Chef y Cocinero jobs in Carabanchel - Page 2Create job alertsNo experience

Gran Asador Lecanda, referente en cocina tradicional y brasas en Madrid, busca incorporar un/a Jefe/a de Partida para formar parte de su equipo de cocina. Buscamos una persona con experiencia, compromiso y pasión por la gastronomía, que garantice el correcto funcionamiento de su partida y contribuya a ofrecer un servicio de máxima calidad. ¿QUÉ BUSCAMOS DE TI? 👨 🍳 Experiencia mínima de 2 años como Jefe/a de Partida o en un puesto similar. 🔪 Dominio de las elaboraciones y organización de la partida, asegurando la calidad, el ritmo y la presentación de los platos. 📋 Conocimientos de APPCC, control de producto, conservación de alimentos y correcta gestión de la mise en place. 🤝 Capacidad para trabajar en equipo, coordinarse con el resto de partidas y mantener un alto nivel de organización durante el servicio. 🌟 Persona responsable, resolutiva, comprometida y con atención al detalle. ¿QUÉ TE OFRECEMOS? 💰 Salario competitivo según experiencia. 📈 Posibilidades de desarrollo profesional. 🤝 Incorporación a un equipo consolidado y un excelente ambiente de trabajo. 🌿 Dos días libres a la semana. 🍽️ La oportunidad de formar parte de Gran Asador Lecanda, un restaurante reconocido por la calidad de su cocina, el respeto por el producto y la excelencia en el servicio. Si te apasiona la cocina y quieres seguir creciendo profesionalmente en un proyecto sólido, ¡queremos conocerte!

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.

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 • 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

Position Summary The Pastry Chef is responsible for delivering high-quality, efficient, individualized, and technically excellent pastry and bakery preparation. Working under strict Public Health standards and Company policies, this role manages the daily production and execution of the pastry station to maximize cost-efficiency and ensure total guest satisfaction. 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, and crew mess operations. Prepare high-quality showpieces for buffets, show plates, and coordinate pastry demonstrations. Accommodate special guest orders, strict dietary requirements, food allergies, and ingredient limitations with advanced baking skills. Assist with menu planning, maintain standard recipe manuals, follow the corporate menu cycle, and constantly analyze production for quality improvements. Anticipate food counts, prepare and cross-check requisitions, and manage inventory to minimize breakage and waste. Leadership & Team Management Supervise, train, and assist with the induction of new and existing pastry team members to develop their technical skills and hospitality focus. Monitor working/rest hours and manage manpower to control overtime in strict compliance with ILO and MLC regulations. Enforce company uniform, grooming, and professional conduct standards within the team. Public Health, Safety & Compliance Maintain continuous readiness for internal and external Public Health inspections by executing strict sanitation practices. Log daily refrigerator and freezer temperatures in assigned areas according to company procedures. Practice preventative maintenance, safely operate shipboard equipment, and report any malfunctions immediately. Participate in and enforce mandatory passenger and crew safety drills, pollution-prevention regulations, and correct PPE usage. Guest Relations & Communication Proactively monitor customer satisfaction, anticipate guest needs, and take prompt action to resolve any service difficulties or complaints. Keep the Executive Chef and Executive Sous Chef fully informed of significant operational matters, challenges, or accomplishments. Qualifications & Requirements Certification: Valid STCW95 certification. Experience: Minimum of 4 years of experience in a similar pastry leadership position within an international 5-star hospitality establishment. Skills: Exceptional knowledge of international cuisine, advanced pastry and baking fundamentals, strong attention to detail, and awareness of current culinary trends. Public Health: Strong working knowledge and experience with Public Health policies, sanitation procedures, and temperature logging. Fitness: Physically and medically fit for shipboard duty, with an ongoing commitment to the company's code of conduct.

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

ÚNETE A NUESTRO EQUIPO! | COCINERO/A ????? En Grupo Dimar seguimos creciendo y buscamos incorporar a una persona para nuestro equipo como Cocinero/a en Ciudad Lineal (Madrid). Qué valoramos? • Experiencia previa como cocinero/a • Actitud positiva y ganas de trabajar.

Como Cocinero/a te integrarás en un proyecto culinario cercano y profesional en un Hotel independiente ubicado en Plaza Puerta del Sol, 11, Madrid, España.Esta posición, con 1 vacante disponible, ofrece Contrato: Indefinido y Categoría: Empleado a Media jornada, con horario mañana o tarde ;y co

Colaborar en la preparación y presentación de platos de alta calidad para las operaciones diarias según recetas/menú dentro de las directrices de la empresa. Tarifas y promociones para los empleados, con descuentos en nuestros hoteles de todo el mundo y ventajas exclusivas a través de nuestro p

La oportunidad de aprender y desarrollarte dentro del sector gastronómico. Te gustaría formar parte de Grupo Dimar? Si tienes ganas de aprender, trabajar y crecer en el mundo de la gastronomía, ¡esta oportunidad es para ti! ?? ?? ¡Envíanos tu candidatura y únete al equipo!. ÚNETE A NUESTRO

Minor Hotels Europe & Americas.Elaboración, conservación y organización de la mise-en-place para cada uno de los servicios, minimizando las pérdidas de producto.Garantizar la presentación, cantidad y calidad de cada plato del servicio, en base a los estándares establecidos.Verificar y controla

En Hotel Único Madrid 5*, estamos seleccionando a un/a ayudante de cocina responsable de organizar las estaciones de trabajo con todos los ingredientes y equipos de cocina, prepare los platos según los protocolos del chef y desarrolle sus habilidades junto al resto del equipo. Creemos que, el lujo

Minor Hotels Europe & Americas.Contribuirás al desarrollo y preparación de postres, técnicas avanzadas de pastelería y emplatados de alta cocina, asegurando siempre los máximos estándares de calidad, creatividad y precisión.Tu rol será clave en el mantenimiento del nivel técnico y estético

Palacio de los Duques Gran Meliá.Cumplir con las instrucciones de su jefe inmediato en cuanto a turnos, horarios, tareas y cargas de trabajo del día que deba desempeñar, auxiliándose con el Ayudante de Cocina asignado.Llevar a cabo el acomodo de la cámara y refrigeradores de su estación, para

Catalonia Hotels & Resorts es una cadena hotelera multinacional.Es una de las principales cadenas hoteleras de nuestro país, contando actualmente con 75 establecimientos situados en más de 20 destinos diferentes y en plena expansión.Desde CATALONIA HOTELS & RESORTS precisamos incorporar AYUDANTES

Cocinero/a - Hotel Vincci Madrid 4*??. Únete a nuestro equipo en Vincci Hoteles! Buscamos un/a Cocinero/a con ganas de trabajar en turnos rotativos y con incorporación el 1 de septiembre.

Minor Hotels Europe & Americas.Elaboración, conservación y organización de la mise-en-place para cada uno de los servicios, minimizando las pérdidas de producto.Garantizar la presentación, cantidad y calidad de cada plato del servicio, en base a los estándares establecidos.Verificar y controla

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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

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

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

Capacidad para trabajar en equipo, coordinarse con el resto de partidas y mantener un alto nivel de organización durante el servicio. Dominio de las elaboraciones y organización de la partida, asegurando la calidad, el ritmo y la presentación de los platos. Buscamos una persona con experiencia, c

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

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

ChefDePPartieHiring #CDPHiring #ChefHiringSpain #CulinaryJobsSpain #KitchenLeaderSpain #CruiseShipChef #HotelChefSpain #UpscaleDiningSpain #HospitalityHiringSpain #HiringSpain #SpainJobseekers #WorkAbroad #JobsInSpain #ChefLife #SpainCareers #SpanishChef #HospitalityJobsSpain #CocinaEspanola #Trabaj

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

Buscamos una persona con experiencia, compromiso y pasión por la gastronomía, que garantice el correcto funcionamiento de su partida y contribuya a ofrecer un servicio de máxima calidad.Experiencia mínima de 2 años como.Dominio de las elaboraciones y organización de la partida, asegurando la c

Gran Asador Lecanda, referente en cocina tradicional y brasas en Madrid, busca incorporar un/a Jefe/a de Partida para formar parte de su equipo de cocina. Buscamos una persona con experiencia, compromiso y pasión por la gastronomía, que garantice el correcto funcionamiento de su partida y contribuya a ofrecer un servicio de máxima calidad.¿QUÉ BUSCAMOS DE TI?Experiencia mínima de 2 años como Jefe/a de Partida o en un puesto similar.Dominio de las elaboraciones y organización de la partida, asegurando la calidad, el ritmo y la presentación de los platos.Conocimientos de APPCC, control de producto, conservación de alimentos y correcta gestión de la mise en place.Capacidad para trabajar en equipo, coordinarse con el resto de partidas y mantener un alto nivel de organización durante el servicio.Persona responsable, resolutiva, comprometida y con atención al detalle.¿QUÉ TE OFRECEMOS?Salario competitivo según experiencia.Posibilidades de desarrollo profesional.Incorporación a un equipo consolidado y un excelente ambiente de trabajo.Dos días libres a la semana.La oportunidad de formar parte de Gran Asador Lecanda, un restaurante reconocido por la calidad de su cocina, el respeto por el producto y la excelencia en el servicio.Si te apasiona la cocina y quieres seguir creciendo profesionalmente en un proyecto sólido, ¡queremos conocerte!

Jornada completa de 40 horas semanales de Lunes a Domingo (se trabaja los fines de semana) Incorporación inmediata. Precisamos incorporar Responsable de cocina. Control de la calidad, presentación y sabor de los alimentos.

Buscamos incorporar a una persona responsable para liderar la cocina de nuestro establecimiento. Se requiere una experiencia mínima de dos años en un puesto similar, donde haya gestionado tanto la elaboración como la supervisión de los platos. Entre las tareas principales están el diseño y la actualización periódica de los menús, el control estricto de la calidad, la presentación y el sabor de cada preparación, así como la gestión de inventarios y la realización de pedidos. También será clave mantener la zona de trabajo siempre limpia y perfectamente ordenada. Se ofrece un contrato indefinido con jornada completa de cuarenta horas semanales, distribuidas de lunes a domingo, lo que implica trabajar los fines de semana. La incorporación es inmediata, y la retribución anual se sitúa entre los dieciocho mil y los veinticuatro mil euros, en función de la valía y la experiencia aportada. Buscamos a alguien con iniciativa, buen criterio y capacidad para trabajar en equipo dentro de un ritmo exigente.

Gran Asador Lecanda , referente en cocina tradicional y brasas en Madrid, busca incorporar un/a Jefe/a de Partida para formar parte de su equipo de cocina. Dominio de las elaboraciones y organización de la partida, asegurando la calidad, el ritmo y la presentación de los platos. Experiencia mí

Gran Asador Lecanda , referente en cocina tradicional y brasas en Madrid, busca incorporar un/a Jefe/a de Partida para formar parte de su equipo de cocina.Buscamos una persona con experiencia, compromiso y pasión por la gastronomía, que garantice el correcto funcionamiento de su partida y contr

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

¿Buscas trabajo en comercio y alimentación? Este mes de julio surgen nuevas oportunidades para panaderos en Madrid. ¡Inscríbete gratis hoy mismo!

Tareas Realizar los procesos de fermentación, laminado y amasado, siguiendo el cronograma de producción diario. Limpieza diaria de pisos, maquinaria y superficies, asegurando que su espacio de trabajo esté siempre organizado y limpio. Requisitos Son experiencia y una gran disposición para aprender, la responsabilidad y el compromiso con el trabajo en equipo

Los interesados deben enviar su CV en alemán al correo electrónico: •••••••••••••••••••••••••••••• En el asunto, por favor escribir: “Cocinero Austria”. Requisitos: Experiencia en el puesto de cocinero.

Cozymeal is seeking professional Sushi Chefs in Madrid, Spain to teach sushi classes to aspiring home cooks.

Es una de las principales cadenas hoteleras de nuestro país, contando actualmente con 75 establecimientos situados en más de 20 destinos diferentes y en plena expansión Desde CATALONIA HOTELS & RESORTS precisamos incorporar AYUDANTES DE COCINA para trabajar en nuestros hoteles ubicados en el

Posición: Carnicero / Cortador de carne Requisitos: Conocimiento comunicativo del inglés Experiencia previa Licencia de conducir B Funciones: Trabajo con cuchillo: cortar, trocear y procesar piezas de carne Separar la piel de los huesos Empaquetar la carne y prepararla para el envío Limp

Empresa: EastGate Recruitment, registrada bajo el número 17627, busca trabajadores para Bélgica Buscamos candidatos que: Tengan conocimientos básicos de inglés Experiencia como carnicero o en despiece de carne Responsabilidades: Sacrificio y despiece de carne (cerdo y vacuno) Deshuesado y

Guests can book everything from cooking classes to corporate team building events to private chef services with local professional chefs. When you become a sushi instructor in Madrid, you teach excited home chefs how to create their own culinary magic. How delicious does that sound? Become an instru

¿Buscas trabajo en comercio y alimentación? Este mes de agosto surgen nuevas oportunidades para carniceros charcuteros en Madrid. ¡Inscríbete gratis hoy mismo!

Lugar de trabajo: Alerheim, Alemania Buscamos candidatos que: Hablen alemán Tengan experiencia como carnicero o en el corte de carne Funciones: Producción de salchichas Despiece de carne (cerdo y vacuno) Deshuesado y procesamiento de carne Ofrecemos: Contrato laboral alemán Condiciones:

Qué necesitamos? Estamos buscando a una persona como tú para un servicio de COCINERO/A en MADRID (zona Noroeste) HORARIO - Lunes a viernes de 10h a 14h Queremos contar contigo para que acompañes, ayudes y hagas más llevadero el día a día de una persona mayor que necesita tu apoyo y proponert

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

Se busca cocinero o cocinera para trabajar en una residencia de mayores en Pozuelo de Alarcón.