Chef y Cocinero jobs in CórdobaCreate job alertsFull-time

As the Executive Sous Chef, you will serve as the second-in-command of our shipboard culinary team, supporting the Executive Chef in leading daily galley operations to deliver ultra-luxury, 5-star dining experiences. Executive Chef Department: Galley / Culinary. Culinary Excellence & Service: Assist

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

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

Manage, schedule, and train a talented team of Chef de Parties and Cooks. Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef. Fine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais & Châteaux pr

Executive Chef and Executive Sous Chef. Keep the Executive Chef and Executive Sous Chef fully informed of significant operational matters, challenges, or accomplishments. Confectioner and Assistant Pastry Chefs.

Manage, schedule, and train a talented team of Chef de Parties and Cooks. Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef. Fine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais & Châteaux pr

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

Manage, schedule, and train a talented team of Chef de Parties and Cooks. Experience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef. Fine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais & Châteaux pr

As the Executive Sous Chef, you will serve as the second-in-command of our shipboard culinary team, supporting the Executive Chef in leading daily galley operations to deliver ultra-luxury, 5-star dining experiences. Executive Chef Department: Galley / Culinary. Culinary Excellence & Service: Assist

As the Executive Sous Chef, you will serve as the second-in-command of our shipboard culinary team, supporting the Executive Chef in leading daily galley operations to deliver ultra-luxury, 5-star dining experiences. Executive Chef Department: Galley / Culinary. Culinary Excellence & Service: Assist

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

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 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 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: • 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

Buscas trabajo en clases particulares? Este mes de agosto surgen nuevas oportunidades para clases de cocina y repostería en Córdoba.

Las funciones diarias incluyen la supervisión del personal de cocina, la coordinación del servicio con el equipo de sala para el correcto y fluido servicio al cliente, el control de inventario y de costes de comida (food cost), y el mantenimiento estricto de las normas de seguridad alimentaria e h

Las tareas incluyen apoyar en la preparación y elaboración de alimentos, colaborar en la elaboración de platos de cocina asiática, preparar masas y panes tradicionales, acondicionar ingredientes, mantener limpia el área de trabajo y cumplir con las normas de higiene y seguridad alimentaria. Se

SE OFERTA PUESTO DE TRABAJO PARA JEFE/A PARTIDA, CUYAS FUNCIONES Y TAREAS SERÁN: RESPONSABLE DIRECTO DE GESTIONAR Y ORGANIZAR UNA PARTIDA ESPECÍFICA DENTRO DE LA COCINA (FRÍOS, CALIENTES, CARNES, PESCADOS, PARRILLA, FREIDORA, ETC.). PLANIFICAR Y COORDINAR LA PREPARACIÓN PREVIA DE LOS INGREDIENTES Y ELABORACIÓN DE BASES NECESARIAS PARA EL SERVICIO. COCINAR Y EMPLATAR CON PRECISIÓN Y RAPIDEZ LOS PASES ASIGNADOS A SU ÁREA. GESTION DE MATERIAS PRIMAS, CONTROL DE STOCK, CUMPLIMIENTO NORMATIVO Y MANTENIMIENTO DE LA LIMPIEZA Y EL ORDEN EN SU ÁREA DE TRABAJO Y MAQUINARIA UTILIZADA. EXPERIENCIA: DIPLOMA PROFESIONAL DE HOSTELERÍA O TITULACIÓN EQUIVALENTE RELACIONADA CON EL PUESTO. EXPERIENCIA MÍNIMA DE 3 AÑOS EN PUESTO SIMILAR. EXPERIENCIA ACREDITABLE MEDIANTE CERTIFICADOS DE EMPRESA O CARTAS DE RECOMENDACIÓN DE ANTERIORES EMPLEADORES, EN LOS QUE PUEDAN COMPROBARSE LA EXPERIENCIA Y LAS FUNCIONES REALIZADAS. , EN CORDOBA (CÓRDOBA). SE OFRECE CONTRATO LABORAL INDEFINIDO, A JORNADA COMPLETA, HORARIO MEDIO DÍA Y NOCHE Y SALARIO DE 1600 EUROS/MES. Datos de contacto: CÓDIGO DE OFERTA: 012026037962 957112629 - Oficina: CÓRDOBA-COLÓN

¿Buscas trabajo en hostelería y turismo? Este mes de julio surgen nuevas oportunidades para cocineros en Córdoba. ¡Inscríbete gratis hoy mismo!

¿Buscas trabajo en hostelería y turismo? Este mes de julio surgen nuevas oportunidades para ayudantes de cocina en Córdoba. ¡Inscríbete gratis hoy mismo!

Únete a METT Marbella – Estepona como Demi Chef y desarrolla tu carrera mientras perfeccionas tu arte culinario! ¿Cómo marcarás la diferencia? - Apoyar a los Chefs de Partie: Colabora en la preparación y presentación de platos siguiendo los estándares del hotel. Trabajo en equipo: Capaz d

Se necesita una persona encargada de cocina con experiencia demostrable en la elaboración artesanal de platos tradicionales árabes. Las funciones incluyen preparar mezze, guisos de cocción lenta, manejar el tajine, técnicas de parrilla y hacer pan tradicional. Es importante conocer bien las especias y condimentos típicos como sumac, za'atar, agua de azahar o cardamomo, y saber equilibrarlos correctamente. También se valora el manejo y corte de carnes siguiendo los estándares halal. El puesto es en Córdoba, con contrato laboral indefinido y jornada completa. El horario se acordará en el momento y el salario ofrecido es de 1331 euros al mes.

Conocimientos previos para desarrollar funciones de Cocinero/a de catering. Solicitudes de nuevos trabajos y clientes en tu zona, que necesitan Cocinero/a de catering. Buscamos Cocinero/a de catering en Nucleo Villarrubia y alrededores.

Reporting Structure Reports to: Executive Chef and Executive Sous Chef Direct Reports: Confectioner and Assistant Pastry Chefs Key Responsibilities: Culinary Execution & Operations Manage and oversee pastry and bakery production for breakfast, lunch, teatime, dinner, special functions,

Reporting Structure Reports to: Executive Chef and Executive Sous Chef Direct Reports: Confectioner and Assistant Pastry Chefs Key Responsibilities: Culinary Execution & Operations Manage and oversee pastry and bakery production for breakfast, lunch, teatime, dinner, special functions,

Se busca cocinero con conocimientos y experiencia en cocina china para trabajar en Córdoba.

Se busca personal de cocina especializado en la preparación de kebab para trabajar en Córdoba.Las tareas incluyen la elaboración y montaje de este plato, así como el mantenimiento del puesto de trabajo limpio y ordenado.La oferta es para un contrato laboral temporal con una duración estimada de

Se requiere titulación universitaria o capacitación profesional equivalente en oficios relacionados, además de acreditar al menos 36 meses de experiencia en alguna de esas ocupaciones y contar con formación o experiencia previa como docente.

Se busca cocinero o cocinera para trabajar en el centro penitenciario de Córdoba. También se debe confeccionar y elaborar los distintos menús del racionado diario, siguiendo las hojas de racionado que entrega la administración del centro.

Se busca cocinero o cocinera para trabajar en una residencia de mayores en Córdoba. Las funciones principales incluyen la preparación de menús y la elaboración de comidas, siguiendo las indicaciones del equipo. El puesto es para cubrir el periodo de vacaciones del personal habitual. La jornada laboral es a tiempo parcial, con un 82% de la jornada completa, lo que equivale a 31 horas semanales. Se trabaja en turnos rotativos de mañana (de 07:30 a 14:30) y de tarde (de 16:30 a 21:30), de lunes a domingo. El cuadrante semanal lo establece la empresa, respetando los descansos legales correspondientes. Se ofrece un contrato laboral temporal con una duración estimada de 75 días. El salario mensual es de 1000 euros brutos. El puesto se desarrolla en una residencia de mayores en la ciudad de Córdoba.

En Adecco creemos en la igualdad de oportunidades y apostamos por el Talento Sin Etiquetas Requisitos Para ser considerado/a como candidato/a ideal, se requiere, Experiencia previa como cocinero/a en el sector de hostelería. Te apasiona el arte culinario y buscas una oportunidad para demostrar tu

Se busca personal para desempeñar las tareas propias de un cocinero en Córdoba.

Se busca ayudante de cocina con experiencia en cocina asiática, especialmente en platos del sur de Asia. También será responsable de la limpieza y organización de las cocinas, incluyendo equipos, superficies y utensilios, además de mantener el orden y la higiene conforme a la normativa vigente.

En CONQUISTA (Córdoba), se necesita un ayudante de cocina para realizar tareas como elaboración de menús, recepción de mercancías, pedidos y registros reglamentarios. Se valorará experiencia previa en cocina y disponibilidad inmediata.

Como Cocinero en CAMPING LA VIÑUELA SL, te encargarás de la preparación y elaboración de menús diarios, raciones y platos especiales para las personas usuarias del camping. Experiencia previa como cocinero/a en restaurantes, hoteles, campings o servicios de restauración similares, valorando fo

Título del Puesto COCINERO/A 🌟 Sobre RIU Hotels & Resorts En RIU Hotels & Resorts, somos líderes en el sector hotelero, con más de 100 hoteles en más de 20 países alrededor del mundo. Si compartes nuestro compromiso con la excelencia en el servicio y quieres formar parte de una empresa globa

Tienes experiencia en cocina y preparación de alimentos? 🍳 ¿Te gustaría formar parte de una cadena hotelera con más de 50 años de trayectoria en el sector? En Senator Hotels & Resorts precisamos de un/a Cocinero/a 👨‍🍳👩‍🍳 para nuestro establecimiento Wawa Tarifa , ubicado en T

Finca la Bobadilla Nuestra misión es deleitar a los paladares más exigentes.Buscamos a un profesional apasionado por la gastronomía, capaz de organizar su estación de trabajo con maestría, seguir con rigor los protocolos de nuestro Chef y crecer profesionalmente junto a un equipo de alto nivel.

Tienes pasión por la cocina y te gustaría formar parte de un prestigioso hotel 4* en Estepona? ¡Estamos buscando Cocinero/a para unirse al equipo culinario y ofrecer una experiencia gastronómica incomparable! ¿QUÉ OFRECEMOS? -Contrato indefinido con salario competitivo acorde al convenio. REQU

Tienes pasión por la cocina y te gustaría formar parte de un prestigioso hotel en Estepona? ¡Estamos buscando Cocinero/a para unirse al equipo culinario y ofrecer una experiencia gastronómica incomparable! ¿QUÉ OFRECEMOS? -Contrato indefinido con salario competitivo acorde al convenio. REQUISI

Se busca cocinero para catering de aviacion privada en torremolinos.

Tienes pasión por la cocina y te gustaría formar parte de un prestigioso hotel en Córdoba? ¡Estamos buscando Cocinero/a para unirse al equipo culinario y ofrecer una experiencia gastronómica incomparable! ¿QUÉ OFRECEMOS? -Contrato indefinido con salario competitivo acorde al convenio. REQUISI

Este puesto es para un cocinero o cocinera que asuma la responsabilidad completa de la cocina.