Pastry Cook - Gran Meliá Palacio de Isora

• Training in Gastronomy, Cooking, Pastry, Confectionery, or related areas. We will also value complementary training linked to new trends in pastry.
• Knowledge of basic pastry and confectionery techniques, as well as food handling and food hygiene.
• Minimum of 6 months of experience in similar positions, preferably in hotels or catering establishments. However, we especially value attitude, motivation, and the desire to continue learning.
• Knowledge of kitchen operations in hotel environments.
• Ability to work in an organized manner, maintaining high standards of quality and attention to detail.
• Collaborative spirit, commitment, responsibility, and service orientation.
• Knowledge of English will be positively valued.
• Basic handling of computer tools related to the position.

• 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.

Gran Meliá Palacio de Isora is situated between the Atlantic Ocean and the majestic Teide, on the island of Tenerife. This exclusive resort, with a cutting-edge touch on traditional luxury service, offers a magical experience in Guía de Isora. Gran Meliá Palacio de Isora features the longest saltwater infinity pool in a hotel in Europe, which integrates perfectly into an exceptional natural setting. Our superior quality Spanish and international cuisine gastronomic options offer luxury service and classic refinement with avant-garde touches in the hotel's various restaurants.

Job Mission: you will contribute to the preparation of pastry and confectionery products for the hotel's various points of sale and dining outlets, ensuring compliance with quality, presentation, hygiene, and food safety standards. Your work will be key to offering an exceptional gastronomic experience to our guests.

• Support the preparation and production of desserts, pastry, and confectionery products following established recipes, procedures, and quality standards.
• Correctly organize and maintain cold rooms and refrigerators, optimizing storage and product utilization.
• Supervise the correct preservation of raw materials and prepared products, controlling temperatures, rotation, and expiration dates to guarantee their quality and safety.
• Adequately use ingredients, equipment, and work tools, ensuring portion control and minimizing waste.
• Rigorously comply with hygiene, cleaning, food safety, and occupational risk prevention regulations, contributing to a safe and healthy work environment.
• Verify the quality, quantity, and yield of the products used, communicating any incident, anomaly, or operational need to the person responsible for the area.