The Ultimate Weekly Job Board e-letter

Volume 1 Issue 2 Wednesday July 16^th, 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 1^st, 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

Volume 1 Issue 1 Wednesday July 9th, 2008

ProChef360- Featured Positions Vacant

01-00001 Executive Chef- Abu Dhabi

 

Sheraton Khalidiya in Abu Dhabi is looking for an Executive Chef. The hotel has 240 rooms, 4 F&B outlets, banqueting and outside catering. To apply or request further details please contact the Deputy General Manager Mr. Tony Kayal direct via tony.kayal@starwoodhotels.com

 

01-00002 Chef de Cuisine- Mediterranean/ Italian- Abu Dhabi

 

Emirates Palace in Abu Dhabi is searching for a Chef de Cuisine who is able to professionally manage and develop the culinary operations of the Mediterranean restaurant. The restaurant is among top 3 in U.A.E. The successful candidate must be able to modernize existing standards and bring major changes about and develop the existing team of 15.

 

The ideal candidate will be a Mediterranean country national. Due to the fact that this is a very high end reputable restaurant, only candidates with extensive experience with 5 star deluxe hotels or reputable free standing restaurants will be considered.

 

One of the most attractive CDC packages in the U.A.E. is on offer, the position starts ASAP. For further details or to apply please contact the Executive Chef Mr. Wolfgang Fischer direct via wolfgang.fischer@kempinski.com

 

01-00003 Sous Chef- Portugal

 

Marriott Lisbon has a vacancy for the position of Sous Chef for a European passport holder. The position is available immediately and it represents a grand opportunity for the right candidate to join Marriott Hotels.

 

A hand on approach and basic management skills are needed. First timers that want to leave their home countries may apply.

 

If you wish to apply or require further information about the position please contact Chef Michael via michael.boehnke@marriotthotels.com

  

 

01-00004 Chef de Partie x 2- Seychelles

 

The world class Fregate Island Resort in the majestic Seychelles is currently searching for 2 chef de parties- the positions are available immediately. The package on offer is according to the individuals’ experience.

 

Candidates with a stable track record and a strong passion towards high food quality will have a distinct advantage.

 

To apply or seek further details surrounding the positions please contact Nicholas Loubser chef@fregate.com

 

Prochef360- Featured Positions Wanted

 

02-00001 Executive Chef/ Executive Sous Chef

 

Chef Burges Chinoy is searching for a further opportunity in the capacity of Executive Chef or Executive Sous Chef. He has over 8 years of culinary experience with international 5 star hotel chains, having worked and gained exposure in 3 continents.

 

He is about to completed his current 2 year contract as an Executive Sous Chef in a 5 Star Resort. His desired location is Middle East, Malaysia, Singapore, Hong Kong, Thailand, Australia or India.

 

He is continually striving towards perfection with an emphasis on team management. The hard working, loyal and committed Burges is focused towards taking his career to new levels

 

He is available from August 2008, as required you can contact him via the following email address burgeschinoy@gmail.com

 

02-00002 Executive Pastry Chef

 

Executive Pastry Chef, Francois Laloue was born into the pastry business. At the tender age of 15 he began to work within the family run operation giving him the opportunity to establish a strong base.

 

Since then, he has continued developing his knowledge until a point whereby he is fully versed in all aspects concerning pastry and bakery procedures. Chef Francois has a broad experience obtained from working in various luxury hotels.

 

Currently he is searching for a further employment opportunity in Thailand, U.S.A, or Australia in the capacity of either Executive Pastry Chef or Corporate Pastry Chef. In addition, he is open to offers in other locations.

 

He is asking for a package in the range of $4500- $5500 nett of tax plus the usual expat benefits. Chef Francois is available from 1^st, October, 2008.

 

You can contact Chef Francois via francoislaloue@gmail.com to request further details about his career or to receive his CV.