Chef de partie
About the job
- Supervise and coordinate activities of cooks and other food preparation workers
- Develop recipes and determine how to present the food
- Plan menus and ensure uniform serving sizes and quality of meals
- Inspect supplies, equipment, and work areas for cleanliness and functionality
- Hire, train, and supervise cooks and other food preparation workers
- Order and maintain inventory of food and supplies
- Monitor sanitation practices and follow kitchen safety standards
- Approx. 18.500€ gross annually
- Meals and uniform
- Department: F&B kitchen F&B-Kitchen
About you
- Customer Service Skills
- Hand-Eye Coordination
- Sense of Taste and Smell
- Teamwork
- Languages required: Spanish and French. English is a plus
The company
"The reason for presenting Marea Alta, a new Sky Restaurant in Barcelona, comes from our particular view of excellence in the preparation of fish. The result is also based on the inspiration gained in different parts of Spain. We’ve travelled to major cities recognised for their outstanding preparation of fish in order to adapt their culinary techniques and traditions to our way of understanding cooking, thus obtaining a very interesting diversity of dishes: chargrilled fish from the North, the sea and the mountain of Catalonia, Minorcan stews, fried dishes from the South, shellfish from Galicia, and many other tempting specialities.
We are supplied by the major Spanish fish ports and work with expert partners who focus on finding the best specimens in their place of origin.
Our goal is for the specimens that we receive on a daily basis from the various fish markets to result in exquisitely flavoured dishes using the different cooking techniques available: chargrilling, grilling, boiling, low-temperature cooking, frying, en papillote…
The result is Marea Alta, a new restaurant specialising in chargrilled fish and smoked dishes that seeks to bring together the wealth and diversity of the coasts in a culinary space with the best panoramic views of Barcelona."
We are a diverse team, a Basque/Madrilenian/Catalan team with Japanese and French influences. Every team member adds their own vision, and the combination of backgrounds gives us the conceptual freedom to reinterpret food with our particular way of understanding cuisine.