Cook

Knowledge of food handling, hygiene, and food safety.

Proper culinary knowledge.

Proficiency in Microsoft Office and tools related to the position.

Knowledge of hotel operations.

Versatility within the services offered.

Teamwork, passion for service, and customer orientation.

Team spirit.

Proactivity.

Minimum of 1 year of experience in a similar position in 4 and 5-star Hotels.

University and/or higher degree in tourism; training in gastronomy/culinary arts/cooking, food handling training.

Native Spanish, and notions of English will be considered.

• My MeliáRewards: Participate in our exclusive loyalty program, enjoying unique benefits and advantages.
• My MeliáBenefits: Take advantage of flexible compensation and exclusive discounts on a wide variety of products and services, promoting an active and healthy lifestyle.
• Joining Meliá Hotels International, one of the most important hotel companies internationally.
• Real opportunities for growth and professional development.
• Continuous training programs and access to national and international internal mobility opportunities.
• Exclusive discounts at Meliá hotels and partner companies.

"The world is yours with Meliá"

Discover an endless path at Meliá, where opportunities for growth and development are infinite. Immerse yourself in a journey that will take you to work in various countries and become part of our extensive global family.

Are you passionate about gastronomy and do you want to develop your career in a leading company in the hotel sector? At the Madrid Alameda Aeropuerto Affiliated by Meliá hotel, we are looking to hire a cook who shares our commitment to excellence, quality, and the satisfaction of our guests.

• Follows the instructions of their immediate supervisor regarding shifts, schedules, tasks, and daily workloads to be performed, assisted by the assigned Kitchen Assistant.

• Carries out the organization of the walk-in cooler and refrigerators at their station, for the correct use of products, continuously striving to achieve the highest levels of efficiency in the use of resources within their section and department.

• Monitors that all refrigerated products are in good condition, using the most recent ones first and separating new arrivals for subsequent use. Continuously verifies that the appropriate temperature is maintained in the refrigerators and walk-in coolers.

• Carries out the assigned production according to the procedures and the presentation established in the quality standards, recipes, and photographs, monitoring portion control and ensuring that waste is kept to the minimum acceptable level.

• Ensures that all requests from the dining outlet are delivered efficiently and promptly, complying with the required specifications regarding side dishes, cooking temperatures, etc.

• Complies with HACCP (Hazard Analysis and Critical Control Points) regulations, safety, cleanliness, and hygiene standards in all duties, maintaining the highest standards of hygiene, cleanliness, and order, minimizing the risk of accidents derived from unsafe practices and ensuring the quality of the food prepared.

• Ensures that the products used in preparations comply with quality, quantity, and yield standards, reporting any anomaly or deviation to their immediate supervisor.

• Maintains close communication with their immediate supervisor to coordinate the interaction of their section with other kitchen areas, the dining outlet, and other Hotel departments.

• Immediately informs their supervisor of any setback that arises during the performance of their duties that may affect the operation of the section.