Teams at Barceló Group

Organize and prepare a kitchen station, plan ingredients and tasks, supervise cooks and aides, create and follow recipes, manage cleaning, stock and hygiene controls, and assist with receiving and storage operations.

Prepare desserts, pastries and doughs following technical recipes; manage pastry area operations under the Head Chef; help with cost control, inventory and purchases; prepare items for buffets, banquets and events; support receiving, storage, cleaning, food safety and hygiene procedures.

Manage front-desk operations including check-in/out, guest welcome and farewell, phone and in-person customer service, concierge and luggage storage, reservation review, night audit, and other tasks assigned by the front desk manager.