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Its mission is to prepare the dishes included in the different culinary offers taking into account the procedures and standards to achieve the quality objective set, as well as to organize and develop the preparation and fine-tuning of its work area: equipment, materials, tools, utensils, raw materials and products.

Its main functions will be:

Prepare the dishes that will be served at the different points of sale of the hotel under the supervision of their superior command.
Prepare and present complex dishes and elaborate dishes, dishes for "buffet", "self-service", and different dishes of regional, national, international and creative cuisine.
Handle raw and preserve all kinds of food.
Carry out the mise-en-place of the service.
Know and prepare all the products, scandals and recipes that have to be made in the kitchen department.
Review and control the kitchen use material, communicating any incident in this regard, and collaborate in carrying out inventories.

- Training related to Hospitality, kitchen area.
- Experience of at least 1 year in a similar position in a 5 * hotel will be valued.
- Ability to organize and work in a team.
- Tolerance to stress and dynamism.

Necessary knowledge:
- Safety and hygiene standards.
- Quality and characteristics of the different foods.
- Food handling techniques.
- Various procedures for the transfer of plates and dishes, crockery and glassware.


Its mission is to set up the different points of sale and execute the service and sale of food and beverages, complying with the standards and norms established in each situation and using the necessary techniques and instruments, in order to achieve the highest level of quality and profitability.

Its main functions will be:

Prepare the assigned point of sale for the correct operation of the service.
Prepare and present certain dishes in view of the customer.
Process the orders by the shift manager and take them in the absence of his commands.
Clarify any type of customer doubt regarding the hotel's gastronomic offer.
Correctly bill all the product served to the customer through the computer system.
Transfer all the necessary material from the warehouses and laundry to carry out a correct service.

- Training related to Hospitality.
- Experience of at least 2 years in a similar position in a 5 * hotel.
- Fluent level of English and Spanish.
- Organizational skills and stress tolerance.
- Enthusiasm and empathy.

Necessary knowledge:
- Use of the MICROS operating system for order billing.
- Food handling techniques.
- Rules of courtesy and protocol.
- Upselling techniques.

Under the command of the Head of Reservations and the Commercial Directorate, its main functions will be:

Develop the procedures for confirmation, modification and cancellation of reservations and the corresponding forms, as well as response times.
Direct management of the hotel's own booking engine and the contracted IDS.
Make proposals, manage and apply "upsellings" policies
Respond to reservation requests by telephone and email.
A contract is offered for the 2020 summer season with an approximate period of 6 months of contracting.

Very high level of English essential.

Opera domain will be positively valued.

Perform in a qualified way the cleaning and arrangement of the rooms and corridors, as well as the order of the clients' objects. Clean and tidy up the rooms, bathrooms and hallways between client rooms. Control the material, products of the clients and inform those responsible for anomalies in the facilities and lost objects. Carry out direct customer service in the functions of your area. Carry out the laundry and laundry tasks.

- Opening to change
- Self-control
- Achievement orientation
- Rigor and Organization
- Initiative
- Customer orientation
- Teamwork


Necessary knowledge:
- Languages: Spanish and notions of English.
- Training: cleaning protocols.
- Training in customer service: Customer service skills.

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