Cocinero/a

Collaborate with the kitchen team on raw material reception, storage, thawing, temperature control, handling, and cleaning disinfection. Prepare and present dishes according to assigned tasks while performing periodic cleaning established in the plan. Handle food in compliance with current regulations and inspect kitchen equipment, reporting any issues immediately. Requires a minimum of two years in gastronomic hotels with proactivity, dynamism, positive attitude, teamwork, initiative, and results orientation. Offers a 40-hour weekly contract with competitive salary and stability within an expanding chain in Barcelona.