Vol. 65 November 2017 Newsletter

Culinary Opportunities

(Michelin Star experienced) Italian Chef de Cuisine - Jakarta, Indonesia

A prominent 5* luxury hotel in the busy city center of Jakarta requires an Italian Chef with Michelin Star restaurant experience.
As this hotel is known for winning awards for its outstanding restaurants and service, the ideal chef will have strong roots in Italian cuisine; with extensive training and experience in one of the best Michelin Star Italian restaurants in the world.
Experience in standalone famous Italian restaurants in New York and Italy is preferred.
You must also be an excellent leader and trainer for your kitchen staff.

Excellent salary + benefits.

“Opening” Executive Chef (Restaurant) – UAE

If you are a young, dynamic and enthusiastic culinary professional, with experience working Internationally in French Michelin Star or Celebrity Chef restaurants, then this is the ideal opportunity for you.
To qualify for this post, you must have European “farm to table” cooking experience using fresh produce on day to day basis.  Emphasis will be on French cuisine at the level of Michelin Star Restaurants, and live fire cooking experience or working in award winning bar & grill restaurant(s) will be a huge advantage.  
You must have experience managing and operating a 100+ seats restaurant, and working with internationally acclaimed Celebrity Chefs having restaurants in one of the top locations in the world.
The Executive Chef will assist the Celebrity Chef with the opening of this restaurant.  Hence, opening experience is preferred and you must be able to work independently and have an entrepreneurial approach.
This person will be the Ambassador of the restaurant in the absence of the Celebrity Chef.  So, he/she will have to be great at engaging with the guests and FOH team, as well as lead and train the entire kitchen staff.
To qualify for this role, you must meet with the following requirements:

  • Expertise in cooking with fresh produce similar to any French Michelin Star Restaurants.
  • Must have live fire cooking experience or worked in open bar & grill restaurants.
  • Worked with high quality and farm fresh ingredients.
  • An exceptional leader and knows how to guide and train his team.
  • Someone who is capable of taking the ownership of this entire restaurant and manage it like his/her own.
  • Excellent skills in food and labor costs.

Salary + benefits. Single status preferred.

Asian Sous Chef – Vancouver, BC, Canada

Our client in Vancouver area that is a major property with luxury hotel and a first class Asian dining room facility requires an Asian Sous Chef. The Chef should bring with him/her a stable quality Asian restaurant background with excellent knowledge of Pan-Asian food concept and is able to cook a variety of Asian dishes from Thailand, China, etc.

Must have a minimum of 2 to 4 years supervisory experience. Reporting to the Executive Chef, he or she is a very hands on personality, with strong team/people and training skills. Asian culinary experience is a must.

Compensation package: Salary up to $60,000 per year plus bonus, medical & dental insurance.

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 for luxury 5* property in the Philippines

5* luxury hotel located in the Philippines, part of one of the finest International luxury brands, is currently seeking experienced, passionate and professional Chef de Cuisine for the smooth running of the property’s all day dining restaurants.
The successful candidate must have 5 years’ experience in a similar capacity operation and a minimum of 1 year experience in a high-end international hotel.

Requirements for the role:

  • Proficient in English communication both spoken and written
  • Experience in menu planning as well as food and labor cost control
  • Overall knowledge, skills and experience of Asian cuisine
  • Ability to lead and motivate culinary team in this high end operation
  • Possesses effective organizational and communication skills
  • Knowledge in computer based programs

Salary & Package:

  • $3,500 USD / Month
  • On-site accommodation provided

Local package offered

Chinese Executive Chef – Zhejiang, China

A beautiful Hotel located in the major city of Zhejiang Province in China, requires an experienced Chinese Executive Chef to be responsible for preparing Chinese cuisine.

The individual will be responsible for administration and organizing the kitchen operation, menu and food concept creation and implementation, staff training and development.  You will be a quality focused Chef, keeping regular operations and development of kitchen and stewarding to ensure that the production is according to the standard menu.
The ideal candidate should be energetic with passion and a solid foundation.  You should be a hands on Chef and great in influencing people with food. Have excellent organizational and administration skills, planning and designing menu and food promotion, and technically well versed in classic cooking incorporating modern presentations.
Preference will be given to candidates trained and educated in China with experience in cuisines from all regions of China.
The individual should speak English, be familiar with HACCP, kitchen administration, nutrition management, and computer skills.

Skills:
College (and above) diploma.
Professionally trained in kitchen management and nutrition management.

Salary : Negotiable.

Director of Culinary – UAE

A top facility in the UAE and high-end catering company requires an experienced Director of Culinary Operations. We are looking for a hands on, creative Culinarian who can work under high pressure. The Director of Culinary will lead the culinary team of over 90 people inclusive of both culinary and stewarding. With 2 direct reports (Ex. Sous Chef and Chief Steward). It’s a large operation with around 1000 covers for lunch and dinner … the Caregiver Restaurant will also be handled by this person. He/she would look after the 1000 outpatient requirements as well as banqueting where there are meeting rooms and a Ballroom for 500 in-house guests. There are two VIP floors with dedicated kitchens and a Royal Floor with 4 Royal Kitchens besides a very large commissary style Main kitchen etc. Patients are given a choice of five menus to choose from in keeping with strict guidelines provided by 5 dietitians. There is also a large stewarding department for this kind of operation, again reporting to Director of Culinary.

The package is around USD 8,000 per month (Negotiable), housing allowance, transportation, etc. Family status for wife plus 2 children. International insurance

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 - US $45,000 net (tax free) commensurate with experience, plus Gratuity which will be $8000 per annum depending on occupancy. Medical coverage 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

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 - 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.

Thai Chef de Cuisine – Guam, USA

This new luxury resort in the beautiful island of Guam is in need of a Thai Chef de Cuisine. Reporting to the Executive Chef, this position is responsible for the daily operation of the Thai Restaurant in the hotel. 

Qualifications/Requirements for the role
•Must have legal papers to work in the USA
•At least 1-2 years of Chef de Cuisine experience in a 5 star hotel
•Have a strong working knowledge in Thai cuisine
•Strong understanding of HACCP
•Track record in cost control
•Strong leadership and organizational skills.
•Must have the ability to supervise and strongly motivate the team.

Salary: US$60,000.00 plus Medical/dental benefit, pension plan, plus relocation expenses.

Asian Specialty Executive Chef – Vancouver, BC, Canada

Our international client in downtown Vancouver urgently requires the talents of an Asian Specialty Executive Chef for their high-volume restaurant and fine dining operations.  The skill requirements are a minimum of 5-6 years in a leadership Executive Chef/Head Chef role serving primarily Cantonese/Hunan/Szechwan and Shanghainese in a Kitchen operation.  Ideally should be fluent in both Chinese and English and is very familiarity with Classical and Modern Chinese Cuisines of today

You will be responsible for planning, design, coordination and organizational phases of all food production for restaurant, dining room and catering venue. You are an effective communicator with all management departments in the food services and beverage operations.  Strong knowledge of menu planning, in house promotions and marketing to assist in building and driving food and beverage sales. Sound knowledge in maintaining food and kitchen labour costs at agreed company targeted levels.

Must be a great leader and trainer of your culinary team as well as know how to evaluate and build a focused kitchen brigade at this career driven establishment, where only the best of the best want to work and be a part of its success. The chef will be very guest focused in delivering a truly outstanding culinary product that with be known for its amazing quality of Chinese and Asian cuisine in British Columbia, Canada and the World.

This truly outstanding culinary management role will offer a starting salary of up to $90,000 base plus you will also participate in the gratuity distribution as well as a bonus structure that will be based on certain agreed management and operational goals in the facial year. This key Asian/Chinese culinary role will also offer exceptional company benefits for the career driven Chef that will be looking to also make a name for themselves in Vancouver and Canada in  2017.

Banquet/Event Sous Chef – Toronto, 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. 

Executive Chef – Southern California, USA

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.

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 – Malaysia

A beautiful 5* newly renovated boutique hotel seeks a highly creative Executive Chef with Asian/Malaysian experience.
Our client would like this person to have experience in fine dining restaurant focusing on local Malaysian produce.  You should be quality-focused and experienced in luxury boutique properties. 

The Executive Chef must be an excellent trainer, resourceful and a good leader. The successful candidate will be a highly energetic individual and is excited about the challenges and demands on a day to day basis.  You are required to improve the standards of service by being creative with innovative cooking skills, menu creation and excellent food presentation; as our clients would like to take the restaurants to the next level to “entice people to visit the hotel to taste the good food”. 

You must also be flexible and possess solid coaching skills, as well as be cost focused and have a passion to deliver customer satisfaction. The restaurants need to appeal to local guests as well as foreigners.  This chef will be responsible for the entire kitchen operation and ensure financial goals are met and superior service standards are maintained at all times. You will analyze all business trends to develop accurate forecasts and strategies to maximize profits. At the same time, you will be also responsible to maintain labor and food costs while preparing a high standard of food quality and food presentation. Preference to Malaysian citizens or PR.

Salary: Negotiable.

Executive Chef – Austria

We have been retained by our client, a beautiful 4 star deluxe boutique hotel in Austria with more than 50 rooms, whom requires a very creative, hands-on, Executive Chef who is able to lead brigade of 7-11. The ideal candidate should bring with him/her significant fine dining experience. (German language skills mandatory). The position should not be underestimated, as this is a top leading property in Austria used by high-end clientele, etc.

This Executive Chef position also carries the following responsibilities amongst others:

Manages the  kitchen 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
Is responsible for the control of the food cost, purchasing and other expenses of the department
Create, develop, implement new recipes
Prepare the departmental budget, plan all new projects and other development in order to improve revenues and quality

Salary range 70,000 – 75,000 Euros gross per year based upon experience plus extensive benefits.

Spanish Speaking Executive Chef – Caribbean

A beautiful full service resort in the Caribbean with 300 guest rooms, over 5 specialty food and beverage outlets, and conference facilities for up to 500 attendants seeks a talented Spanish speaking Executive Chef to oversee the daily operations within their “all-inclusive” property.

As an Executive Chef, you will be part of a reputed international company and will be focusing on improving the culinary quality of the resort. This resort is located on an exotic area and the Executive Chef must have a strong emphasis on staff development.

Client prefers someone with current or previous experience in an “all-inclusive” resort.  Fluency in Spanish is mandatory, while Caribbean experience is important.
  
The ideal Chef must have the following background/experience:

  • All-inclusive resort experience.
  • Capacity to oversee and manage more than 5 outlets plus banqueting operations.
  • Knowledge of the following cuisines: Mediterranean, Asian, Japanese and Caribbean.
  • Experience in á la carte restaurants and buffet style service.
  • Spanish language mandatory, reading and writing.

Compensation: 
USD$ 60,000 annually plus benefits which include housing and education.

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:
$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

Dim Sum Chef – Vancouver, BC, Canada

Our client requires a highly experienced Head Dim Sum Chef who will be responsible for Dim Sum for a top Restaurant in Vancouver. He/she should be presently working for a quality restaurant operation. Can direct the planning, coordination and organizational phases of all Dim Sum production for Asian Fine Dining and will oversee two separate F&B outlets and catering operations.

Must be able to ensure that the Dim Sum Culinary team is properly trained & developed. Establishes presentation techniques and retaining quality standards. Can effectively communicate with all food services management.   You will also be responsible to oversee all Dim Sum menu planning, in house marketing, and food related promotions supporting the this operation.
Should have a minimum of 5+ years of Dim Sum Chef experience in a Cantonese/ Szechwan/Hunan and Shanghainese Kitchen steering and operation.  Must be fluent in both Chinese and English and you are very familiar with Classical and Modern Chinese Cuisines.

Excellent starting salary of up to $60,000 base with shared gratuity program. This company also offer a comprehensive benefit package.  

Head Pastry Chef – UAE

Our client in the UAE, an iconic property requires a top Head Pastry Chef to manage and be responsible for all aspects of the pastry kitchen in a very busy operation. The kitchen operates all day to meet the needs of Breakfast, Lunch, Afternoon Tea and Dinner. He/she must be able to handle at least 400 to 500 customers a day. He/she will have a minimum of 7 in the team plus around 30 overall.

Required background:
Minimum 1 Michelin Star experience
Mainly Restaurant background
Good knowledge of restaurant business
Interest in current food trends
Self-starter
Good management skills
MS office trained
European trained 

Competitive salary package net per month plus housing allowance, transport allowance, phone allowance, tips, service charge and performance related bonus.

Pastry Chef – Qatar

Our client a newly opened high-end lounge/restaurant chain located in the most beautifully architected mall in the state of Qatar requires an excellent Pastry Chef. The new lounge chain offers a culinary experience imbued with uncommon flair and passion and focuses on making their guests feel instantly welcome and indulged.

QUALIFICATIONS:

  • 3-5 years in a management position
  • Specialize in Italian and French cakes/pastries
  • Very-much hands-on oriented
  • European or International experience preferred
  • Single status
  • Opening experience an asset
  • Male or Female welcome

Salary: $48,000USD/annually Net negotiable plus Accommodation, Transportation, Health & Medical Plan, and Meals.

Spanish Speaker Pastry Chef Instructor – Peru

Our client is seeking the talents of a Pastry Chef Instructor responsible for teaching the art of pastry and bakery in a classroom and kitchen lab environment. The instructor will follow the lesson plan and teaching style as established by the Culinary Director and the Academic Director. In addition to teaching, the instructor will participate in trade shows and media events to increase brand awareness of the institution.
The position requires a two year commitment, fluency in Spanish mandatory

Candidate background:
• Culinary degree in Pastry or equivalent
• Minimum of three years of culinary teaching experience
• Professional management experience as a Pastry Chef in fine dining restaurants, large volume operations, multi-unit properties as well as hotels
• Previous involvement in planning student attendance in trade show or similar industry events, where the students can display their work and learned skills
• Media appearances such as newspaper articles or TV blurbs

Our client will offer an excellent starting base salary alone with a great company benefits, travel and the opportunity to advance in your career.

Pastry Chef/Manager – Toronto, Canada

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.

“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)


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