[{{ $ctrl._job.status.name | translate}}] Camarero/a
Daco&Co

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Job description

Servicio a clientes, preparación de la sala, control de material,

Requirements

Buena presencia, conocimiento de vinos, idiomas, experiencia previa
Job type
Part-time
Location
Valencia, Spain
Department
F&B service
Languages
English, Spanish
Starting in
As soon as possible
Duration of the contract
6 months

Daco&Co

Quique Dacosta was born in 1972 in Jarandilla de la Vera. Originally from Extremadura but Valentian by popular adoption, began his professional career as a chef in 1986.
In 1988 he began working in what is today his restaurant, El Poblet (now Quique Dacosta Restaurant) which initially offered Spanish cuisine and then evolved to a more local marine cuisine. With this new turn, he starts to build a distinctive kitchen which contextualizes Alicantine, Valencian and Spanish innovative food.
The environment that embraces and seduces Quique Dacosta, marks the future of many of the creations that occur year after year in Denia. The Mediterranean Sea and the Montgó Natural Park. The enclave has been instrumental in his kitchen: inexhaustible wealth in its seabed and particular geographical location.
Today, he is recognized all around the world for its artistic expression of the kitchen. He has become a person who uses his culture, territory and ways of life as a flag that puts an image to the quality, excellence, innovation and tradition to the projection of the Valencian tourism from a cultural and artistic view.
*** 2012/2013 Michelin Guide awards three-stars to Quique Dacosta Restaurant.
Quique Dacosta Restaurante’s included at the list of the 50 best restaurant in the world by the prestigious magazine "The_Restaurant”.
Best Restaurant in Europe through the list "Opinionated About Dinning" by the prestigious analyst Steve Plotnicki. Two last consecutive years (2012-2013).
He receives an honorary doctorate in Fine Arts from Miguel Hernández University.

Quique Dacosta also owns El Poblet (1*), Vuelve Carolina and MercatBar restaurants in Valencia.
Within his divulgative activity, he has inaugurated the exhibition “Quique Dacosta. Transformed Landscapes” at the MuVIM (Valencian Museum of Illustration and Modernity), a conceptual tour that shows the interior world and creative process carried out by the chef to build and define his style of cuisine, and has also published his fourth book “3. Quique Dacosta” last April.

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