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. To insure that your particular request is included in this section in a timely manner please fill in the details surrounding the position on the position specification form.
ProChef360- Featured Positions Vacant
01-00011 Sous Chefs- Butcher, Garde Manger, Baker- Shangri-la Ningbo, China
Shangri-la Ningbo is searching for a number of staff to join the pre-opening brigade. The positions are open for Chinese Nationals at Sous Chef level or above. Accommodation is available to those on single status. The starting date for the Butcher, Garde Manger, and Baker is set for the middle to end of September. Extensive experience in high standard European Cuisine is a necessity.
Junior staff is welcome to apply however the starting date for these positions will be approximately one month later in the year.
For further details or to apply please contact the Executive Chef Mr. Peter Trewenack directly via the following peter.trewenack@shangri-la.com
01-00012 Catering Chef- Shanghai, China
Catering Solutions based in Shanghai are seeking the services of a experienced Catering Chef. The position will be responsible for the kitchen operations at www.cateringsolutions.com.cn as well as kitchens at www.swfc-forum.com which are scheduled to open soon. To obtain further details or to apply please contact the General Manager Mr. Luc Froelich direct via luc@lunashanghai.com.cn
01-00013 Various Positions- Gran Melia Shanghai
The soon to open Gran Melia Shanghai are currently seeking to fill the following positions-
Director of Food & Beverage
Executive Chef- Western
Executive Sous Chef-Either Western or Chinese
Chinese Chef
Dim Sum Chef
The property will comprise of 700 rooms with 12 Food and Beverage outlets.
All positions are with expatriate salary according to experience with all associated benefits included.
To apply or to obtain further details surrounding the mentioned positions please contact Chef Alex executive.chef@granmeliajakarta.com, he is handling the initial stage of the recruitment process on behalf of the properties General Manager.
ProChef360- Featured Positions Wanted
02-00011 Head Production-Hotels/ Restaurants/ Commissary, Operations Manager-Retail F&B Formats or Training/ Audits
Chef Harkirat is looking to secure a further opportunity in the capacity of Head Production-Hotels/ Restaurants/ Commissary, Operations Manager-Retail F&B Formats or Training/ Audits. Chef Harkirat is open as far as desired location goes, he is willing to remain in India or relocate abroad with his family.
He has 20 years background in the field of food production with 2 stints in Europe to launch Indian Restaurants. Over 3 years of Corporate Executive Chef managing 120 F&B remote outlets and auditing, controls, training, R&D, vendor development, franchisee management and recipe development.
Chef Harkirat is available at short notice, for further details surrounding his career thus far please contact him directly via uberoiharkirat@yahoo.co.in
02-00012 Executive Chef
Chef Denis is looking to secure a further opportunity as an Executive Chef in an international 5 star deluxe recognized company such as Peninsula, Shangri-la, Mandarin Oriental or Four Seasons.
He has over 25 years experience, over the years has been aligned with Hilton and Ritz Carlton in numerous locations including Europe, Asia and the Caribbean.
His desired location for the next roll is Bangkok, Shanghai, Beijing, Vietnam, Singapore or Hong Kong.
Chef Denis is traveling with his family. For further details or to request his CV, please contact him directly via chefsjdl@hotmail.com
02-00013 Executive Sous Chef
Chef Heinz is looking for an Executive Sous Chef position in a large 5 star chained property- preferably in Asia, with multiple outlets and a busy banquet operation.
He is an experience Executive Sous Chef with 2 ½ years in the position. He has been associated with large scale properties in the Middle East and Europe. Chef Heinz has a solid European culinary background, as well as being experienced in food cost control, HACCP, staff motivation and menu engineering.
He is available from early September. For further details please contact him directly heinz_klenner@yahoo.de
02-00014 Chef de Cuisine, Banquet Chef or Sous Chef
Chef Bilal is seeking to secure a further opportunity in the capacity of Chef de Cuisine, Banquet Chef or Sous Chef in Asia, Europe or America. Ideally he would like to continue working in the 5 star environment. He has extensive experience in banqueting and a la carte. Chef Bilal is available from early October 2008. For further details you can contact via bilal.kassem@hotmail.com
02-00015 Executive Sous Chef
Chef Pankaj is searching for an Executive Sous Chef position in Australia. He has an abundance of experience and knowledge under his wing. In recent times he has worked with reputed international hotels, namely- Oberoi Group, Marriott Group and Peabody Group.
He specializes in Italian cuisine however, he is well versed in numerous others including; Mediterranean, European and Indian. He is available immediately, for further details he can be contacted via pankajvig@hotmail.com
02-00016 Japanese Chef
Chef Kenichi Kondo is an experienced Japanese Chef in all aspects of the cuisine. He is currently located in Japan, ideally he would like to secure an overseas posting. Chef Kenichi is traveling with his family. His English language ability is limited. For further details surrounding his career thus far he can be contacted via sakuranoki7777@yahoo.co.jp
02-00017 Executive Chef
Chef Xavier Andres Ruis a Spanish national is looking to secure a further employment opportunity. He has a firm grasp on every aspect of Spanish cuisine. Chef Xavier is available immediately. Currently he is located in Southern China; he can be contacted via xaviandres@yahoo.es
02-00018 Pastry Kitchen- Chef de Partie, Demi Chef
Chef Nissanka is searching for a suitable opportunity in the pastry kitchen of a hotel in Australia. He is a Ski Lankan citizen holding the necessary documents to work in Australia. Chef Nissanka has more than 10 years experience in the pastry domain.
Ideally he would like to align himself with a progressive and professionally managed organisation where he has the opportunity to apply his skills and knowledge and expand upon then at the same time,
Chef Nissanka will be available from January 2009, for further details surrounding his career thus far please contact him directly nissankadxb@hotmail.com
