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.
Salary negotiable and based on experience and my recommendation but please do note that Client’s budget is tight, especially now after Covid-19.
Important to mention though, the package includes:
End and beginning of contract tickets
Food allowance
Transportation
Health insurance
Days off
Housing
KPI target bonuses
All local governmental papers and cards paid by client
Location: SALTGUR Restaurant, Revamped to be NEW Upscale Casual in Jazan City, Kingdom of Saudi Arabia, a GCC Gulf Coast, Middle East country.
To APPLY eMail your CV in Full confidence to: Middle East, GCC, Saudi Arabia, hospitality, chef and Restaurant recruiter Guada Sanico Email guada.costillas@gmail.com
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.
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
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.
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.
