Teams at Barceló Group

Prepare dishes according to technical fiches and menu cycles; ensure kitchen operations under the Head Chef; assist with cost control, inventory, and purchasing; receive and store food; perform cooking, regeneration, replenishment, cleaning, and hygiene tasks following safety and food regulations.

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.

Provide qualified, autonomous food and beverage service: greet and seat guests, serve and attend customers, prepare and set up service areas and tables, maintain work areas and utensils for proper service delivery.