Vocational Training Cycle in Medium-Level Cuisine and Gastronomy or Professional Qualification Certificate in Cuisine, or equivalent qualifications. Food handler’s license and solid experience in the sector are required. Availability for flexible working hours and possession of a Negative Certificate for Sexual Offenses are also mandatory. Training or knowledge in Occupational Risk Prevention (PRL), quality, and environmental management is valued. Main responsibilities include organizing, distributing, and coordinating kitchen staff work, as well as preparing and garnishing meals according to menus and dietary regimes. The role also involves supervising orders, assembling trolleys, and maintaining cleanliness, ensuring compliance with hygiene and food safety regulations and the APPCC system, as well as implementing PRL, quality, and environmental procedures. A part-time work schedule is offered, Monday through Friday mornings, under a temporary contract.
David Muñoz
Indeed · HR
David Muñoz
Indeed · HR
