Guada Sanico Hospitality Executive Recruiter Email guada.costillas@gmail.com.
Hospitality recruiter for luxury hotel, resort, restaurant managers. Fine dining restaurant recruiters for chefs, hotel financial controllers, front office, hotel jobs; restaurant jobs, chef jobs, culinary jobs; careers at luxury fine dining properties. Chef jobs and restaurant jobs. Relais & Chateaux jobs. AAA Diamond Hotels, Resorts, and Spa. Forbes rate, Michelin Star.
General Manager job Salary to $110,000 USD per annum or More. Let us know your expectation.
it is a Plus if you are Japanese or European
Michelin star experience needed. see more detail below.
This is a Global search, anyone with Japanese restaurant management with Michelin star experience may apply
The space has a bar and lounge, main dining room, sushi counter, and a private Omakase
130 seats in Singapore. and projected net sales of USD. $9m. for Singapore
Singapore opening November 2021. Early selection needed to allow for us to get your work visa. You will also need to be on board before opening date
Owned by 50Eggs Hospitality, a Miami, USA restaurant company
this company has more open Japanese cuisine and management positions in USA and Singapore; Michelin starred experience needed and you may apply from any country
if you are a Japanese restaurant manager from a city where Michelin star reviewers do not go but your employer has restaurants in other cities where Michelin reviewers do go and your company has a Michelin star there, you still qualify for being with a Michelin starred restaurant group
Logistical purchasing Sous Chef job Ensue restaurant in Shangri-La hotel Shenzhen China
The Logistics sous chef is a farm to table PURCHASING chef
Make sure your CV DETAILS your PURCHASING skills and history in a Chinese market
this is NOT an Office job. It is a Kitchen job
Salary will vary based on the experience with Housing allowance, Medical insurance, any Visa fees, will be covered by the company.
Ensue is a FREESTANDING restaurant with Michelin 3 star owner from Meadowland, Napa, California, USA, renting space from the Shangri-La hotel, Shenzhen. Prefer candidates from freestanding Restaurants
Ensue is a high end California (light and airy) American cuisine restaurant that has evolved and refined their cuisine to appeal to people who enjoy Cantonese cuisine. This is done by including items that are not commonly found in America but are in China. It is Not a fusion cuisine restaurant. The major role of the Logistics Sous Chef is to be instrumental in delivering these farm to table items, along with ALL the regular farm to table items, to the kitchen. And of course to understand why and how this is important to the evolvement of the Californian cuisine.
Ensue implies constant motion, continuation, striving for results. Carrying the innovation and “rise above” spirit, the restaurant aims to bring an exquisite and exclusive dining experience to patrons.
Kostow’s philosophy of cooking is product-driven – his aim is simply to let the ingredients shine.
To APPLY email your credentials and contact information to China restaurant Chef recruiter Guada Sanico Email guada.costillas@gmail.com
Logistical and Liaison Sous Chef Points
o A solid member of the team that will build a better fluid process of the food between the raw product to the finished dishes. o Ability to wake up early and visit the busy markets of Shenzhen to source food for the restaurant and future dishes. o To work with in a budget to get the best quality ingredients for the best price. o To manage the morning deliveries and the cooks who prepare of the raw products in the morning. o A sense of the seasons, products and culture of China o To speak English and Mandarin, (and Ideally read and write both languages), even a little Cantonese would be a bonus. o To know or strive to understand the city of Shenzhen. o To understand the philosophy of our restaurant and to Strive for perfection in the daily tasks and requirements of the job.
Having already opened Cantonese and Japanese fine-dining restaurants in Shenzhen, Chef Kostow felt the city was lacking in a comparable high-end Western eatery.
The Menu aims to incorporate traditional Chinese ingredients into the chef’s classic northern Californian fare, and Kostow is in turn excited to introduce his cuisine to China. “Western fine dining in China is very much currently associated with French cuisine,” Kostow told Wine Spectator. “It has been the representation thus far, giving Ensue an opportunity to showcase northern California sensibility, with vegetable-forward, subtle flavors.”
Ensue represents Chef Kostow’s latest evolution, blending California farm-to-table culture and techniques with Cantonese tastes and ingredients. The menu at Ensue pays respect to the local products, unique palate and culinary traditions.
The restaurant currently serves a five-or nine-course set dinner five nights a week and represents Kostow’s understanding of the Cantonese palate.
The dinner starts with raw white clams, fermented daikon rice and leek oil. The clams from the South China Sea are freshly shucked and cleaned, while the daikon is lacto-fermented in a way similar to Chinese pickled vegetables, before it’s juiced, frozen and shaved into the rice.
Water-turtle soup steeped with aromatics from the Chinese pantry is another highlight of the dinner. It’s served in a terrine molded by a turtle shell with Australian winter truffles, baby pearl onions and allium flowers.
“I’ve never used turtle to cook before,” says Kostow.
Local turbot steamed with red lilies and organic vegetables is one of Kostow’s responses to Cantonese preferences, and the steaming technique has inspired him to take it back to his restaurant in Napa.
Kostow has said that northern Californian cooking is about “using the best products you can source locally and showcasing them as best you can. It really is that simple.”
He finds it interesting that Cantonese cuisine has a lot in common with Californian cooking.
“Cantonese cuisine is very fresh, light, subtle and is very similar to cooking in California, which I didn’t expect,” he says.
Kostow knows that aromas play an important part in Cantonese cuisine, as do spices – and, sometimes, their absence.
“I’m not cooking Cantonese cuisine. I can only cook in a style that shows an understanding of the Cantonese palate,” says Kostow.
Here is their YouTube video from their home at the Meadowland’s Forbes 5 star rated hotel in Napa, California:
Sous Chef Manager Ensue restaurant by 3 Michelin stars Chef in Shangri-La Shenzhen, China
Salary will vary based on the experience with Housing allowance, Medical insurance, any Visa fees, will be covered by the company.
Pastry Sous Chef Job Description
Ensue is a FREESTANDING restaurant with Michelin 3 star owner from Meadowland, Napa, California, USA, renting space from the Shangri-La hotel, Shenzhen. Prefer candidates from freestanding Restaurants
Ensue is a high end California (light and airy) American cuisine restaurant that has evolved and refined their cuisine to appeal to people who enjoy Cantonese cuisine. This is done by including items that are not commonly found in America but are in China. It is Not a fusion
cuisine restaurant.
To APPLY email your CV and contact information to China restaurant pastry Chef recruiter Guada Sanico Email guada.costillas@gmail.com
Sous Chef Pastry Department job description
As the manager for the pastry department of the kitchen team at Ensue you will be an important part of the BOH team. The main purpose will be bridging the language, culinary and cultural connections between the Head chef, the rest of the team and China as it pertains to the sweet world. Therefore, being able to speak Mandarin and English is essential for the success of this position. Ensue is Michelin 3 star Chef Christopher Kostow’s first restaurant outside of California. It’s an ambitious project bringing modern fine dining to the relatively new and uncharted city of Shenzhen. His California sensibilities are subtly reflected in the food with a focus on organic products, the natural simplicity of those products and the best season to present them. Chef Christopher Kostow’s philosophies are melded with the ingredient’s, traditions, and techniques of China. As the Pastry Sous Chef, you will be a key contributor to the concept and identity of the restaurant. It is your responsibility to properly manage the department as it pertains to the direction by the head chef. In addition, you will be asked to work irregular hours depending on the daily necessities of the role. Key Responsibilities Assisting the Head Chef with Creating the bread, pastries and treats of the menu. The operational success that are needed for an optimal work environment and to ensure the proper knowledge of those recipes and ingredients are being delivered to the whole team as it pertains to products, training and understanding of the sweet world. Sourcing products from all over China and building relations with the purveyors. Holding purveyors responsible when products are not up to standard. Documenting and organizing seasonal calendars to effectively use the products during their peak season. Once the products have been curated and sourced, ensure they stay up to the standards while being used and As a voice and messenger for the restaurant’s pastry: creating and maintaining and ordering with some suppliers will be necessary Respect for the product is what drives us throughout the day. How it is stored, handled, processed, cooked, plated, and eventually presented to our guests should always be a thoughtful process. Our goal is to create an unparalleled dining experience for our guests, which is a result of the collective efforts of the entire staff in an organized and thoughtful manner. Team organization is paramount in performing your duties. Without the exceptional effort of the individual, the team will fail. While you may be in charge of the pastry you will be expected to work with in the whole system. You will work neat, quick and organized throughout your day. You will be responsible for purchasing your own knives and keeping them sharp! You be responsible in maintaining and organize pastry specific equipment. It is your responsibility to take notes and document all important specifications of the restaurant as dictated by the standard operating procedures, so that consistency can be enforced. You will be expected to organize and complete your daily lists of assigned work in a timely fashion. You will be expected to maintain a clean work area throughout the day and to ensure others working with you do the same. It is important to realize that your product may be a finished item, presented to the guest during service and therefore have pride behind the work you accomplish and the food you create! Throughout your day you will be representing much more than yourself and it is important that you remember that professional behavior begins with respect and courtesy. The dishwasher both machine and operator are extremely important and viable to the success of the business and customer experience. Therefore, they should be treated with the respect they deserve. Furthermore, due to our open concept kitchen design the customers and clients who visit this establishment are observers in the operations of the kitchen. It is everybody’s job to help manage the cleanliness standards of the restaurant. As the Pastry Sous Chef, you will plate the food and sometimes even bring it to the guest in the dining room or upstairs to the bar. Appearance and demeanor are very important factors in achieving a successful dining experience for our guests.
Sous Chef Manager Ensue restaurant by 3 Michelin stars Chef in Shangri-La Shezhen, China
Salary will vary based on the experience with Housing allowance, Medical insurance, any Visa fees, will be covered by the company.
Pastry Sous Chef Job Description
Ensue is a FREESTANDING restaurant with Michelin 3 star owner from Meadowland, Napa, California, USA, renting space from the Shangri-La hotel, Shenzhen. Prefer candidates from freestanding Restaurants
Ensue is a high end California (light and airy) American cuisine restaurant that has evolved and refined their cuisine to appeal to people who enjoy Cantonese cuisine. This is done by including items that are not commonly found in America but are in China. It is Not a fusion cuisine restaurant.
Sous Chef Pastry Department job description
As the manager for the pastry department of the kitchen team at Ensue you will be an important part of the BOH team. The main purpose will be bridging the language, culinary and cultural connections between the Head chef, the rest of the team and China as it pertains to the sweet world. Therefore, being able to speak Mandarin and English is essential for the success of this position. Ensue is Michelin 3 star Chef Christopher Kostow’s first restaurant outside of California. It’s an ambitious project bringing modern fine dining to the relatively new and uncharted city of Shenzhen. His California sensibilities are subtly reflected in the food with a focus on organic products, the natural simplicity of those products and the best season to present them. Chef Christopher Kostow’s philosophies are melded with the ingredient’s, traditions, and techniques of China. As the Pastry Sous Chef, you will be a key contributor to the concept and identity of the restaurant. It is your responsibility to properly manage the department as it pertains to the direction by the head chef. In addition, you will be asked to work irregular hours depending on the daily necessities of the role. Key Responsibilities Assisting the Head Chef with Creating the bread, pastries and treats of the menu. The operational success that are needed for an optimal work environment and to ensure the proper knowledge of those recipes and ingredients are being delivered to the whole team as it pertains to products, training and understanding of the sweet world. Sourcing products from all over China and building relations with the purveyors. Holding purveyors responsible when products are not up to standard. Documenting and organizing seasonal calendars to effectively use the products during their peak season. Once the products have been curated and sourced, ensure they stay up to the standards while being used and As a voice and messenger for the restaurant’s pastry: creating and maintaining and ordering with some suppliers will be necessary Respect for the product is what drives us throughout the day. How it is stored, handled, processed, cooked, plated, and eventually presented to our guests should always be a thoughtful process. Our goal is to create an unparalleled dining experience for our guests, which is a result of the collective efforts of the entire staff in an organized and thoughtful manner. Team organization is paramount in performing your duties. Without the exceptional effort of the individual, the team will fail. While you may be in charge of the pastry you will be expected to work with in the whole system. You will work neat, quick and organized throughout your day. You will be responsible for purchasing your own knives and keeping them sharp! You be responsible in maintaining and organize pastry specific equipment. It is your responsibility to take notes and document all important specifications of the restaurant as dictated by the standard operating procedures, so that consistency can be enforced. You will be expected to organize and complete your daily lists of assigned work in a timely fashion. You will be expected to maintain a clean work area throughout the day and to ensure others working with you do the same. It is important to realize that your product may be a finished item, presented to the guest during service and therefore have pride behind the work you accomplish and the food you create! Throughout your day you will be representing much more than yourself and it is important that you remember that professional behavior begins with respect and courtesy. The dishwasher both machine and operator are extremely important and viable to the success of the business and customer experience. Therefore, they should be treated with the respect they deserve. Furthermore, due to our open concept kitchen design the customers and clients who visit this establishment are observers in the operations of the kitchen. It is everybody’s job to help manage the cleanliness standards of the restaurant. As the Pastry Sous Chef, you will plate the food and sometimes even bring it to the guest in the dining room or upstairs to the bar. Appearance and demeanor are very important factors in achieving a successful dining experience for our guests.
Logistical purchasing Sous Chef job Ensue restaurant in Shangri-La hotel Shenzhen China
The Logistics sous chef is a farm to table PURCHASING chef
Make sure your CV DETAILS your PURCHASING skills and history in a Chinese market
this is NOT an Office job. It is a Kitchen job
Salary will vary based on the experience with Housing allowance, Medical insurance, any Visa fees, will be covered by the company.
Ensue is a FREESTANDING restaurant with Michelin 3 star owner from Meadowland, Napa, California, USA, renting space from the Shangri-La hotel, Shenzhen. Prefer candidates from freestanding Restaurants
Ensue is a high end California (light and airy) American cuisine restaurant that has evolved and refined their cuisine to appeal to people who enjoy Cantonese cuisine. This is done by including items that are not commonly found in America but are in China. It is Not a fusion cuisine restaurant. The major role of the Logistics Sous Chef is to be instrumental in delivering these farm to table items, along with ALL the regular farm to table items, to the kitchen. And of course to understand why and how this is important to the evolvement of the Californian cuisine.
Ensue implies constant motion, continuation, striving for results. Carrying the innovation and “rise above” spirit, the restaurant aims to bring an exquisite and exclusive dining experience to patrons.
Kostow’s philosophy of cooking is product-driven – his aim is simply to let the ingredients shine.
Logistical and Liaison Sous Chef Points
o A solid member of the team that will build a better fluid process of the food between the raw product to the finished dishes. o Ability to wake up early and visit the busy markets of Shenzhen to source food for the restaurant and future dishes. o To work with in a budget to get the best quality ingredients for the best price. o To manage the morning deliveries and the cooks who prepare of the raw products in the morning. o A sense of the seasons, products and culture of China o To speak English and Mandarin, (and Ideally read and write both languages), even a little Cantonese would be a bonus. o To know or strive to understand the city of Shenzhen. o To understand the philosophy of our restaurant and to Strive for perfection in the daily tasks and requirements of the job.
Having already opened Cantonese and Japanese fine-dining restaurants in Shenzhen, Chef Kostow felt the city was lacking in a comparable high-end Western eatery.
The Menu aims to incorporate traditional Chinese ingredients into the chef’s classic northern Californian fare, and Kostow is in turn excited to introduce his cuisine to China. “Western fine dining in China is very much currently associated with French cuisine,” Kostow told Wine Spectator. “It has been the representation thus far, giving Ensue an opportunity to showcase northern California sensibility, with vegetable-forward, subtle flavors.”
Ensue represents Chef Kostow’s latest evolution, blending California farm-to-table culture and techniques with Cantonese tastes and ingredients. The menu at Ensue pays respect to the local products, unique palate and culinary traditions.
The restaurant currently serves a five-or nine-course set dinner five nights a week and represents Kostow’s understanding of the Cantonese palate.
The dinner starts with raw white clams, fermented daikon rice and leek oil. The clams from the South China Sea are freshly shucked and cleaned, while the daikon is lacto-fermented in a way similar to Chinese pickled vegetables, before it’s juiced, frozen and shaved into the rice.
Water-turtle soup steeped with aromatics from the Chinese pantry is another highlight of the dinner. It’s served in a terrine molded by a turtle shell with Australian winter truffles, baby pearl onions and allium flowers.
“I’ve never used turtle to cook before,” says Kostow.
Local turbot steamed with red lilies and organic vegetables is one of Kostow’s responses to Cantonese preferences, and the steaming technique has inspired him to take it back to his restaurant in Napa.
Kostow has said that northern Californian cooking is about “using the best products you can source locally and showcasing them as best you can. It really is that simple.”
He finds it interesting that Cantonese cuisine has a lot in common with Californian cooking.
“Cantonese cuisine is very fresh, light, subtle and is very similar to cooking in California, which I didn’t expect,” he says.
Kostow knows that aromas play an important part in Cantonese cuisine, as do spices – and, sometimes, their absence.
“I’m not cooking Cantonese cuisine. I can only cook in a style that shows an understanding of the Cantonese palate,” says Kostow.
Here is their YouTube video from their home at the Meadowland’s Forbes 5 star rated hotel in Napa, California:
To APPLY email your credentials and contact information to China restaurant Chef recruiter Guada Costillas guada.costillas@gmail.com
Beverage Director / Manager job Ensue restaurant Shangri-La hotel Shenzhen China
Salary will vary based on the experience but most likely RMB30K-RMB40K with Housing allowance, Medical insurance, Visa fees will be covered by the company.
Ensue is a FREESTANDING restaurant renting space from the Shangri-La hotel
It doesn’t matter where the candidate comes from but based in Asia would be preferable. The candidate must be Caucasian and Chinese language skills are not required.
Exposure or experience in oat Asia’s 50 best bars would be a good asset.
the Ensue restaurant is owned by a 3 Michelin starred Chef from Napa Valley, California >Here is their China website: www.ensue-sz.com
Job Description
Department: Bar; Job Title: Director of Beverage Reports to: Director of Operations The Director of the Bar’s working at 3 Michelin starred Chef restaurant in Shenzhen primary purpose is to manage the bar program and operations. Plan, direct and oversee all bar operations including staff management, ensure product and service standards are met and implement and maintain procedures for maximum operating efficiency. The bar program will be focused on elevated cocktails, as well as an extensive selection of spirits,wines and Champagne. Mirroring the food and service, our bar team’s approach is old world in its conviviality and depth of knowledge. The result is a classic style of bartending focused on creating and procuring the best and showcasing those products with focus and restraint. JOB OVERVIEW
Under the direction of the Operations Director, oversees and direct bar operation and administration.
• Be charming by being approachable, having confidence and showing respect. • Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done. • Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special. DUTIES AND RESPONSIBILITIES • Participates in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF & E requirements • Provides a monthly forecast of food and beverage revenue • To ensure table reservations are taken properly in order to maximize the bar turnover • Strictly adhere to the established operating budget and ensure that all costs are controlled. • Planning and organizing of festive and seasonal food and beverage promotions within the outlet • Assist identify training needs and plan training programs for the associates • Conducts training for the associates • Assist in conducting associates’ yearly performance appraisals • Assists in the building of an efficient team of associates by taking an active interest in their welfare, safety and development. • Oversee the Implementation of standards as detailed in the departmental standards and procedures manual
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• Adhere to opening and closing procedures • Conduct effective shift briefings ensuring all staff are aware of VIPs, special occasions,daily specials; emphasis on up selling certain products • Personally engages with guests to build relationships and increase repeat guests • Develop a beverage program by creating new drinks monthly • Costing, recipe cards and pictures are to be submitted to Operations Director before implementing • Creating monthly promotions that will drive traffic and revenue to the outlet. • Ensures that Basic standards are adhered to in order to achieve the level of service wanted by higher management • Assigns responsibilities to subordinates and to check their performance periodically. • Takes a hand on approach in the operation of his/her outlet. • Attends weekly Meetings. • Conducts monthly inventory checks on all equipment and supplies • Handles all guest complaints, requests and inquires on food, beverage and service. • Submits to Food & Beverage Office the following: – Daily Log Book – Monthly Outlet Report – Monthly Training Plan • Ensures that all associates provide courteous and professional service at all times • Shares recommendations and guest comments to Chef to reflect current customer profile • Anticipates market changes and review operations when necessary • Conducts competitor analysis • Creates positive publicity opportunities
Here is their YouTube video from their home at the Meadowland’s Forbes 5 star hotel in Napa, California:
To APPLY email your credentials and contact information to China Michelin restaurant Beverage recruiter Guada Costillas-Sanico guada.costillas@gmail.com
