86 Ofertas de Executive Chef en España

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:

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 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.

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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

Job Title: Head Chef

Location: Tenerife, Spain

Salary: €40,000 gross + bonus

Start: ASAP

For our client, a leading independent multi-brand restaurant operator with 20+ locations and numerous distinctive hospitality concepts, from premium restaurants to high-volume dining destinations, we are looking for a skilled Head Chef. If you are specialized in any of these concepts: Neapolitan Style Pizzeria, Nikkei cuisine, Latin Fusion, Chinese , high-volume production this is the job for you.

As Head Chef, you will lead all culinary operations for one of our distinctive concepts, delivering exceptional dining experiences that uphold our reputation for excellence. You will manage a skilled team, drive culinary innovation, and ensure seamless kitchen operations in a dynamic, high-visibility environment.

Key Responsibilities

• Menu Development: Create and execute creative, high-quality menus aligned with the concept’s vision and standards
• Team Leadership: Lead, mentor, and inspire a team of chefs, fostering a culture of excellence and continuous improvement
• Operational Excellence: Oversee daily kitchen operations, including mise en place, service flow, and rigorous quality control
• Financial Management: Control food costs, inventory, and supplier relationships to meet budgetary targets without compromising quality
• Collaboration: Work with central support teams, including procurement and the development kitchen, to source premium ingredients
• Guest Experience: Ensure every dish exceeds expectations and aligns with our service standards
• Compliance: Maintain the highest food safety, hygiene, and regulatory standards

Requirements

• Minimum 5 years’ experience as Head Chef or in high-end restaurants
• Proven ability to lead and develop culinary teams in fast-paced environments
• Strong financial and operational management skills with a track record of cost control and profitability
• Expertise in contemporary culinary techniques and a passion for innovation
• Fluency in Spanish and English
• HACCP certification and up-to-date knowledge of food safety regulations
• Experience in multi-concept or multi-unit restaurant groups
• Background in high-volume or premium dining environments
• Familiarity with international culinary trends and premium ingredients

What We Offer

• The opportunity to lead a concept within a growing, award-winning group
• Competitive compensation package with performance bonuses
• Access to our development kitchen, premium suppliers, and culinary resources
• Career progression across our 18+ concepts and future openings
• Relocation support for international candidates
• Comprehensive benefits package

Job Title: Head Chef

Location: Tenerife, Spain

Salary: €40,000 gross + bonus

Start: ASAP

If you are a dynamic, experienced leader with a passion for premium hospitality, submit your CV to

El puesto

Buscamos un/a chef ejecutivo/a que lidere el desarrollo y la ejecución de todo lo que Supernormal cocina, desde el I+D de producto y la creación de la receta hasta que llega a la mesa del cliente o a los lineales en cualquiera de nuestras tiendas. 

En Supernormal, la cocina tiene una relevancia especial. Tenemos dos obradores donde preparamos más de 70 referencias que luego se venden en las tiendas (desde cremas y guisos, hasta galletas y bizcochos, pasando por salsas y mermeladas). Además, cada tienda tiene una cafetería —para desayunar, comer y merendar— con una carta pensada como un escaparate de nuestros productos.

Todo lo que cocinamos parte de producto local, ecológico, de temporada y comprado directamente al productor, sin intermediarios. Controlamos prácticamente toda la cadena de suministro. Así, cuando Supernormal vende una crema de calabaza, puede asegurar al cliente quién la cultivó, dónde y cómo se elaboró.

Supernormal es una empresa nueva, y aunque en crecimiento, pequeña. Buscamos a alguien cómodo trabajando con recursos ajustados y sin un departamento de I+D grande detrás, a alguien dispuesto a construir el equipo de producto.

Funciones del puesto

Desarrollo y gestión de producto

• I+D de producto: creación de receta, elección del formato de venta, diseño del método de conservación.
• Definición del proceso de producción (cantidades, equipos, tiempos) para cada referencia.
• Fichas técnicas completas (ingredientes, gramajes, costes, alérgenos) y escandallos, con control del food cost.
• Renovación estacional de la oferta de obrador y cafetería.
• Supervisión de calidad y consistencia de cada elaboración, tanto en obrador como en el punto de venta final.

Gestión de equipo

• Contratación, formación y evaluación del personal de cocina en ambos obradores y cafeterías.
• Organización de turnos y asignación de tareas entre obradores y equipos de cafetería.
• Establecer la jerarquía interna del área de cocina (responsables de obrador, cocineros, ayudantes).
• Resolución de conflictos y supervisión del ritmo de producción.

Gestión operativa

• Control de inventario.
• Elaboración de pedidos y control de mermas en obrador y tiendas.
• Planificación de la producción centralizada entre los dos obradores, coordinando cargas de trabajo y calendario.

Cumplimiento normativo

• Supervisión de APPCCs en obradores y cafeterías.
• Trazabilidad completa del producto.
• Cumplimiento de normas de seguridad alimentaria e higiene en todos los puntos de producción y venta.

Estrategia

• Alineación de toda la propuesta culinaria con la identidad de marca de Supernormal.
• Colaboración directa con uno de los socios en la creación de nuevas líneas de producto.
• Garantizar que la experiencia de cocina sea consistente en cualquier tienda, actuando como puente entre la producción centralizada y lo que el cliente final recibe.

Requisitos del perfil

• 4-6 años de experiencia trabajando como cocinero/a.
• 1-2 años de experiencia gestionando equipos de cocina, preferiblemente en cadenas o grupos multi-local (fast-casual, healthy food o similar).
• Experiencia demostrable en estandarización de producto entre locales: fichas técnicas, escandallos y procesos replicables, de forma que el resultado no dependa de quién esté cocinando ese día.
• Experiencia gestionando producción centralizada (obrador, cocina central o similar) que abastece a varios puntos de venta.
• Conocimiento sólido de APPCC y trazabilidad, aplicado en un contexto de varios puntos de venta.
• Experiencia liderando equipos de cocina de tamaño medio (formación, turnos, resolución de conflictos).
• Valorable (no excluyente) experiencia con producto ecológico o certificaciones alimentarias específicas.
• Capacidad de trabajar con datos de food cost y presupuesto de cocina, no solo con recetas.

Por qué este rol importa

Supernormal no es una cadena de tiendas de alimentación. Es una marca de productos de comida, que se venden a través de tienda propias. Nuestra ambición es ser Nestlé, no Mercadona.

Cocinar es un pilar central de esa ambición. Desarrollar producto propio, con ingredientes trazables y procesos controlados, es lo que nos permite garantizar la calidad y construir una marca. La persona que ocupe este rol trabajará en el centro de lo que define a Supernormal.

KEY RESPONSIBILITIES

• Ensures the smooth and efficient operation and control of the Pastry Shop and production daily according to company policies.

• Responsible for the production, quality and presentation of the pastry and dessert assortment to be used in the daily menus.

• Assists the CDP Pastry 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 pastry 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 Pastry Shop as per the schedule established by the Executive Pastry Chef and exercises proper methods to minimize equipment damage.

• Ensures that the pastry galley 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 pastry shop when assigned.

• Ensures recipes and yields are in accordance with the company’s standards.

• Assists the CDP Pastry with the completion of the daily pastry consumption re-cap as requested 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

QUALIFICATIONS AND EDUCATION

• A minimum of three years' experience as a Pastry Cook 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 requirement.

• Strong English communication skills

#PastryCook #CruiseShipJobs #PastryChef #ShipboardLife #FoodAndBeverage #HospitalityCareers #NowHiring #USPH #CulinaryJobs #HospitalityJobs

¿Te apasiona la cocina y te motiva liderar una partida, garantizando la excelencia en cada plato?

En METT Barcelona , un hotel 5 estrellas situado en un entorno elevado y tranquilo con vistas impresionantes, ofrecemos más que un lugar de trabajo: ofrecemos un estilo de vida. Con su diseño único, un servicio cálido y personalizado, y emocionantes conceptos de alimentos y bebidas, nuestro hotel es un lugar donde las personas se sienten inspiradas, valoradas y apoyadas. Cada miembro del equipo desempeña un papel importante en la creación de momentos memorables para nuestros huéspedes.

Únete a METT Barcelona y forma parte de un equipo comprometido con la excelencia, donde la pasión por la gastronomía, el liderazgo y la creatividad se convierten en experiencias inolvidables.

¿Cómo marcarás la diferencia?

• Gestionar y supervisar una partida de cocina, garantizando la calidad y presentación de todos los platos.
• Organizar y coordinar la mise en place y el correcto funcionamiento de la sección asignada.
• Asegurar el cumplimiento de los estándares de calidad, recetas y procedimientos establecidos por el hotel.
• Supervisar, formar y apoyar a los cocineros y ayudantes de cocina de la partida.
• Garantizar la correcta manipulación, conservación y almacenamiento de los alimentos conforme a la normativa de seguridad alimentaria e higiene (APPCC).
• Controlar el uso eficiente de los productos, minimizando el desperdicio y optimizando los recursos.
• Colaborar con el Chef Ejecutivo y el Sous Chef en la creación de nuevas propuestas gastronómicas y mejoras de la oferta culinaria.
• Mantener la limpieza, organización y correcto funcionamiento de la partida y de las áreas de trabajo.
• Asegurar una comunicación fluida con el resto del equipo para ofrecer un servicio eficiente y de máxima calidad.

¿Eres la persona que buscamos?

• Formación en Cocina, Gastronomía o similar.
• Entre 2 y 3 años de experiencia en cocina, con experiencia previa como Chef de Partie , preferiblemente en hoteles de lujo o restaurantes de alta categoría.
• Sólidos conocimientos de técnicas culinarias y de las normas de higiene y seguridad alimentaria (APPCC).
• Experiencia liderando una partida y coordinando equipos de cocina.
• Capacidad para trabajar bajo presión en un entorno dinámico y orientado a la excelencia.
• Persona organizada, proactiva y con habilidades de liderazgo.
• Pasión por la gastronomía, la creatividad y la atención al detalle.
• Nivel de español; se valorará el conocimiento de inglés u otros idiomas.

¿Por qué METT Barcelona es tu próximo destino profesional?

• Trabaja en un hotel 5 estrellas de prestigio: un entorno lifestyle que combina diseño, hospitalidad y excelencia.
• Salario competitivo y beneficios: valoramos tu talento y compromiso.
• Oportunidades de desarrollo: formación continua y posibilidades reales de crecimiento profesional.
• Entorno dinámico e inspirador: forma parte de un equipo apasionado por la gastronomía y la excelencia.
• La oportunidad de trabajar con productos de primera calidad y participar en conceptos gastronómicos innovadores dentro de una marca internacional.

Si te apasiona liderar una partida, desarrollar el talento de tu equipo y crear experiencias gastronómicas excepcionales, ¡esta es tu oportunidad!

Únete a METT Barcelona como Chef de Partie y forma parte de un equipo que transforma cada servicio en una experiencia inolvidable. ¡Te estamos esperando!