Official First Cook (Second Chef)

Description

Job Summary: We are seeking a Second Chef to supervise dish preparation and presentation, control food quality and hygiene standards, and coordinate the kitchen team. Key Highlights: 1. Opportunity to lead and train a kitchen team 2. Key role in inventory management and menu planning 3. Responsibility for quality supervision and regulatory compliance In Tineo (Asturias), a Second Chef is sought for a four-star hotel. Responsibilities include supervising dish preparation and presentation, substituting for the Head Chef when necessary, controlling food quality and compliance with hygiene regulations, managing inventories and verifying proper product storage, assisting in menu and order planning, coordinating dish preparation and service timing, training and supporting cooks and assistants, maintaining kitchen order and cleanliness, and resolving operational issues during service. Required qualifications include formal education in gastronomy, cooking, or culinary arts; technical culinary studies from hospitality schools; food handling and hygiene courses; knowledge of food safety and sanitary control. Training in kitchen management and cost control is especially valued. Prior experience as a line cook, station chef, or advanced assistant is also required. The employment conditions include an indefinite-term contract and full-time hours, with a gross monthly salary of 2\.500 euros.