Senior Chef de Partie jobs Luxury Caribbean resort

Senior Chef de Partie jobs 600 rooms BERMUDACaribbean luxury resort

• $14.35/hr. 40 hour work week
• several positions open
  shared dormitory room;
  10 days vacation;

you must have in depth varied culinary experience including Western and international cuisine

Expenses:  Medicals, X-Rays, Police Reports, Notarizing documents etc. would be at the expense of the candidate

Additional Notes:

• Nationalities:  USA, Canada, UK, Caribbean, Australian, South African, European Filipino.  Current combination of Indian, Sri Lankan, Canadian, South African, Mexican, Chinese, Nepal etc.
• Marital status: Due to Immigration and other challenges, single candidates are best suited to these positions.  Currently our married colleagues with or without dependents choose to not relocate them
• Age range:  current chefs range in age from mid thirties to mid fifties; our main expectation is that the successful candidates are qualified, experienced, able and energetic!

BE SURE TO READ THE Job Description below before you apply

To APPLY eMail your Resume to International Chef Recruiter Guada Costillas guada.costillas@gmail.com

For MORE Chef jobs join our Chef jobs Group on LinkedIN – more than 80,000 members

For MORE Chef jobs in the Caribbean, join our Caribbean Chef and Hospitality jobs group on LinkedIN

For MORE Chef jobs in the Indian and Pacific ocean islands join HERE.

Follow our website: http://hospitalityexecutive.com

JOB DESCRIPTION

Reporting to the Sous Chef, responsibilities and essential job functions include but are not limited to the following:             

• Ensuring quality consistency in preparing, cooking and serving of all food items according to hotel recipes and standards
• Continually strive to improve food preparation and presentation
• Actively participating in various meetings; share ideas, opinions and suggestions
• Supervising, training, developing and evaluating assigned chefs
• Ensuring all kitchen Colleagues are aware of standards and expectations
• Communicating daily with colleagues regarding guest feedback  
• Maintaining proper rotation of product in all chillers to minimize wastage/spoilage
• Maintaining current knowledge of all menu items, daily specials and promotions
• Ensuring the cleanliness and maintenance of all work areas, utensils, and equipment
• Following kitchen policies, procedures and service standards and all safety and sanitation policies when handling food and beverage
• Other duties as assigned

Qualifications:

• Culinary Diploma, Certificate or Journeyman’s  or equivalent qualifications preferred
• 5 years culinary experience working in all areas of the kitchen, 2 years of which in a supervisory role
• Proven effective supervisory skills
• Excellent customer service, team, interpersonal, communication (verbal and written – excellent English), multi-tasking, organization and problem solving abilities
• Be accountable, reliable, energetic, creative and flexible 
• Able to work efficiently and cohesively within a team, under pressure in a fast paced, multi-cultural environment
• Be focused on guest needs, remaining calm and courteous at all times  
• Computer literate in Microsoft Window applications an asset

Physical Aspects of Position (include but are not limited to):         

• Constant standing and walking throughout shift
• Frequent lifting and carrying up to 30 lbs
• Occasional kneeling, pushing, pulling, lifting
• Occasional ascending and descending stairs and ramps

Schedule:  Must work flexible shifts including nights, weekends and public holidays

end of Senior Chef job Senior Chef de Partie job luxury resort BERMUDA, Caribbean.

Executive Sous Chef job Italian fine dining Naples Florida

Italian Executive Sous Chef job at luxury boutique hotel Naples, FL

• fine Italian dining experience a must
• experience at Michelin starred restaurants desirable
• salary up to $95K
• European experience preferred
• main restaurant in this luxury boutique hotel is Italian fine dining

Naples, Florida, is a small affluent city with great beaches. It is becoming somewhat of a food mecca. There are two Baillages of the Chaine des Rotisseurs there, one for Naples proper and the other in Estero.

To APPLY eMail your Resume to Michelin Chef Recruiter Guada Costillas guada.costillas@gmail.com

For MORE Executive Chef jobs in Florida join our Florida Hospitality jobs group on LinkedIN.

For MORE Italian Executive Chef jobs world wide join our  F&B Group on LinkedIn, more than 82,000 members.

For MORE Executive Chef jobs in the USA, join our USA/Canada Hospitality jobs group on LinkedIN

Follow our website: http://hospitalityexecutive.com

end of Italian fine dining Executive Chef job, Naples, FL Florida

Sous Chef jobs in restaurant outlets at large Caribbean luxury resort hotel

Sous Chef job at restaurant outlets in 600 rooms BERMUDA Caribbean luxury resort

• $53,000 annual salary
• relocation allowance up to $3K
• one bedroom apartment in their A Cove complex
• one way air ticket
• 10 days paid vacation
• 50% discount on F&B and duty meals

To APPLY eMail your Resume to International Chef Recruiter Guada Costillas guada.costillas@gmail.com

The 6 main restaurant outlets here are: Seafood, Steakhouse (image here is of the AAA 4 diamond rated Steakhouse nestled in a separate historic building), Italian, Tapas lounge, a Gastropub, a Bar and Grill

• ​you must have in depth varied culinary experience including Western and international cuisine at restaurant outlets in high end luxury hotels

Expenses:  Medicals, X-Rays, Police Reports, Notarizing documents etc. would be at the expense of the candidate

Additional Notes:

• Nationalities:  USA, Canada, UK, Caribbean, Australian, South African, European Filipino.  Current combination of Indian, Sri Lankan, Canadian, South African, Mexican, Chinese, Nepal etc.
• Marital status: Due to Immigration and other challenges, single candidates are best suited to these positions.  Currently our married colleagues with or without dependents choose to not relocate them
• Age range:  current chefs range in age from mid thirties to mid fifties; our main expectation is that the successful candidates are qualified, experienced, able and energetic!

BE SURE TO READ THE Job Description below before you apply

For MORE Sous Chef jobs join our Chef jobs Group on LinkedIN – more than 80,000 members

For MORE Sous Chef jobs in the Caribbean, join our Caribbean Chef and Hospitality jobs group on LinkedIN

For MORE Sous Chef jobs in the Indian and Pacific ocean islands join HERE.

Follow our website: http://hospitalityexecutive.com

JOB DESCRIPTION

Summary of Responsibilities: 
Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following: 

• Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards
• Conduct daily shift briefings to kitchen colleagues
• Ensure all kitchen colleagues are aware of standards & expectations
• Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback
• Maintain and enhance the food products through creative menu development and presentation
• Have full knowledge of all menu items, daily features and promotions
• Actively interact with guests at tables
• Balance operational, administrative and Colleague needs
• Ensure proper staffing and scheduling in accordance to productivity guidelines
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Other duties as assigned

Qualifications:

• Journeyman’s papers or international equivalent required
• Diploma and/or Certification in a Culinary discipline an asset
• 6 years experience working in all areas of a hotel kitchen; 2 years of which in a culinary leadership role required
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively with fellow colleagues as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times
• Computer literate in Microsoft Window applications an asset

end of Sous chef restaurant outlet job Luxury BERMUDA Caribbean resort.

Chef de Cuisine Head Chef job Singapore event venue

Head Chef job Singapore restaurant and event venue

TO APPLY eMail your CV to Singapore Restaurant chef recruiter Guada Costillas guada.costillas@gmail.com

• Salary SGD $6,000 – 8,000 Singaporean Dollars /month
• Expatriate or Singaporean residents accepted
• Cuisine: American, Australian, European
• you will be Head Chef OR Chef de Cuisine 

The tax rate in Singapore for non-residents is 15%; follow  link for more info: https://www.iras.gov.sg/irasHome/page04.aspx?id=1190.

Medical:

1. cover all basic outpatient treatment for ALL STAFF (Basic doctors visit and medication). 

2. insurance for ALL STAFF for any workplace injuries and compensation 

3. For FOREIGN STAFF we also provide additional basic insurance coverage for hospitalization.

We can provide candidates with more details on this if they are selected.

Bonus:

1. one month year end bonus for all staff (performance depending)

2. will be introducing further incentives for management and key personnel (as yet to be decided).

3. any further bonuses will be subject to negotiation.

Prefer candidates who are working regionally or better yet locally to minimize any cultural adjustment that may be needed and local knowledge of suppliers and industry standards.

BE SURE to read the Job Description below BEFORE you APPLY

For more hotel Executive Chef and Head Chef job opportunities check our website http://hospitalityexecutive.com 

For more Chef jobs join our Singapore Hospitality and Chefs jobs group on LinkedIN more than 30,000 members.

Join our Main Chef jobs group on LinkedIN  more than 83,000 members

Client is a high-end restaurant, bar and events space located in Rochester Park, near Buona Vista MRT. Our restaurant is built on quality food and exemplary service.

We are currently looking for a talented and experienced Chef De Cuisine (Head Chef) to join us and lead our kitchen team. We are expanding our operations and are looking for a versatile chef that has experience with semi-fine dining, modern bistro and banquet operations.

Our company philosophy is simple; work hard, have fun and make a difference. If selected, you will find an excellent salary and further bonuses and incentives to match their expectations.

Reporting To: Directly to General Manager and Owners

Main Duties & Responsibilities:

• Develop new menu items and recipes when necessary in line with menu concept and restaurant direction.
• Work with management to achieve restaurant monthly and annual targets.
• Manage all food costs and kitchen SOP's.
• Ensure highest standards of food hygiene and safety.
• Ensure high level of training for kitchen staff.
• Experience in American/Australian/European/International cuisine.

Experience Requirements:

• At least 10 year (s) of working experience in the related field is required for this position
• Candidate must possess at least a Diploma, Advanced/Higher/Graduate Diploma in Culinary Arts or related fields

Other Requirements:

• Extremely passionate about food and F&B industry
• Detailed and flair for menu creation
• Strong organizational and leadership skills
• Able to train and motivate staff
• Required knowledge of cost controls and inventory systems
• Good communication and interpersonal skills
• Fluent in English, any other language is a plus
• Required skill(s): MS Excel, Word
• Foreign Applicants Welcome.

end of Chef de Cuisine / Head Chef Job Rochester Park Singapore

FILLED. Filipino Head Chef job Caribbean Resort

Head Chef job St. Kitts in the Caribbean

• Salary $2K – 2.5K net
• free accommodation and air fare; meals not provided
• only FILIPINOs will be considered
• start date November 1 – major renovations will be completed

OPTION: a Filipino couple where one is the Head Chef and the other the Restaurant Manager
In that case the salary will be revised.

The Head Chef job is similar to an Executive Chef job, just for a smaller operation.

B

e SURE to read the additional information below about resort’s restaurants before applying.

TO APPLY eMail CV to Caribbean Chef Recruiter Modris Reinbergs mreinbergs@gmail.com or,

Filipino Chef recruiter Guada Costillas guada.costillas@gmail.com 

For more Chef jobs, Executive Chef, Restaurant Chef, opportunities check our website http://hospitalityexecutive.com

Join our CHEFS Jobs Group on LinkedIN. More than 45,300 members 
Join our ASIAN CHEFS Jobs Group on LinkedIN. More than 9,900 members

Join our Filipino Chef jobs and Hospitality group on LinkedIN
Join our PINOY Worldwide Hospitality Group on LinkedIN 
Join us on Google+ Plus

Follow US on Twitter to be notified each time there is a new Chef job

The Restaurant Creative: Main Building

Waterfalls

This is the name given to the main hotel restaurant located in the main building at OTI. The Waterfalls restaurant is the heart of the F & B operation at OTI and sits high on the hill adjacent to the hotel entrance. This kitchen provides the main thrust of service and caters not just to restaurant diners but also to both the banqueting and outside catering segments as well. In the year to January, 2012, Waterfalls generated over EC$1.3 million in revenue with $671,224 of that total driven by Banqueting.

New Story

We envisage a central restaurant operation which is open for three meals each day. In this regard, the facility must cater to potentially three differing customers with different expectations and demands. The environment at breakfast and luncheon will seek to create a standalone experience built on well crafted menus featuring a strong semblance of Caribbean cuisine with a Kittitian flare. Examples of this will involve the use of salt fish along with fresh local produce such as breadfruit and okra.

The new culinary leadership at Waterfalls will be tasked with responsibilities to train and rebuild the kitchen brigade whilst also redeveloping the menus to help fuel a turnaround in customer demand.

The menus will feature fresh, locally grown produce, distinctly different from the selection of frozen items available on current menus at the hotel.  The move to fresh produce will require a close interface between the hotel and the agricultural community of the island and it will take time for production to meet demand. This evolution has taken place in many of the other islands of the region and that change has helped establish fresh Caribbean produce as a ‘tour de force’ making it one of the up and coming attractions in the modern culinary world.

The story of each meal will become a platform for new business to the hotel so that the reputation will grow equally for breakfast as well as for both lunch and dinner. This strategy will benefit the growth of room revenue and also help appeal to all market segments in rebuilding both the banqueting and catering business at OTI.

Décor: We recognise that the same space will be used for both breakfast and luncheon and that for those occasions, it needs to portray a modern, elegant West Indian feel, showcasing a classical simplicity of style fitting to a great house environment and therefore complementing the origin of the OTI main building, itself.

Furnishings: The selection is perhaps best manifested in darker wood furnishings on which tablecloths may not be the norm but which could be added on occasion for a special transformation.

Verandah: Seating will also be placed along the verandah and this will be the ‘location de résistance’ for the overall setting providing breath-taking views over Basseterre and beyond. Both four and two seater tables will be alternated along the balcony with service stations located strategically at two or three points. The verandah will be protected from morning sun by a wide canopy and guest will further be protected from blowing rain by the introduction of a clear, transparent drop down screen with electrical controls; this should be sufficiently heavy to withstand the higher winds in January and February and must enable guests to easily see through the screen to continue enjoying the views in spite of falling rain.

Evening meal: We would like to introduce an Asian theme to the evening experience in the main restaurant and this will be largely expressed through the menu and the cuisine. This enables us to change the story and to create a uniquely different experience in the same space used earlier in the day for two previous meals. We will take island cuisine and create flavours and presentations providing our customers with a distinctly Asian flair. In the language of the culinary world, our menu and our cuisine will represent the very best of Asian-fusion. Put differently, Caribbean with a pan-Asian flair!

Asian: By describing an ‘Asian’ theme, we do not mean that the décor should reflect a distinctly Chinese or other personality. Indeed, we have to be very careful how we represent the change in theme. We believe the most successful restaurants of this kind, today, are able to successfully tell their story through the culinary experience without relying overtly on a particular décor or visual theme to communicate the experience. We do believe that the use of several floor standing fabric screens introducing colour may help convey a slightly different feel to the space and would help create a contrast to the more traditional look from earlier in the day. As much as we have not opted for tablecloths at night, there remains a possibility that this option would more usefully convey the change along with some of the fabric partitions mentioned above.

The View of OTI

OTI has always be seen in Kittitian eyes as the symbol for good food with excellent hospitality in St Kitts. We believe the refurbishment of the main restaurant supports that perspective which in turn helps the property grow higher room revenues with higher average rates.

This combination will be the key to our success.

Sommelier and assistant Japanese Restaurant manager job Miami

Sommelier job Japanese steakhouse Miami

• 200 seat fine dining teppanyaki Japanese and Korean restaurant
• attractive salary package
• the more skills you have the better
• Skills priority: 1. Wine Sommelier, 2. Sake Sommelier 3. Tea Sommelier 4. Restaurant Assistant Manager
• start as soon as possible
• features Japanese and Korean steakhouse menu

To APPLY eMail your Resume to Miami Restaurant Recruiter Guada Costillas guada.costillas@gmail.com Tel. 310-691-2586

For MORE Sommelier and Restaurant Manager jobs join our Food and Beverage jobs Group on LinkedIN – more than 45,300 members

For MORE Sommelier jobs join our Certified Sommeliers group on LinkedIN

For even MORE Sommelier jobs join our World’s Best Sommeliers group on LinkedIN. You MUST be Advanced Court of MS, WSET Diploma, Master Sommelier, or Master Sake Sommelier to join this one.

Follow our website: http://hospitalityexecutive.com

Japanese Head Chef job Luxury GREEK resort complex

Head chef job Japanese fusion fine dining restaurant Greece

• Salary 2000€-4000€ net
• permanent contract
• accommodation and health care benefits
• small: 14 tables, 56 seat restaurant, serving Japanese fusion, sushi, sashimi and tempura menu see below
• chef will have freedom to improve menu

Sani Resort is a family-owned privately developed ecological reserve offering the services of a world class resort while at in its 1000 acres, there are four internationally awarded five-star hotels, each with its own distinctive character, offering a wide range of leisure facilities, restaurants and accommodation. The Japanese "See You Up" restaurant is located in the Sani Marina. Together with the top level of services provided  to their guests, the company strongly focuses on culinary excellence. They organize the “Sani Gourmet”www.sanigourmet.gr, an annual gastronomic celebration that brings together some of the finest chefs from Greece and around the globe, along with some of the rising stars. Below are images from the Japanese See you Up restaurant.

                         

To see the current menu, scroll down.

To APPLY eMail your Resume to Japanese Chef Recruiter Guada Costillas guada.costillas@gmail.com Tel. +1-310-691-2586

For MORE Executive Chef and Head Chef jobs join our Chef jobs Group on LinkedIN – more than 45,000 members

For MORE Chef jobs in Japan, join our Japan Chefs and Hotel manager jobs group on LinkedIN

MORE Japanese and Sushi Chef jobs internationally, join HERE

For MORE Chef jobs in Europe, join HERE Follow our website: http://hospitalityexecutive.com