Vol. 67 Dec 2017 - Jan 2018 Newsletter

Culinary Opportunities

Banquet Chef – Guam, USA
  
This new luxury resort in the beautiful island of Guam is in need of a Banquet Chef. He/she will be responsible for managing and training the banqueting kitchen team to deliver an excellent Guest experience. You will also be required to manage food cost control.

Qualifications/Requirements for the role

  • Must have legal papers to work in the USA
  • Minimum 5 years’ experience in high quality Banqueting
  • Experience handling volume business; conferences, conventions
  • Experience in International Brand hotels with extensive F & B outlets
  • Strong leadership and organizational skills.
  • Able to work in a fast paced environment.
  • Must have the ability to supervise and strongly motivate their team.

 

A very competitive salary and benefit package will be provided based on the candidates’ experience. Only applicants who can legally work in the USA will be considered.

Chef de Cuisine – Indian Ocean 

Our client a five star resort belonging to an International hotel chain in the Indian Ocean requires an experienced Chef de Cuisine who will support the Executive Head Chef in organizing and directing the activities of two high end restaurants which are a la carte venues. He will have the responsibility of establishing and maintaining high culinary standards; assisting in developing  and maintaining food inventory control and purchasing. He must also ensure the proper use and maintenance of kitchen equipment as well as HACCP controls; employee hygiene and safety; achieving budgeted goals; knowledgeable in kitchen layout and design; Developing and supporting departmental and group training programs; etc.

Client requires at least 5 years similar experience as Chef de Cuisine in an island resort or Head Chef of a standalone restaurant experience preferred.  Adept menu innovation, culinary arts and technical execution required. Michelin star kitchen experience is an advantage with European training preferred.

He must have a hands on approach and be a role model to his team. He should also be a good trainer, good counselor and good mentor. A proven track record of happy and productive work performance managing a multi-cultural team.

Salary: US$ 3500 - US $ 4500 net per month(negotiable) plus service charge: US$550/month, net. Please note this is single status

Banquet/Event Sous Chef – Toronto, Ontario, Canada

Our client that is a very successful catering company and bakery operation in the east side of Toronto is urgently seeking the talents of an experienced Banquet/Event Sous Chef who is self-motivated and is a team player to take charge of this growing catering and baking operation.

The candidate preferred must have current Banquet Sous Chef experience and knows how to manage catering kitchen operation and wholesale production in pastries. They must be hands-on and be able to work and supervise a small team. They should have sound managerial and sales experience and be able to produce quality food production and pastries

This is a rapidly growing catering company, so there will be room for advancement in the near future. This position will also be responsible for  taking care of existing accounts in order to achieve maximum revenue and client satisfaction.

This position will offer a fair base salary of $50,000 ++ to start and bonus with excellent working conditions in this very well-known and respected high end catering company. 

Chef de Cuisine for an award winning all day dining Restaurant - Bali, Indonesia

A 5* luxury Resort in Bali requires a strong, hands on and talented Chef de Cuisine for their all day dining restaurant that serves International cuisine.

This is a large volume restaurant that serves breakfast, lunch and dinner, seven days per week and is very well known in Bali and highly rated as one of the best all day dining restaurants in the area.

The ideal Chef should be energetic and enthusiastic, with Asian, Western and Mediterranean cuisine experience.  You must have previous or current experience working in similar large volume restaurants that are highly acclaimed for their exquisite cuisines.
Minimum 6-8 years of experience working in 5* International hotel brands in SE Asia is a definite asset.
The individual must also possess strong training capabilities and leadership skills.

Salary + benefits as per market price.

Events Chef – Toronto, Canada

This excellent Events Chef position is for a major entertainment and culture establishment in downtown Toronto. They are seeking the talents of an accomplished Events Chef (Banqueting) that will be responsible for the execution of all on premise events. This includes on site management to ensure and provide clients and guests with the highest quality product, executed with attention to detail and timeliness.

•Execute high volume events as the Events Chef that will report to the Executive Sous Chef and Executive Chef
•Manage a team of up to 10 culinary employees including chefs, cooks and line staff
•Work with catering/event sales team to review event culinary logistics in executing all major events
•Communicate with the main kitchen regarding event production to ensure product consistency
•Develop relationship with service management and all event staff at this world class facility 
• Minimum of 5 years' in Sous Chef position or higher, in quality high volume catering/banquet establishment
•Work with the culinary management team to develop outstanding and memorable event menus and wine paring for all kinds of catering events.
•Successful completion of Red Seal and an accredited culinary training program or higher from an accredited culinary school or apprenticeship program
•Food Handlers Certification is a must
•Excellent communication, writing, and team organizational abilities
•Excellent computer skills, savvy on the internet in seeking out new event and catering trends
•Demonstrated a passion for outstanding customer service experience
•Knowledge of a number of international cuisines in planning events from different ethic areas of the world
•Ability to perform administrative and hands on training/mentoring skills
•Is willing to work weekends and evenings as required and must be comfortable with changing work schedules.

This position offers an outstanding salary range of $70,000 plus excellent company benefits at this well-known international establishment in Toronto. 

Our client a 5 star, successful, large volume, growing nationwide Restaurant Group now opening a new Restaurant in Southern California requires a solid Executive Chef. This is an excellent long-term career opportunity to work for a well-known expanding Restaurant Group. The successful candidate will be highly experienced with self-standing restaurants and have a stable track-record of employers.

Executive Chef – Southern California, USA

Job Description

  • Opening experience is an asset including recruiting and training
  • Multi-unit experience is an asset but not essential
  • 100% scratch menu
  • High attention to quality both in ingredients and final presentation, ability to manage a large team 50+.
  • Strong financial background on food cost, labor cost etc.
  • Responsible for larger than normal menu size.
  • High energy and very good stamina

 

Salary $120,000 USD gross negotiable plus bonus and benefits. Please note that only candidates who are legally permitted to work in the U.S.A. will be considered for this position.

Executive Chef - Restaurant Group, UAE

We require a hands-on AMERICAN/ Canadian Executive Chef who has worked in America and is very conversant in American Street Foods such as different kinds/type of Burgers, (Beef, Chicken, Fish, Turkey etc.), Chilies, Arepas, Ribs, Barbecue items, Crepes, Hot Dogs, Grilled Sandwiches, Mac n Cheese/Tacos, Pitas Doughnuts, Waffles etc.)

The Executive Chef will report to the CEO of the company. The Group caters to Royal events, Royal functions, exclusive outdoor functions and high end Institutional caterings. This position will be based in Dubai.

The compensation package exceeds USD 100,000 net of taxes plus all expat benefits.

Executive Chef – Germany

We are looking for a very creative, energetic Executive Chef who is able to lead a large brigade for this 5 star Deluxe Hotel in Germany. The ideal candidate should bring with him a 5 star hotel background, have some international experience, fine dining & multi outlet and also high end large scale banqueting required (German language skills mandatory). The position should not be underestimated, as this is a top leading property in Germany used by dignitaries, etc.

This position also carries the following responsibilities amongst others:

  • Manages the entire kitchen and stewarding staff ensuring proper food preparation and sanitation
  • Comply with all statutory and internal requirement in matter of hygiene and food safety
  • Plan and organize efficiently the work schedule to the most productive manner
  • Liaise with HR on all employees matters including recruiting and interviewing
  • Is responsible for the control of the food cost and other expenses of the department
  • Develop and train a team
  • Create, develop, implement new recipes and creative ideas to stimulate the business
  • Prepare  the departmental budget, plan all new projects and other development in order to improve revenues and quality

 

Salary:  6,300 Euros /month gross plus extensive benefits

(We can only accept applications from EU nationals as the client is not in a position to make a work permit).

Executive Chef – 5* Boutique Hotel, East Africa

GREAT OPPORTUNITY TO WORK WITH AN INTERNATIONAL HOTEL GROUP

We seek a highly creative Executive Chef to lead a culinary team of 46 associates. You MUST possess at least 3-5 years’ experience in a similar role/capacity in Europe.

Further Requirements:
•A graduate from a well-known culinary institution is highly desirable
•Exposure to exotic cuisines will be a strong asset – Creative professional
•Good managerial experience and knowledge in kitchen operation. This includes the knowledge required for management of people, complex problems, food and beverage management and food sanitation.
•Have excellent English communication skills both in written and spoken
•Computer literate
•Possess professional disposition with excellent communication and interpersonal skills

Salary: 65,000 USD net of taxes with full ex-pat package on family status.

French speaking Executive Chef – French Polynesia

Due to work visa restrictions, only French Nationals or EU Passport holders with fluency in French will be considered.

A 5-star resort located in a beautiful French Polynesian destination requires an Executive Chef.  This property features 100+ rooms and 6 food and beverage outlets and is part of one of the “world’s largest hotel companies”.  Only those from comparable large International brands will be considered.   

You must currently be an Executive Chef with excellent management and communication skills (fluency in French and English).  Someone who enjoys working on an island, with a strong background in International and French cuisine would be ideal. The Executive Chef must be a creative and energetic professional with proven background and experience in similar island resorts located in Mauritius, Seychelles, etc.
International exposure in luxury brands and recognized gourmet restaurants is also an important requirement.  

Reporting to the resort’s General Manager, the Executive Chef will be responsible for the smooth operation of the kitchen, taking particular responsibility for the restaurants, bars and room service.  This person is required to increase the quality of food, while succeeding to manage in the current constraints.  Create, develop, implement new recipes for the restaurants and creative ideas to stimulate the business.
The candidate will be involved in preparing new menus, cooking and presenting food in accordance with productivity standards and cost controls.  Work closely with the Culinary teams in evaluating service, food quality and improve operational efficiency.  You are also required to monitor the cleanliness and upkeep of the kitchen and the equipment, ensure positive customer and employee relations.

Qualifications:
-        Culinary Degree, with related training; equivalent combination of education preferred.
-        8-10 years of employment in a relative position in similar company preferred.
-        Prior Executive Chef’s experience in a Luxury Property.

Salary: Above US$50,000 + 10% annual bonus + benefits.

Executive Chef - Casino – Alberta, Canada

Our client, a premier Casino operating company in Alberta is seeking a talented Executive Chef to oversee a casino few multiple outlets
The successful candidate will be heading the culinary department for the casino. They will develop, create and executive the F&B menu for all dining outlets plus in-house banqueting events

Essential Duties:

  • Reports to Casino General Manager and Regional Director of Food & Beverage
  • Brigade size: between 30 to 40 people
  • Menu development: includes dishes from American & Asian Cuisine; knowledge of Thai, Vietnamese, Chinese and Japanese cuisine is required
  • Staff management: hiring, training, supervising, payroll and all other related duties
  • Labor Union environment
  • Will work together will all areas of the casino to ensure highest levels of guest satisfaction
  • Makes sure kitchen areas adhere to provincial food safety and health regulations

Requirements:

  • Red seal or equivalent certification
  • Multi-unit experience
  • Previous titles include: head chef, chef de cuisine, restaurant chef, sous chef, executive chef and executive sous chef
  • Experience in hotels, resorts, and / or Casinos is preferred
  • Proven experience working in establishments serving Asian cuisine: Japanese, Chinese, Thai or Vietnamese
  • Canadian Citizens will only be considered and candidates must possess an excellent command of the English language

The successful candidate will be compensated accordingly based on experience with the Company’s benefits package

Executive Sous Chef – Caribbean

A beautiful award winning resort in the Caribbean is looking for an experienced Executive Sous Chef. Client requires a hands-on Chef who would be responsible for 5 outlets, approx. 60 team members, this includes stewarding. He/she will report to the Executive Chef. This is a very busy operation, high volume but high end. It’s all about quality and the best product run at the highest level possible. All outlets are open all 7 days of the week. We are looking for a chef that would work a 6 day work week. He/she will be fully responsible for all aspects of the resort dining including food cost, manning targets, health hygiene, sanitation, menu development, training, team building, moral building, village maintenance of all outlets, maintaining all company standards and respecting company SOP’s.

Competitive Salary Package: US $65 k tax free per annum (depending on experience) plus housing allowance, medicals and company ex-pat benefits. Gratuity is approx. $8000 per annum depending on occupancy, deduction for medical cover approx. $200 per month.
Accommodation allowance $1650 US will be given (utility bills, water and electricity paid by yourself). Company will supply and pay for work permit (you pay for support materials such as blood test, certification of documents etc. in place of residence). Relocation/flights - taken care by company plus travel related expenses up to $1000.

Pastry Chef – 5* Boutique Hotel, East Africa

We require the talents of a Pastry Chef with European experience to manage the entire pastry section (3 restaurants + IRD) of a 5-star luxury boutique hotel in Nairobi (International hotel group).

The ideal candidate is someone who has extensive experience in pastry (8-10 years), is a hands-on person, a great team player as well as possesses the ability to lead and manage a small team of associates. Reporting directly to the Executive Chef.

Young, high profile/potential Executive Pastry Sous-Chefs corresponding to this profile and ready to make their next step as Pastry Chef are welcome to apply.

Compensation: up to $45,000 USD (net of taxes) commensurate with experience. Full expatriate package on single status + accommodation in walking distance of hotel, medical insurance, meals.

Restaurant Pastry Chef - California, USA

Located in sunny southern California, United States, this company is rapidly expanding and is a successful patisserie/restaurant that is urgently requiring the talents of a creative PASTRY CHEF who can produce high-end pastries, cakes and European-style breads. This progressive position reports to the Executive Pastry Chef and will very closely to ensure quality and productivity is maintained.

The Pastry Chef will take responsibility for overseeing daily operations of this first class Patisserie / Restaurant. You must be a creative, detail-oriented and organized individual with extensive knowledge of pastry production. This candidate will be expected to demonstrate the ability to have mastered a wide knowledge of international pastries, fancy petit fours, breakfast items and various baked goods and is always researching new industry trends.  The successful candidate must have experience in a large production facility like a bakery/restaurant or hotel.

Excellent organizational and multitasking skills are necessary with the ability to prioritize tasks to meet deadlines and strict attention to detail. With your outstanding team building and leadership skills, you will assist the Executive Pastry Chef by overseeing the day to day pastry operations, including training, scheduling, supervising staff and monitoring food quality. He or she must also possess superior communication skills and interpersonal skills to provide overall guest satisfaction and be able to work a varied and flexible work schedule. This is a hands-on position for someone that can communicate well, inspire his team and can multi-task in a fast paced environment.

Salary $95,000 USD gross negotiable based on experience, bonus, medical, health and other benefits. ALL CANDIDATES MUST BE ABLE TO LEGALLY WORK IN THE USA

Spanish Speaker Pastry Chef Instructor – Peru

Our client is seeking the talents of a French Pastry Chef, interested in pursuing a career as an instructor in one of the most prominent culinary institutes in Lima, Peru for 2018 – 2020

The ideal candidate will have the following background

  • Title as a French Pastry Chef from an internationally recognized culinary institution
  • Experience as a Pastry Chef or Sous Pastry Chef for international hotel companies, cruise ships or restaurant chains
  • Expertise preparing French desserts like crêpes, clafoutis, macarons, mouse. Demonstrated skills preparing popular French pastries like eclairs, madeleines, petit fours, palmiers, croissants
  • Master knowledge of French platted desserts, traditionally served in 4 or 5 stars hotels, restaurants and high-end cruise lines  
  • Public speaking and presentation skills , the candidate will be able to present themselves in a professional manner not only while instructing students but also at professional events like trade shows, cooking demos and industry related events
  • Spanish is mandatory for this role, both in writing and orally
  • Contract length, two years with option of renewal
  • Valid passport, part of the screening process includes travelling to our client’s facilities in Peru, where the candidate will perform a variety of cooking demos

Employment details:

  • Working schedule, the pastry instructor is expected to teach a minimum of 40 hours per day, working hours could include late evenings and weekends
  • The culinary pastry instructor will participate in all programs offered at the school, which include short term summer and winter workshops as well as fully licensed educational degrees that range from technical degrees in culinary arts to bachelors of culinary sciences
  • The curriculum is developed in advance by the institute and the instructor is expected to follow the program according to the company’s highest standards of professionalism

Pastry Chef/Manager - Catering Company – GTA

Our client that is a very successful catering company and bakery operation in the East side of the GTA is urgently seeking the talents of an experienced Pastry Chef/Manager who is self-motivated and is a team player to take charge of this growing Catering, event and bakery operation.
The candidate preferred must have current Pastry Chef experience and knows how to manage a retail/wholesale/catering production in pastries. They must be still hands-on and be able to work and supervise a small team of 3 people. They should have sound managerial and sales experience and be able to produce quality pastries as well as having a strong baking foundation. 

This is a rapidly growing catering company, so there will be room for advancement in the near future. This position will also be responsible for developing and growing new business, while at the same time, taking care of existing accounts in order to achieve maximum revenue and client satisfaction.

This excellent pastry management role will offer a fair base salary of $56,000 with an excellent bonus program based on increasing bakery, confectionary sales and controlling all operational costs.

Pastry Sous Chef - Caribbean

Our client, luxury resort in the Caribbean, belonging to an International Chain requires an experienced and hands-on Pastry Sous Chef.

He/she will assist the Head Pastry Chef in catering to the needs of a very large operation. The brigade consists of many chefs. and works 6 days a week with a 7am start time. The Pastry Sous chef will assist the Head Pastry Chef who is responsible for all aspects of Pastry production for all the resort restaurants including food cost, manning targets, health/hygiene, sanitation, menu development, training, team building, morale building, maintaining all company standards and respecting company SOP’s.

Salary: US $40,000  net (tax free) commensurate with experience, plus Gratuity which will be $8000 per annum  (total US $48,000 per annum). Medical coverage approx. $200 per month. Accommodation allowance  US $1250 per month will be given depending on family status and needs (utility bills, water and electricity paid by you). Company will supply and pay for work permit (you pay for support materials such as blood test, certification of documents etc. in place of residence). Relocation/flights - taken care by company plus travel related expenses up to $1000

Executive Chef for a high end all day dining Restaurant - Western Canada

Canadian Citizenship, PR or Canadian work visa is important to qualify for this role, but not mandatory

One of the top International hospitality brands well known for their luxury properties worldwide and especially in North America, urgently seeks an Executive Chef to take charge of their upscale all day dining restaurant at their beautiful 5* hotel in Western Canada.
To qualify for this role, the Executive Chef must have minimum 8-10 years of experience in high end independent restaurants.  International experience in 5* luxury hotels would be a big plus! 

Excellent leadership qualities, along with working experience in unionized environment is important, but not mandatory.  You must be hands on, quality driven and be able to take full ownership and responsibility of this restaurant and the staff.
Our client prefers someone who has knowledge of the current trends, and has experience in cooking west end cuisine, with seasonal fresh ingredients and local market produce. Wine knowledge is also preferred.
You will be required to create menus for this large volume big city (like Toronto and New York) style restaurant that serves breakfast, lunch and dinner.  At the same time, you are also required to maintain the safety and sanitation of the kitchen.

Annual Salary is over C$75,000 plus medical, dental, incentive bonus, relocation allowance, etc. (no housing). 

Restaurant Head Chef – Bahrain

We have been retained by our client, a rapidly expanding and diversified Hospitality Group in Bahrain that owns a number of restaurants, whom requires a Restaurant Head Chef with fine dining experience.  This is an excellent opportunity to join a well-established restaurant group and develop a long term relationship. If you have an outgoing personality, professional and enjoy working in a guest service-focused environment this is an ideal career move.

  • Preferred cuisine experience is French for example Le Notre, Fauchon, Paul, Aubaine. 
  • You must have excellent leadership qualities and can communicate clear and concise. 
  • Ensures all kitchen cost controls are adhered to and assist in daily operational reports.
  • Minimum of 5 years’ experience in a Head Chef / Brand Chef role with a  particular focus on brand-relevant cuisine
  • Opening experience is preferred
  • Restaurant Franchise experience is an asset
  • He/she must possess good organizational and leadership skills and sound training, assignment of job tasks, scheduling and coordinate the department to produce high-end quality food service while ensuring production standards are met and maintained.
  • Experience managing relationships with suppliers locally and internationally

 

Salary: Approximately $3,900 USD/month Net tax free, plus accommodation allowance, transportation allowance, mobile phone allowance, annual air tickets for self/family, medical insurance, company life insurance, 30 days annual vacation.

Restaurant Sous Chef – Toronto, Canada
           
We are currently urgently searching for an outstanding Restaurant Sous-Chef for this highly successful formal upscale dining room, located downtown Toronto in a major public entertainment facility. We are searching for a highly energetic individual with proven culinary talents, strong team leadership skills that can seamlessly coordinate from the back and front of the house.

The successful candidate must have a minimum of 3 to 5 years’ experience in a fine dining establishment as a Restaurant Sous Chef that has been recognized for is great food and impeccable service to it guests. Preference will be given to someone who has demonstrated that they have successfully managed and attained a high degree of customer satisfaction “Wow Factor” in their previous career postings.

The Restaurant Sous Chef will supervise an exceptionally creative culinary brigade of Chefs and Cooks. He/she will be responsible for making sure that only the finest food it offered and delivered to the guest. You will be totally focused and excited about the challenges for this future highly acclaimed restaurant and will be willing to do anything it takes to achieve it success in the marketplace.

This position will offer a very competitive salary package in the $50’s with full company benefits. If you are looking for an extremely well known international named establishment to advance your culinary knowledge, this is going to be a terrific career opportunity for you.

Sous Chef – Germany

We are looking for a Sous Chef for a 5* Deluxe Hotel in Germany. The ideal candidate should bring with him a 5* hotel background, have some international experience, fine dining & multi outlet and also high end large scale banqueting required (German language skills mandatory).

The Sous Chef position should have at least 5 years culinary experience in a quality hospitality establishment with a minimum of 2 years supervisory experience as a Chef de Partie or Sous Chef.

He/she must possess good organizational and leadership skills and sound training, assignment of job tasks, scheduling and coordinate the department to produce high-end quality food service while ensuring production standards are met and maintained

The position offers a great opportunity for the right individual who is seeking mobility in their career that will allow you to put your culinary passions and management experience to good use. 

Salary range is 36,000 – 43,200 Euros gross per year based upon experience with extensive benefits.

Sous Chef – Austria
           
We have been retained by our client, a beautiful 4 star deluxe boutique hotel in Austria with more than 50 rooms, whom now requires a Sous Chef. The ideal candidate should bring with him/her significant fine dining experience. (German language skills mandatory for this role). The position should not be underestimated, as this is a top leading property in Austria used by high-end clientele, etc.

The Sous Chef position should have at least 5 years culinary experience in a quality hospitality establishment with a minimum of 2 years supervisory experience as a Chef de Partie or Sous Chef.

He/she must possess good organizational and leadership skills and sound training, assignment of job tasks, scheduling and coordinate the department to produce high-end quality food service while ensuring production standards are met and maintained

The position offers a great opportunity for the right individual who is seeking mobility in their career that will allow you to put your culinary passions and management experience to good use.

Salary range is 36,000 – 43,200 Euros gross per year based upon experience with extensive benefits

Sous Chef – Caribbean
           
Our client in the Caribbean requires a Sous Chef for a large, busy luxury resort. He/she would be assisting the Exec Sous Chef responsible for 6 outlets, approx. 60 team members, this includes stewarding, very busy operation, mid to high volume but high end, and it’s all about quality and the best product possible run at the highest food quality level. The outlets are open 7 days a week. The Chef will be reporting to the Executive Sous Chef and works 6 days a week with a 7am start time. The Sous chef will assist the Exec Sous Chef who is responsible for all aspects of the resort restaurants including food cost, manning targets, health/hygiene, sanitation, menu development, training, team building, moral building, maintenance of all outlets, maintaining all company standards and respecting company SOP’s.

Salary: US $40,000 - US $45,000 net (tax free) commensurate with experience, Grats, approx. $8000 per annum depending on occupancy. Medical cover approx. $200 per month. Accommodation allowance will be given depending on family status and needs (utility bills, water and electricity paid by you). Company will supply and pay for work permit (you pay for support materials such as blood test, certification of documents etc. in place of residence). Relocation/flights - taken care by company plus travel related expenses up to $1000

“Japanese” Sous Chef for Luxury Members’ Club – Singapore

A Japanese Sous Chef is required for a newly opened Japanese Restaurant in a recognized Member’s Club in Singapore.
Current/previous work experience in a recognized Japanese fine dining Restaurant is preferable.
Restaurant opening experience is preferred, but not mandatory.
You will assist the Head Chef with the overall daily operations of the Japanese Restaurant and will ensure that the staff deliver on the members’ high expectations for service and quality.
This Chef will also be responsible for the entire kitchen operation of this restaurant, including purchasing, budgeting, menu planning and creation, as well as training of the restaurant staff.   

Salary Details: Singapore $48,000 per year, Gross (negotiable)

           
Sous Chefs (2) Resort - to $48,000 + Great Subsidized Housing

A first class resort on the east coast of Canada is urgently in need of 2 Sous Chefs to assist in overseeing 2 great restaurants and large banqueting facilities. These individuals must have experience working with a strong culinary team environment and dealing with a first class kitchen brigade.

Reporting to the Executive Sous Chef, the Sous Chefs will provide strong leadership and guidance to all culinary employees and ensures that the company’s goals and objectives are set out for the Food and Beverage department.

You should have at least 4 years culinary experience in a quality hospitality establishment with a minimum of 2 years supervisory experience as a Sous Chef or a Chef de Partie in a quality driven food and beverage outlets. You are able to communicate effectively, both verbally and in writing and have strong computer skills is mandatory.

Assist in creating, developing new menus ideas and ensures all kitchen cost controls are adhered to and assist in daily operational reports. To also ensure that levels of kitchen cleanliness and sanitation meets regulation and company standards and prepare reports on kitchen maintenance requirements, health and safety issues.

He/she must possess good organizational skills and coordinate the department to produce high-end quality food service while ensuring production standards are met and maintained. Knowledge of WP, spread-sheeting, industry related software and e-mail applications.

These positions offer a great opportunity for the right individuals who are seeking mobility in their career that will allow you to put your culinary passions and management experience to good use.  This is your chance to join a first class international branded hotel that will allow you to offer the guest a truly memorable dining experience.

Starting salary of: $42,000 to $48,000 with great benefits and excellent on property subsidized housing. This company offers an excellent chance to work with an amazing and talented Executive Chef and to gain further promotions in time within this dynamic culinary brigade.

Specialty Sous Chef (Indian Cuisine) – Caribbean

Our client in the Caribbean requires a Specialty Sous Chef (Indian Cuisine) for a large, busy luxury resort. He/she would be responsible for Indian Restaurant on the resort – a large chef team, this includes stewarding, very busy operation, mid to high volume but high end, and it’s all about quality and the best product possible run at the highest food level.

The outlet is open 7 days a week. The Chef will be reporting to the Executive Sous Chef and works 6 days a week with a 7am start time. There is the possibility of a split shift when business allows finishing at 9.30pm. The Chef will be fully responsible for all aspects of the restaurant including food cost, manning targets, health/hygiene, sanitation, menu development, training, team building and maintaining all company standards and respecting company SOP’s.

Single status preferred.

Package: Salary $40,000 - $45,000 net (tax free) commensurate with experience, Gratuity is approx. $8000 per annum depending on occupancy.
Deduction for Medical cover approx. $200 per month. Accommodation allowance will be given depending on family status and needs  (utility bills, water and electricity paid by you). Company will supply and pay for work permit (you pay for support materials such as blood test, certification of documents etc. in place of residence).


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