Cook

Barceló Hotels & Resorts es la marca de una de las 30 mayores compañías hoteleras a nivel mundial. Una marca internacional tanto para hoteles vacacionales como de negocios con un posicionamiento medio y medio-alto dentro de las diferentes localizaciones donde se ubica. Sus hoteles son diferentes, adaptándose a las peculiaridades de cada país o zona y siempre manteniendo buenos estándares de calidad y servicio. Hoteles donde siempre hay algo que produce nuevas sensaciones. Puede ser la comida, la animación, la variedad de instalaciones y servicios, el trato personal o la autenticidad y el conocimiento del lugar.

• Preparar todas las recetas en base a las fichas técnicas de la rueda de menús establecida. • Responsabilizarse del buen funcionamiento de la cocina ante el/la Jefe/a de Cocina. • Colaborar en la gestión de costes e inventarios, así como en las compras. • Colaborar en la realización de los procesos de limpieza, conservación, cocinado, regeneración y reposición de los alimentos. • Apoyar la recepción y almacenaje de los alimentos de géneros siguiendo las normas establecidas y las órdenes recibidas. • Realizar las tareas de acuerdo con los requisitos, normas y procedimientos de trabajo y legislación vigente en seguridad e higiene.

Cocinero/a - Occidental Pueblo Acantilado

Somos la compañía líder en España y una de las mayores del mundo, con diez marcas reconocidas y más de 370 hoteles en cuatro continentes. Meliá Hotels International es el único entre los veinte mayores grupos hoteleros internacionales con un origen vacacional y con el tamaño ideal para combinar una excepcional hospitalidad con una gestión eficiente y cercana a sus stakeholders. Todo esto, unido a nuestra calidez y pasión españolas, nos hace únicos y diferentes.


En Meliá todos somos Very Inspiring People, grandes profesionales que hacen el día a día más fácil y excepcional. Desde el recién llegado hasta el más veterano, todos ellos reúnen unas cualidades únicas e importantes que hacen que trabajar en Meliá sea una oportunidad de crecimiento constante y un pasaporte para crear tu futuro donde quieras.

Job Summary: the person in this role is responsible, together with the Executive Chef, for the implementation of kitchen procedures, ensuring compliance with the company's standards, adapting work operations to the hotel team, maintaining product and service quality levels and complying with the company's HACCP (Hazard Analysis and Critical Control Points) and sustainability requirementsWhat will you have to do?<ul><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Collaborate in the implementation of the company's kitchen strategy, rules and procedures (products, orders, service standards, VIP procedures) in the hotel.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Provide support in the implementation of F&amp;B tools: Operational Guides, recipes, production sheets, scandals, shopping product lists.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Identify and propose improvements that optimize efficiency in the hotel kitchen</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Ensure consistency and the highest quality in the flavor, presentation, and proper temperature of food served in all kitchens.       </li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Collaborate in the planning of menus, bars and restaurants (rotation menus) together with the Executive Chef.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Ensure that the team knows the F&amp;B technical data sheets for the different outlets.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Participate in daily briefings to stay on top of hotel situations, follow-up meetings on service orders to ensure events in a timely manner, and monthly hotel follow-up meetings providing up-to-date results from the F&amp;B department.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Collaborate with the Executive Chef for the implementation of the Service.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt"> Supervise the preparation of orders based on the needs of the service (breakfasts, service orders) in the hotel.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Supervise the preparation in the kitchen and the coordination with the room for the departure of dishes and the beginning of the service.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Participate in the analysis of the services (breakfasts, dinner, Room Service and events) planned with the managers of the outlets on a weekly/biweekly basis.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Ensure that orders are requested in due time.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Supervise the preparation and presentation of the Breakfast Buffet.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Supervise the collection of remaining products, the analysis of shrinkage and the cleaning of the spaces at the end of each service.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Provide support in the coordination with the Kitchen and Room of the events to be held.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Participate in the analysis of cost/revenue ratios.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Provide support in placing orders.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">He is responsible for the optimization of staff, ensuring that the hotel has employees based on expected occupancy and cutlery.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">He is responsible for the operational training of the teams in work procedures.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Know the evacuation plan of your Hotels.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Support in the responsibilities assigned to them in the Center's Self-Protection Manual or local equivalent in other countries.</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Ensure compliance with the Procedures and Instructions on health and safety at work.</li></ul>What are we looking for?<ul style="list-style-type:disc"><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Fluency in Italian .</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">High School Degree in Gastronomy/Cooking</li><li style="font-family:&#39;trebuchet ms&#39;, geneva, sans-serif;font-size:14.0pt">Previous experience, at least, of 2 years in the same role</li></ul>

Junior Sous Chef - INNSiDE Milano Torre GalFa

MISSION: Prepare and manage all aspects related to the coffee bar, serve drinks and prepare standard cocktails for the outlet’s customers, in accordance with service manuals and proper counter management. What will you be doing?<ul style="list-style-type:disc"><li>Prepare and serve coffee, cappuccinos, espresso, other beverages, and classic cocktails.</li><li>Manage the coffee bar counter, including stock control and replenishment. Submit reports via EISI in accordance with internal procedures.</li><li>Oversee and ensure proper preventive maintenance and deep cleaning of the outlet.</li><li>Conduct daily inventory checks of crockery, glassware, and cutlery.</li><li>Ensure the outlet layout complies with brand standards.</li><li>Follow opening and closing checklists for the outlet.</li><li>Guarantee compliance with health and safety regulations.</li></ul> What are we looking for?<ul style="list-style-type:disc"><li>Fluency in Italian; good knowledge of English.</li><li>Friendly, positive attitude and strong team spirit.</li><li>Previous experience in a similar role is required.</li><li>Excellent organizational and communication skills.</li><li>Genuine passion for customer service and a strong desire to grow professionally.</li><li>Flexibility and enthusiasm are essential for this position</li></ul>

Demi Chef de Bar - Gran Melià Palazzo Cordusio

Job Summary: Ensures that food service is carried out successfully and in line with the quality standards defined by the Hotel. Responsible for the quality, preparation, and presentation of food produced in the assigned kitchen. Responsible for the efficiency of employees in their team and the cleanliness, hygiene, and tidiness of the areas under their responsibility. What will you have to do? <ul><li>Oversee a section of the Kitchen and ensure that it runs according to performance standards established by the Executive Chef and/or the Sous Chef.</li><li>Organize and set up the assigned section efficiently as possible to increase speed and maximize productivity.</li><li>Ensure that all items from that section are prepared consistently and according to standard product specifications.</li><li>Become familiar with all sections of the kitchen. </li><li>Ensure that all fridges and/or freezers within the kitchen is kept tidy and organized at all times.</li><li>Ensure that stock rotation is being carried out properly.</li></ul> What are we looking for? <ul><li>Fluent in Italian and knowledge of English is a plus.</li><li>Previous experience in a kitchen environment.</li><li>Be able to run a section and manage a small team.</li><li>Be organized and able to communicate effectively with a team.</li></ul>

Chef de Partie - ME Milan Il Duca

Big Mamma es la historia de un grupo nació hace 4 años, desde hemos abierto 11 restaurantes en Francia y en Inglaterra, así como el mayor patio de comidas de Europa en París. Ofrecemos cocina italiana tradicional revisada con productos frescos en un ambiente loco. 
Pero Big Mamma es tampoco sobre una historia humana única de 1.200 ragazzi apasionados y orgullosos que se levantan cada mañana para dar a sus clientes el mejor momento de su día !
El grupo está hoy en hipercrecimiento y continúa desarrollándose a la velocidad de la luz.

Big Mamma è un gruppo francese di ristorazione italiana nato dall’idea di Victor Lugger e Tigrane Seydoux. Negli ultimi 10 anni abbiamo aperto le porte di 34 ristoranti tra Europa (Francia, Principato di Monaco, Inghilterra, Spagna, Germania, Italia, Belgio, Irlanda) ed Emirati Arabi (Dubai).La nostra missione? Condividere l'ambiente speciale dei più bei luoghi della tradizione italiana, creando momenti unici di condivisione con i nostri clienti. Take the lead with La Squadra as JUNIOR &amp; SOUS CHEF in France &amp; Germany 🇫🇷Data la continua espansione del gruppo, siamo alla ricerca di Junior &amp; Sous Chefs per i nostri ristoranti di Parigi, Lille, Marsiglia e Berlino: cerchiamo professionisti appassionati, capaci di garantire il buon svolgimento delle operazioni in cucina, di supportare la gestione della brigata e di accompagnare il team verso l’eccellenza culinaria nel quotidiano.I tuoi compiti principali:DALLA CREAZIONE ALLA REALIZZAZIONE DEL PIATTO<ul><li>Partecipa al processo di cambio menù insieme agli Chef Executive, contribuendo ad un'esperienza culinaria unica;</li><li>Rapidità e precisione al pass dovranno essere la tua firma;</li><li>Assicurati che ogni piatto sia perfetto, rispettando ricette e standard del Gruppo;</li></ul>EFFICIENZA OPERATIVA<ul><li>Sei il braccio destro dello Chef nel garantire che tutto sia impeccabile: rispetto delle norme di igiene, staff curato e controlli sempre in linea con l’obiettivo;</li><li>Gestisci il Food Cost come un vero leader: zero sprechi, inventari perfetti, ordini sempre puntuali;</li><li>Pianifica, organizza e guida la brigata con energia e precisione.</li></ul>IL SUCCESSO NASCE DAL TEAMWORK<ul><li>Forma e accompagna il tuo team ogni giorno, trasmettendo passione e professionalità;</li><li>Costruisci la tua Squadra: la tua leadership crea armonia e rende l’ambiente di lavoro stimolante e positivo.</li></ul>La nostra offerta:<ul><li>Contratto a tempo indeterminato (full-time, 2 giorni OFF consecutivi);</li><li>Rimborso 50% abbonamento mezzi di trasporto;</li><li>Un pasto preparato con amore dalla nostra squadra + uno sconto del 15% in tutti i ristoranti del Gruppo</li><li>Mutuelle ALAN;</li><li>Wellpass membership discount;</li><li>Integrazione al costo totale dell'alloggio (30% di sconto);</li><li>Formazione continua e opportunità di carriera;</li><li>Mobilità geografica in Francia &amp; Europa.</li></ul> BIG MAMMA is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to sex, gender identity, sexual orientation, ethnicity, color, religion, disability, age, or any other characteristic protected by law. #managementbigmamma

Junior & Sous Chef (M/F) - Francia & Germania

La cucina del nostro Urban Resort 5***** stelle lusso parte del circuito Leading Hotels of the World, ricerca  per la sua brigata un Cuoco Capo Partita. Si offre un contratto full time a tempo determinato  su turni diurni e serali. Si richiede domicilio su Roma, la azienda non offre alloggio CCNL applicato: [Aica- Federturismo] Retribuzione: 26.000 € lordi annui (RAL) Cosa stiamo cercando?  <ul><li class="paragraph">Esperienza pregressa di almeno 1-2 anni in ristorazione di hotel </li><li class="paragraph">Esperienze in partita di primi/secondi/antipasti</li><li class="paragraph">Certificato Haccp</li><li class="paragraph">Basica esperienza nell'uso e nella valorizzazione della materia prima</li><li class="paragraph">Conoscenza della materia prima</li><li class="paragraph">Capacità di relazionarsi efficacemente in un contesto internazionale</li><li class="paragraph">Abilità e capacità di lavorare in team e in un contesto altamente dinamico</li></ul> Cosa dovrò fare?  <ul><li class="paragraph">Preparazione delle pietanze</li><li class="paragraph">Preparazione della linea</li><li class="paragraph">Supporto agli altri colleghi nella preparazioneelle pietanze</li><li class="paragraph">Seguire scrupolosamente le indicazioni dello Chef e del Sous Chef</li></ul><ul><li class="paragraph">Pulizia e riordino della cucina a fine servizio</li></ul>

Cuoco Capo Partita  - Villa Agrippina

Missione: Garantisce che il servizio di ristorazione sia svolto con successo e in linea con gli standard di qualità definiti dall'Hotel. Responsabile della qualità, preparazione e presentazione del cibo prodotto nella cucina assegnata. Cosa dovrai fare:<ul><li>Predisporre la realizzazione dei diversi servizi.</li><li>Portare a termine preparazioni preliminari.</li><li>Preparazione di piatti semplici</li><li>Partecipare alla cura della cucina e dei locali annessi</li><li>Rispettare le norme igieniche e di sicurezza vigenti</li></ul> Chi stiamo cercando:<ul><li>Ottima conoscenza dell'italiano, la conoscenza dell'inglese costituisce titolo preferenziale.</li><li>Pregressa esperienza in ambiente cucina anche minima.</li><li>Essere organizzati e in grado di comunicare efficacemente con i colleghi.</li></ul>

Commis di cucina - ME Milan Il Duca

Mission: the intern actively participates, under the guidance of the kitchen team, in the preparation and presentation of dishes. They contribute to upholding quality standards and recipes, while developing technical skills and an eye for creativity, taste, and presentation — with the goal of offering guests a memorable dining experience.  What will you be doing? <ul><li style="color:black">Assist the team in preparing dishes and in tasks assigned by the tutor or supervisor.</li><li style="color:black">Support basic preparations and gradually contribute to more complex recipes as training progresses.</li><li style="color:black">Keep workstations, refrigerators, and storage areas clean and well-organized, ensuring responsible use of ingredients.</li><li style="color:black">Learn best practices for efficient ingredient management, reducing waste and losses.</li><li style="color:black">Handle equipment safely and responsibly, following the tutor’s instructions.</li><li style="color:black">Comply with hygiene and cleaning procedures to ensure food quality and safety.</li><li style="color:black">Promptly report any issues or needs encountered during activities to the supervisor.</li><li style="color:black">Follow the HACCP standards and procedures defined by the company.</li></ul> What are we looking for? <ul><li style="color:black">Ongoing or recently completed training in Gastronomy, Culinary Arts, or Hospitality School.</li><li style="color:black">Italian language required; English knowledge is a plus.</li><li style="color:black">Basic knowledge of cooking techniques and food handling.</li><li style="color:black">Passion for food and hospitality, curiosity, and willingness to learn.</li></ul>

Looking for a Cook job Italy ?We've got you!

Cocinero/a - Occidental Pueblo Acantilado

Junior Sous Chef - INNSiDE Milano Torre GalFa

Demi Chef de Bar - Gran Melià Palazzo Cordusio

Chef de Partie - ME Milan Il Duca

Junior & Sous Chef (M/F) - Francia & Germania

Cuoco Capo Partita - Villa Agrippina

Commis di cucina - ME Milan Il Duca

Kitchen Trainee - INNSiDE Milano Torre GalFa

Cocinero/a - Occidental Pueblo Acantilado

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