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.
Executive Chef job NEW Chinese restaurant, Dallas, TX by Lombardi Family Concepts
Salary to $100K + bonus
Health care benefits – medical, dental, vision; 401K plan, tuition benefits; on-site meals and more
Location: Dallas, Texas
ONLY USA citizens and resident Chinese Chefs will be considered
To APPLY eMail your Resume to Chinese cuisine Chef recruiter Guada Costillas guada.costillas@gmail.com
Chinese Executive chef JOB DESCRIPTION Lombardi Family Concepts is excited to announce a new Chinese Bistro coming soon in Dallas. We offer competitive pay, insurance options, dining benefits and growth potential. This new Bistro puts a hard focus on sustainability as well as seasonal ingredients of the highest quality. Our chefs have the chance to work with a huge array of amazing product and take pride in providing a fun and fresh take on Chinese food and an unparalleled service to our guests We are looking for a Chinese chef with the following qualities: • Must be proficient in Chinese Wok and noodle dishes, including but not limited to Taiwanese Cuisine Dim Sum Noodles Dumplings Xiao Long Boa Wontons and Buns • Performs shift opening and closing duties • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, kitchen recipes, policies and procedures. • Maintains kitchen, cooking areas, kitchen equipment, knives and food storage areas clean, sanitary and organized. • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods. Properly handles ready to eat food that is served raw. • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment • Very engaging with guests in a friendly and genuine manner • Efficiently communicate with superiors and peers • Willingness to help your team in any situation • Positive and easy going attitude • Ability to accept and provide feedback to peers • Start strong-finish stronger
TO see about the restaurants and cuisines by Lombardi Family Concepts
To APPLY eMail your Resume to Chinese cuisine Chef recruiter Guada Costillas guada.costillas@gmail.com
For MORE Chef jobs worldwide join our Chef jobs Group on LinkedIN – more than 109,000 members
Wine director / Head Waiter job Relais & Chateaux mansion near NYC
Salary to $60K +commission + negotiable bonus + lots of tips + health benefits + 401K
A Sommelier / Cellar master job – no assistant restaurant manager duties
You need at least WSET 2 level certification
Candidates should be from USA North East
Relocation assistance provided
The wine cellar is already to go just needs replacements and additions as needed
The fine dining restaurant seats about 50 and is open Thurs, Friday, Saturday evenings and Sunday for brunch
You will be required to relocate to be close to the property
To APPLY eMail your Resume to Wine Director and Sommelier recruiter Guada Costillas guada.costillas@gmail.com
Glenmere Mansion, a Relais and Chateaux luxury boutique hotel/restaurant/spa on the lower Hudson Valley has an immediate opening for a proven restaurant professional with the ability to maintain our high standards of quality and guest satisfaction. The sommelier / cellar master is a member of our management staff. He/she oversees all wine management, including purchasing, updating wine lists, organizing special wine dinners, and providing continual wine education for the restaurant staff.
Duties include but are not limited to the following:
Being present on the restaurant floor during service as part of the management team, Assist guests during service with their wine selection, Purchase wine Revise all wine lists as needed, maintaining them in first class condition, Conduct monthly inventory and reconciliation of wine cellar, Complete full description of wines for Event Planner to enable better selling Competitive compensation package, including base salary and commission. Major medical insurance options Paid vacation and sick time
To APPLY eMail your Resume to Wine Director and Sommelier recruiter Guada Costillas guada.costillas@gmail.com
For even MORE Sommelier jobs join ourWorld’s Best Sommeliers group on LinkedIN. You MUST be Advanced Court of MS, WSET Diploma or, Master Sommelier to join this one.
This job has been posted by Relais & Chateaux recruiter Modris Reinbergs modris@gmail.com +1-310-691-2586. We also recruit Sake, Tea and Water sommeliers. end of Wine Director, Head Waiter Sommelier job near NYC New York City area.
Customer Service Representative is responsible for managing various customer issues depending on account assignment, transactions can be related to billing and collections support, client inquiries, product support or inbound sales.
Qualifications
Educational Attainment
K-12 or High School Graduate
Min. Work Experience
0 year
Qualification Summary
Open to at least Senior High School graduates with or without BPO experience
Willing to be assigned anywhere within Metro Manila
Must be amenable to work in shifting schedules, holidays or weekends
Must have good English communication skills (written and verbal)
Open to non-Bachelor's degree holder (minimum of 1-year completed in College)
Must have an average typing speed
Skills Required
Customer Service
Good Communication Skills
Benefits
HMO
Night Differential
Allowance
We are a partner to multiple companies in the Philippines looking for candidates to join their team. Apply to these jobs to join our talent pool and let us connect you to the right company. You can also refer your friends to apply.
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. I am recruiting the Sous Chef and Pastry Chef for this restart. You will specify to me what Kitchen helpers you need and I will recruit them.
To APPLY eMail your CV in Full confidence to: Middle East, GCC, Saudi Arabia, hospitality, Executive Head chef and Restaurant recruiter Guada Sanico Email guada.costillas@gmail.com
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:
