Chef de Partie - Michelin Star Restaurant

- 1 year of experience as a station chef in a hotel of similar category.

- 3 years of experience in hotel kitchens.

- Experience in HACCP procedures.

- Extensive knowledge of cooking techniques and cost control.

- Vocation for service and passion for hospitality.

- Up to date with new gastronomic trends, regarding both products and new designs and presentations.

- Good communicator, assertive, and an effective negotiator in conflict situations.

- Leadership and team management skills.

- Excellent attitudes toward customer service, communication, and organization.

- Tolerance for high work paces and resilience in high-pressure situations.

- Sense of corporate responsibility and commitment.

- Higher university degree in Culinary Arts.

- Proficiency in Spanish and English is essential.

- Immediate incorporation.

- Full-time position.

- Excellent working environment in a dynamic team.

- Continuous training programs.

- Equipped dining room for staff.

- Special rates for employees and benefits in all hotels in our collection.

- Availability of real-time salary advances through the PayFlow app.

- Club Benefits: you will be able to enjoy discounts on highly prestigious brands in areas such as technology, travel, fashion, home, and much more.

- Flexible compensation (health, meal and transport cards, training, childcare).

- Private medical insurance at a cheaper price, below market rate.

- And many more benefits.

- Prepare and supervise the preparation of the dishes assigned to your station. Ensuring that ingredients are handled properly and that dishes are prepared following established recipes and techniques.

- Assistance with the organization, coordination, and motivation of the team of cooks assigned to your station.

- Ensure that all dishes leaving your station meet the established quality and presentation standards.

- Collaborate with other kitchen departments to guarantee efficiency in service, especially with the Chef and the Executive Chef.

- Ensure the correct functioning of kitchen machinery and utensils, as well as cold rooms and their temperature control.

- Ensure correct compliance with safety and hygiene regulations (HACCP) at work in the areas depending on your department, promoting the relevant actions.