MISSION:
Kitchen assistant/chef to cover different stations.

PROFILE:

• Person with the ability to integrate easily into established teams.
• Pleasant, dynamic person who enjoys and knows the profession and has no scheduling issues.
• Hospitality training (studies at Hospitality Schools) is essential.

FUNCTIONS:

• Preparation of menu dishes.
• Mise en place for their station before service: preparing prior elaborations and tools necessary to start service without delay.
• Prepare, season, and present dishes from the station according to established technical sheets, ensuring they meet the company's quality standards.
• Follow recipe procedures and existing processes.
• Assist in the smooth operation of the hot zone service.
• Participate in the supply control, preservation of fresh products, and storage of goods in their station.
• Report directly to the head chef.
• Prepare the station's inventory (if requested by the head chef).
• Review and monitor kitchen equipment and communicate any issues.
• Ensure proper preservation and use of products, equipment, and machinery provided.

MISSION:
Set up and prepare restaurant dining rooms and provide attentive and courteous service to customers, adhering to established standards and using the necessary techniques and tools.

PROFILE:

• Friendly, attentive, polite, cordial, and pleasant.
• Communicative and clear.
• Ability to work under pressure.
• Observant, with a good memory for recognizing customers.
• Catalan/Spanish/English.
• Ability to work and integrate into established teams.

FUNCTIONS:

• Set up tables, organize furniture, and prepare table service.
• Perform cleaning operations and set up equipment and utensils.
• Provide direct customer service in a friendly and polite manner.
• Deliver menus and recommend products that best suit customer needs.
• Advise and address customer inquiries.
• Record orders digitally and relay them to the kitchen.
• Assist waitstaff throughout the customer service process, including tasks such as carving, deboning, and serving garnishes.
• Basic supply operations.
• Prepare and serve drinks and meals.
• Post-service tasks: clean, organize, and prepare for new customers.
• Verify payment tickets and hand them to customers.
• Bid farewell to customers, inquire about their experience, and encourage them to return.