Second Chef

Description

Job Summary: We are looking for a Second Chef to support the Head Chef in planning, organizing, and supervising daily operations. Key Highlights: 1. Join a stable and growing company 2. Continuous training and professional development 3. Possibility of accommodation **Description:** ---------------- At **BLUESEA Hotels**, we make travel easy, accessible, and hassle-free. We are a hotel group specialized in vacation tourism, headquartered in Palma de Mallorca, with presence in Spain’s most iconic destinations: Balearic Islands, Canary Islands, Costa del Sol, Costa Brava, Valencia, Almería Coast, Cádiz, Costa de la Luz, Rías Baixas, Cantabria, Madrid and Marrakech. We strive to evolve so that each stay is better than the last, committing to innovative, flexible and responsible management. Currently, we are expanding our team and seeking to hire a **Second Chef** for the Kitchen Department, whose main mission will be to support the Head Chef in planning, organizing and supervising daily operations, ensuring compliance with the company’s quality, food safety and efficiency standards. **Responsibilities:** * Support the Head Chef in organizing, coordinating and supervising kitchen service. * Replace the Head Chef during their absence, assuming operational responsibility for the department. * Supervise proper dish preparation, ensuring quality, presentation, and adherence to recipes and specifications. * Coordinate and assign tasks to the kitchen team, ensuring proper performance during service periods. * Collaborate in order management, goods receipt and warehouse control. * Supervise compliance with hygiene, food safety and HACCP regulations. * Ensure cleanliness, order and proper maintenance of kitchen facilities and equipment. * Complete mandatory departmental records, controls and documentation. * Participate in team training and continuous improvement initiatives. **Requirements:** --------------- * Minimum 3 years’ prior experience as Second Chef or Cook with supervisory responsibilities. * Knowledge of kitchen organization and operations in high-volume service environments. * Familiarity with cost control, specifications and consumption management. * Proficiency in hygiene, food safety and HACCP regulations. * Ability to coordinate teams and manage service efficiently. **We Offer:** * Join a stable and growing company. * Continuous training and professional development. * Possibility of accommodation