Executive Chef for Hainan's International Hotel

This newly opened 5* international hotel in Hainan, China is seeking an experienced Executive Chef who has an extensive five star culinary background to manage their kitchens and the supporting F&B Operations. 

The successful candidate will have strong leadership, management and organizational skills, while working with a variety of employees at different skill levels and varied backgrounds. In addition, you must be an independent self starter with the ability to prioritize and successfully execute multiple events. High energy level and stamina along with the ability to exhibit intensity and drive a must.

Responsibilities include menu planning, staff development and food and labor management. In your oversight of the staff, you will be responsible for all aspects of staff development and for the fostering of a respectful, healthy, and productive work environment. 

Excellent salary + expatriate package is available

Please forward your latest CV to: recruitment@wgprlongmubay.com 

Sous Chef for Burundi's Roca Golf Hotel

Dear All,Please be informed that almost all previous (around 98%) applications were not considered (not even opened and or saved) as the cover letter did not contain the minimum information (salary expectations and earliest availability) requested ad therefor this re-post of the same.Please ensure that cover letter contains minimum your earliest availability and salary expectations (your resume will not be considered or even opened when the before mentioned is not visible on the dashboard cover page)Please be also informed that you are sending an email to one of worlds poorest countries and that 75 MB of pictures / testimonies and scanned references will not be opened (max 1 MB). We will ask you to send proof of your crafmanship ones shortlisted.
Roca Golf Hotel (75 rooms, 2 Restaurants), Bujumbura, Burundi (East Africa sharing borders with Tanzania, Rwanda and the DR Congo) is looking to fill various kitchen positions in order to coop with the new additions to their F&B department. We have openings for the following professional; 

(JR) SousChefs (2x)

Experience in hardship locations (supply chain, equipment, availability products, staff knowledge levels and attitude to work) is considered a plus. I am looking for professionals who stands their ground with managerial maturity, problem solvers rather then an excuse seekers. You are hardworking from the front and behind the wheel during rush hour. You are passionate and keeping your self updated at all times on industry trends, teaching local talent the tricks of the trade. The position is available as per immediately. Tax free salary, quality housing full live in, visa and tickets paid for.

Please ensure cover letter contains earliest availability and salary expectations (your resume will not be considered when the before mentioned is not visible on the dashboard cover page)

General Manager
marcel.brekelmans@rocagolfhotel.bi 

Pastry Chef for Kazakhstan's Ritz Carlton Hotel Almaty

We are currently looking for a Pastry Chef for the soon to open Ritz-Carlton, Almaty.Previous luxury experience as a pastry chef is required.CIS and pre-opening experience preferred.

Please send your resume to francois.cantin@ritzcarlton.com. We will contact shortlisted candidates. 

Sous Chef Breakfast for Dubai's Moevenpick Hotel Jumeirah

Hello Currently we are looking for a Sous Chef who will be in charge with an energetic culinary team of the morning breakfast operation.Suitable and experienced and motivated candiates who like to greet our guests with a smile please apply to:

Moevenpick Hotel Jumeirah Beach
stefan.borchardt@moevenpick.com

Please include in your CV: pictures of your work,reference list 

Jr.Sous Chef for Bahrain's Al Ghalia Multi Restaurant Operator

Al Ghalia WLL is a Bahrain-based company which is part of a large and wide company portfolio – from newspapers to hotels/resorts, independent restaurants, retail, financial and real estate investments, construction and Health & Beauty divisions

Al Ghalia WLL was founded in Bahrain in 1997 and originally named MisFu WLL. The first of the company’s outlets, Mezzaluna, was opened later that same year and Monsoon restaurant followed in 2000, under the name of Al Ghalia.

In 2003, we decided to bring together all our outlets under one name to better reflect the strength of our brand and to facilitate the expansion of our company, not only in the restaurant division but also in the areas of Health & Beauty, Construction and Landscaping.

Today the company owns and operates 8 highly successful outlets and together with the strength of over 30 years knowledge and experience, as well as a solid marketing platform, the company is perfectly positioned for increased, sustainable, and continuous profitable growth in the very near future. 

Duty Tasks

The Sous Chef is responsible to assist, under general guidance and supervision of the Head Chef for the daily operation in the assigned kitchen to meet the expected standards. During your time you are fully in charge for the food production. The kitchen team member will assist in the preparation and service of all sections in the kitchen

Report to

Head Chef

Essential Functions

×    To work on all station of assignment under Head Chef

×    Set up Station properly and on time for each service period

×    Make sure all food is prepared by recipes designated by the Head Chef

×    Make sure quality and quantity meets our standard and keep constantly in the highest level

×    Notify Head Chef of any problems or complaint as when they arise

×    Be able to work in another area when needed

×    Be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor

×    Be able to come anytime to any and all kitchen meetings whilst on duty or day off

×    To follow and to follow up clean as you go policy and keep work area clean at all times for himself and the team

×    Do not leave your section without doing the final check

×    Double check for all food items for storage must be covered, dated and labeled according HACCP standard

×    Double check proper food & stock rotation – first in – first out

×    Fill out the appropriate log sheets according our standard on a daily basis

×    Make sure production charts are closely followed and adhered to

×    Fill out the appropriate cleaning charts on a daily basis

×    Working with the Head Chef and the kitchen team to maintain high standards in the quality of food both as to its preparation and its presentation

×    To observe and responsible to all Company Food Hygiene and Health and Safety Policy

×    To assist the Head Chef, to check the completeness of all food and kitchen equipment sent to each Function

×    To assist the Head Chef to check the completeness of all suppliers’ deliveries and the correctness of their Invoice

×    To assist Head Chef in delivering the right Monthly Budget and the consistency in proper Food Cost Management System that already been set by the company

×    To be aware of current food trends with regard to presentation and style and help with new menu ideas and menu design

×    Ensuring Unit kitchen is left clean and tidy at all times

×    To work closely with Head Chef and other Chefs at each event to ensure that the function runs smoothly

×    Able to train the other junior staff to follow the rules and regulation mentioned in the company guidance

×    Able to take smart decision (in this case, if there is no presence of Head Chef) which will benefit to all urgent situation

×    Willing to take responsibility for all the team member work done under your guidance

×    Close liaison with the Event Manager with regard to service and timings

×    Be aware of all accidents prevention and help enforce the work habits

×    Follow all kitchen regulations as outlined and directed

×    No employee to be on the property after working hours without signed authorization from a Manager

×    Swipe in and out has to be done in uniform, not before getting changed

×    No Overtime will be given prior to the responsibility

×    Will sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment

×    Any Violation of the above mentioned rules will be subject to a disciplinary action

Skills

Experience, Skills and Knowledge
Good communicating verbal and written skills in English.
Extended Knowledgeable about basic hygiene and HACCP.

Leadership skill

Qualifications

High school with 10-11 years experience

Or Diploma Culinary Degree with 6-7 years experience

Interested Candidate May send Your CV and Reference to:

APPLY HERE: allan@alghalia.com

CDP for Bahrain's Al Ghalia Multi Restaurant Operator

Al Ghalia WLL is a Bahrain-based company which is part of a large and wide company portfolio – from newspapers to hotels/resorts, independent restaurants, retail, financial and real estate investments, construction and Health & Beauty divisions

Al Ghalia WLL was founded in Bahrain in 1997 and originally named MisFu WLL. The first of the company’s outlets, Mezzaluna, was opened later that same year and Monsoon restaurant followed in 2000, under the name of Al Ghalia.

In 2003, we decided to bring together all our outlets under one name to better reflect the strength of our brand and to facilitate the expansion of our company, not only in the restaurant division but also in the areas of Health & Beauty, Construction and Landscaping.

Today the company owns and operates 8 highly successful outlets and together with the strength of over 30 years knowledge and experience, as well as a solid marketing platform, the company is perfectly positioned for increased, sustainable, and continuous profitable growth in the very near future. 

Duty Tasks

The Sr.Chef de Partie is responsible to assist, under general guidance and supervision of the Head Chef for the daily operation in the assigned kitchen to meet the expected standards. During your time you are fully in charge for the food production. The kitchen team member will assist in the preparation and service of all sections in the kitchen

Report to

Sous Chef, Head Chef

Essential Functions

×    To work on all station of assignment under Sous Chef

×    Set up Station properly and on time for each service period

×    Make sure all food is prepared by recipes designated by the Sous Chef or Head Chef

×    Make sure quality and quantity meets our standard and keep constantly in the highest level

×    Notify Sous Chef or Head Chef of any problems or complaint as when they arise

×    Be able to work in another area when needed

×    Be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor

×    Be able to come to any and all kitchen meetings whilst on duty or otherwise

×    Follow clean as you go policy and keep work area clean at all times

×    Do not leave your section without doing the final check

×    All food items for storage must be covered, dated and labeled according HACCP standard

×    Proper food & stock rotation – first in – first out

×    Will sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment

×    Fill out the appropriate log sheets according our standard on a daily basis

×    Make sure production charts are closely followed and adhered to

×    Fill out the appropriate cleaning charts on a daily basis

×    Working with the Head Chef and the kitchen team to maintain high standards in the quality of food both as to its preparation and its presentation

×    To observe all Company Food Hygiene and Health and Safety Policy

×    To assist the Head Chef, to check the completeness of all food and kitchen equipment sent to each Function

×    To assist the Head Chef to check the completeness of all suppliers’ deliveries and the correctness of their Invoice

×    To be aware of current food trends with regard to presentation and style and help with new menu ideas and menu design

×    Ensuring Unit kitchen is left clean and tidy at all times

×    To work closely with Head Chef and other chefs at each event to ensure that the function runs smoothly

×    Close liaison with the Event Manager with regard to service and timings

×    Be aware of all accidents prevention and help enforce the work habits

×    Follow all kitchen regulations as outlined and directed

×    No employee to be on the property after working hours without signed authorization from a Manager

×    Swipe in and out has to be done in uniform, not before getting changed

×    Overtime will be approved on business demands by the Sous Chef

×    Any Violation of the above mentioned rules will be subject to a disciplinary action

Skills

Experience, Skills and Knowledge
Good communicating verbal and written skills in English.
Extended Knowledgeable about basic hygiene and HACCP.

Leadership skill

Qualifications

High school with 7-8 years experience

Or Diploma Culinary Degree with 4-5 years experience

Interested Candidate May send Your CV and Reference to:

APPLY HERE: allan@alghalia.com

Demi Chef for Bahrain's Al Ghalia Multi Restaurant Operator

Al Ghalia WLL is a Bahrain-based company which is part of a large and wide company portfolio – from newspapers to hotels/resorts, independent restaurants, retail, financial and real estate investments, construction and Health & Beauty divisions

Al Ghalia WLL was founded in Bahrain in 1997 and originally named MisFu WLL. The first of the company’s outlets, Mezzaluna, was opened later that same year and Monsoon restaurant followed in 2000, under the name of Al Ghalia.

In 2003, we decided to bring together all our outlets under one name to better reflect the strength of our brand and to facilitate the expansion of our company, not only in the restaurant division but also in the areas of Health & Beauty, Construction and Landscaping.

Today the company owns and operates 8 highly successful outlets and together with the strength of over 30 years knowledge and experience, as well as a solid marketing platform, the company is perfectly positioned for increased, sustainable, and continuous profitable growth in the very near future. 

Duty Tasks

The Demi Chef de Partie is responsible to assist the Chef de Partie for the daily operation in the assigned kitchen to meet the expected standards. During your time you are fully in charge for the food production.
Report to

Chef de Partie, Sous Chef

Essential Functions

×    To work as directed on station of assignment under appropriate Chef de Partie

×    Set up Station properly and on time for each service period

×    Make sure all food is prepared by recipes designated by the Sous Chef or Chef de Partie

×    Make sure quality and quantity meets our standard

×    Notify Sous Chef or Chef de Partie of any problems or complaint as when they arise

×    Be able to work in another area when needed and take part in cross training when directed

×    Be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor

×    Be able to come to any and all kitchen meetings whilst on duty or otherwise

×    Follow clean as you go policy and keep work area clean at all times

×    Do not leave your section without doing the final check

×    All food items for storage must be covered, dated and labeled according HACCP standard

×    Proper food & stock rotation – first in – first out

×    Will sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment

×    Fill out the appropriate log sheets according our standard on a daily basis

×    Make sure production charts are closely followed and adhered to

×    Fill out the appropriate cleaning charts on a daily basis

×    Be aware of all accidents prevention and help enforce the work habits

×    Follow all kitchen regulations as outlined and directed

×    No employee to be on the property after working hours without signed authorization from a Manager

×    Swipe in and out has to be done in uniform, not before getting changed

×    Overtime will be approved on business demands by the Sous Chef

×    Any Violation of the above mentioned rules will be subject to a disciplinary action

Skills

Experience, Skills and Knowledge
Good communicating verbal and written skills in English.
Extended Knowledgeable about basic hygiene and HACCP.

Leadership skill

Qualifications

High school with 6-7 years experience

Or Diploma Culinary Degree with 3-4 years experience

Interested Candidate May send Your CV and Reference to:

APPLY HERE: allan@alghalia.com