KEY RESPONSIBILITIESbr /¿Tiene su CV preparado? Si es así y confía en que este es el puesto idóneo para usted, asegúrese de enviar su solicitud lo antes posible.br / - Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.br / - Must have excellent food knowledge and a full understanding of culinary terms.br / - 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.br / - Must be proficient in completing tasks, work efficiently and productively.br / - Must be able to work in any section of a kitchen.br / - Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.br / - Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.br / - Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; br / this may include show plates, food samples and random food tastings.br / - Control production levels and recommend ideas for improvements and better cost controlling.br / - Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; br / Report any discrepancies to his immediate supervisor.br / - Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.br / - 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.br / - Ensures that the HACCP program is carried out correctly.br / - 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.br / - 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.br /QUALIFICATIONbr / - 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.br / - Very strong management skills in a multicultural and dynamic environment.br / - Very strong communication, problem solving, decision making, and interpersonal skills.br / - Superior customer service, teambuilding, and conflict resolution skills.br / - 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.br / - Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.br / - Intermediate computer software skills required.br / - Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections. xhfqzwm br / - Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.br /#SpainJobs #ChefSpain #CulinarySpain #SpainHospitality #WorkAbroadSpain #SpanishChef #HospitalitySpain #NowHiringSpain #CarreraEspaña #SpainCareers #CocinaEspañola #ChefJobsSpain #SpainOverseasJobs #HospitalityJobsSpain #SpanishHospitality #TrabajoEspaña #SpanishTalent #CulinaryProfessionalsSpain #ChefCareerSpain #EspañaJobOpportunitybr /

📌 Chef De Partie (Madrid)
🏢 Celebrity Cruises
📍 Madrid