Apart hotel 5 estrellas dedicado a alojamiento turístico.

Hotel Amarilla Golf Residences esta incorporando  Camareras de Piso

Funciones y requisitos: 

Camarera de pisos:

- Realizar la limpieza de las habitaciones y reponer las amenidades y bebidas, tanto de los clientes alojados en el hotel como de las habitaciones de salida. Así mismo, realizar la limpieza y reposición en horario de cobertura de habitaciones.
- Pasar el aspirador al suelo y a las alfombras, quitar el polvo a las superficies y friega los suelos.
- Comprobar que los televisores, radios, lámparas y aparatos de acondicionamiento de aire funcionen correctamente.


Requisitos:

-	Experiencia mínima 1 año
-	Disponibilidad fines de semana
-	Turnos rotativos
-	Residir en Tenerife Sur
-       Movilidad propia
-	DNI/NIE/ Permiso para trabajar en España y Nro de Seguridad Social


Ofrecemos:
Trabajo en un entorno dinámico y de alto nivel.
Contrato estable a jornada completa.
Remuneración acorde con la experiencia y el puesto.
Oportunidades de desarrollo profesional dentro de un hotel de prestigio.
Si buscas un lugar para crecer en tu carrera profesional, ¡te invitamos a postularte!


Camarera/o de Pisos

Hotel Amarilla Golf Residences esta incorporando  Camarero/a de bares

Funciones:

-	Recepción de clientes y asignación de mesas
-	Asesoramiento del menú: Informar sobre la carta, recomiendan platos y bebidas, y conocen los ingredientes y posibles alérgenos. 
-	Toma de pedidos/comandas:
-	Preparación del servicio
-	Cobro de facturas
-	Mantenimiento del orden, incluyendo mesas, pisos y la barra. 
-	Control de stock, seguimiento de los productos disponibles, especialmente en la barra, para asegurar la disponibilidad de los artículos.


Requisitos:

-	Experiencia mínima 1 año
-	Disponibilidad fines de semana
-	Turnos rotativos
-	Residir en Tenerife Sur
-       Movilidad propia
-	DNI/NIE/ Permiso para trabajar en España y Nro de Seguridad Social

Ofrecemos:
- Trabajo en un entorno dinámico y de alto nivel.
- Contrato estable a jornada completa.
- Remuneración acorde con la experiencia y el puesto.
- Oportunidades de desarrollo profesional dentro de un hotel de prestigio.
- Si buscas un lugar para crecer en tu carrera profesional, ¡te invitamos a postularte!

Camarero/a de bare

MALLORCA, SPAIN, OPENING 2023

Set beside the natural beauty of Mondrago Park and the cosmopolitan charm of Porto Petro Marina, Ikos Porto Petro welcomes you to a luxurious new beachfront getaway in one of Mallorca’s best-preserved sites.

Nestled between two stunning beaches; Calo dels Homes Morts and Calo de Sa Torre, the new Ikos Porto Petro invites guests to unrivalled experiences in a unique destination, where elegant accommodation boasts incredible views of the Mediterranean Sea.

The new Ikos Porto Petro will open with 319 elegantly designed rooms and suites with terraces and private pools, each curated with Ikos’ signature Mediterranean styling, infused with Mallorcan characteristics.

Brought to you by the World’s No. 1 All-Inclusive Resorts, Ikos Porto Petro enjoys an extensive gourmet offering, with six a la carte restaurants to explore with menus designed by Michelin Star chefs. Guests staying at Ikos Porto Petro will feel the warmth of Ikos’ unique Infinite Lifestyle concept, where all the luxuries and details come as part of the stay, such as signature cocktails, 300 of the finest international wines, children’s clubs, 24 hour room service, poolside service, an exclusive Spa by Anne Semonin and so much more.

Job Summary:


The Executive Sous Chef assists the Executive Chef in managing all kitchen operations, ensuring the highest standards of food quality, presentation, hygiene, and cost control. This role is pivotal in leading, training, and motivating the culinary team to deliver exceptional dining experiences aligned with the hotel’s luxury standards.


Key Responsibilities:
•	Oversee daily kitchen operations, ensuring smooth and efficient service.
•	Maintain high standards of food quality, taste, and presentation across all outlets.
•	Assist in menu development, recipe standardization, and cost control.
•	Ensure compliance with health, safety, and hygiene regulations.
•	Supervise, train, and develop kitchen staff, promoting teamwork and professional growth.
•	Manage inventory, ordering, and stock rotation to minimize waste.
•	Collaborate with other departments to coordinate events, banquets, and special functions.
•	Replace the Executive Chef during his/her absence.
•	Monitor and maintain kitchen equipment and facilities in excellent condition.
•	Contribute to maintaining a positive, respectful, and professional work environment.


Requirements:
•	Proven experience as a Sous Chef or Executive Sous Chef in a luxury hotel or fine dining environment.
•	Strong culinary skills and creativity.
•	Excellent leadership and team management abilities.
•	Knowledge of international cuisines and modern cooking techniques.
•	Solid understanding of kitchen financials and cost control.
•	High level of organizational and communication skills.
•	Ability to work under pressure and manage multiple tasks simultaneously.
•	Culinary degree or relevant professional training preferred.
•	Flexible schedule, including weekends and holidays.
•	Fluent in English; additional languages are an advantage.


Executive Sous Chef - Alojamiento concertado

Main duties:

1.	To carry out the preparation tasks pertaining to his/her station according to standard recipes.
2.	To assist in the preparation of food for all meals, room service, receptions and a la carte restaurants.
3.	To faithfully follow the recipes and presentations, as provided by the Sous Chef and Chef de Cuisine, in order to maintain the standards     of quality and consistency of the product.
4.	To collect all the tools needed at the station s/he has been assigned to in good time.
5.	To check and complete the daily mise en place and set-up of his/her work station.
6.	To work in a tidy and clean manner, ensuring that work spaces and all cold rooms are in accordance with hygiene standards.
7.	To maintain the cleanliness of all food preparation areas, of all refrigerators and freezers in the kitchen and of the food storerooms.
8.	To minimize waste of all food items.
9.	To communicate with the Chef de Partie regarding all aspects of work, to keep him/her updated on any problems and irregularities that may arise, and to recommend ways to address them. 
10.	The ability to assist the Chef de Partie in ordering all the food and products required for the following day.
11.	To correctly respond to any hotel emergency or security situation.
12.	To observe HACCP hygiene and safety rules.
13.	To have full knowledge of the hotel food standards 
14.	To contribute to the development of a safe, pleasant and clean work environment.
15.	To follow policies and procedure set by the Ikos Green Program of the company.

General duties: 
1.	To respond to any changes in the Kitchen department function as dictated by the industry, company and hotel.
2.	To report for duty punctually, follow the company grooming standards at all times.
3.	To provide a courteous and professional service at all times.
4.	To maintain good working relationships with colleagues, and all other departments.
5.	To have a complete understanding of the hotel's employee handbook and adhere to the regulations contained within.
6.	To have a complete understanding of and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety.
7.	To maintain a high standard of personal appearance and hygiene at all times.

Occasional duties:
1.	To carry out any other reasonable duties and responsibilities as assigned by the Chef de Cuisine.


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