COOK

Description

**Position:** Cook / Line Chef **Department:** Food & Beverage **Unit:** Sky Bar Margaritas **Workplace:** Los Olivos Beach Resort – Costa Adeje **Restaurant Type:** À la carte restaurant – Sky bar **Capacity:** 40 guests **Reporting to:** Head Chef / Executive Chef The **Sky Bar Margaritas** is a gastronomic space located on the top terrace of the establishment, offering sea views and oriented toward a **high-quality, informal gastronomic concept**. Operational characteristics of the restaurant: * **Approximate capacity:** 40 guests * **Service type:** À la carte cooking * **Culinary style:** International / light Mediterranean cuisine * **Customer profile:** * Hotel guests * External customers * International tourists Production volume is **moderate**, yet demands **careful presentation and service speed**, typical of a terrace restaurant with moderate turnover. Position objective Ensure the **culinary production of Sky Bar Margaritas restaurant**, guaranteeing: * Gastronomic quality * Dish presentation * Service efficiency * Compliance with health and hygiene regulations and contributing to delivering a **distinctive gastronomic experience for hotel guests and external customers**. Main responsibilities 1. Culinary production * Preparation of dishes according to the **restaurant’s menu** * Daily **mise en place** preparation * Monitoring of production timing during service * Preparation of hot and cold dishes 2. Gastronomic quality control * Ensuring **aesthetic presentation of dishes** * Adherence to recipes and technical sheets * Supervision of raw material quality * Adaptation to special customer requests 3. Service organization * Coordination with the Head Chef * Communication with front-of-house staff * Order management * Prioritizing orders during peak demand periods 4. Raw material management * Goods receipt * Stock control * Proper food storage * Minimization of waste 5. Hygiene and food safety * Compliance with **HACCP** standards * Cleaning of work areas * Monitoring of storage temperatures * Correct food handling Job requirements Education * Vocational training in **cooking or gastronomy** * Food handler certificate * Additional training in Mediterranean or international cuisine is desirable Professional experience * Minimum **2 years of experience in professional kitchens** * Experience in: * À la carte restaurants * Hotel restaurants * Gastro bars / rooftop / gastronomic terraces Desirable experience in: * Mediterranean cuisine * Gourmet tapas * Light international cuisine Professional competencies Technical competencies * Professional culinary techniques * Production organization * Plating and gastronomic presentation * HACCP control Personal competencies * Organization and discipline * Working under pressure * Attention to detail * Teamwork * Operational speed and efficiency Operational conditions of the position * Rotating shifts * Higher workload during dinner hours * High standards in gastronomic presentation * Constant coordination with front-of-house team Ideal professional profile The most suitable candidate for this position is: * A cook with experience in **à la carte dining** * Accustomed to **medium-sized services (30–60 guests)** * Sensitive to **gastronomic presentation** * Capable of working collaboratively in tourism-oriented environments Contract type: Full-time, Permanent contract Salary: Starting from €22,000.00 per year Benefits: * Support for professional development * Offered language courses * Option for a permanent contract * Training program Work location: On-site employment