Deputy Hotel Manager
Hoteles Servigroup1d ago
Supports the hotel director in supervising departments, quality standards, reception and daily operations. Requires one year in a similar role, B2 English and a Tourism degree.
OrihuelaNo Spanish needed
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87,000+ live jobsSous Chef
On-site in Benidorm·Full-time·Added yesterday (last checked 11 Oct)
Hoteles Servigroup
93 open roles
Overview
Job details
Full-time
Per the ad.
Visa options
The ad doesn’t mention sponsorship
No sponsorship mentioned, and this kind of work is rarely sponsored in Spain.
Requirements
Work on-site in Benidorm
No relocation package mentioned.
Have 2+ years of experience
Mid-level role.
Higher vocational training (FP Grado Superior)
“Formación mínima: Ciclo superior en cocina.” — per the ad.
Skills
This job advert was originally written in Spanish.
Requirements
What we're looking for
Servigroup is looking to fill a second chef position for a 4-star hotel in Benidorm:
· Dynamic professional, with a minimum of 2 years of experience as a cook in 3* and 4* holiday hotels and/or a solid career in catering.
· Minimum training: Higher vocational training in cooking.
· Experience in buffet service, showcooking, à la carte restaurant, and events.
· Experience in managing large teams and a high level of quality.
· Knowledge in the management and operation of events, bars, restaurants, and kitchens.
· Experience with costs and budgets.
· Leadership, Communication, and Team Management skills.
· Clear focus on customer service.
Nice to have
· Knowledge of languages will be valued.
The role
The Servigroup Nereo hotel is looking for a second chef
What you'll do
The main tasks to be carried out are the following:
· Collaboration with the head chef and proper execution of the processes for receiving raw materials, storage, defrosting, temperature control, handling, and cleaning and disinfection. In the absence of the head chef, supervision of the aforementioned tasks.
· Handling of food in compliance with current regulations.
· Checking and controlling the material used in the kitchen, reporting any incidents in this regard.
· Collaborate in the planning of menus and cards
· Collaborate in cost and inventory management, as well as in purchasing
· Control and care of the conservation and use of the products at your disposal.
· Supervise and verify compliance with the existing records in the HACCP manual
About Hoteles Servigroup
- Industry
- Hospitality
- Website
- servigroup.com
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