Job Summary: We are seeking a cook to develop new ready-to-eat (fifth-range) dishes and supervise their production, ensuring quality and compliance with food safety regulations. Key Highlights: 1. Immediate incorporation into a pioneering project. 2. Continuous training and professional development. 3. Excellent multidisciplinary team working environment. **Description:** ---------------- At **Serunion**, a collective catering company with over 30 years of experience in the sector and a market leader, we are looking to hire an experienced **cook** for our Central Kitchen in **San Fernando de Henares, Madrid**. **Responsibilities:** * Design and develop new ready-to-eat (fifth-range) dish recipes, ensuring optimal flavor, texture, and shelf life. * Collaborate closely with the Executive Chef to refine cooking, packaging, and shelf-life processes. * Conduct product testing, sensory analysis, and formula adjustments based on results and feedback. * Document technical sheets, nutritional specifications, and standard operating procedures. * In a later phase, supervise and coordinate the production of selected dishes, ensuring traceability and quality. * Ensure compliance with food safety regulations (HACCP, APPCC) and good manufacturing practices. **We Offer:** * Immediate incorporation into a pioneering project within the sector. * Permanent full-time contract. * Competitive salary commensurate with experience and professional merit. * Continuous training plan and opportunities for professional development. * Excellent multidisciplinary team working environment. **Once you apply for this position, you will receive a WhatsApp message containing a link to quickly and easily complete your virtual interview with DANI. Stay alert and prepare to take the next step in your career journey with Serunion!** At Serunion, we aim to build a diverse and committed team where everyone has the opportunity to develop their potential and contribute to our company’s success. We encourage you to apply and become part of our inclusive team! **Requirements:** --------------- * Higher Vocational Training Diploma in Cooking and Gastronomy, Hospitality, or related field. * Minimum 2–3 years of professional cooking experience; additional experience in R&D or production departments is highly valued. * Solid knowledge of modern culinary techniques, natural preservatives, and vacuum packaging. * Ability to conduct sensory analysis and basic proficiency in recipe management software or food-related ERP systems. * Rigor, proactivity, and results orientation. * Strong communication skills and ability to work effectively in a team. * Flexibility to adapt to phased testing and production cycles. **Desirable Competencies:** * Prior experience in food manufacturing companies or catering services. * Knowledge of nutrition and allergen labeling. * Technical English (reading manuals and technical sheets). * Skills in culinary project management and launch planning.