Second Kitchen Manager

• Vocational training in Culinary Arts, Gastronomy, or a related field.
• Previous experience in production kitchens, collective catering, or catering, with air catering being especially valued.
• Experience in the coordination and supervision of kitchen teams.
• Knowledge of food safety, HACCP, and traceability.
• Organizational, planning, and priority management skills.
• Orientation towards quality, productivity, and meeting deadlines.
• Leadership, communication, and incident resolution skills.
• Availability to work in shifts, according to the operational needs of the service.

🎯 Temporary contract through a temp agency

💰 Salary: 12.62€ gross/hour. 

📅 Schedule: Monday to Sunday according to the calendar with morning shifts (6:00 to 13:45) and/or afternoon shifts (13:45 to 21:30).  

🚀 Opportunities for growth within the company.

📢 We Are Looking For You! We are looking for a 2nd Sous Chef in Mas Blau – El Prat de Llobregat 📢 

Do you have experience as a 2nd Sous Chef  in the airport catering sector or would you like to make the leap into this sector? This could be your opportunity! We are looking for people eager to work at Mas Blau – El Prat de Llobregat. 

💡 What you will do on a daily basis:

🔹 

• Production organization: coordinate and supervise the preparation and production of menus and products intended for air catering services, in accordance with the technical sheets, recipes, and specifications of each airline.
• Team supervision: distribute tasks among the kitchen teams, supervise their execution, and ensure the fulfillment of production objectives.
• Control of quantities and deadlines: verify that production is carried out in the planned quantities and within the established schedules to guarantee the punctual delivery of services.
• Gastronomic quality: ensure the correct preparation, presentation, and uniformity of dishes, in accordance with the standards defined by the airlines.
• Food safety: supervise compliance with hygiene, handling, preservation, traceability, and temperature control procedures, as well as HACCP protocols.
• Raw material management: control the quality of received products, the utilization of raw materials, waste, and the correct storage of food.
• Operational coordination: collaborate with the assembly, staging, dispatch, and logistics departments to guarantee the correct preparation and dispatch of services.
• Team management: collaborate in the organization of shifts, vacation planning, training, and professional development of the staff under their charge.
• Cost and productivity monitoring: contribute to the optimization of human and material resources, cost control, and the continuous improvement of processes.
• Incident resolution: detect deviations in production, propose corrective measures, and communicate relevant incidents to the Head Chef.
• Regulatory compliance: ensure compliance with occupational risk prevention, safety, hygiene, and quality standards applicable to the position.
• Substitution of the Head Chef: assume their operational functions during their absences, within the scope of delegated responsibility.