Jefe/a de partida – Kitchen Station Leader

About the role

We are looking for a Jefe/a de partida (Kitchen Station Leader) to join the culinary team at Hotel Barceló Ponent Beach. The role involves organizing the preparation of the station, supervising recipes, and ensuring high standards of food safety and quality for our guests.

Key responsibilities

• Organise the preparation of raw materials and supplies for the station and allocate tasks efficiently.
• Supervise and develop recipes in line with menu cycles and food‑handling best practices.
• Lead, direct and oversee assistants and cooks in the preparation of dishes.
• Monitor cleaning, storage and replenishment of food items for the station.
• Ensure hygienic‑sanitary records and controls are completed and applied.
• Assist with basic receiving, storage and internal stock replenishment following established procedures.

Required profile

• Higher‑level culinary or hospitality training (e.g., Superior Cycle in Kitchen Management, Hospitality or Tourism degree).
• Minimum two years of experience in a similar kitchen‑station leadership role.
• High level of English is desirable.
• Good taste and olfactory memory, creativity and manual dexterity.
• Strong interpersonal skills, communication ability and teamwork orientation.
• Planning, organization, problem‑solving and decision‑making capabilities.

Required skills

• HACCP (food safety) knowledge.

What we offer

• Flexible working environment within a leading international hotel group.
• Opportunity to develop your culinary career in an award‑winning brand.