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Te apasiona el bienestar, el cuidado personalizado y la excelencia en el servicio? En Abadía Retuerta LeDomaine, hotel 5* con tres llaves Michelin y referente internacional en hospitalidad de lujo, buscamos incorporar un/a Terapeuta de Spa para formar parte de nuestro equipo de Wellness.

Eurostars Valladolid 5* ubicado en Valladolid. Eurostars Hotel Company, La Industria de la Felicidad. Eurostars Hotel Company es la cadena hotelera de Grupo.

Buscamos Camareros/as de Sala para uno de nuestros hoteles.

Experiencia: al menos 2 años como jefe/a de cocina.

Eurostars Hotel Company, La Industria de la Felicidad.Eurostars Hotel Company es la cadena hotelera de Grupo.Nuestra actividad está avalada por un important.Estamos convencidos de que el éxito de una empresa reside en el desarrollo del talento y la ilusión del equipo humano que lo forma.Por ello,

Únete a nuestro equipo en Hotel Vincci Frontaura Valladolid 4* como Cocinero/a! ???.Te apasiona la cocina y quieres formar parte de un equipo joven, dinámico y con ganas de crecer? ¡Esta es tu oportunidad! En Vincci Hotels buscamos un Cocinero/a para nuestro hotel en Valladolid que aporte experie

Cocinero/a para nuestro hotel 5* Eurostars, ubicado en Valladolid.

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.

Quieres desarrollarte con nosotros? Actualmente estamos buscando un/a 2º jefe/a de cocina, con habilidades organizativas y resolutivo/a para nuestro hotel 4 Castilla Termal Olmedo (Valladolid). Reportando al jefe/a de cocina, tus principales funciones serán: Organizar y supervisar las actividad

pbKey Responsibilities: /b /ppbr/pp• Ensures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies. /pp• Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus. /pp• Assists the Head Baker in preparing production forecasts and recording leftovers to avoid unnecessary wastage and keep food costs within the budget. /pp• Assists in the set-up of the bread display in the various buffets. /pp• Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily. /pp• Ensures the cleaning of the bakery shop as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damages. /pp• Ensures that the bakery is ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors. /pp• Responsible for the requisition and transportation of the necessary items from the main stores to the bakery shop when assigned. /pp• Ensures recipes and yields are in accordance with the company’s standards. /pp• Assists the CDP Baker with the completion of the daily consumption re-cap as required by the Executive Chef. /pp• 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. /pp• Attends meetings, training activities, courses and all other work-related activities as required. /pp• 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. /pp• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. /ppbr/ppbQualification and Education: /b /ppbr/pp• A minimum of three years' experience as a Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). /pp• Knowledge of proper cleaning techniques, requirements, and use of equipment. /pp• Completion of high school or basic education equivalency required. /ppbr/ppbr/pp#BakerJobs #BakeryJob #ShipboardBaker #CruiseShipJobs #BreadBaker #BakeryProduction #PastryJobs #CruiseCareers #HospitalityJobs #FoodServiceJobs #BakeryCareers #NowHiring #HiringNow #JobOpening #JobOpportunity #FoodIndustryJobs #ChefJobs #CulinaryJobs #BakerLife #BreadBaking /p

Empresas: Soho Boutique Hoteles Soho Boutique Hotels, es una cadena hotelera creada en 2014 contando en la actualidad, con más de 40 establecimientos. En función a las características del hotel se solicita formación específica (P. Actualmente es la primera cadena de Hoteles Boutique de España.

Empresas: Meliá Hotels International Misión: Liderarás el departamento de Servicios Técnicos en la organización y supervisión de las actividades del personal del equipo para asegurar el cumplimiento de la normativa relacionada con el mantenimiento de las instalaciones y así ofrecer un óptimo estado de operación del equipo y calidad en el servicio al cliente contribuyendo al logro de los objetivos operativos, económicos y de calidad del hotel. Qué buscamos? Experiencia mínima de 2-3 años en puesto similar en hoteles de 4 y 5. Formación relacionada con el puesto, valorable Grado de Ingenieria. Amplia experiencia en Mantenimiento de Edificios (Facility Management) Altos Conocimientos en sistemas Electromecánicos y en Obra Civil. Alta Orientación a la excelencia y calidad en un entorno de seguridad Alta Orientación a la Eficiencia Energética Experiencia en gestión de equipos e iniciativa Orientación a servicio al cliente interno Manejo del programa SIHOT/OPERA Nivel de inglés medio-alto Nivel alto de Paquete Office (Windows, Excel, PowerPoint) Requisitos :

Eurostars Hotel Company busca un/a Técnico/a de Mantenimiento para su hotel 4* en León, España. Este profesional será responsable de mantener y reparar las instalaciones, asegurando un entorno seguro y funcional.Los candidatos deben tener conocimientos en fontanería, electricidad y climatización, así como experiencia previa en mantenimiento de hoteles. Se ofrecen beneficios como descuentos en hoteles, formación gratuita y noches gratis en nuestro programa de recomendaciones.#J-18808-Ljbffr

ppEmpresas: Meliá Hotels International /p pMisión: Liderarás el departamento de Servicios Técnicos en la organización y supervisión de las actividades del personal del equipo para asegurar el cumplimiento de la normativa relacionada con el mantenimiento de las instalaciones y así ofrecer un óptimo estado de operación del equipo y calidad en el servicio al cliente contribuyendo al logro de los objetivos operativos, económicos y de calidad del hotel. /p h3Qué buscamos? /h3 ul liExperiencia mínima de 2‑3 años en puesto similar en hoteles de 4 y 5 /li liFormación relacionada con el puesto, valorable Grado de Ingeniería. /li liAmplia experiencia en Mantenimiento de Edificios (Facility Management) /li liAltos Conocimientos en sistemas Electromecánicos y en Obra Civil. /li liAlta Orientación a la excelencia y calidad en un entorno de seguridad. /li liAlta Orientación a la Eficiencia Energética. /li liExperiencia en gestión de equipos e iniciativa. /li liOrientación a servicio al cliente interno. /li liManejo del programa SIHOT/OPERA. /li liNivel de inglés medio‑alto. /li liNivel alto de Paquete Office (Windows, Excel, PowerPoint). /li /ul pCHIEF ENGINEER - Valladolid, Castille and León, ES /p /p #J-18808-Ljbffr

ph3Customer Care – Spanish Speaker – Onsite (Athens, Greece) /h3 pLocation: Athens, Greece (Onsite) /p pStart Dates: June July 2026 /p pWork Model: Onsite – Relocation to Greece required /p h3About The Role /h3 pJoin a leading international digital environment as a Spanish-speaking Customer Care Representative based in Athens. /p pIn this role, you will support users through multiple communication channels, assisting them with inquiries, troubleshooting issues, and providing excellent customer service in a fast-paced and multicultural environment. /p h3Responsibilities /h3 ul liSupport customers via phone, email, and chat /li liAssist users with inquiries, account issues, and general support /li liProvide high-quality customer service and problem resolution /li liMaintain accurate customer records and case documentation /li liWork efficiently within a dynamic international team /li liEnsure customer satisfaction and positive user experience /li /ul h3Requirements /h3 ul liSpanish: C2 / Native level /li liEnglish: B2 minimum /liliStrong communication and customer service skills /li liProblem‑solving mindset and attention to detail /li liWillingness to relocate to Athens, Greece /li liEU citizenship or valid work authorization for Greece /li /ul h3Working Schedule /h3 ul liFull‑time position (8h/day) /li liRotational 8‑hour shifts /li liShifts communicated in advance /li li2 rotating days off per week /li /ul h3Salary Benefits /h3 ul liBase salary: €1,045.72 gross/month /li liFood allowance /li liProductivity bonus /li liSalary progression: ul li€1,100 after 12 months /li li€1,150 after 36 months /li /ul /li liInternational and multicultural work environment /li /ul h3Relocation Package /h3 ul liFlight ticket within the EU /li li2 weeks hotel accommodation upon arrival /li liAirport pick-up /li liReal estate agency fees covered /li liCompany‑assisted housing support /li liAccommodation provided in central locations close to the office /li /ul /p #J-18808-Ljbffr

Empresas: Barceló Hotel Group • Recepción del cliente en las instalaciones. • Asesoramiento personalizado sobre los tratamientos más convenientes. • Selección y realización del masaje o tratamiento más ajustado a las necesidades del cliente. • Preparar y adecuar las instalaciones, medios y productos necesarios para el tratamiento. • Garantizar el bienestar y comodidad del cliente. • Mantener un adecuado ambiente para la realización de los servicios Requisitos : • Estudios mínimos de cursos de masajista y preferible grado en Fisioterapia • Experiencia laboral : 1 -3 años en puesto similar • Conocimiento de tratamientos de belleza, faciales y corporales. Realización de drenajes y masajes tradicionales como orientales. Combinación de terapias alternativas con propiedades estéticas. primeros auxilios. • Nivel alto de inglés y alemán. • Conocimientos informáticos : Nivel medio de ofimática y aplicaciones de gestión de Spa. • Buenas habilidades sociales • Resolución de problemas • Ata orientación al cliente.

ppSeleccione la frecuencia (en días) para recibir una alerta: /p pDescubre un camino sin límites en Meliá, donde las oportunidades de crecimiento y desarrollo son infinitas. Sumérgete en un viaje que te llevará a trabajar en varios países y a formar parte de nuestra extensa familia global. /p h3Beneficios que ofrecemos /h3 ul libMy MeliáRewards: /b Participa en nuestro programa de fidelidad exclusivo, disfrutando de beneficios y ventajas únicas. /li libMy MeliáBenefits: /b Aprovecha la compensación flexible y los descuentos exclusivos en una amplia variedad de productos y servicios, promoviendo un estilo de vida activo y saludable. /li /ul h3Misión del puesto /h3 pCoordinar y liderar el equipo de Housekeeping con el fin de garantizar la limpieza y el mantenimiento eficiente de todas las áreas asignadas del hotel, asegurando que los estándares de calidad y servicio se cumplan de manera consistente. /p h3Responsabilidades /h3 ul liSupervisar y coordinar las actividades del personal de housekeeping, asegurando que se cumplan los estándares de limpieza y presentación. /li liAsignación de tareas diarias, incluyendo la gestión de inventarios de suministros y equipos. /li liRealizar inspecciones regulares de las habitaciones y áreas comunes para garantizar que se mantengan los más altos estándares de limpieza y mantenimiento. /li liCoordinar con otros departamentos, como recepción y mantenimiento, para atender las necesidades y solicitudes de los huéspedes de manera eficiente. /li liGestionar y resolver cualquier problema o queja relacionada con la limpieza y el mantenimiento de las habitaciones o áreas comunes. /li liEntrenar y desarrollar al personal de housekeeping, asegurando que estén capacitados en las políticas y procedimientos del hotel. /li liAsegurar el cumplimiento de las normas de salud y seguridad en todas las áreas de trabajo. /li liParticipar en la evaluación del rendimiento del personal y proporcionar retroalimentación constructiva. /li liGestionar el personal: vacaciones, turnos, petición de ETT. /li /ul h3Calificaciones (requisitos) /h3 ul li2 años de experiencia en una posición similar en el sector hotelero. /li liTitulación universitaria o formación superior en hostelería o turismo. Se valorarán certificados profesionales en housekeeping management. /li liInglés avanzado. /li liConocimientos de operativa hotelera. /li liHabilidades avanzadas en gestión de equipos. /li liConocimiento exhaustivo de procedimientos de limpieza y estándares de higiene. /li liCapacidad para gestionar el presupuesto del departamento de housekeeping. /li liHabilidades para manejar quejas y reclamaciones. /li liComunicación eficaz y habilidades interpersonales. /li liVocación de servicio y orientación al cliente. /li liCapacidad de organización y planificación de tareas. /li liProactividad e innovación en la gestión de los procesos de calidad del servicio. /li /ul h3Igualdad y Diversidad /h3 pEn Meliá Hotels International apostamos por la igualdad de oportunidades entre mujeres y hombres en el ámbito laboral, evitando cualquier tipo de discriminación, especialmente relacionada con motivos de discapacidad, raza, religión, género o edad. La diversidad y la inclusión entre nuestras personas trabajadoras es fundamental para nuestro éxito como compañía global. /p pPara protegerte y evitar fraudes en los procesos de selección, te invitamos a consultar nuestras recomendaciones en la página “Protege tu candidatura”. /p /p #J-18808-Ljbffr

ppWork Travel Opportunity in Greece – Customer Support Agent /p pLocation : Greece (Athens or Work From Anywhere in Greece) /p pPosition : Customer Support Agent /p pLanguage : Spanish /p pWork Schedule : Monday – Friday | 10 : 00 – 01 : 00 (diverse shifts between these hours) /p pContract Type : Full-time /p pRemote Option : YES (WAH – Work At Home Available) /p h3Job Description /h3 pWe are looking for Spanish-speaking Customer Support Agents who want to combine an international work experience with the opportunity to live and work in Greece. This role is ideal for candidates seeking a Work Travel lifestyle while gaining valuable customer service experience in an international environment. /p h3Responsibilities /h3 ul liHandling inbound customer inquiries via phone, email, or chat /li liProviding professional and friendly customer support /li liResolving issues efficiently and accurately /li liEnsuring high customer satisfaction /li /ul h3Salary Benefits /h3 ul liSalary : €1,045 net / month /li liBonus : €200 monthly performance bonus /li liPaid training (10 days) /li liStable schedule (Monday–Friday) /li liWork-from-home option within Greece /li liRelocation Package /li li2 weeks hotel accommodation /li liFlight ticket (within the EU) /li liAirport pickup /li liReal estate agency fee covered /li liWAH Information: If relocating, WAH location is Athens. If already local, WAH is possible anywhere in Greece /li /ul h3Requirements /h3 ul liFluent Spanish (spoken written) /li liGood level of English /li liEU passport or valid EU work permit required /li liNo visa or work permit sponsorship provided /li liBasic computer skills /li liReliable internet connection /li liCustomer support experience is a plus /li /ul h3Important Notice /h3 pThis position does NOT offer visa or work permit sponsorship. /p pCandidates must already have the legal right to work in Greece / EU. /p h3Why Apply? /h3 ul liLive and work in beautiful Greece /li liPerfect Work Travel opportunity /li liCompetitive salary + performance bonus /li liRelocation support provided /li liInternational work environment /li /ul pApply now and start your Work Travel experience in Greece! /p /p #J-18808-Ljbffr

“El mundo es tuyo con Meliá” Desplácese hacia abajo para encontrar una descripción detallada de este trabajo y lo que se espera de los candidatos. Envíe su solicitud haciendo clic en el botón "Solicitar". Descubre un camino sin límites en Meliá, donde las oportunidades de crecimiento y desarrollo son infinitas. Sumérgete en un viaje que te llevará a trabajar en varios países y a formar parte de nuestra extensa familia global. Beneficios • My MeliáRewards: Participa en nuestro programa de fidelidad exclusivo, disfrutando de beneficios y ventajas únicas., • My MeliáBenefits: Aprovecha la compensación flexible y los descuentos exclusivos en una amplia variedad de productos y servicios, promoviendo un estilo de vida activo y saludable. Misión del puesto Coordinar y liderar el equipo de Housekeeping con el fin de garantizar la limpieza y el mantenimiento eficiente de todas las áreas asignadas del hotel, asegurando que los estándares de calidad y servicio se cumplan de manera consistente. Principales tareas • Supervisar y coordinar las actividades del personal de housekeeping, asegurando que se cumplan los estándares de limpieza y presentación., • Asignación de tareas diarias, incluyendo la gestión de inventarios de suministros y equipos., • Realizar inspecciones regulares de las habitaciones y áreas comunes para garantizar que se mantengan los más altos estándares de limpieza y mantenimiento., • Coordinar con otros departamentos, como recepción y mantenimiento, para atender las necesidades y solicitudes de los huéspedes de manera eficiente., • Gestionar y resolver cualquier problema o queja relacionada con la limpieza y el mantenimiento de las habitaciones o áreas comunes., • Entrenar y desarrollar al personal de housekeeping, asegurando que estén capacitados en las políticas y procedimientos del hotel., • Asegurar el cumplimiento de las normas de salud y seguridad en todas las áreas de trabajo., • Participar en la evaluación del rendimiento del personal y proporcionar retroalimentación constructiva., • Gestión de personal: vacaciones, turnos, petición de ETT. Requisitos • 2 años de experiencia en una posición similar en el sector hotelero., • Titulación universitaria o formación superior en hostelería o turismo. Se valorarán certificados profesionales en housekeeping management., • Inglés Avanzado., • Conocimientos de operativa hotelera., • Habilidades avanzadas en gestión de equipos., • Conocimiento exhaustivo de procedimientos de limpieza y estándares de higiene., • Capacidad para gestionar el presupuesto del departamento de housekeeping., • Habilidades para manejar quejas y reclamaciones., • Comunicación eficaz y habilidades interpersonales., • Vocación de servicio y orientación al cliente., • Capacidad de organización y planificación de tareas., • Proactividad e innovación en la gestión de los procesos de calidad del servicio. Inclusión y Diversidad En Meliá Hotels International apostamos por la igualdad de oportunidades entre mujeres y hombres en el ámbito laboral, contando con el compromiso de la dirección y con los principios contenidos en las políticas de Recursos Humanos. Asimismo, nos importa la difusión entre toda la plantilla de una cultura empresarial comprometida con la igualdad efectiva, y la sensibilización de sobre la necesidad de actuar conjunta y globalmente. Impulsamos nuestro compromiso con la igualdad y la diversidad, evitando cualquier tipo de discriminación, especialmente, la relacionada con motivos de discapacidad, raza, religión, género o edad. Creemos que la diversidad y la inclusión entre nuestras personas trabajadoras es fundamental para nuestro éxito como compañía global. Además, apostamos por el crecimiento sostenible de nuestro sector a través de un gran equipo humano socialmente responsable. xcskxlj En este sentido, nuestro lema es “Hacia un futuro sostenible, desde un presente responsable” Gracias a todos/as los colaboradores/as lo hacemos posible. #J-18808-Ljbffr

Seleccione la frecuencia (en días) para recibir una alerta:Descubre un camino sin límites en Meliá, donde las oportunidades de crecimiento y desarrollo son infinitas. Sumérgete en un viaje que te llevará a trabajar en varios países y a formar parte de nuestra extensa familia global.Beneficios que ofrecemos- My MeliáRewards: Participa en nuestro programa de fidelidad exclusivo, disfrutando de beneficios y ventajas únicas.- My MeliáBenefits: Aprovecha la compensación flexible y los descuentos exclusivos en una amplia variedad de productos y servicios, promoviendo un estilo de vida activo y saludable.Misión del puestoCoordinar y liderar el equipo de Housekeeping con el fin de garantizar la limpieza y el mantenimiento eficiente de todas las áreas asignadas del hotel, asegurando que los estándares de calidad y servicio se cumplan de manera consistente.Responsabilidades- Supervisar y coordinar las actividades del personal de housekeeping, asegurando que se cumplan los estándares de limpieza y presentación.- Asignación de tareas diarias, incluyendo la gestión de inventarios de suministros y equipos.- Realizar inspecciones regulares de las habitaciones y áreas comunes para garantizar que se mantengan los más altos estándares de limpieza y mantenimiento.- Coordinar con otros departamentos, como recepción y mantenimiento, para atender las necesidades y solicitudes de los huéspedes de manera eficiente.- Gestionar y resolver cualquier problema o queja relacionada con la limpieza y el mantenimiento de las habitaciones o áreas comunes.- Entrenar y desarrollar al personal de housekeeping, asegurando que estén capacitados en las políticas y procedimientos del hotel.- Asegurar el cumplimiento de las normas de salud y seguridad en todas las áreas de trabajo.- Participar en la evaluación del rendimiento del personal y proporcionar retroalimentación constructiva.- Gestionar el personal: vacaciones, turnos, petición de ETT.Calificaciones (requisitos)- 2 años de experiencia en una posición similar en el sector hotelero.- Titulación universitaria o formación superior en hostelería o turismo. Se valorarán certificados profesionales en housekeeping management.- Inglés avanzado.- Conocimientos de operativa hotelera.- Habilidades avanzadas en gestión de equipos.- Conocimiento exhaustivo de procedimientos de limpieza y estándares de higiene.- Capacidad para gestionar el presupuesto del departamento de housekeeping.- Habilidades para manejar quejas y reclamaciones.- Comunicación eficaz y habilidades interpersonales.- Vocación de servicio y orientación al cliente.- Capacidad de organización y planificación de tareas.- Proactividad e innovación en la gestión de los procesos de calidad del servicio.Igualdad y DiversidadEn Meliá Hotels International apostamos por la igualdad de oportunidades entre mujeres y hombres en el ámbito laboral, evitando cualquier tipo de discriminación, especialmente relacionada con motivos de discapacidad, raza, religión, género o edad. La diversidad y la inclusión entre nuestras personas trabajadoras es fundamental para nuestro éxito como compañía global.Para protegerte y evitar fraudes en los procesos de selección, te invitamos a consultar nuestras recomendaciones en la página “Protege tu candidatura”.#J-18808-Ljbffr

Hotel situado en Burgos necesita incorporar un/a:br/br/DIRECTOR/A DE HOTELbr/br/En dependencia de Dirección se encargará de:br/br/· Garantizar el correcto funcionamiento del hotel, asegurando la satisfacción del cliente. · Supervisar las operaciones diarias del hotel, incluyendo alojamiento, recepción, restauración, y mantenimiento. · Asegurar el cumplimiento de los estándares de calidad. · Administrar el presupuesto y controlar los gastos operativos. Desarrollar estrategias para aumentar la rentabilidad. · Gestionar relaciones con proveedores y negociar contratos cuando sea requerido. · Dirigir y gestionar al equipo.br/br/Requisitos: · Experiencia mínima de 5 años en puesto similar. · Formación en Dirección hotelera, Turismo o similar. · Nivel medio de inglés. · Disponibilidad para viajar puntualmente.br/br/Se ofrece: · Contrato indefinido. · Jornada completa. · Salario según valores aportados.

pp“El mundo es tuyo con Meliá” /p pDescubre un camino sin límites en Meliá, donde las oportunidades de crecimiento y desarrollo son infinitas. Sumérgete en un viaje que te llevará a trabajar en varios países y a formar parte de nuestra extensa familia global. /p h3Beneficios /h3 ul libMy MeliáRewards: /b Participa en nuestro programa de fidelidad exclusivo, disfrutando de beneficios y ventajas únicas. /li libMy MeliáBenefits: /b Aprovecha la compensación flexible y los descuentos exclusivos en una amplia variedad de productos y servicios, promoviendo un estilo de vida activo y saludable. /li /ul h3Misión del puesto /h3 pCoordinar y liderar el equipo de Housekeeping con el fin de garantizar la limpieza y el mantenimiento eficiente de todas las áreas asignadas del hotel, asegurando que los estándares de calidad y servicio se cumplan de manera consistente. /p h3Principales tareas /h3 ul liSupervisar y coordinar las actividades del personal de housekeeping, asegurando que se cumplan los estándares de limpieza y presentación. /li liAsignación de tareas diarias, incluyendo la gestión de inventarios de suministros y equipos. /li liRealizar inspecciones regulares de las habitaciones y áreas comunes para garantizar que se mantengan los más altos estándares de limpieza y mantenimiento. /li liCoordinar con otros departamentos, como recepción y mantenimiento, para atender las necesidades y solicitudes de los huéspedes de manera eficiente. /li liGestionar y resolver cualquier problema o queja relacionada con la limpieza y el mantenimiento de las habitaciones o áreas comunes. /li liEntrenar y desarrollar al personal de housekeeping, asegurando que estén capacitados en las políticas y procedimientos del hotel. /li liAsegurar el cumplimiento de las normas de salud y seguridad en todas las áreas de trabajo. /li liParticipar en la evaluación del rendimiento del personal y proporcionar retroalimentación constructiva. /li liGestión de personal: vacaciones, turnos, petición de ETT. /li /ul h3Requisitos /h3 ul li2 años de experiencia en una posición similar en el sector hotelero. /li liTitulación universitaria o formación superior en hostelería o turismo. Se valorarán certificados profesionales en housekeeping management. /li liInglés Avanzado. /li liConocimientos de operativa hotelera. /li liHabilidades avanzadas en gestión de equipos. /li liConocimiento exhaustivo de procedimientos de limpieza y estándares de higiene. /li liCapacidad para gestionar el presupuesto del departamento de housekeeping. /li liHabilidades para manejar quejas y reclamaciones. /li liComunicación eficaz y habilidades interpersonales. /li liVocación de servicio y orientación al cliente. /li liCapacidad de organización y planificación de tareas. /li liProactividad e innovación en la gestión de los procesos de calidad del servicio. /li /ul h3Inclusión y Diversidad /h3 pEn Meliá Hotels International apostamos por la bigualdad /b de oportunidades bentre mujeres y hombres /b en el ámbito laboral, contando con el compromiso de la dirección y con los principios contenidos en las políticas de Recursos Humanos. Asimismo, nos importa la difusión entre toda la plantilla de una cultura empresarial comprometida con la igualdad efectiva, y la sensibilización de sobre la necesidad de actuar conjunta y globalmente. /p pImpulsamos nuestro compromiso con bla igualdad y la diversidad /b, evitando cualquier tipo de discriminación, especialmente, la relacionada con motivos de discapacidad, raza, religión, género o edad. Creemos que bla diversidad y la inclusión entre nuestras personas trabajadoras es fundamental para nuestro éxito como compañía global /b. /p pAdemás, apostamos por el crecimiento sostenible de nuestro sector a través de un gran equipo humano socialmente responsable. En este sentido, nuestro lema es “Hacia un futuro sostenible, desde un presente responsable” Gracias a todos/as los colaboradores/as lo hacemos posible. /p /p #J-18808-Ljbffr

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 uncompromising public health standards. Reporting Structure: Reports to: Corporate Chef, Hotel Director, and F&B Manager (where applicable). Supervises: Entire Galley Department. Key Responsibilities: Culinary Leadership & Quality Control Daily Operations: Overlooks all shipboard galleys, expediting service during peak hours, and ensuring all food venues open on schedule. Menu Execution: Plans menus and adapts recipes based on ingredient availability while maintaining 5-star presentation and taste standards. Specialized Dining: Manages guest food allergies, dietary restrictions, and custom requests with strict attention to detail. Financial & Inventory Management Cost Control: Manages the galley budget, controls food waste, and monitors high-value (flagged) ingredients. Proactive Sourcing: Coordinates with the provisions team to check food quality during loadings, manage stock rotation, and minimize slow-moving inventory. Public Health, Sanitation, & Safety Compliance: Enforces strict Public Health policies (including USPH/HACCP guidelines), pest control, and daily temperature logging for all cold/hot storage and dishwashers. Inspections: Maintains constant readiness for scheduled and unannounced public health inspections. Safety Drills: Participates in and leads safety and pollution-prevention training (STCW) for the galley team. Crew Management & Administration Scheduling: Creates fair work and In-Port Manning schedules, ensuring strict compliance with ILO and MLC work/rest hour regulations to control overtime. Development: Conducts training, performance reviews, and manages promotions, transfers, and corrective actions. Crew Welfare: Performs regular quality checks on food service in the crew and officer mess rooms. Guest Relations & Shipboard Events Guest Engagement: Conducts cooking demonstrations, visits restaurant tables to gather feedback, and reviews guest comment cards to resolve issues. Special Events: Coordinates food prep for high-profile functions (e.g., Captain’s Welcome, VIP parties, and culinary demonstrations). Qualifications & Requirements Experience: Minimum 5 years of experience as an Executive Chef in an International 5-star establishment. Certifications: Valid STCW95 certification; must be physically and medically fit for sea duty. Culinary Background: Strong knowledge of International and European cuisines with proven kitchen management skills. Languages: Fluent English (written and verbal) PLUS at least one of the following: German, French, Italian, Spanish, or Mandarin. Core Attributes: High moral integrity, strong administrative skills, and a demonstrated history of positive leadership.

This role requires strong driving skills, independence, and the ability to stay on assignment for extended periods, often in hotel mode.

ppTerry Soot Management Group (TSMG) is a field data collection company founded in 2017 in Europe. We collect data where automation is not possible. We count features, take pictures, make videos, record speech, and scan areas for every detail you need to make more informed decisions. Our field data collection teams are spread across Europe and North America, ready to accept new challenges. /p h3Role Overview /h3 pWe are seeking reliable and safety-focused professional drivers to support a large-scale mapping data collection project. Drivers will operate client-provided vehicles equipped with specialized mapping equipment to collect high-quality street-level data across assigned zones. This role requires strong driving skills, technical awareness, and the ability to work independently while coordinating closely with field coordinators. /p pTravel and extended assignments away from home (hotel-based work) are required. /p h3Key Responsibilities /h3 ul liSafely operate client-provided vehicles equipped with mapping and data collection equipment /li liCollect mapping data within assigned zones efficiently and in compliance with project guidelines /li liHandle and protect all client-provided vehicles, devices, and equipment /li liMaintain vehicle and equipment cleanliness and basic upkeep /li liResearch and identify safe local parking locations to ensure vehicle and equipment security /li liSecurely park, cover, and safeguard the vehicle daily at designated locations /li liReport and handle incidents, including traffic accidents and public interactions, in a professional manner /li liCoordinate daily activities, assignments, and issue resolution with the Camp Coordinator /li liCommunicate technical, mechanical, or operational issues promptly /li liMeet daily and weekly delivery targets in collaboration with project coordinators /li liTravel long distances as required and work in “hotel mode” during assignments /li liMaintain accurate inventory and device logs in the designated system or application /li /ul h3Requirements /h3 ul liMinimum 5 years of driving experience /li liAt least 2 years of professional driving experience (e.g., taxi, delivery, logistics, courier) /li liGood English /li liExperience driving larger vehicles (vans, trucks) is strongly preferred /li liDefensive, calm, and safety-oriented driving style /li liComfortable driving in high-traffic and stressful conditions (e.g., rush hour) /li liFamiliarity with GPS devices and navigation tools /li liGood knowledge of local roads, neighborhoods, and traffic patterns in the working country /li liPolite, professional, and respectful demeanor when interacting with the public /li liBasic technical and mechanical knowledge (e.g., changing tires, reading vehicle gauges) /li /ul h3Additional Skills Attributes /h3 ul liHigh sense of responsibility and attention to detail /li liAbility to follow operational procedures and safety guidelines /li liStrong time management and reliability /li liComfortable working independently in the field /li liWillingness to travel and stay on assignment for extended periods /li /ul /p #J-18808-Ljbffr

Meliá) busca un coordinador para el equipo de housekeeping en Valladolid.El candidato asegurará el mantenimiento eficiente de todas las áreas del hotel y supervisará los estándares de limpieza y servicio.Se requiere experiencia en el sector hotelero, formación en hostelería y habilidades en g

The project is for the world's largest professional networking platform and starts on 10th August. You will work as a Sales Account Representative for the Spanish market, from Monday to Friday, between 10:00–19:00. This is a hybrid position, with mandatory office attendance on Wednesdays and Thursdays. Please note: You must be eligible to work in Sofia, Bulgaria. Previous sales experience is mandatory, and cold calling experience is considered a strong advantage. Role Overview You will reconnect with former B2B customers, encourage them to resume using the company's products and services, manage a portfolio of accounts, build long-term client relationships, and drive business growth. Key Responsibilities • Re-engage former customers and reactivate their accounts., • Manage and grow a portfolio of B2B clients., • Identify up selling and business growth opportunities., • Meet sales targets and quarterly KPIs., • Build strong client relationships through phone, email, and virtual meetings., • Understand customer needs and recommend tailored marketing solutions., • Stay up to date on products and industry trends.Requirements, • Fluent in Spanish and English (written and spoken)., • Previous sales experience is mandatory., • Cold calling experience is a plus., • Experience in customer service, BPO, or marketing is an advantage., • Good knowledge of MS Office; CRM experience is a plus., • Strong communication, organization, and relationship-building skills. xcskxlj Compensation & Benefits, • Monthly salary: 1670 euros, • Quarterly performance bonus: up to 1537 euros, • Transportation and internet allowance, • Fully covered health and dental insurance, • Life insurance, • Optional Multisport card, • Life event bonuses and additional quarterly incentivesRelocation Package (if applicable), • Travel reimbursement of up to €250 (after 6 months, subject to conditions), • 10 nights in a city-centre hotel with breakfast, • €500 salary advance to help with relocation ¿Tiene lo que se necesita para triunfar? La siguiente información debe ser leída atentamente por todos los candidatos. #J-18808-Ljbffr Hay opciones de teletrabajo/trabajo desde casa disponibles para este puesto.

Supervisar el trabajo de los Jefes de Sector y/o camareros en el cumplimiento de sus funciones y responsabilidades.

Gerente de Restauración, Eventos y Hotel Boutique | Ribera del Duero Importante grupo empresarial del sector hostelero busca incorporar un/a Gerente de Restauración, Eventos y Hotel Boutique para liderar la gestión integral de un establecimiento singular situado en el corazón de la Ribera del

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 their 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 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie., • 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. #ChefDePPartieHiring #CDPHiring #ChefHiringSpain #CulinaryJobsSpain #KitchenLeaderSpain #CruiseShipChef #HotelChefSpain #UpscaleDiningSpain #HospitalityHiringSpain #HiringSpain #SpainJobseekers #WorkAbroad #JobsInSpain #ChefLife #SpainCareers #SpanishChef #HospitalityJobsSpain #CocinaEspanola #TrabajoEspana #EmpleoEspana

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

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

These hotels are marketed under four brands that allow us to provide our guests with a clear differentiating value in terms of both quality and service: ### Royal Hideaway Luxury Hotels & Resorts ### Barceló Hotels & Resorts ### Occidental Hotels & Resorts ### Allegro HotelsAll of the above, co

Experience: at least 2 years as a kitchen head/jefe/a de cocina. Hotels are marketed under four brands: Royal Hideaway Luxury Hotels & Resorts, Barceló Hotels & Resorts, Occidental Hotels & Resorts, and Allegro Hotels. Qualifications * Education: Higher Vocational Training in Kitchen Management (Ci

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

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 their 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 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie., • 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. #ChefDePPartieHiring #CDPHiring #ChefHiringSpain #CulinaryJobsSpain #KitchenLeaderSpain #CruiseShipChef #HotelChefSpain #UpscaleDiningSpain #HospitalityHiringSpain #HiringSpain #SpainJobseekers #WorkAbroad #JobsInSpain #ChefLife #SpainCareers #SpanishChef #HospitalityJobsSpain #CocinaEspanola #TrabajoEspana #EmpleoEspana

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).

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.

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

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 their 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 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie., • 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. #ChefDePPartieHiring #CDPHiring #ChefHiringSpain #CulinaryJobsSpain #KitchenLeaderSpain #CruiseShipChef #HotelChefSpain #UpscaleDiningSpain #HospitalityHiringSpain #HiringSpain #SpainJobseekers #WorkAbroad #JobsInSpain #ChefLife #SpainCareers #SpanishChef #HospitalityJobsSpain #CocinaEspanola #TrabajoEspana #EmpleoEspana

Desde SGF Global buscamos incorporar un/a Chef Ejecutivo para un establecimiento hotelero perteneciente a la cadena Abba Burgos, que lidere la operativa del departamento de cocina garantizando la calidad gastronómica, el control de costes y el cumplimiento de los estándares de la cadena. Misión del puesto Liderar y gestionar de forma integral el área de cocina, asegurando la excelencia en la oferta gastronómica, el cumplimiento de la normativa sanitaria (APPCC) y una correcta gestión del equipo humano y de los recursos, alineado con los estándares y procedimientos establecidos. Funciones y responsabilidades Diseñar, desarrollar y actualizar la oferta gastronómica del establecimiento. Realizar el escandallo de todos los platos, garantizando control de costes y rentabilidad. Supervisar y controlar todas las elaboraciones culinarias, asegurando calidad, presentación y estandarización. Garantizar el cumplimiento del sistema APPCC y de la normativa vigente en materia de higiene y seguridad alimentaria. Supervisar el mantenimiento de las instalaciones y equipamiento de cocina. Gestionar y controlar productos perecederos, caducidades, rotación y almacenaje. Planificar y coordinar turnos, horarios y vacaciones del equipo de cocina. Liderar, formar y motivar al personal de cocina conforme a los estándares de la cadena, asegurando su correcta implantación y seguimiento. Coordinarse con otros departamentos del hotel para garantizar un servicio eficiente y de calidad. Requisitos Experiencia previa demostrable como Jefe/a de Cocina en entorno hotelero o restauración organizada. Conocimientos sólidos en gestión de costes, escandallos y control de stock. Formación y experiencia en APPCC y seguridad alimentaria. Capacidad de liderazgo, organización y gestión de equipos. Orientación a la calidad, orden y cumplimiento de procedimientos. Residencia en Burgos o disponibilidad para trasladarse. Se ofrece Incorporación a un proyecto estable en Burgos. Entorno profesional y organizado. Desarrollo profesional dentro del sector hotelero. Salario de 35k brutos anuales en 12 pagas. Horario a jornada completa y contrato indefinido.

Hotel situado en Burgos necesita incorporar un/a:.En dependencia de Dirección se encargará de:.Garantizar el correcto funcionamiento del hotel, asegurando la satisfacción del cliente.Supervisar las operaciones diarias del hotel, incluyendo alojamiento, recepción, restauración, y mantenimiento.A

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