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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. xhfqzwm - 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

Position Summary: Para ser considerado para una entrevista, por favor, asegúrese de que su solicitud se ajusta plenamente a las especificaciones del puesto que se encuentran a continuación. 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. xkdbapo, • Core Attributes: High moral integrity, strong administrative skills, and a demonstrated history of positive leadership.

Se busca Jefe de Cocina para hotel 4* en Colonia de Sant Jordi, Mallorca. Se requiere experiencia en buffets de alto nivel y capacidad de gestión. Ofrecemos desarrollo profesional y alojamiento.

Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. QUALIFICATION /h3ulliA minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie.

Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. QUALIFICATION /h3ulliA minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie.

KEY RESPONSIBILITIES /h3ulliDirects, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. QUALIFICATION /h3ulliA minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant.

Direct, coach, support, supervise and evaluate (with the Sous Chef) all direct reports. Qualifications /h3ulliMust have at least 8 years in an upscale hotel, resort, cruise ship, or convention banqueting service with a minimum of 2 years as Chef de Partie.

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

ph3KEY RESPOSIBILITIES /h3 ul liEnsures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies. /li liDirects, coaches, supports, supervises, and evaluates (with the Head Baker) all direct reports. /li liResponsible for the production, quality, and presentation of the bread assortment to be used in the daily menus. /li liPrepares production forecasts and records leftovers to avoid unnecessary wastage and keep food costs within the budget. /li liSupervise the set-up of the bread display in the various buffets. /li liMust have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily. /li liEnsures the cleaning of the bakery shop as per the Executive Chef's schedule, exercising proper methods to minimize equipment damages. /li liEnsures that the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors. /li liResponsible for the requisition and transportation of the necessary items from the main stores to the bakery shop. /li liEnsures recipes/master list and yields are in accordance with the company’s standards. /li liCompletes the daily consumption re‑cap as required by the Executive Chef. /li liEnsures 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. /li liHas a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation. /li liIs aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries. /li liAttends meetings, training activities, courses and all other work‑related activities as required. /li liAccountable for daily production recap. /li liAccountable to coach and train all assigned team members. /li liPerform 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. /li /ul h3QUALIFICATION /h3 ul liMinimum of two years' experience as a CDP Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). /li liA culinary school degree is required. /li liVery strong management skills in a multicultural and dynamic environment. /li liVery strong communication, problem solving, decision making, and interpersonal skills. /li liSuperior customer service, teambuilding, and conflict resolution skills. /li liKnowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. /li liStrong planning, coaching, organizing, staffing, controlling, and evaluating skills. /li liIntermediate computer software skills required. /li liPossess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. /li liAbility to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office /li /ul /p #J-18808-Ljbffr

BB Hotel Vigo busca recepcionista multifunción para el Front Desk.

Se busca recepcionista multifunción para el Front Desk del BB Hotel Vigo.

Ab Juni 2026 bieten wir Dir eine spannende und vielseitige Position in unserem Blatter's in Arosa.Mit Deinem herzlichen und engagierten Einsatz trägst Du wesentlich zur Sicherstellung unserer hohen Qualitätsstandards bei und hilfst mit, unsere Gäste stets aufs Neue zu begeistern.

Reports To: Executive Chef Department: Galley / Culinary Position Summary As the Executive Sous Chef, you will serve as the second-in-command of our shipboard culinary team, supporting the Executive Chef in leading daily galley operations to deliver ultra-luxury, 5-star dining experiences. You will oversee menu execution, enforce strict Public Health and sanitation standards, manage galley staff, control inventory and food waste, and step in as operational lead whenever required. This role demands exceptional culinary craftsmanship, a strong focus on guest satisfaction and dietary accommodations, and proven team-leadership skills in a high-volume, luxury environment. Key Responsibilities - Culinary Excellence & Service: Assist the Executive Chef in daily galley management, expediting orders, inspecting plates, and overseeing food preparation across all outlets to guarantee top-tier consistency and presentation. - Operations & Quality Control: Conduct regular galley walkthroughs, monitor mis-en-place, enforce recipe adherence, and manage inventory, requisitions, and food waste reduction. - Public Health & Safety: Lead strict compliance with maritime Public Health guidelines, sanitation protocols, Integrated Pest Management (IPM), and equipment temperature logging. - Team Leadership & Administration: Oversee line cook training, scheduling (including In-Port Manning and ILO/MLC rest hours), performance evaluations, and crew loading/duty assignments. - Guest Focus & Dietary Needs: Coordinate special dietary requests, accommodate food allergies/intolerances, and engage directly with guests through cooking demos, special events, and feedback resolution. - Cross-Departmental Collaboration: Work closely with the Restaurant Manager, Maitre d's, Hotel Stores, and HR to maintain seamless service, staff welfare, and operational flow. Qualifications & Requirements - Maritime Certifications: Valid STCW95 certification; physically and medically fit for sea duty. - Experience: Minimum 7 years in an international 5-star establishment (at least 1 year as Sous Chef). Minimum 2 years as Sous Chef in a Michelin Star or Relais & Châteaux environment. - Culinary Expertise: Strong foundation in European and International cuisines, superior knife skills, and proven experience catering to complex guest dietary restrictions. - Compliance Knowledge: Thorough understanding of maritime Public Health regulations and labor standard compliance (ILO/MLC). - Soft Skills: High moral integrity, exceptional organizational and problem-solving skills, and a genuine passion for luxury guest hospitality.

Cross-Departmental Collaboration: Work closely with the Restaurant Manager, Maitre d's, Hotel Stores, and HR to maintain seamless service, staff welfare, and operational flow.

Se necesita recepcionista para un camping en Oia (Pontevedra), con nivel medio de inglés para gestionar reservas y atender a los clientes.Se valorarán conocimientos de otros idiomas.Las funciones incluyen la recepción de huéspedes, el manejo de reservas telefónicas y online, y el apoyo en la at

En Camiral, las personas que crean experiencias extraordinarias para nuestros clientes también las viven.Bajo la supervisión de un jefe/a de partida, formará parte del equipo de cocina responsable de las delicias culinarias de nuestro restaurante gastronómico ORIGIN.Asegurar estándares de calid

Bienvenid@ a Keytel, The Hotel Acceleration Company Keytel es la primera alianza de hoteles independientes del mundo, con más de 3.000 hoteles asociados en 80 países. Creemos en la viabilidad y éxito del hotel independiente, por eso desarrollamos un modelo propio de aceleración hotelera que combina servicios de asesoría estratégica y tecnología enfocados a aportarle competitividad sin renunciar a su identidad. En Keytel queremos ser el socio fiable de los hoteles independientes y, para cumplir este propósito, buscamos personas comprometidas, abiertas al cambio, con orientación al cliente y visión a largo plazo, que quieran aportar y construir junto a nuestro equipo el futuro del sector. Buscamos un Trafficker, para apoyar en la gestión de clientes y en la implementación de las estrategias de adquisición de tráfico web. Estas últimas con el objetivo de aumentar la visibilidad, captación de usuarios y conversiones de los sitios web de hoteles y establecimientos turísticos. ¿Cuáles serán tus responsabilidades? Gestión de clientes: Desarrollar relaciones a largo plazo con las cuentas asignadas. Tener una visión estratégica de las cuentas asignadas para proponer acciones de mejora y crecimiento. Gestión de Campañas Digitales: Ejecutar campañas pagadas en plataformas como Google Ads y otras plataformas para atraer tráfico cualificado a las páginas web de los clientes. Monitorear, ajustar y optimizar las campañas de publicidad digital para maximizar la eficiencia y el ROI. Análisis y Reportes: Analizar y monitorear el rendimiento de las campañas mediante herramientas de analítica web. Generar informes periódicos sobre el rendimiento de las campañas, tráfico web, tasa de conversión y sugerir áreas de mejora. Soporte en la Implementación de Estrategias a Largo Plazo: Colaborar en la ejecución de la hoja de ruta establecida por el jefe de adquisición de tráfico web, apoyando en la ejecución de estrategias a medio y largo plazo. Los perfiles que mejor encajen en nuestro equipo deberán tener: Conocimientos sólidos de SEM. Trabajo en Equipo, habilidad para trabajar de manera colaborativa con diferentes equipos. Buenas habilidades de comunicación. ¿Qué ofrecemos? Además, al formar parte de Grupo Hotusa podrás disfrutar de los siguientes beneficios: 50% de descuento en nuestros hoteles de alta gama: 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. 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. Formación en Idiomas: Tendrás acceso a nuestra formación en idiomas, tanto presencial como online. 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 Grupo Hotusa, 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.

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. Además, al formar parte de Eurostars Hotel Com

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, Dorma Hotels y Tandem Suites. Además, al formar

Quieres unirte a la Industria de la felicidad? Buscamos un/a Camarero/a para nuestro hotel Pousada de A Lanzada 4* ubicado en O Grove (Pontevedra).

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, Dorma Hotels y Tandem Suites. Además, al formar

Buscamos un/a Cocinero/a para nuestro hotel Exe Vía Argentum 4* ubicado en Silleda (Pontevedra).

Se busca personal de limpieza para hotel en Sanxenxo. Se requiere experiencia previa en limpieza de al menos 12 meses.

Gestión de check-in y check-out.Si cree que es el candidato ideal para la siguiente oportunidad, envíe su solicitud después de leer la descripción completa.Recepción y bienvenida de huéspedes.Gestión de reservas y atención telefónica.Coordinación con el resto de departamentos del hotel y r

Buscamos incorporar a nuestro equipo a una persona para la limpieza y servicio de desayunos en nuestro establecimiento. Las tareas a desempeñar incluyen la limpieza y puesta a punto de las habitaciones, zonas comunes y el área de desayunos, asegurando el cumplimiento de los estándares de calidad

Einer motivierten und innovativer Person bieten wir eine interessante Anstellung in unserem Blatter's an.Wir pflegen eine frische Marktküche und unsere Lieferanten kommen aus der Region.Was möglich ist und Sinn macht, produzieren wir im Hause selber.So sichern wir unsere hohe Qualität.Wenn das au

El horario es de jornada completa, con un turno continuo de tarde y opción a turno partido.

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, Dorma Hotels y Tandem Suites. Buscamos un/a Técnico/a de Mantenimiento para nuestro hotel Eurostars Gran Hotel La Toja 5* ubicado

Garantizar el correcto funcionamiento del hotel, asegurando la satisfacción del cliente. Supervisar las operaciones diarias del hotel, incluyendo alojamiento, recepción, restauración, y mantenimiento. Formación en Dirección hotelera, Turismo o similar.

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. Disfrutar de noches de hotel gratis: con el Programa de referenciados de Eurostars Hotel Company, recompensamos las

Te gustaría formar parte de una empresa hotelera multinacional en pleno crecimiento? Estamos buscando Camareros/as para un hotel en Córdoba.

Hotel Lobbyroom 5★ , ubicado en el corazón de Sevilla, busca incorporar a nuestro equipo un/a Recepcionista con experiencia, apasionado/a por la hospitalidad de alto nivel y la excelencia en el servicio al cliente. Check-in y check-out conforme a estándares de hotelería de lujo. Coordinación c

Hotel Elba Lanzarote Royal Village Resort 4*. Título universitario con énfasis en Turismo o Gestión Hotelera. Al menos 1 año de experiencia en hotelería en un puesto similar.

Hacerlo para formas parte del equipo fundador del hotel más avanzado de fuerteventura, desde el primer día, es algo que solo puede ofrecer. Serás soporte técnico del Jefe de Mantenimiento y la persona que garantiza que todas las instalaciones del hotel funcionen con precisión cada día: supervi

Acoger y recibir a los huéspedes, atendiendo sus necesidades durante toda su estancia en el hotel y facilitándoles información sobre todos los servicios que ofrece el hotel. Controlar las entradas y salidas del hotel. Experiencia mínima de 1-2 años en hoteles como Recepcionista.

Hotel en Barcelona busca incorporar un/a Responsable de Compras y Economato. Experiencia previa de al menos 2 años en departamentos de compras (valorable experiencia en hoteles).