Segundo de cocina

About the role

The position supports the culinary team by preparing pastry and related products for various hotel areas, ensuring quality and timely service.

Key responsibilities

• Manage the checklist to meet the needs of different service areas, including setting up pastry service according to specific requirements.
• Prepare food items following the hotel's standard recipes, maintaining high quality standards.
• Prepare desserts and base sauces for the pastry department to satisfy the demands of each area.
• Operate and maintain kitchen equipment, collaborate on its upkeep, and keep the work area clean to meet organizational quality standards.
• Assist in controlling expenses and managing the department's budget to achieve assigned goals while optimizing resources.

Required profile

• Technical or vocational education (graduated technician level).
• Ability to follow standard recipes and maintain product quality.
• Understanding of budgetary control and resource optimization.

Required skills

• Pastry and dessert preparation.
• Sauce base preparation.
• Kitchen equipment operation and maintenance.
• Checklist management for service areas.