Chef/Cook and Kitchen Assistant

Description

The position focuses on preparing and cooking dishes in accordance with the quality standards established by the hotel establishment. Responsibilities include managing food batches and controlling waste to ensure operational efficiency and profitability. Strict compliance with all hygiene and sanitation regulations is essential, including the Hazard Analysis and Critical Control Points (HACCP) system, to maintain the highest levels of food safety. The role also requires active collaboration in developing culinary proposals for special events and à la carte services, contributing to menu innovation. The work environment is a professional, well-equipped kitchen recognized within the industry, demanding meticulous and organized performance. The position requires an individual capable of integrating into a team, managing pressure during peak demand periods, and maintaining creativity in dish presentation and flavor. Daily preparation ranges from raw ingredient handling to final plating, ensuring consistency across every service. Inventory control and coordination with other departments—such as procurement or front-of-house—are key to smooth operational flow. Quality, hygiene, and efficiency are prioritized in all kitchen tasks, aiming to meet customer expectations and uphold the establishment’s reputation. The offered contract is permanent, with the intention of long-term integration into the staff. Working hours vary by month: in August, shifts may be either 13:00–19:00 or 16:30–22:30, depending on the hotel’s needs, while in September the shift is 14:30–22:30\. Salary is competitive and aligned with the applicable collective bargaining agreement for the sector. The work environment is one of the best-equipped and most prestigious kitchens in the hotel and restaurant industry. A minimum of one year’s experience in four- and five-star hotels is required, along with a Medium or Higher Vocational Training Degree in Cooking and Gastronomy. The ideal candidate is creative, organized, and demonstrates proven ability to work collaboratively under high standards of excellence and pressure. Solid knowledge of culinary techniques, hygiene control, and batch management in a professional kitchen setting is essential.