Cocinero/a 40h temporal - Turnos rotativos - Valencia (Ciutat Vella) - Honest Greens - València

Key Responsibilities: Culinary Excellence & Operations: Oversee daily food preparation, menu planning, and station execution in your assigned outlet. Ensure strict adherence to recipes, portion controls, and immaculate presentation. Leadership & Mentorship: Manage, schedule, and train a talented team of Chef de Parties and Cooks. Foster a positive, collaborative, and high-performance kitchen environment. Guest-Centric Service: Coordinate special dietary requirements and allergies. Actively visit the dining room to monitor guest satisfaction and handle feedback with sincere hospitality. Public Health & Compliance: Maintain flawless sanitation standards. Guarantee 100% readiness for announced or unannounced Public Health inspections, including meticulous log-keeping (temperatures, pest management, etc.). Financial & Resource Management: Manage inventory, minimize food waste/breakage, and monitor labor hours in strict compliance with ILO and MLC maritime regulations. Qualifications: • Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef., • Fine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais & Châteaux property., • Maritime Certifications - Valid STCW95 certification is required., • Technical Skills - Deep knowledge of International and European cuisines, masterful knife skills, and proficiency across all galley stations., • Language - Fluent, professional English (verbal and written) for guest engagement and safety coordination., • Fitness & Integrity - Must be physically/medically fit for sea service and display high moral integrity.

Key Responsibilities: • Ensures the smooth and efficient operation and control of the Bakery Shop and production daily according to company policies., • Responsible for the production, quality, and presentation of the bread assortment to be used in the daily menus., • Assists the Head Baker in preparing production forecasts and recording leftovers to avoid unnecessary wastage and keep food costs within the budget., • Assists in the set-up of the bread display in the various buffets., • Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed daily., • Ensures the cleaning of the bakery shop as per the Executive Chef’s schedule, exercising proper methods to minimize equipment damages., • Ensures that the bakery is ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors., • Responsible for the requisition and transportation of the necessary items from the main stores to the bakery shop when assigned., • Ensures recipes and yields are in accordance with the company’s standards., • Assists the CDP Baker with the completion of the daily consumption re-cap as required by the Executive Chef., • Is aware of and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew members with inquiries., • Attends meetings, training activities, courses and all other work-related activities as required., • Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position., • Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. Qualification and Education: • A minimum of three years' experience as a Baker in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred)., • Knowledge of proper cleaning techniques, requirements, and use of equipment., • Completion of high school or basic education equivalency required. #BakerJobs #BakeryJob #ShipboardBaker #CruiseShipJobs #BreadBaker #BakeryProduction #PastryJobs #CruiseCareers #HospitalityJobs #FoodServiceJobs #BakeryCareers #NowHiring #HiringNow #JobOpening #JobOpportunity #FoodIndustryJobs #ChefJobs #CulinaryJobs #BakerLife #BreadBaking

¿Te gustaría desarrollarte profesionalmente en mantenimiento de silos automatizados, maquinaria de última generación?? ¿Tu nivel de inglés es bueno para poderte comunicar? Si te gustan los retos profesionales y la estabilidad esta oferta te interesa.!! Desde Adecco selección estamos en la búsqueda de varios ayudantes de mantenimiento o electromecánico/a para una empresa de mantenimiento industrial que colabora en la planta logística automatizada de un cliente multinacional del sector textil, ubicada en Holanda (Lelystad) Te encargarás de tipificar, analizar y resolver las incidencias de los silos automatizados y de toda la maquinaria de la planta, con mantenimientos preventivos y correctivos. Para tú tranquilidad el cliente dispone de una persona desde Holanda, que te asesorará y resolverá todas las dudas que te puedan surgir para que tu aterrizaje en el país sea el óptimo. Además, coincidirás con otros compañeros que ya se han embarcado en este mismo proyecto internacional, ¡no estarás solo! Se requiere Grado medio o Superior en máquinas y herramientas, electricidad y electrónica o similar (Imprescindible) Nivel de Inglés medio B1 Alto - B2 (demostrable que te puedas defender y comunicar) Imprescindible Permiso de trabajo para trabajar en Holanda (Imprescindible) No es necesario tener experiencia previa, pero se valora positivamente Disponibilidad de residir en Holanda Se ofrece Salario muy atractivo : • Ayudantes ( Grado Medio): 2500€ -2800€ NETOS / mensual, • Mecánicos ( Grado Superior) : 2800€ - 3100€ NETO/ mensual Horario: L a D según cuadrante. 2 días de mañana, 2 de tarde y 2 de noche y 4 días de descanso Puesto estable ,contrato por empresa de 7 meses + 1 año +indefinido Formación inicial para adquirir conocimientos sobre la maquinaria de planta Formación complementaria en inglés hasta nivel C-1 Incorporación en los próximos meses

La Facultad de Ciencias de la Vida y la Naturaleza de la Universidad Antonio de Nebrija precisa incorporar a su claustro docente varios/as Profesores/as Ayudantes Doctores/as de Enfermería para impartir docencia en distintas áreas de especialización durante el próximo curso académico. Las áreas a cubrir son: • Enfermería Geriátrica, • Metodología de la Investigación, • Psicología General y de la Salud, • Salud Laboral, • Salud Mental, • Legislación Sanitaria y Gestión de Servicios de Enfermería Tu misión será: • Impartir docencia de grado en las asignaturas asignadas., • Dirigir Trabajos Fin de Grado (TFG)., • Participar en tribunales de evaluación de TFG., • Desarrollar actividades docentes apoyadas en metodologías innovadoras y tecnología educativa., • Contribuir al desarrollo académico de los estudiantes mediante una enseñanza práctica y orientada a la realidad profesional., • Colaborar con el equipo docente en la mejora continua de la calidad académica. Asignaturas y dedicación docente: • Enfermería Geriátrica (3 ECTS)., • Metodología de la Investigación (4 ECTS)., • Psicología General y de la Salud (6 ECTS)., • Salud Laboral (4 ECTS)., • Salud Mental (4 ECTS)., • Legislación Sanitaria y Gestión de Servicios de Enfermería (4 ECTS). Lo que buscamos en ti: • Doctor/a acreditado/a por ANECA o con sexenio de investigación., • Especialización o experiencia acreditada en alguna de las áreas objeto de la convocatoria., • Experiencia docente universitaria o capacidad para desarrollar docencia de calidad en el ámbito de la Enfermería., • Conocimiento y dominio de herramientas y tecnologías educativas., • Capacidad de trabajo en equipo y orientación al estudiante. Será un plus si además cuentas con: • Formación y experiencia en simulación clínica., • Más de 5 años de experiencia profesional en el ámbito asistencial o sanitario., • Nivel de inglés C1 o superior., • Actividad investigadora demostrable mediante publicaciones, proyectos o participación en congresos científicos. ¿Qué te ofrecemos? • Contrato indefinido., • Incorporación a una universidad innovadora y en constante crecimiento., • Entorno académico dinámico y colaborativo., • Oportunidades de desarrollo profesional, docente e investigador., • Participación en proyectos académicos con impacto real en la formación de futuros profesionales de la salud. Únete a la Universidad Nebrija y forma parte de un proyecto universitario comprometido con la excelencia académica, la investigación y la innovación educativa en el ámbito de las Ciencias de la Salud.

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

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.