras creces en un entorno de lujo y estilo, ¡esta es tu oportunidad! Únete a METT Marbella – Estepona como Demi Chef y sé parte de la experiencia que nuestros huéspedes recordarán siempre. xohynlm ¡Te estamos esperando!

Head Chef / Kitchen Manager (Full-Time) – Baccara Deli, Marbella (Golden Mile) Baccara Deli & Market.

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

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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

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

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

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

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