Cocinero/a - Santiago de Compostela
Core
Prepare and present dishes according to technical sheets and quality standards in a luxury hotel kitchen.
Role type
Line cook (station chef)
Builds
Production of plated dishes for hotel guests
Domain
Hospitality / Fine Dining
Required skills
Mise en place, food safety (APPCC), allergen management, inventory rotation, kitchen equipment maintenance, hygiene compliance
Preferred skills
Hotel or restaurant experience, Michelin-starred environment experience
Technologies
Kitchen equipment, food storage systems
Responsibilities
Prepare mise en place and pre-preparations for service; organize assigned station work; maintain tools and equipment during service; ensure cleanliness and organization of work areas; control product labeling and expiration dates; communicate raw material needs; close and organize refrigeration units; report incidents to the head chef.
Seniority
Entry to Mid-level, hands-on IC