Cook / Chef de Partie (2 vacancies)
LOCATION
Sotogrande, Cádiz – Spain
ABOUT THE PROPERTY
Luxury hospitality property in Sotogrande delivering elevated culinary and guest experiences through premium product standards, technical execution and departmental collaboration. We are expanding our Culinary team with disciplined and detail -oriented Cooks.
ROLE PURPOSE
The Cook is responsible for the preparation, cooking and presentation of dishes within an assigned section, following recipes, technical sheets and quality standards consistent with a luxury hotel kitchen. The role ensures food safety, precision, consistency and collaboration with front -of -house teams.
KEY RESPONSIBILITIES
• Ensure cleanliness and maintenance of workstations, tools and kitchen equipment.
• Communicate with the Supervisor regarding additional support required during peak periods.
• Report non -conforming food products, quality deviations or discrepancies.
• Prepare ingredients including portioning, chopping and storing.
• Wash and peel fresh fruits and vegetables.
• Weigh, measure and mix ingredients according to recipes.
• Prepare, cook and plate food according to recipes, hotel standards and preparation checklists.
• Prepare cold dishes and mise -en -place.
• Operate ovens, stovetops, grills, microwaves and fryers.
• Taste food to verify proper seasoning and cooking levels.
• Control and verify food quality during production.
• Set up and break down assigned workstation.
• Plate food in correct portion sizes and appropriate containers.
• Wash and sanitize kitchen areas, tables, tools, knives and equipment.
• Monitor and ensure correct temperatures of equipment and food items.
• Review and control kitchen material and equipment; report maintenance issues.
• Ensure correct portions, plating and garnishing aligned with technical sheets and waste -avoidance standards.
• Prepare, cook and present dishes within your section.
• Contribute to new dish and menu development.
• Inform about overstock/shortages for daily usage and manage conservation of goods.
• Maintain and improve culinary output through creativity and presentation.
• Maintain full knowledge of menu items, specials and promotions.
• Assist in preparation and service of à la carte and/or buffet menus according to hotel standards.
• Collaborate closely with front -of -house departments to ensure seamless service.
REQUIREMENTS
• Minimum 2 years of experience in hospitality, with at least 1 year in the luxury segment.
• Strong attention to detail with speed, precision and operational discipline.
• Positive attitude with ability to work under pressure.
• High level of Spanish.
• Culinary or hospitality -related training.
• Legal right to work in Spain.
• Mandatory: Valid driving licence and own vehicle.
COMPENSATION & BENEFITS
• 23.000€ gross annual salary
• Full -time contract
• Complimentary accommodation provided
(with refundable deposit withheld at first payroll and returned at end of contract if conditions are met)
• Exposure to luxury culinary standards and cross -department collaboration opportunities
• Professional development in a high -end kitchen environment