Volume 1 Issue 2 Wednesday July 16th, 2008
The following are the featured positions from this week’s ProChef360 e-letter. To have your position vacant or position wanted listed here please send the surrounding details to matthew@prochef360.com.
ProChef360- Featured Positions Vacant
01-00005 Executive Chef- Egypt
The Luxor Hilton Hotel is looking for very strong Executive Chef for their new opening after renovation of the property this year. The property has extensive high end F&B operation.
Quality candidates are urged to apply; the position offers an excellent salary.
Should you require additional information please contact Mr. Mohamed Shaaban via the following email address mohamed.shaaban@hilton.com
01-00006 Pastry Chef- China
Ritz Carlton Sanya, Hainan Island, China is searching for a Pastry Chef to take care of the day to day operations of new pastry kitchen.
The property has 8 outlets plus banquets. It is a requirement that the successful is able to lead a strong brigade of locals plus an expat artesian baker. Previous 5 star experience within a hotel or luxury resort is a must. Candidates with some experience in restaurants of quality with have the leading edge.
Applicants with hands on approach are urged to apply. Single applicants are preferred as this is considered a remote location position.
The position is available from September 1st, 2008. To apply or obtain further details surrounding the position please contact the Executive Chef Mr. Antony McNeil Antony.mcneil@ritzcarlton.com
01-00007 Executive Sous Chef- Vietnam
The Moevenpick Hanoi, Vietnam currently has an opportunity available for an Executive Sous Chef. The hotel, currently undergoing some renovations, comprises 180 rooms, casino operation, small banqueting facilities, all day dining restaurant and a lobby cafe.
Please contact Mr. Peter Drescher peter.drescher@moevenpick.com for further details or to apply.
Prochef360- Featured Positions Wanted
02-00003 Executive Chef
Executive Chef Roland Braun has many years of experience under his belt in the culinary field. To date his career has seen him work in Germany, Switzerland and the Middle East. He is familiar with all accumulated types of the hospitality fundamentals to ensure high quality, creative cuisine is achieved and maintained.
Chef Roland is a competent, adaptable, conscientious self-started and equitable team Leader. He is currently searching for a further opportunity, as required you can contact him via chefroland@gmail.com
02-00004 Executive Sous Chef/ Chef de Cuisine
Virendar Kumar an Indian National is currently looking for a further opportunity in the capacity of Executive Sous Chef or Chef de Cuisine. Chef Kumar has accumulated many years of experience; he is available on short notice. Chef Kumar comes with high recommendations. Do not hesitate to contact him to obtain further details surrounding his career thus far. He is contactable via the following email virenderkumar1974@yahoo.com
02-00005 Executive Chef
Fawzi Barazi is seeking appointment with a branded hotelier/ resort operator, cruise liner in the capacity of Executive Chef. His desired location is not limited however; he prefers not to work in Saudi Arabia or Egypt.
Chef Fawzi has over 19 years professional experience working aligned with numerous international properties. He is well versed in all aspects of the F & B operations, training, recruitment and revenue enhancement in multi-outlet environments.
He is a hands-on working Executive Chef, well seasoned in cost effectiveness and purveyor negotiations. Chef Fawzi is innovative while being quality oriented with considerations, at all times, to guest patronage and the monetary bottom line.
His multi-national brigade leadership qualities will be a major asset for any future employer. He is available immediately and can be contacted via fazvonlippe69@hotmail.com as required.
02-00006 Pastry Chef
David Campbell is looking to secure a position in the capacity of Pastry Chef in a four star property or as Assistant Pastry Chef in a 5 star environment.
David has outstanding communication, negotiation and interpersonal skills that result in productive relationships at all levels. He is an independent self-starter and effective leader that develops cohesive teams and fosters collaborative efforts toward goals.
For further details you may contact Chef David directly via pcommis247@yahoo.com
