6 Hospitality English-speaking jobs in Castile and León

Pastry Chef De Partie responsible for daily pastry production, quality, and presentation. Direct and coach direct reports while managing inventory and adhering to US Public Health regulations. Requires two years of CDP experience in upscale settings.

The Chef de Cuisine oversees food preparation and presentation in a 5-star outlet, ensuring compliance with company recipes and standards. Manages daily galley operations, supervises culinary staff, and maintains strict adherence to Public Health regulations. Requires STCW95 certification, 4+ years of experience in a 5-star establishment, and fluency in English.

The Pastry Chef manages pastry and bakery production, supervises a team, and ensures guest satisfaction. Requires 4+ years of experience in a similar role within a 5-star establishment and a valid STCW95 certification.

Line Cook role requires a culinary school degree and 4+ years in upscale service. Responsibilities include preparing menu items, advanced knife skills, and following all health standards.

Directs, coaches, and supervises kitchen staff. Requires 8+ years experience in upscale food service with 2+ years as Chef de Partie. Must have excellent food knowledge, understand culinary terms, and follow recipes. Strong management, communication, and problem-solving skills are essential.

The Executive Sous Chef supports the Executive Chef in leading daily galley operations, ensuring ultra-luxury dining experiences. Responsibilities include menu execution, staff management, inventory control, and upholding Public Health and sanitation standards.