Cook

• CURRENT FOOD HANDLING CERTIFICATE
• DEMONSTRABLE EXPERIENCE IN COLLECTIVITIES
• CULINARY TRAINING

• Joining an innovative and leading company in the sector
• Stability.
• Competitive salary: to be determined in the interview.

1. Food preparation and production:organizing and performing the preparation, cooking, and presentation of food according to the established menus.
2. Attention to special diets:preparing and supervising diets adapted to the needs of the residents, including allergies, intolerances, and different textures.
3. Production planning:organizing the quantities, times, and production processes necessary to guarantee daily service.
4. Quality and hygiene control:ensuring compliance with hygiene and food safety standards, HACCP, preservation, temperatures, and cleaning.
5. Raw material control:supervising the reception, storage, preservation, rotation, and proper use of food.
6. Team supervision and coordination:distributing tasks, organizing shifts, and supervising the work of the kitchen staff, guaranteeing the correct operation of the service.
7. Cost and resource control:managing orders, stocks, consumption, and waste, striving for an efficient use of raw materials and available resources.
8. Coordination with other professionals:maintaining fluid communication with management, nursing, nutrition, and other departments to guarantee adequate nutritional care.
9. Relationship with residents:attending to their preferences, needs, and suggestions, as well as managing incidents related to food.
10. Evaluation and continuous improvement:analyzing the operation of the service, detecting areas for improvement, and proposing actions to increase quality, efficiency, and resident satisfaction.

Rotating shifts with two free weekends per month

Permanent.

Full-time

1. Leadership and team management: organizing, coordinating, and supervising kitchen staff, distributing tasks, and resolving incidents.
2. Planning and organization: managing menus, production, schedules, orders, stocks, and the daily operation of the kitchen.
3. Food safety: guaranteeing hygiene, HACCP, temperature control, traceability, allergens, and correct food preservation.
4. Knowledge of adapted diets: ability to prepare and control special diets, pureed, easy-to-chew, allergies, and intolerances, following established guidelines.
5. Orientation towards quality and the resident: ensuring balanced, attractive, and appropriate nutrition, controlling costs and waste, and maintaining professional and sensitive treatment towards the needs of the residents.