Chef – Eastern & Western Cuisine

CIS College; Soria; On-site; EUR 25,000 - 38,000; Full time

Job summary

CIS College in Spain seeks motivated culinary professionals to join a Central Kitchen operation. Roles cover both fresh graduates and experienced chefs, with a focus on Eastern and Western cuisines, recipe execution, and quality control.

Responsibilities include preparing dishes to approved standards, following recipes, maintaining hygiene, and collaborating with the kitchen team to develop menu items and improve processes in a high-volume setting.

Qualifications

• Fresh graduates: recent culinary arts graduate, no professional experience required.
• Basic cooking knowledge of methods, ingredients, food safety, and kitchen organization.
• Experienced chefs: at least 6 years in culinary roles with Eastern/Western specialization.

Responsibilities

• Prepare Eastern and Western dishes according to approved recipes and quality standards.
• Demonstrate expertise in the candidate’s declared culinary specialization.
• Follow standardized recipes, ingredient specifications, portion sizes, and production procedures.
• Maintain consistency in taste, texture, presentation, and serving portions.
• Assist in developing new dishes, improving recipes, and introducing menu items.
• Support batch preparation and production planning suitable for a Central Kitchen.
• Monitor ingredient quality, food storage, waste, and stock rotation.
• Follow food safety, hygiene, sanitation, and temperature-control procedures.
• Maintain a clean and organized workstation throughout the shift.
• Work effectively with the kitchen team and management.

Skills

Cooking methods

Ingredients knowledge

Food safety

Kitchen organization

Willingness to learn

Portfolio/assessment

Culinary specialization (Eastern)

Culinary specialization (Western)

Technical cooking skills

Quality control

High-volume production experience

Recipe development

Education

Culinary education background

Job description

Responsibilities

• Prepare Eastern and Western dishes according to approved recipes and quality standards.
• Demonstrate expertise in the candidate’s declared culinary specialization.
• Follow standardized recipes, ingredient specifications, portion sizes, and production procedures.
• Maintain consistency in taste, texture, presentation, and serving portions.
• Assist in developing new dishes, improving recipes, and introducing menu items.
• Support batch preparation and production planning suitable for a Central Kitchen.
• Monitor ingredient quality, food storage, waste, and stock rotation.
• Follow food safety, hygiene, sanitation, and temperature-control procedures.
• Maintain a clean and organized workstation throughout the shift.
• Work effectively with the kitchen team and management.

Requirements

• For Fresh Graduates
  • Recent graduate in Culinary Arts, Professional Cookery, or a related field.
  • No previous professional experience required.
  • Basic knowledge of cooking methods, ingredients, food safety, and kitchen organization.
  • Willingness to learn, follow instructions, and develop professionally.
  • Demonstrated practical cooking ability through a culinary school portfolio or assessment.
• For Experienced Chefs
  • Minimum 6 years of relevant professional culinary experience.
  • Proven specialization in Eastern cuisine, Western cuisine, or both.
  • Strong technical cooking skills and knowledge of ingredients and preparation methods.
  • Demonstrated ability to maintain consistent quality in professional kitchen operations.
  • Experience in high-volume production or a central kitchen is an advantage.
  • Ability to develop or improve recipes is desirable.