Restaurant General Manager job Paris France

Michelin Plate restaurant needs General Manager. Near Eiffel Tower Paris, France.

• Annual Salary 72,000 Euros AFTER TAX (about USD$80,000)
• Michelin Plate rated serving French, European and International cuisine
• restaurant (CLICK) Monsieur Bleu is located inside Palais de Tokyo, modern art museum in Paris
• It is an elegant, modern restaurant with near view of the Eiffel Tower
• in addition to French language proficiency you need English
• General Manager position also suits Gerante du Restaurant, Directeur d’Exploitation du Restaurant, Directeur Général du Restaurant
• qualified applicants from Europe, Canada and elsewhere will be considered

Banquets on the Terrace:

To APPLY eMail your Resume to European Union Restaurant Recruiter Guada Sanico Email guada.costillas@gmail.com

Envoyez-moi votre CV en Français ou en Anglais

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end of Restaurant General Manager job Paris, France.

French Executive Chef job upscale restaurant Jacksonville FL

French Executive Chef job upscale restaurant Jacksonville Florida

• salary UP to $70K . eMail me your salary expectation.
• AIX Bistro has 146 seats
• benefits include Dental, Life, Medical, Vision
• skilled in French cuisine
• redesign the menu

Executive Chef to join upscale French Restaurant. You will thrive in a fast-paced environment and dedicate time to expanding their clientele base to establish the restaurant’s brand and reputation.

Responsibilities:

• Oversee day-to-day culinary operations
• Coordinate food and kitchenware orders
• Check freshness and quality of ingredients
• Assist in the development of menu items
• Standardize recipes and plate presentations
• Work with management to create a memorable experience for guests

Qualifications:

• Previous Executive Chef experience
• Experience in culinary arts, cooking, or other related fields
• Diverse in French cuisine
• Knowledge of cost and labor systems
• Passion for food and cooking techniques
• Strong leadership qualities
• Ability to thrive in a fast-paced environment

CLICK HERE to view the Current Dinner Menu:

To APPLY eMail your Resume to Florida French restaurant Chef Recruiter,  Guada Sanico email guada.costillas@gmail.com

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end of French executive chef job upscale restaurant Jacksonville, Florida, FL.

 

Makati Shangri-La will temporarily close beginning Feb. 1

Makati Shangri-La on Wednesday announced that it would close temporarily starting next month due to continued low business levels caused by the pandemic.

Read the full statement below. 

"Throughout the unprecedented COVID-19 pandemic, our priority has been to preserve as many jobs as possible for our teams. 

To mitigate the financial impact brought about by the pandemic, multiple cost management initiatives have been implemented including salary reductions at management level, implementing shorter work weeks, hiring freeze and cuts in non-essential spending. 

At the same time, for the past 10 months, we have provided assistance for our rank and file to help them through these challenging times. 

Despite our best efforts, the prolonged recovery timeline has resulted in increasing financial pressure on the company here in the Philippines. 

Owing to continued low business levels and having considered all viable options over weeks of consideration, we unfortunately must now make the extremely difficult decision to reorganise our workforce and operations in the Philippines as we continue to navigate an uncertain business environment. 

As part of the reorganisation exercise, we will be sadly be parting ways with a number of colleagues and we will be temporarily closing Makati Shangri-La Manila. 

Our employees take tremendous pride in their work and we greatly value their hard work, dedication, and contributions. Every effort is being made to support all our affected colleagues through this transition, including providing a fair compensation package that is higher than the local statutory guidelines and extending healthcare coverage and grocery support until 31 December 2021 to provide affected employees and their families peace of mind during these uncertain times. We are also providing colleagues with career transition assistance to help them get back on their feet. 

For close to 30 years, the Shangri-la Group has enjoyed strong support here in the Philippines. We are greatful for this and would like to assure everyone we remain deeply committed to our presence here in the market at a later date when business conditions have improved."

-End Quote-

Besides its Makati branch, Shangri-La also operates Edsa Shangri-La in Ortigas Centre, Mandaluyong City, Manila Shangri-La at the Fort in Taguig City, the Shangri-La Boracay Resort and Spa, and Shangri-La Mactan Resort and Spa in Cebu.

 

Executive Chef Job at Granville Inn Ohio

• Salary $75K-95K + bonus + benefits
• Relocation assistance
• Inn has 36 rooms and 3 suites
• Historic property from 1924
• Near Columbus Ohio
• Managed by a large Hotel management group also with free standing restaurants, clubs, equestrian centers and corporate housing assets

Our Executive Chef is responsible for creating a premier culinary destination for diners and special event guests at the award-winning Granville Inn. The Inn is a landmark property in Granville, Ohio, a charming, new England style town filled with distinctive architecture, friendly neighbors and the home of Denison University and located 30 miles east of Columbus, Ohio.  Due to our proximity to Columbus and Denison, the Inn attracts visitors from across the United States, as well as Europe and Asia. Our vision for food and beverage offerings is to incorporate local ingredients into current trends that appeal to national, local, and regional guests from the moment they arrive on property to when they leave.  Transient patrons associated with the University are a key constituent, but the Inn must provide an experience that creates repeat customers from our local region.

CLICK this link to see their 3.45 minute Video: https://vimeo.com/240945338

See their Current Menu:  https://granvilleinn.com/wp-content/uploads/2021/01/Granville-Dinner-2021-Final-1.pdf

To APPLY eMail your Resume to Ohio Hospitality Recruiter Hotel Executive Chef recruiter recruiter Guada Costillas Sanico guada.costillas@gmail.com

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End of Executive Chef job at Granville historic inn, Granville, Ohio, Columbus area.

Head Sushi chef job EDOMAE Omakase Miami

Head Sushi chef job EDOMAE Omakase Miami, former Michelin starred group

Salary range for this position is up to $85K. + Service Charge about $5K. + relocation assistance. Please keep in mind that we do not pay State taxes in Florida, so it may be beneficial for individuals coming from NY, CA, or other states where they do.  We offer a comprehensive benefit package:

• Health insurance (medical, dental, vision).  The Company contributes 70% toward the cost of employee and eligible dependents’ plan.
• One-week paid vacation after 6 months, two-weeks after one year of employment.
• 5 paid holidays in a year.
• 3 paid sick days in a year.
• Relocation for this position is offered (details will be provided)
• Position reports to the Restaurant Executive Chef
• Candidate must have Edomae style Omakase Sushi experience.OUR Edomae style: We serve mainly fish from Japan, but we also use a lot of local and American domestic ingredients. The composition of the Omakase is similar to that of a typical Japanese high-class sushi restaurant, but we sometimes serve smoked salmon and Japanese beef charcoal-grilled in front of the guests. The Head Sushi Chef also uses truffles and caviar, so it’s not completely Japanese authentic sushi, but the nigiri itself is simple. We are most concerned about the delight of our Miami guests. The menu is also flexible. Occasionally, we also offer seasonal Japanese flavors such as shirako and karasumi..

Location is in Marriott, Stanton hotel, Ocean Drive, Miami South Beach, Florida. At Plan Do See, a global restaurant company, with locations in New York, Miami, Washington D.C., Hawaii, Bali and Japan. It is part of the same Company that operates Sushi-Azabu in New York, who had a Michelin star for 7 years in a row. This is the American arm of a Japanese company headquartered in Tokyo.

CLICK the links below to see Videos at the restaurant:

The Den at Azabu Miami Beach: https://vimeo.com/371947225/6ea7aada86

Azabu, Miami Beach:  https://vimeo.com/260780908/9672cfd9c0

BEFORE APPLYING scroll down and read the Job Description

To APPLY eMail your Resume to Edomae Omakase Sushi Chef recruiter Guada Costillas Sanico guada.costillas@gmail.com

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JOB DESCRIPTION

ABOUT PLAN DO SEE
Plan Do See is a global hospitality company founded on the Japanese principal of Omotenashi – selfless service with a spirit of warmth and respect. Plan Do See was established in 1993 and has developed and operates 25 properties worldwide. Headquartered in Tokyo, Plan Do See America Inc. is leading the effort to bring the pride of Omotenashi to the United States.
To find out more about Plan Do See please visit: http://plandosee-global.com.
POSITION SUMMARY:
The right candidate for this exceptional opportunity will be able to exhibit passion for excellence, culinary vision, understanding of quality food ingredients, interest in Sushi and Japanese culinary culture. This candidate will be working in one of the most iconic Omakase Restaurants in Miami Beach, Florida, and will lead a culinary vision for The Den at Azabu Miami Beach. This candidate must have Edomae style Omakase Sushi experience.
The Head Sushi Chef will ensure that the quality of food and service is the best of the best during their shift and ensure a seam less transition throughout the day. Mise en place, ordering, butchering, inventory and working in the line will be an integral part of the daily tasks.
ESSENTIAL JOB FUNCTIONS:
 Establish goals for the kitchens/restaurants, anticipate and resolve relevant problems, anticipate trends,
and enact approved profit-oriented and cost saving ideas/activities.
 Develop menus & create and ensure adherence to recipes and product specifications. Train kitchen staff on all new menus.
 Comply with Standards of Service and assist in assuring the same from all kitchen employees.
 Manage a day-to-day operation of the kitchen, coordinate food production schedules and ensure highest level of food quality, taste and presentation.
 Participate in actual food preparation, produce food consistently high quality, taste and presentation and
expedite during peak meal periods as needed.
 Control food cost by assisting in training kitchen staff on the proper methods of food preparation and
handling, by training kitchen and restaurant employees on how to handle leftover food items.
 To meet the financial targets while achieving the food quality and service objectives.
 Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.

2
 Maintain effective communication within the kitchen, be responsive to staff suggestions and concerns,
and work to resolve problems.
 Maintain effective working relationship with food & beverage management and other departments.
 Work with the purchasing department to ensure that necessary food items and supplies are ordered in a timely manner.
 Operate, clean and maintain all equipment required in job functions.
 Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to
correct deficiencies found during inspection.
 Ensure strict adherence to health department and food handling guidelines.
 To immediately report all suspicious occurrence and hazardous conditions.
 To follow all company/kitchen safety rules, policies, and procedures.
 Other duties as assigned.
 Job description may be changed at any time.
REQUIRED LICENSE/QUALIFICATIONS:
 Five (5) years of experience as Sushi Chef
 Advanced understanding of professional cooking and knife handling skills.
 Must be able to work nights, weekends and some holidays.
 Able to speak, read, write, and understand the English language
 Understanding and knowledge of safety, sanitation and food handling procedures.
 Knowledge of health department rules and regulations, liquor laws and regulations.
 Knowledge of kitchen operations and production.
PREFERRED LICENSE/QUALIFICATIONS:
 Five (5) years of experience in a similar position at an Edomae style Omakase Sushi restaurant
 Certification of Culinary training or apprenticeship.
 Understanding/Knowledge of the budgeting and forecasting process.
 Previously worked with multi-unit operations from fine dining to casual.
 Experience of expanding and condensing recipes.
 Thorough knowledge of Japanese cuisine technique.
 Knowledge of food cost controls.
SKILLS/APTITUDES:
 Strong guest service orientation.
 Excellent communication skills (verbally interacts with management, servers, team members and guests.)
 Possess excellent knife skills and be able to operate kitchen equipment.
 Ability to work in a team environment exercising adequate leadership.
 Ability to accept constructive criticism and work calmly and effectively under pressure.
 Guest service orientation and commitment to quality service.
 Have problem solving abilities, be self-motivated and organized.
 General computer skills including but not limited to email, Microsoft Excel, PowerPoint, etc.

3

 Must have proven leadership skills and teambuilding skills.
 Effectively motivate associates and to maintain cohesive teams.
 Be able to work with and understand financial information, data and basic arithmetic functions.
 Ability to take initiative and get creative in resolving challenges and involve management members when previous methods have been unsuccessful.
PHYSICAL REQUIREMENTS:
 Ability to speak and hear, vision, distance vision, color vision, peripheral vision, depth perception, and
the ability to adjust focus.
 Constant standing with some walking.
 Be able to work in a standing position for extended periods of time.
 Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.
 Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and
fine motor skills.

WORK ENVIRONMENT:
 Generally, in an indoor setting.
 Work is performed in the kitchen area with exposure to heat, cold, fumes, and steam.
 Will be using a computer occasionally.
 Varying schedule to include evenings, holidays and extended hours as business dictates.
 The work environment is usually moderate to loud.
 Work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays.

end of Edomae Omakase Head sushi Chef job Miami Beach, FL Florida.

http://bit.ly/HeadSushiChefTheDen

Sushi Chef assistant manager job Dublin OH

Sushi Chef assistant manager job Kintsugi Sushi Bar, Dublin, Ohio

• Salary up to $40K + Tips 
• ONLY USA resident will be considered
• This position will be an Assistant manager position, which will work under GM (owner) and oversee the kitchen as well as the front of house that will only be a cashier or two.
  Due to the size of the restaurant which is located inside of the indoor market with a little over 500 sq, ft., this position is technically responsible for the entire operation.
• location is North Market Bridge Park, Dublin, Ohio
• Kintsugi Sushi Bar – new venture from the owners of Satori Ramen Bar – is opening in North Market Bridge Park. Serving traditional and lesser-known sushi options, from nigiri to temaki to chirashi-zushi https://www.kintsugisushi.com/
• relocation assistance is provided

Looking for Sushi chefs familiar with high end Japanese sushi.  

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

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end of Japanese Sushi Chef job Dublin Ohio.

Sous Chef Manager Pastry department 3 Michelin stars Ensue Shenzhen China

 

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.

西点副主厨职位描述
作为Ensure厨房团队西点部门的管理者，您将是厨房团队的重要的一员。主要目的是在主厨、团队其他
成员和中国甜品理念之间建立语言、烹饪和文化联系。因此，能说普通话和英语是这个职位成功的关键
。
Ensure是Christopher Kostow厨师在加州以外的第一家餐厅。这是一个雄心勃勃的项目，将现代高级美食
带到相对陌生的城市深圳。他对加州的敏感微妙地反映在食物上，重点放在有机产品上，这些产品的自
然简单性和呈现的最佳季节。主厨Christopher Kostow的哲学与中国的配料、传统和技术融为一体。作
为西点副主厨，您将是餐厅理念和验证的关键贡献者。您有责任妥善管理本部门，因为它与主厨的指导
有关。此外，在日常实际经营情况中，你还会被要求有不定时工作。
主要职责
 协助主厨制作菜单上的面包、西点和点心。经营的成功需要最佳工作环境，以及确保对这些配方和配料
的被正确了解并传达给整个团队，因为这涉及到产品、培训和对甜品世界的理解。
 从中国各地采购产品，并与供应商建立关系。当产品不达标准时，要求供应商负责。
 记录和安排季节性时令产品，以便在应季有效地使用产品。一旦产品经过策划和采购，确保它们在使用
过程中符合标准
 作为餐厅西点的代言人和信使：与一些供应商一起创建、维护和订购是必要的
 对产品的尊重是我们每一天的动力。如何储存、处理、加工、烹调、摆盘，并最终呈现给客人，应该一直
是需要思考的过程。我们的目标是为客人创造无与伦比的用餐体验，这是全体员工用有组织、周到的方式
共同努力的结果。团队组织是你在履行职责时是最重要的。没有团队每一个人的非凡努力，这个团队就
会失败。当你可能负责西点时，你将被期望在整个系统中合作。
 你将在一天中整洁、快速、有条理的工作。
 你将负责购买自己的刀具并保持其锋利！
 你负责维护和安排西点专用设备。
 按照标准操作程序，记录并且规范化文件餐厅所有重要准则，以确保一致性。
 你将被要求有组织的在时间内完成你的日常工作清单。你将被要求在一天中保持一个干净的工作区域，
并确保与你一起工作的其他人也这样做。
 必须意识到，你的产品可能是成品，在服务过程中呈现给客人，因此对你完成的工作和你创造的食物感
到自豪！在你的一天中，你所代表的不仅仅是你自己，重要的是你要记住，专业始于尊重和礼貌。
 洗碗机和洗碗机操作员对业务和客户体验的成功极为重要和可行。因此，他们应该受到应有的尊重。此
外，由于我们的开放式概念厨房设计，参观厨房的客人是厨房操作的观察者。帮助管理餐馆的清洁标准
是每个人的工作。
 作为西点副主厨，你会为食物摆盘，有时甚至会把食物展现给餐厅或楼上的酒吧的客人。外表和举止是
客人获得成功用餐体验的重要因素。

To APPLY email your CV and contact information to China restaurant pastry Chef recruiter Guada Costillas guada.costillas@gmail.com

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End of Pastry Sous Chef Manager job at Ensue freestanding restaurant in Shangri-La hotel, Shenzen, CHINA.