CU CORPCHEF 701
This candidate is currently a International Food Consultant for various Hotel properties in the Middle East & Europe. He is well known in the Industry as a Chef for replacements or to resolve difficult problems or issues. He is also an expert technician in bringing to light problems during kitchen examinations or accreditation periods.
This candidate has been operating his own business now for over 5 years and generally stays with each employer for 2 years.
This Swiss candidate has worked in major hotel companies as such as Hyatt & Intercontinental. He has held positions such as Corporate & Area Executive Chef, Quality Executive Sous chef & Area Executive Chef.
This candidates key strengths lie in his ability to operate in high pressured and hectic environments; he is strong in setting standards, controlling food costs and solving operational problems; he is determined and excellent at motivating his subordinates. He is skilled in the management of large multi unit and high volume operations as well as having a diverse range experience in all areas in kitchen and Hygiene management. He has High quality assurance programs &
On a personal level he is ambitious, energetic, extremely well presented, creative and well respected by his peers. He speaks English, Spanish & French fluently. He is married with no children.
This candidate is looking for a role as Corporate Executive Chef or Executive Chef with an
Exclusive Hotel Group in the Middle East. He would negotiate an expatiate package and be available within 2 weeks notice.
CU EXECCHEF 702
This candidate is currently the Executive Chef/ Consultant for a five star deluxe Resort Hotel in Taiwan, reporting directly to the General Manager. On average this candidate remains with each employer for 2 years and in total has accumulated over 15 years of industry experience.
This candidate started his career with the Bayerisher Hof in Munich Germany as a Demi Chef de Cuisine and progressed to various International and Philippines Five Star Hotels, Resorts and Clubs as Executive Chef and lately Consultant.
This candidates key strengths lie in his ability to operate in harsh and hectic environments specially during new opening; he is strong in setting standards, controls and operations; he is focused, determined and calm and excellent at motivating and training his subordinates. He is skilled in the management of large multi unit. He also has strong organizational skills.
On a personal level he is ambitious, energetic, well presented, creative and well respected by his peers. He speaks French, English, German and Swedish he is French citizen and is married with two children who reside in Philippines.
This candidate is looking for a role as Executive Chef with an exclusive Hotel in the Middle East. He would negotiate an expatriate package and be available within two weeks.
CU EXECCHEF 703
This Candidate is currently Executive Chef onboard a Luxury Cruise Ship catering for a capacity of 1900 passengers and 850 crew daily. Operations include a Western Al a Carte, International Buffet Restaurant & Chinese Restaurant, Thai Restaurant, Japanese Restaurant, including Tepanyaki, an Italian Fine Dining Restaurant, & an Asian Hawker concept restaurant, which is open 24 hrs.
He currently employees & works with multinational staff including Chinese, Indonesian, Malaysian, Swedish, German, Australian, Thailand, Philippines, Japanese, Myanmar, Indian & Hong-Kong.
Working with 84 chefs, 35 stewards and a Provision Master and 9 Store Man in the kitchen team. Strictly follows the USPH hygiene and sanitation standards on board the ship. The kitchen is equipped with Han Bar Coding system fidellio system for store request, menus and recipe costing. He is also responsible for day to day provision including purchase of weekly Food Market List value up to $US 90,000.00 to $100,000.00.
Young ambitious, energetic, extremely well presented, creative and well respected by his peers. Speaks English and Malay, married with one child.
He is looking for a role as Executive Chef with an exclusive Hotel in the Middle East. He is able to operate a Halal Kitchen, as he is Muslim. Expecting an expatriate package and be available after a month’s notice.
CU EXECCHEF 704
This candidate is currently the Executive Chef for a five star deluxe resort in Hurghada, Egypt with 320 rooms 5 outlets and Banquets, he is responsible for a kitchen brigade in total of 40 pax + 23 stewarding staff, on average this candidate remain with each employer for 2 years and in total has accumulated over 26 years in culinary field, over 10 year as International Executive Chef position.
This candidate had completed three years of Chef’s occupational school in Dusseldorf, Germany and started out with the Hilton Group first in Germany then to Austria and progressed to various well known International Chain Hotel companies; Hyatt, SAS Air line Catering, JC Mandarin Group, and recently he was the Executive Chef of two Sheraton Luxury Collections Hotels.
This candidate key strength is in international Western-Asia cuisine as well as Oriental cuisine as he has leaved more than 6 year in the Middle East. A hand on Chef with high standard of Hygiene and good team work, creative thinking and well respected by his associates, strong in setting standard, control and operation. He is also good in administration of large multi unit and high volume banqueting operation.
On his personal side he is a Thai citizen, who specks, read, write English, German and Thai, a father of two sons who reside in Thailand
This candidate is looking for a role as Executive Chef with an exclusive Hotel with large operation outlets in the Middle East. He is very comfortable and understands the Arabic cultures and customs, would negotiate an expatiate package and be available after minimum of month’s notice.
CU EXECCHEF 705
This candidate is currently Team Leader Camp and Food Services and Administration of biggest Oil producing Company in Indonesia. He was responsible for Camp Housing, Camp Area maintenance, Water Treating Plan, Mess hall operation. Manage and controlled and responsible for the annual budget of US $650,000 P/A. He is responsible for an Organization in total of approximately 134 staff, reporting directly to the Team Manager. On average this candidate remains with last employer for 16 years and in total has accumulated over 29 years of industry experience. He will take his early retirement program in the near future.
This candidate started his career with the Bali Sea Side Cottages in Sanur Bali as a Cook Saucier and progressed to various International Hotel in Bali and Jakarta .He achieved his carrier in 1981 as Executive Chef in 4 star Hotels, Owned 3 Restaurants and Banquet facilities which could accommodate about 1,500 guest.
This candidate has ability to operate in harsh and hectic environments; he is strong in setting standards, controls and operations; he is focused, determined and calm and excellent at motivating and training his subordinates. He is skilled in the management of Hospitality industry especially main kitchen operations. He also has strong admin and costing skills.
On a personal level he is mature, energetic, well grooming, creative and well respected by his peers. He speaks English, he is Balinese and Indonesian citizen and married with three children who reside in Jalan Cengal, 9 Kampung Baru Kecamatan Senapelan Pekanbaru Riau - 28251 Indonesia.
This candidate is looking for a role as Executive Chef or Executive Sous Chef with an exclusive Hotel Group or Chain Starting from Middle East or Indonesia/Asia. He would negotiate an expatriate package and be available after a month’s notice.
CU EXECCHEF 706
This candidate is currently owner/chef of a small country deluxe hotel in Scotland. It has a 40-seater restaurant, 7 bedrooms, bar, private dining room seating 12. Previous to this position he was Executive chef of the Sheraton Imperial Kuala Lumpur Malaysia. Part of the of the pre opening team for the hotel, it has 400 rooms / 7 F/B outlets / and 89 chefs.
He started his career as a commis chef in small deluxe hotels and has worked in various 5 star hotels in the UK. During this time he has worked with some of the finest chefs in London and in France including work experience in Michelin stars restaurants.
This candidate has experience in Australia and of course Asia. While in Australia he opened another deluxe hotel before moving to the Grand Hyatt Melbourne. He was also Executive chef in the Park Lane Hong Kong for two years before moving to Malaysia.
During my time in Australia I was involved in live TV cooking and promotional work with some of the great chefs from France: Paul Bocuse, Gorge Blance, Pierre Troisgros,
Jacques Pic, Micheal Lorain.
This candidate is of strong character and able to train and motivate employees and management. He has very good organizational skills and helped to set up Fidelio systems into Sheraton Imperial. I have also experience in cost control and budgeting.
His very high standards in the kitchen have of course lead the way forward in all aspects of the kitchen management. He has also worked in high volume and multi unit operations and have helped design new concepts for restaurants and menu’s.
This candidate is very ambitious, energetic and well presented. He is married with 3 children and holds both British and Australian citizenships.
He is currently looking for Executive chef position and it can be on single status or married depending on location and is available for work with 1 months notice.
CU EXECCHEF 707
This candidate is currently the Executive Sous Chef at a prestigious Hong Kong Club. He is responsible for a Kitchen brigade in total of 52 staff, and there are a total of 8 F&B outlets serving up to 2200 covers a day, reporting directly to the Executive Chef and General Manager. This candidate has been with the current employer for over 3.5 years and his contract will be ending on the 15. August 2001 as he is looking for a new challenge.
This Swiss candidate started his career with the Hotel International Group in Zurich Switzerland as a Chef de Partie in there signature Restaurant and progressed to various International Hotels, Resorts, Cruise ship, Restaurant and Sporting Club such as: Hong Kong Jockey Club, Grand Hyatt Hotel in Melbourne, Sheraton Mirage Queensland, Regent Hotel Sydney, and the Beaufort Hotel in Australia.
This candidates key strengths lie in his ability to operate in high pressured and hectic environments; he is strong in setting standards, controlling food costs and solving operational problems; he is determined and excellent at motivating his subordinates. He is skilled in the management of large multi unit and high volume operations as well as having a diverse range experience in all areas in kitchen and Hygiene management. .
On a personal level he is ambitious, energetic, extremely well presented, creative and well respected by his peers. He speaks English, German and Dutch fluently. This Candidate is a dual passport holder and has Swiss and Australian citizenship, he is married with no children.
This candidate is looking for a role as Executive Chef or Executive Sous Chef with an
Exclusive Hotel in the Middle East. He would negotiate an expatiate package and be available at
the end of August 2001.
CU EXECCHEF 708
This candidate is currently employed as an Executive Chef for an International Catering Organisation in Melbourne, Australia. In his current role of 5 years at Australia’s premier racecourse. He manages a range of food and beverage outlets including fine dining, convention centre for 2000 (sit down) or 5000 (cocktail) and up to 45 Food and Beverage profit centres during the Spring Racing Carnival.
This candidate is responsible for a kitchen brigade in total of approximately 400 staff including chefs, kitchen stewards, distribution staff and runners. He reports directly to the General Manager of the Racecourse and the Victorian Racing Council. He has built a loyal team in the 5 years he has been the Executive Chef at Flemington Racecourse with staff turnover being minimal.
He completed his training in 5 star international hotels in London - including The Waldorf, Park Lane, Metropol, Cavandish and London Ryan Hotels and progressed his career - gaining international experience upon joining THC Hotels in New Zealand, and then moving to Australia. He has resided in Australia for the past 10 years and has held several positions as Executive Chef.
This candidate describes his management style as “hand on” whilst be organized and relaxed with personnel & is very good at motivating teams and building relationships between staff, management and customers alike. As a very dedicated employee with proven ability to prioritize tasks and meet deadlines under pressure, He is skilled in the management of a large multi functioned catering organisation, high volume banqueting operations, and has strong administration, computer and food costing skills.
Focused, driven with a sense of humour, approachable nature, eye for detail and is highly organized coupled with excellent food knowledge. He is a permanent resident of Australia and carries a British Passport. He is married without children & is look for a role as Executive Chef with a large hotel / resort preferably in Dubai. He is willing to relocate at 1 months notice and is available immediately.
CU EXECCHEF 709
This candidate was up until recently, Executive Head Chef with the “Glasgow Celtic Football Club.” He was responsible for, the running of all kitchens throughout the stadium, menu planning, stock control, costing, etc. He personally oversaw the successful opening of the new 450-seater function suite (Kerrydale Suite), and brought a level of culinary excellence that has made it the envy of all local eating establishments.
This candidate has held numerous positions within the Catering Industry, including: Chef De Partie, Chef De Cuisine, Head Chef and Executive Head Chef - In all positions, he has excelled and attained the very highest respect from my peers for excellence, effort and ability - creativity and imagination. In 1987 he was made “Vice Chairman”, of the Ayrshire Chef’s Group, and in 1998, His also an Honored Member, of the “Federation of Chefs - Scotland.”
This candidates key strengths are: Management Delegation, organisation, ability to stay calm under extreme pressure, co-ordination, motivation of staff, to cater for large numbers of guests - Exceeding 3000+, costing & all other related areas within his field as an, Executive Head Chef.
This candidate is married with three children and is available with 1 months notice and is looking for an Executive Chef position is large operation.
CU EXECCHEF 710
This candidates last employment was an Executive Chef in two Holiday Inn properties in Sarawak, Malaysia. Reporting direct to the General Manager, he was responsible to upgrading the culinary standard of all F&B outlets & its general operation.
His career in the culinary industry started as a Demi Chef. He has worked with various established & well-known international chain hotels around the world including; Holiday Inn Lido Beijing, Sheraton Metechi Palace Hotel Tiblisi Georgia, Sheraton Laguna Nusa Dua Bali Indonesia, Sheraton Wentworth Hotel, Ritz-Carlton Double Bay and also as an In-flight Chef for Ansett, Australia.
To his advantage, exposure to various cultures and people has instilled versatility in this candidates culinary presentation and skills as well as an adaptive attitude in himself. Climbing the way up from one position to another had enabled him to absorb an overview of kitchen and banquet operation with better understanding in every area from operation, menu planning, costing, staffing, training, standard and quality.
This candidate holds dual nationality of Australia and British. I am looking forward for a challenge as an Executive Chef or an Executive Sous chef with an exclusive hotel in Middle East.
CU EXECCHEF 711
This candidate is currently Executive Chef of one of Kuala Lumpur’s most exclusive hotel properties. The Hotel is part of the Leading Hotels of the World Group and boasts 45 luxury rooms.
This candidate is a Swiss national and did his training at the Savoy Hotel in London. Since then this candidate has worked in properties such as Shrooms Singapore, Grand Plaza Parkroyal, Restaurant 41 in Sydney, The Regent Melbourne.
His key strengths lie in his ability to operate in harsh and hectic environments, he is strong in setting standards, controls and operations; he is focused, determined and calm and excellent at motivating and training his subordinates. He is skilled in the management of large multi unit. He also has strong organizational skills.
This candidate specializes in Modern Fusion style cookery. The style he has developed reflects European technique, with influences from Japanese presentation and a touch of South East Asian flavors. His emphasis lies firmly in his ability to bring out the natural flavors of base foods.
This candidate is single and is looking for a role as Executive Chef with an exclusive Hotel in the Middle East. He would negotiate an expatriate package and be available within 6 weeks.
CU EXECCHEF 712
This candidate is currently the Executive chef of the five star diamonds deluxe property with 380 rooms and suites, as well as 8 food profit centres in Indonesia. His current team consists of 107 chefs and 38 stewarding staffs.
He holds Australian Residency & is a Malaysian National. He is very dynamic person with a positive personality. His experience in the administrative/budgetary field, food costing, purchasing, receiving and quality control gives him an extremely high capability to manage large food operations.
This Candidate was the opening Chef for the Crown Casino in Melbourne Australia and has worked in hotel chains such as Sheraton, Shangri la & Eden hotels throughout properties in Malaysia, Australia and Indonesia.
In September 2000, He participated in the world Chef Food Promotion at The Davidoff Gourmet Food Festival in Sylt Germany representing Chef in Asia Region.
This candidate is married with one child and would need approx 1 months notice and would be looking at expatriate package with $4500USD.
CU EXECCHEF 713
This candidate is currently the Executive Chef/F&B manager for a 4 star resort with 50 bungalows and 5 F&B profit centers doing wedding and meeting as well. He is responsible for 40 staff, reporting directly to the General Manager.
This candidate started his career in Paris restaurant “Le bec figue” and has accumulated 10 years of industry experience, principally in the most luxurious hotel in south France, including experience in fine dining and big banqueting, catering as well.
This candidate is strong in setting standards, controls, operations and organization in hectic occasions, also has strong admin and costing skills and controls.
He is ambitious, energetic, and sporty and well presented able to work during long hours. He speaks French and English, is a French citizen, married no child.
This candidate is looking for a role as executive chef in a hotel or resort, or executive sous chef in charge of 1 fine dining restaurant in the Middle East.
He would negotiate an expatriate package and be available after a month’s notice.
CU EXECCHEF 714
This Candidate began his career mentoring under a chef formally trained, and a master in his own right, in the art of Haute Cuisine. Upon discovering his passion for the culinary arts at such an early age he began perfecting his technique toward this style of culinary philosophy. He decided to be taught by other culinary masters that revered this philosophy as well. On his path of education he also was trained in the arts of Nouvelle Cuisine and regional American Cuisine.
This candidate has 27 years of experience. During his career he has held a position of Executive Chef for the second largest hotel in Orange County, California, which accommodated guests to maximum capacity with 402 rooms. He has supervised approximately 4400 meals per day from a Haute French Restaurant, a classical Japanese Restaurant, a 24-hour café, large scale banquets, and room service. He has also held the position of Executive Chef in San Diego, in one of California’s most revered restaurants, generating $ 8.4 M in annual sales revenue. This venture was a formal, contemporary French restaurant with a second outlet serving contemporary California cuisine. In his time there the restaurant received numerous reviews and awards and profitability increased well beyond the owner’s expectations.
This candidates key strengths are establishing and administrating standards, policies and procedures, business planning, menu development, purchasing, and staff development. He is also strong in analyzing needs and goals, is able to envision new concepts and future trends and to follow through with successful development, direction and accomplishment with a highly publicized record of success.
On a personal level, this candidate is ambitious, energetic, extremely well presented, and well respected by his peers. He is married, with four children who currently reside with their mother.
This candidate is currently looking for a role as Executive Chef with an exclusive hotel and would negotiate an expatiate package, and is immediately available.
CU EXECCHEF 715
This candidate is currently just completed a contract as Executive Chef for His Majesty King Abdullah II of Jordan. During this time he had the responsibility of overseeing 35 staff and meeting the day-to-day requirements of an exclusive Household, while looking after many and varied international politicians, dignitaries and members of royalty.
This candidate started his career with SPHC group as an apprentice chef in Queenstown New Zealand and has progressed rapidly into a well-rounded young Executive Chef in small niche deluxe resorts and house holds.
His key strengths lie in his ability to operate in harsh and hectic environments; he is strong in setting standards, controls and operations; focused, determined, calm and excellent at motivating his subordinates. He is skilled in the management of small boutique operations, which require the utmost attention to detail, and immense flexibility to fulfill clients needs at the top end of the market. He also has strong administration and costing skills.
On a personal level he is ambitious, energetic, extremely well presented, creative and well respected by his peers. He speaks English fluently and is a citizen of New Zealand and Australia
This candidate is looking for a role as Executive Chef either with a private household, or in a small world class boutique operation that demands excellence from all it s personal. He would negotiate an expatiate package and be available after a month’s notice.
CU EXECCHEF 716
This candidate is actively seeking a place of work that he can express his creativity as well as help teach others techniques and the pride in making customers happy
At the age of 46, he has had 30 years experience, during this time he has owned 2 restaurants
Which have been very successful. He is very dedicated to his employers and would exceed expectations in a fair & just environment.
This candidate would like to work in a well organized kitchen, adapting quickly to new environments and situations, believing that if you are organized and properly set up service & outlets will run smoother and this leads to higher customer service & satisfaction.
This candidate has an extensive knowledge of food having had great success catering for international theme nights, Fusion, Italian, French, Ukrainian, German & Thai. Dedicating himself to spending time researching and developing new menu ideas, staying in touch with the ever changing culinary trends, changing menus with the seasons.
He has large volume catering experience consisting of banquets for up to 1200 people. He also enjoys doing ice carvings and theme buffets.
Having a willingness to return to the hotels/resorts, after the maturing of his children targeting a focus on some international exposure. He is prepared to negotiate an expatriate contract package of at least two years.
CU EXECCHEF 717
This candidate is currently the Executive Chef of a Mexican Restaurant in Brazil. On average this candidate remains with each employer for 3 years and in total has accumulated over 20 years of industry experience.
This candidate has worked in various areas of the world including :- Moscow, Brazil, Hong Kong & America. He has extensive experience as General Manager, F&B Manager & Executive Chef level. He has extensive knowledge of Mexican / Tex-Mex cuisines. He has worked in Restaurants & at 5 Star Hotel level.
This candidates key strengths lie in his ability to operate in harsh and hectic environments specially during new opening; he is strong in setting standards, controls and operations; he is focused, determined and calm and excellent at motivating and training his subordinates. He is skilled in the management of large multi unit. He also has strong organizational skills.
On a personal level he is ambitious, energetic, well presented, creative and well respected by his peers. He speaks Portuguese & English as well as basic Russia and is a American citizen and is single.
This candidate is looking for a role as Chef de Cuisine or Restaurant Chef with an exclusive Hotel in the Middle East. He would negotiate an expatriate package and be available within two weeks.
CU EXECCHEF 718
This candidate is currently employed as head chef / kitchen manager of a busy 140 seat seafood restaurant in the tourist area of Nelson Bay, North of Sydney. He is responsible for the running of this extremely busy enterprise and has fine-tuned his skills in large volume kitchen operations serving up to 1000 meals per day.
This candidate is renowned for his Italian and Seafood cuisine. His duties include menu planning and costing, ordering, hiring of staff, cooking, rostering a large team of chefs, cooks, kitchen hands and cashiers (for the takeaway), training of staff, stock rotation, and keeping kitchen clean, fully prepared and functional.
This candidate has been a chef for the last 17 years and his key strengths are his tolerance to stress and his ability to work in extremely busy situations. He sets himself high standards thus creating high quality and well-presented cuisine. The candidate expects the same standards from those employed around him.
On a personal level this candidate is hard working, creative, well presented, and well respected amongst his peers. He is married with 2 children and is currently residing in Australia.
This candidate is looking for an Executive Chef position with an exclusive hotel or restaurant in the Middle East. The candidate would be available to work at a months notice.
CU EXECCHEF 719
This candidate is currently employed as Sous Chef of a 5 Star Hotel, which is part of the Welcome Group of Hotels. The Hotel boasts 300 rooms, three restaurants/bars, five banquet rooms & one external F&B outlet. He is responsible for the running of this hotel and the daily supervision of a brigade of 45 staff.
His duties include menu planning and costing, ordering, hiring of staff, cooking, rostering a large team of chefs, cooks, kitchen hands, training of staff.
Beginning his career at the Oberoi Hotel in New Delhi, he has since worked in various 4 Star Hotels & the Le Meridien New Delhi.
This candidate has been a chef for the last 12 years and his key strengths are his tolerance to stress and his ability to work in extremely busy situations. He sets himself high standards thus creating high quality and well-presented cuisine. The candidate expects the same standards from those employed around him.
On a personal level this candidate is hard working, creative, well presented, and well respected amongst his peers. He is married with 2 daughters and is an Indian National.
This candidate is looking for an Executive Chef position with an exclusive hotel in the Middle East. The candidate would be available to work at a months notice.
CU EXECCHEF 720
This candidate is currently the Executive Chef/Restaurant Manager for a up-market fine dining restaurant with 100 covers in Saudi Arabia, reporting directly to the General Manager. On average this candidate remains with each employer for 2.5 years and in total has accumulated over 25 years of industry experience.
This candidate started his career with a exclusive Restaurant in Germany, and has moved on to large scale catering, having been executive Chef of Gulf Air & Executive Sous Chef for Abu Dhabi Airport Catering.
This candidates key strengths lie in his ability to operate in harsh and hectic environments specially during new opening; he is strong in setting standards, controls and operations; he is focused, determined and calm and excellent at motivating and training his subordinates. He is skilled in the management of large multi unit. He also has strong organizational skills.
On a personal level he is ambitious, energetic, well presented, creative and well respected by his peers. He speaks French, English, German and Arabic, he is German citizen and is single.
This candidate is looking for a role as Executive Chef with an exclusive Hotel in the Middle East. He would negotiate an expatriate package and be available within 1 month.
CU EXECSOUS 721
This candidate is currently the Gardemanger and Japanese Sous Chef for a prestigious five star hotel in Dubai. Who handles the entire gardemanger operation for 16 F&B outlets, 385 rooms, Grand banqueting, and very busy out side catering.
He is responsible for a kitchen brigade in total of approximately 27staff, reporting direct to the Executive Chef. This candidate has 8 years accumulated in the service industry within some five star hotel chains. This candidate started his career with The Hyatt Regency Surabaya Indonesia as an Asst. Sushi Chef and he is also part of the opening team for the Japanese Restaurant at Hyatt Regency Surabaya Indonesia. Then progressed as opening team for The Majapahit Mandarin Oriental Hotel Surabaya Indonesia (one of the best land mark hotel in Asia), opening team for The Ritz Carlton Bali Indonesia, opening team for Le Meridien Bali Indonesia, and he also was appointed as a Kitchen consultant for a hotel in Dubai international Airport expansion project.
This candidates key strengths lie in his ability to find and turn the hidden problems, experience with harsh and hectic environments, and is strong in setting and keeping standard since he open some of the best five star hotel already. He also controls detailed operations, excellent as motivator to his sub ordinates & he is skilled in the management of large and high volume of banqueting operations, fine dining and he also has strong in administration.
On a professional level he is very ambitious, always setting a new goal for him self, energetic, extremely well presented, creative and innovative. He is well respect by his pears, speaks English, as an Indonesian citizen and he is married with two children who reside in Indonesia.
This candidate is looking for a role as an Executive Sous Chef with an exclusive five star hotel in the Middle East (specially in Dubai). He would negotiate an expatriate package and be available after two months notice.
CU EXECSOUS 722
Young, creative, and detail oriented chef whom has been working in fine dining for eight years and for six of those has held the title of Executive Chef. This candidate has a background in French, Italian, Asian and Fusion cuisines. Also has a strong interest in ice carving and tallow sculpting.
This candidate has managed restaurants with a seating capacity of 85 to 150, and leading a brigade of upto 25 staff. He has averaged two years in each property, and has achieved low staff turn over in each property, thus leading a reduction in training & associated costs. One of his strengths is to teach & train employees to achieve consistent product results.
His key assets lie in the ability to adapt to changing conditions and thinks on his feet. His demeanor in the kitchen is calm, and even-tempered at all times.
On a personal level he is ambitious, talented, energetic, and professional. The candidate is single and a citizen of the United States. He is highly motivated to travel and relocate for a 2 year contract.
The Candidate is looking for a position as a Executive Sous Chef or Restaurant Chef with a international hotel or restaurant group. A opportunity for growth within the organisation would be preferred.
He would require an expatriate package of approximately US $ 3 K per month and would be available after a 2 week notice period.
CU EXECSOUS 723
This Candidate is currently working in a 5 Stars Hotel in the south of Europe. He has recently opened and is now managing a new F&B concept within the hotel. The Restaurant is the first Asian restaurant in the region, reporting directly to Executive Chef and is responsible for 6 local staffs and 1 expatriate staff.
He started his career with Grand Hyatt Bali, Nusa Dua as a Commis and progressed to various international hotels in Indonesia, Cambodia, Cruise Line, Middle East and South of Europe as Chef De Cuisine - Specialty in Asian Culinary.
His strengths lie in his ability to operate and create a new idea, setting standards, building teamwork and operation. The candidate also has a good knowledge of computers.
Overall he has extensive skills and knowledge in Western, Asian Culinary for Coffee Shop, Lounge, Banquet and specialist cuisine
Some of his keypoints include dynamic, eager to work hard, work under pressure and experienced in team building.
He is quite creative in menu making and innovation. He has a very good reputation within the past few properties, and has a total of 11 years industry experience.
He is looking for a role as Executive Sous Chef or Chef De Cuisine specialty / Café with an exclusive Hotel in the Middle East. I would negotiate an expatiate package and be available after 3 months notice.
CU EXECSOUS 724
This Career Chef is presently in Australia with a multinational Hotel property with the largest number of rooms in the Southern Hemisphere. He is employed as the Executive Sous Chef-Main Kitchen of this 650 Room downtown property with 6 F&B Outlets and Banqueting with a capacity of 800. In his current position he plays the role of Executive Sous Chef and reports to the Executive Chef. He has managed kitchen strength of up to 50. He has a 15-year professional experience spanning across three continents. He enjoys working with Target oriented Employers for a period of 2-2.5 years on an average.
This candidate has a hands on approach with a cheerful disposition. His strengths include his levelheaded approach to work under extreme pressure with staff from various backgrounds. He has an excellent capacity to support and co-ordinate with his Executive Chef in a busy high volume multi-outlet kitchen. His background gives him a good combination of skill and administrative capabilities. He is in step with the latest costing methods and software and his Computer skills a major advantage in roster planning and food costing.
In his 15-year career he has worked in Asia, South East Asia and Australia with a host of International Hotel Chains and Award winning restaurants. This experience includes Hotel openings and the Olympic Games.
On a personal level he is ambitious, energetic, extremely well presented, creative and well respected by his peers. He speaks English and German; he is an Australian Citizen and married with one child.
This candidate is looking for a role as Executive Sous Chef/Chef de cuisine with an exclusive Hotel in the Middle East. He would negotiate an expatiate package and be available after a 6 week notice.
CU EXECSOUS 725
This candidate is currently the Sous Chef for a five star deluxe Hotel, with 300 rooms, Convention centre for 2500, 4 F&B profit centers. He is responsible for a Kitchen brigade in total of approximately 230 staff, reporting directly to the Executive Chef and General Manager. On average this candidate remains with each employer for 2-3 years and in total has accumulated over 10 years of industry experience.
This candidate started his career with the Le Meridien Group in India as Commis I Chef and progressed to various International and Five Star Hotels as Sous Chef.
This candidates key strengths lie in his ability to operate in harsh and hectic environments; he is strong in setting standards, controls and operations; he is focused, determined and calm. He is also excellent at motivating his subordinates. He is skilled in the management of large multi unit and high volume banqueting operations. He also has strong admin and costing skills.
On a personal level this candidate is ambitious, energetic, extremely well presented, creative and well respected by his peers. He speaks English fluently. He is an Indian citizen and is married with two children who reside in India.
This candidate is looking for a role as Executive Sous Chef / Executive Chef with an exclusive Hotel in the Middle East. He would negotiate an expatiate package and be available after a month's notice.
CU EXECSOUS 726
This candidate has recently finished working as Sous Chef of Celebrity Cruises for the MV Mercury. The M/V Mercury is a 5 Star Cruise ship with a capacity of 2000 Passengers & 900 Crew.
Previous to this he was working in a 7 star hotel in UAE as Sous Chef. The Property had 202 all Suite hotel with 4 restaurants and a kitchen brigade of 128. During his time with this property he worked in a few outlets, but later headed up the large production kitchen for the property.
As a German National, his training was predominately in Germany. After finish his apprenticeship he was worked in various 5 Star Properties such as Sun International - The Palace, South Africa, Rosewood Hotel Al Khozama - Saudi Arabia & Burj Al Arab - UAE.
This candidate has extensive experience in 5 Star environments and is able to manage large kitchen brigades. His key strengths lie in his ability to operate in harsh and hectic environments; he is strong in setting standards, controls and operations; he is focused, determined and calm. He is also excellent at motivating his subordinates. He is skilled in the management of large multi unit and high volume banqueting operations. He also has strong admin and costing skills
The Candidate is looking for a position as a Executive Sous Chef or Restaurant Chef with a international hotel or restaurant group. A opportunity for growth within the organisation would be preferred. He is a single & would require an expatriate package of approximately US $ 3 K per month and would be available after a 2 week notice period.
CU EXECSOUS 727
This candidate is currently working as a Sous chef for a five star international hotel, with 250 rooms in Melbourne, Australia. He is responsible for a kitchen brigade of 12 and his duties include, menu-planning, food cost, purchasing, training and reporting directly to the head chef. Serving ala Carte and buffet for the restaurant is also a responsibility.
This candidate has over 15 years of experience and is strong in both western and eastern cooking background. He is very knowledgeable in various cuisines and specialises in fusion food.
This candidate has traveled from Malaysia to Australia, during his 4 years in the country he has participated in 3 big openings, the first as a Chef de Cuisine for the 5 star Crown Casino in Melbourne - this 500 room Hotel and Casino has extensive banqueting facilities & F&B outlets. He then moved on to Colonial Stadium for another opening and traveled up to Sydney for the Olympic, for the opening and as an Executive Sous Chef in charged of the international chefs in overseas.
He has a good knowledge in the pre-opening experience in menu planning, training, and pre -opening simulation, service standard and guidelines, and also a strong administration skill and costing.
This person has personally catered for the King of Malaysia and his entourage during the opening of the Olympic games in Sydney.
He speaks fluent English, Malay and Chinese and also in both written. Being a Malaysian citizen with Australian resident in Australia, looking for career advancement and exposure in order to achieve my goals. This candidate is keen & willing to learn, organized and highly respected by superiors and colleagues alike.
CU EXECSOUS 728
This candidate is currently the Executive Chef managing a brand new restaurant on the North Shore of Pittsburgh, Pennsylvania, USA. This exciting new restaurant sits directly across the street from the new baseball and football stadiums. The volume is high and the food is unique and stylish. It blends American and European influences to create hometown specialties. The owner has several successful restaurants in Pittsburgh and personally asked this person to run the establishment.
Prior to that, he was the Sous Chef for the Tonidale Inn restaurant and Hotel, Pittsburgh. He spent two years pleasing both management and established clientele.
This candidate has worked at many established 5-Star restaurants in the area including the French centerpiece of Pittsburgh, The Top of the Triangle. As its name indicates, it sits atop the highest building in Pittsburgh, and attracts many local celebrities and VIP's. He trained under the well-known CIT chef, Keith Earle.
He has also held the position of Sous Chef for Valentino's Restaurant in the trendy Shadyside District of Pittsburgh. The Northern Italian cuisine was well known in the area and he added his own flair to many dishes.
Receiving his formal training in Cairo, Egypt at several reputable schools, and attended training sessions at the SemiRamis Hotel in Cairo. Having well over five years experience in the United States he would be excellent for any position.
Happily married with three children, he would be pleased to consolidate a contract, which offers schooling, accommodation and tickets for his family. He is fluent in both English and Arabic, & is highly proficient in Spanish.
CU EXECSOUS 729
This candidate is currently the Executive Sous Chef for a four-star resort Hotel, with 200 rooms and 48 Suites. The resort has 4 F&B outlets where 1 has a capacity of 500 persons for Banquet. He is responsible for a brigade of a total 35 chefs. He reports directly to the Executive Chef. In total he has accumulated over 11 years of industry experience.
He started his career in the restaurant “Nolet het Reymerswale” where he started as Chef de Partie confectioner. He progressed to various countries throughout Europe in Relais & Chateau Resorts & Hotels. .
He has worked and trained in hectic and difficult environments. He is able to set standards, and can control busy operations well. He is skilled in the management of middle large units and up to 500 persons in banqueting operations.
On a personal level he is ambitious, energetic, creative and well respected by his peers. He speaks Dutch, English, German & French fluently. He can communicate in Bahasa Indonesia, Malay and Thai .
He is looking for a role as Executive Sous Chef with a resort Hotel in the Middle East. I would negotiate an expatiate package and be available within 2-4 weeks.
CU EXECPAST 730
This candidate is currently the Executive Pastry Chef for a five star deluxe Hotel, Towers & Casino city property with 660 rooms, 113 Suites, Banqueting for 800, plus 12 F&B profit centers. He is responsible for a Pastry Brigade in total of approximately 20 staff, reporting directly to the Executive Chef. On average this candidate remains with each employer for 2 years and in total has accumulated over 20 years of industry experience.
This candidate started his career with a up market German Pastry Chain before entering the hotel industry with Canadian Pacific in Germany as a Demi Chef in the Pastry. He progressed to Executive Pastry Chef through Five Star International Chains in Europe, Middle East and also the Far East.
This candidates key strengths lie in his ability to operate under harsh and hectic conditions; he is strong in teaching and guiding, working with multi nationalities, large production and is flexible in difficult environments; he is focused, determined and calm and excellent at motivating his subordinates. He is skilled in the management of large multi unit and high volume banqueting operations.
On a personal level he loyal and respected. He speaks German & English and has a good understanding of Arabic. He has a British wife who is also a hotelier and 2 children who do accompany him.
This candidate is looking for a role as Executive Pastry / Baker Chef with an exclusive Hotel in the Middle East. He would negotiate an expatiate package and be available after a month’s notice.
CU EXECPAST 731
This candidate has held positions in my former assignments from 1 - 4 years and in total accumulated 18 years experience in the hospitality industry of which the last 12 years in the position as Pastry Chef in Five Star Hotels. After his formal training in Sri Lanka, He decided that advanced training in Europe was essential and therefore proceeded to Switzerland and gained valuable experience.
Starting his professional career with the Hotel Ceylon Inter-Continental, Colombo, Hilton International Colombo, Sri Lanka and as Pastry Chef progressed through various International hotels in the Asia - Pacific / Indian Ocean region namely, Kuching Hilton, Sarawak, Malaysia, Shangri - La’s Mactan Island Resort, Cebu , Philippines , Bintan Lagoon Resort, Hotel Sedona, Bintan , Indonesia and La Pirogue Hotel and Casino and Sugar Beach Resort, Sun International Hotels, Mauritius. In addition he was a visiting Pastry Chef for the Bali Hilton where he introduced plated dessert creations and specialty cakes. Specializing in Fusion Desserts, Marzipan, Decorative Wedding Cakes, Specialty Cakes, Pralines and Ice Creams, Cookies and Biscuits, Specialty Breads.
In addition to the awards he has won in various International Competitions he has been involved in staff training, who have themselves won gold medals for their creations at International Events.
Conducting lectures and giving practical demonstrations at seminars, also attending Management Courses conducted by these hotels.
In keeping with management policies, this candidate has organized and established Patisseries in the hotels and trained staff to reach international standards. His key strength is his ability to work in hectic environments, as a hands on approach is a key factor at motivating subordinates.
On a personal note this candidate is very creative, energetic and well presented and the ability to work as a team has earned him the respect of the management and staff. Able to speak fluent English and have a fair knowledge of the French language.
This candidate is a Sri Lankan citizen looking for a role as Executive Pastry Chef / Pastry Chef with an exclusive Hotel in the Middle East and would negotiate an expatriate package including schooling for 2 children.
CU EXECPAST 732
This candidate just got off the world’s best-known 5 Star luxury British ocean liner. Responsibilities included pastry production, management and service for 1900 pax. Served in 7 outlets (4 completely independent) 3 times a day (lunch, teatime, dinner). He reported directly to the Executive Chef, supported by a staff of 14 and accumulated over 20 years of industry experience.
With traditional apprenticeships in pastry and bakery in Germany, where he also achieved his master degree, he progressed to various excellent establishments of prestige in Europe, North America, Latin America and Asia as Executive Pastry Chef.
This candidate key strengths lies in his ability to operate in extreme challenging environments. He is strong in setting and maintaining high standards to an efficient and profitable operation. He is focused to create, also with multi race ional stuff, in a calm and determined way a unique dessert experience for the guest to exceed their expectations. He also has given demonstration to classes and has been on national television to promote the hotel and the craft.
On a personal level he is ambitious, extremely flexible, well organized and respected by his coworkers. He speaks English, German, and Spanish. He is a German citizen, married, and has 2 little children who reside in Mexico City.
This candidate is looking for a position as Executive Pastry Chef with an exclusive Hotel in the Middle East. He would negotiate an expatiate package and be available on short notice.
CU EXECPAST 733
After acquiring a diverse knowledge and rich experience in various aspects of the catering industry (from caterers and bakeries to gastronomic restaurants), this candidate was recruited as Executive Pastry Chef at “Casino du Liban”, Lebanon, on a contract basis since August 1996.
His responsibilities have involved the initial organisation of the Pastry department; the planning and design, purchase of materials, selection and training of all staff involved (20 pastry employees), in preparation for the opening.
The Pastry department serves 5 Restaurants consisting of a Gastronomic rest., rated by Michelin 3 stars Chef Marc MENEAU, 2 French rest., 1 International and 1 Lebanese rest.
He was also responsible for the setting up and decoration of seated banquets for up to 600 people, buffets for up to 2000 and the Dinner Showroom for up to 700 people.
The Pastry department also caters the staff canteen for approx. 1000 people per day.
With his experience in catering high volume as well as experience in Gastronomic restaurants, Bakeries and as a consultant, my principal strengths lie in my ability to operate in any environment and large structure with good management, administration and costing skills.
This candidate is 30 years old, French, ambitious, determined and calm, dynamic and very creative. I’m fluent in French and Spanish, conversational in English and have notions of Arabic.
He also has artistic skills and enjoy entering Pastry International competitions.
His main principal objective at the “Casino du Liban” was to form a team of motivated professionals able to handle all management or clients requests. As a result The Pastry department is now well established.
CU EXECPAST 734
At present this candidate is employed in a new five star deluxe Hotel, as an Executive Pastry Chef with a kitchen brigade of approximately 40 staff caters the hotel with its 250 rooms, Banquet facility for 300, plus the restaurants and room service. He is directly responsible for the Pastry department, which consists of five staff. This candidate is a swiss national, whom also holds permanent residency in Australia.
After finishing his apprenticeship in 1976 as a Baker Pastry Chef, he has worked in several 5 Star hotels around the world, but has most recently worked through a few properties is Australia
In 1985 he was employed at the Conrad Hotel on the Gold Coast (Australia) as Head Baker. (Senior Chef de Partie). At that time, this was the biggest hotel in Australia, with more then 650 rooms, Banquet facility for up to 2000 and various Restaurants, Gaming facility and other outlets.
During the nine years he worked for this company, he was I was always the supervisor of the Bakery department, but was gradually more and more involved with the pastry section and the overall operation.
During the time form 1990 - 1994 he was invited three times to a Japanese company, to demonstrate European pastries. The Company is running Supermarkets and Restaurants in Okinawa (18 outlets). The production is centralized & they employ approx. 400 staff.
In 1995 he moved to Okinawa. He was employed in the Research and Development Department. His task was mainly to develop new products, as well as being a consultant in the overall operation. The original 2 years, extended finally to 4 years. He once again commenced employment for the Conrad Hotel on the Gold Coast, this time as Assistant Pastry Chef.
In February 2001 this candidate was employed as Executive Pastry Chef in a new 5 star hotel on the Coast.
This candidate is available , given approx 2 months notice.
CU EXECPAST 735
This candidates last employ was with a 5 Star deluxe hotel & resort in Ajman, United Arab Emirates as a Pastry Chef. The Hotel consists of a Ballroom with the capacity of 1500, 275 rooms, six F&B outlets. He was responsible for the daily operation of the Pastry Kitchen with a total of 7 staff. He was reporting directly to the Executive Chef. He has been on average remaining with each employer for 1 - 2 years and in total have accumulated over 37 years of experience in this trade.
He started his career with Patisserie & Confiserie, Carle Busser in Switzerland as an apprentice for 3 years. Then moved to Australia as Pastry Chef with Lenons, Brisbane and progressed to various hotels and resorts in Australia and New Zealand. He did a two year contract in Malaysia with a 5 Star property with 600 rooms and apartments and also 2 years contract in Ajman, United Arab Emirates with a 5* hotel/resort as an Opening team.
He has the ability to operate in difficult and hectic condition. I am strong at motivating my staffs, determined and calm. I am skilled on food cost and high volume banqueting with the capacity of 1,500 - 2,000. He also keep a good relation with sub-ordinates and superiors.
On my personal level, he is an achiever, full of energy, extremely well presented and very well respected by my peers. He can speak and write fluent French and English and is both a Swiss and a New Zealander citizen, married & resides in Switzerland.
He is looking for a position as an Executive Pastry Chef/Pastry Chef within hotels and resorts in the Middle East. I would negotiate expatriate package and be available immediately.
CU EXECPAST 736
This candidate is currently the Head Pastry Chef of a 5 Star Hotel in Edinburgh, Scotland with a 3 rosette restaurant. The Hotel boasts 250 deluxe bedrooms and has a demanding 100-seat restaurant with banqueting to 500 pax. He currently is responsible for 4 staff within the pastry department.
His career started in restaurants and hotels and has worked in every section of the kitchen, but now specializes in pastry, and has done so for about 12 years. He has received many culinary awards & reviews since specializing in this discipline.
Apart from Sheraton hotels, most of his career has been in smaller properties including Restaurants and 4 star hotels.
This candidates key strengths are organization, patience and culinary skills in pastry.
He is a very motivated, ambitious professional pastry chef. He is looking for a challenging position in a larger pastry brigade within a well-known 5 Star property.
This candidate would be willing to relocate, given one months notice and would be looking for expatriate package of USD$3500.
CU EXECPAST 737
This candidate is currently working as an executive pastry chef in a five star pastry shop, restaurants and coffee shop. This pastry shop has been reopen two years ago after complete renovation following the design of the most recognised Egyptian architect.
He is fully responsible for the pastry operation with a total of 15 staff. This candidate remains on a average of 2.5 years with each employer.
He started his international career with Hilton international Park Lane in London where he was in charge of the central pastry producing the cakes for the 30 Hiltons hotels of England.
He then moved to the United Arab Emirates working as executive pastry chef for different companies before moving to Egypt .
This candidate is skilled in all types of pastry work & bakery work and his biggest key asset is being able to alternate from delicate pastry work to large banquet production.
This candidate is French national, married with 2 children. He speaks English fluently and can speak basic Arabic (Egyptian)
This candidate is looking for an executive pastry chef position in an five stars hotel and is looking for a expatriate package $3000 and is available with 6 weeks notice.
CU EXECPAST 738
This candidate is the Pastry Chef for a International Hotel Chain in India. The hotel, which is a 5 star deluxe hotel with the largest convention center in the area, can accommodate around 4000 pax. The Hotel has 154 rooms and he was part of the opening team of the hotel. This is the candidate’s second hotel opening. He reports directly to the Executive Chef and has a team of 12 within the pastry section.
He started his career with the Taj Mahal Intercontinental hotel Mumbai as trainee chef then was promoted to the position of Assistant Pastry Chef. This candidate was part of the opening team for the Emirates Towers Hotel Dubai, which had 400 rooms and 8 F&B outlets.
This candidate is able to handle pressure and remains calm in busy periods to produce quality pastry. He always works to his potential, which results in prompt and first class work.
He has been working in pastry and bakery for last 7 years and has worked with lot of renowned chefs, although still has his own identity as a pastry chef. He is very enthusiastic about his work and is creative and artistic with a good eye for presentation.
This candidate is looking for a position of a Assistant Pastry Chef in a renowned chain or a 5 star deluxe hotel, He would negotiate an expatriate package and would be able to join with at least 15 days notice.
CU EXECPAST 739
This candidate is currently the Head Pastry Chef for the largest Hotel/ Casino establishment in New Zealand. The hotel has 344 rooms, convention facilities for up to 600 people and 9 food & beverage outlets. He is responsible for a kitchen brigade of 8 staff, reporting directly to the Executive Chef. On average each contract with every employer has been between one to two years, a total, accumulated 16 years of industry experience.
Starting his career at Holiday Inn hotel in Kuala Lumpur. Over the years, this person has progressed from Commis chef to Head Pastry Chef, working in various International hotels in New Zealand and Australia, & also having the opportunity to work/ train with both Asian and European Chefs.
Key strengths lie in his ability to operate a large hotel pastry kitchen & having strong ability in setting the required standards and operations. Keeping costs in line with the Executive Chef’s requirements, focused, determined and calm. Realising the value of motivating and training all subordinates, therefore ensuring that on going guidance is always at hand. Confident in operating a Pastry kitchen of up to 13 chefs with high volume banqueting operations to small numbered fine dining menus.
This candidate is ambitious, energetic, well presented, creative and well respected by his peers. He speaks English, Malay and Indonesian fluently, & holds a Malaysian citizenship with New Zealand permanent residency.
He is looking for a role as a Head pastry Chef with a hotel in the Middle East, & will be interested to negotiate an expatriate package and be available after a month’s notice.
CU SOUSCHEF 740
This candidate’s last position was a Sous Chef in a hotel restaurant situated in the Isle of Wight, England. He is responsible for the overall operation of the kitchen as well as the strict implementation and standard of the kitchen sanitation and hygiene, reporting directly to the Head Chef. On average this candidate remains with each employer for 1 year and in total has accumulated over 16 years in the cooking industry experience.
This candidate started his career with the Relais & Chateaux as a Pre-apprentice de Cuisine in France and progressed to a Private fine dining restaurant in England as a Sous Chef and in a private brasserie in Malaysia as an Executive Chef.
This candidates key strengths lie in his ability to operate in harsh and hectic environments; he is strong in setting standards, controls and operations; he is focused, determined and calm. He is skilled in doing bakery and pastry. He also has ability to teach basics and sanitations standards skill.
On a personal level he is ambitious, energetic, extremely well presented, fast learner and can get along very well with his peers. He speaks English and French.
This candidate is looking for a role as Sous Chef with an exclusive Hotel in the Middle East. He would negotiate an expatiate package and be available anytime.
CU SOUSCHEF 741
This candidate has just finished a 4-year contract with a four-star beach resort in Dar-Es-Salaam, Tanzania (East Africa), with 84 rooms, banqueting facilities for 300 pax, 2 F&B profit centers. He was the Executive chef, with additional responsibility of a water park, with banqueting, outdoor catering and café facilities, catering to almost 1000 pax on holidays.
This candidate started his career with Taj Group of hotels in India (New Delhi) as kitchen operation trainee, and progressed to a Snr chef-de-partie position in the same organisation, specializing in Chinese and Italian cuisine.
His strength is his ability to work confidently under pressure conditions. He creates a teamwork atmosphere and has good training capabilities. This candidate runs his outlet very much within the cost parameters. He further does not hesitate to try fusion cuisine.
This candidate is married with a 1-year-old baby boy and is presently residing in India. He is well respected for his professional etiquettes.
He is looking for a good opportunity abroad, at a senior management level, providing good career opportunities and is available within 15 days.
CU SOUSCHEF 742
This candidate is currently the Sous Chef for a five star deluxe Island Resort Hotel in Australia comprising 397 rooms, 4 Food & Beverage outlets and Banqueting Facilities for 20- 1500 covers. He is responsible for the day to day operation of the main restaurant within the resort as well as giving assistance to the Executive Chef and Executive Sous Chef where required. He has 24 kitchen staff below him.
This candidate started his career with the Tura Beach Country Club in Australia as Apprentice Chef progressing to various European and Australian Restaurants and Hotels in various capacities.
This candidates key strengths lie in his ability to adapt to change with relative ease, he likes to take the “hands on” approach where possible, he is a planner and a front-runner. He prides himself on extremely effective and informative communication. He also has developed menu engineering and kitchen management strategies. He works with extreme confidence and is customer focused.
On a personal level he is enthusiastic and always striving for success. He has a positive outlook on life in general. He speaks English and is an Australian citizen. He is single with no dependants.
This candidate is looking for a role as Sous Chef with an exclusive Hotel in the Middle East. He would negotiate an expatiate package and be available after a month’s notice.
CU SOUSCHEF 743
This candidate specializes in Indian cuisine and recently finished a work contract with Novotel Geneve Centre, Geneva, Switzerland with an Indian and French Restaurant of 85 seats, Room Service serving 206 rooms, a banqueting and conference department up to 130 persons and a lounge bar.
This candidate has a professional experience of four and half years and has always been associated with specialty Indian restaurants throughout his career.
He started his career with Ramada Hotel Manohar, Hyderabad, India as a hotel operations trainee and was subsequently promoted as Demi Chef de Partie and Chef de Partie (Indian cuisine) in a span of 3 years. Ramada hotel Manohar is a 4 star deluxe property with 134 rooms, 7 banquet halls, room service, a specialty Indian restaurant, a coffee shop, a pub, a bar and a flight-catering unit catering to 7 daily Indian Airlines flights.
His key strengths lie in his good professional knowledge of all sections of Indian cuisine namely Tandoor, Curries and Regional Indian cuisine and French Cuisine. He is skilled and experienced in management of large banqueting operations up to 1200 persons.
As a person he is punctual, courteous and hard working and was accredited with the following in his career.
1) Best Employee of the Year, 1999 at Ramada Hotel Manohar, Hyderabad,India.
2) Best Employee of the month for February 2000 at Ramada Hotel Geneve, Geneva, Switzerland.
3) Best chef of the year, 1999 in the professional category in the chef competition conducted by association of catering professionals, Hyderabad, India.
He is sincere and has always proven to be a team player and never a conflicting member. He is an Indian national and can speak English, Hindi, Tamil and French.
He is looking for a role as Sous Chef or Indian chef with an elite chain hotel anywhere in the Middle East. He would negotiate an expatiate package and would be available immediately.
CU JAPCHEF 744
This Candidate is currently Japanese Chef for a five star hotel on the Gold Coast in Australia.
The Hotel is considered one of the worlds best properties, with 200 luxury appointed rooms.
He is fully responsible for the Japanese Section for all outlets of the hotel. On average he has worked for each company for a period of five years.
His career started in the Sendai plaza in Japan. From there moving to Germany and working in a Japanese restaurant. Then to head chef in a French restaurant and then back to Japan, cooking with Lufthansa Air catering and in Hotels in Australia.
His skills are variable and are adaptable to any kitchen situation and can work in high-pressure positions. He has the ability to mix Japanese cuisine with Western dishes.
He is able to speak Japanese, German and English. He travels on a Japanese passport and holds permanent residency in Germany and Australia. He is married with one child.
The candidate is looking for a position in a Japanese Kitchen or western kitchen with a Japanese section somewhere in the Middle East. He is looking for a expatiate package of USD$50k and is available after a month’s notice.
CU THAICHEF 745
This candidate is currently the Chef de Partie of a five star Resort Hotel in Phuket Thailand. She is capable in producing cold, hot & dessert dishes and has worked in all sections of the kitchen previous.
Previous properties include the Novotel Phuket City Hotel & Dusit Laguna. This candidate on average remains with each employer for 3 years and in total has accumulated over 11 years of industry experience.
This candidates key strengths lie in his ability to operate in harsh and hectic environments; she is strong in cold section, including fruit carving, she is focused, determined and calm and excellent at motivating her subordinates.
On a personal level she is personable, ambitious, energetic, extremely well presented, creative and well respected by his peers. she speaks English and Thai, and is a Thailand National & is single.
This candidate is looking for a role as Chef De Partie with an exclusive Hotel in the Middle East. She would negotiate an expatiate package and be available after a 1 month’s notice.
CU CHINCHEF 746
This Candidate has approximately 22 years of experience in International food preparation experience starting from working in western kitchen brigades to his specialization of Asian Cuisine. The break down of his strengths are Chinese, Thai, Indonesia, Malaysian, Japanese and
Singaporean Cuisines.
He started his career as a cook in the Shangri- la hotel and later moved oversea to Bermuda to work in Elbow Beach as Chef De Partie. My specialization of Asian food began when he worked as head chef in Haikou Tower hotel in Hainan, China . After this he returned to Singapore where he was Sous chef specialising in Asian Cuisine in different organizations.
This candidates strengths include :-
Hand on chef who leads by example.
A team player who is disciplined in setting standards
Calm and collected under stress
Flexible and able to adjust to both fine and high volume cooking.
Creative with bag of ideas.
Knowledge of IT, posses good administrative skill and able to meet costing requirement.
Handle staff very well.
This candidate speaks English and Mandarin; he is a Singapore citizen with 2 children.
I will be traveling alone and looking for position as Asian Head chef in Hotel/Restaurant. Would negotiable for expatiate package and would be able after a month’s notice.
CU ITCHEF 747
This candidate is currently the Italian Chef de cuisine of a Restaurant in Italy,
serving Italian contemporary cuisine. He is responsible for daily management of the Kitchen brigade, Menu Design & Development, Food Costs & Labour Costs. This candidate on avaerage stays with each employer for approx 2.5 years.
This Italian candidate started his career with a small Italian Restaurant in Italy and has worked in restaurants such as the 3 Michelin Star Restaurant, Mirabelle with Marco Pierre White, The Royal Caribbean Cruise Line, Rose Pistola Restaurant in San Francisco under Chef Reed Heron, Cafe Centro and part of the Opening team for 8 1/2 Brasserie in New York.
This candidates key strengths lie in his ability to operate in high pressured and hectic environments; he is strong in setting standards, controlling food costs and solving operational problems; he is determined and excellent at motivating his subordinates.
On a personal level he is ambitious, energetic, extremely well presented, creative and well respected by his peers. He speaks English, French, German & Italian fluently. This Candidate is an Italian National and is single.
This candidate is looking for a role as Italian Chef De Cuisine with an exclusive hotel in the Middle East. He would negotiate an expatiate package and be available with one months notice.