Cap de cuina per l'Alberg La Conreria a Tiana (Indefinit, jornada completa)

Peretarres; Barcelona; Presencial; EUR 24.000 - 32.000; Jornada completa

Descripción de la vacante

Una institució dedicada a l'educació i l'oci busca un Cap de Cuina per l'Alberg La Conreria. La persona seleccionada gestionarà l'equip de cuina i se'n responsabilitzarà de la preparació de menjars per a diversos grups, assegurant uns estàndards de qualitat i seguretat alimentària mentre treballa en un entorn dinàmic.

Servicios

Contracte indefinit

Incorporació immediata

Formación

• Mínim 2 anys d'experiència com a cap de cuina.
• Experiència en la gestió d'equips de 7-15 persones.
• Permís de conduir vàlid i vehicle per accedir al lloc de treball.

Responsabilidades

• Coordinar i gestionar la cuina de l'alberg, preparant plats per a diferents grups.
• Col·laborar amb la direcció per preparar menús mensuals.
• Gestionar l'equip de cuina i garantir la seguretat alimentària.

Conocimientos

Gestion d'equips

Cocina per a col·lectivitats

Gestió d'al·lergògens

Descripción del empleo

Join to apply for the Cap de cuina per l'Alberg La Conreria a Tiana (Indefinit, jornada completa) role at Fundacio Pere Tarres .

Do you know the camp and hostel houses of Fundació Pere Tarrés ? Would you like to work with a dynamic team in an environment surrounded by nature ? Do you have experience in cooking for collectivities ? This is your opportunity!

What do we offer?

• Immediate incorporation : We seek committed professionals ready to join our organization quickly and efficiently.
• Type of Contract : Permanent contract with activities from mid-January to mid-December; the hostel closes from December 15 to January 15 for holidays.
• Work Schedule : Full-time, 37.5 hours / week, rotating shifts from Monday to Sunday, morning, midday, and night shifts, with two days off per week.

What will be your responsibilities?

• Coordinate and manage the hostel's kitchen, preparing dishes according to the needs of different groups, adhering to quality procedures and standards.
• Organize and develop activities related to kitchen preparation, equipment, materials, utensils, raw materials, and products.
• Collaborate with management to prepare monthly menus.
• Handle supplier orders and monitor consumption.
• Manage the kitchen team (5-15 people depending on the season).
• Prepare and present meals, including breakfasts and pastry products.
• Manage allergens, food intolerances, and HACCP protocols to ensure food safety.
• Ensure proper handling and storage of food, maintaining hygiene and order in the kitchen according to current regulations.

Requirements

• Minimum 2 years of experience as a head chef, leading teams of at least 7-15 people.
• Experience in cooking for collectivities (hospitals, residences, schools, etc.).
• Experience in managing allergens, food intolerances, and HACCP.
• Valid driver's license and vehicle to reach the workplace.
• Must have a clean criminal record certificate for sexual offenses.

J-18808-Ljbffr

J-18808-Ljbffr