Cook ARTIEM Audax

At ARTIEM Hotels, we believe our team is our greatest asset. Therefore, we offer:

• Development Opportunities: The chance to join a leading hotel company with opportunities for professional and personal growth.
• Work Environment: A dynamic, motivating, and collaborative environment where talent and dedication are valued.
• Continuous Training: Access to training programs to develop your culinary and professional skills.
• Accommodation and Meals.
• Unique Experience: Be part of the exclusive ARTIEM culture, focused on well-being and quality of life.

We are looking for a professional with:

• Experience: Minimum of 2 years of proven experience as a Cook in hotels, fine dining restaurants, or similar prestigious establishments.
• Technical Skills: Mastery of various culinary techniques, in-depth knowledge of ingredients and their handling, and the ability to work with different types of cuisines.
• Attention to Detail: Meticulous attention to the quality, presentation, and flavor of dishes.
• Proactivity and Autonomy: Ability to work independently, make decisions, and solve problems efficiently.
• Communication Skills: Good communication skills and the ability to work effectively within a team.
• Adaptability: Flexibility to adapt to different shifts, schedules, and work rhythms, especially during peak seasons.
• Passion for Gastronomy: A genuine interest and passion for cooking, innovation, and continuous improvement.

• Education: Professional training in Cooking and Gastronomy or a related field. Additional training in areas such as food safety or specific culinary techniques will be valued.
• Languages: Knowledge of other languages will be valued.

As a Cook at ARTIEM AUDAX, you will be a key player in our kitchen team, directly contributing to our guests' satisfaction through the preparation of high-quality dishes. Your responsibilities will include, among others:

• Food Preparation: Efficiently and professionally prepare all assigned food items, following the recipes and quality standards established by ARTIEM Hotels.
• Creative and Technical Cooking: Apply advanced culinary techniques and demonstrate creativity in the presentation and preparation of dishes, both for à la carte service and special events.
• Quality Control: Ensure the freshness, quality, and proper presentation of all products before they are served. Conduct continuous quality checks on ingredients and finished dishes.
• Kitchen Management: Actively participate in the organization and cleaning of the different kitchen areas, maintaining high standards of hygiene and order, and complying with current health regulations (HACCP).
• Inventory Management: Collaborate in inventory management, stock control, and the proper receiving and storage of raw materials and other kitchen supplies.
• Teamwork: Foster a positive and collaborative work environment, communicating effectively with the rest of the kitchen and service staff.
• Innovation and Continuous Improvement: Contribute ideas for process improvement, the creation of new dishes, and the optimization of the hotel's culinary offering.
• Regulatory Compliance: Strictly adhere to food safety, health, and occupational safety policies of ARTIEM Hotels.