5 Hospitality English-speaking jobs in Community of Valencia

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.

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.

Direct, coach, and supervise kitchen staff while ensuring recipe quality and consistency. Oversee main sections, manage production, and maintain strict adherence to public health and HACCP standards. Requires 8+ years in upscale service.

As the second-in-command of the shipboard culinary team, the Executive Sous Chef supports the Executive Chef in leading daily galley operations to deliver ultra-luxury dining experiences. Responsibilities include menu execution, staff management, inventory control, and ensuring compliance with Public Health and sanitation standards.

Ensures smooth bakery operation, managing bread production, quality, and presentation. Must follow US Public Health rules and assist with forecasting and inventory control. Requires three years of experience as a Baker.