I am looking for a Chef for the Sofitel in Beijing, do you know anybody or maybe even have interest by your self? let me know Best regards  

Heinz Egli

Executive Assistant Manager

Novotel Citygate Hong Kong

51 Man Tung Road

Tung Chung, Hong Kong

Tel: (852) 3602 8877

Fax: (852) 3602 8887

www.novotel.com/asia

Heinz Egli - Executive Assistant Manager [ EAM@novotelcitygatehk.com ]

FEBRUARY / 2008

The St. Regis Bali – Pre-opening

F&B KITCHEN DEPARTMENT

PASTRY CHEF

Overseeing production for our various outlets:

Boneka -  Continental Restaurant – 160 seats

KayuPuti -  Signature restaurant specialized in seafood - Asian inspired cuisine – 120 seats

Banquet: Maximum 150 seating

Gourmand Deli: Small dinning area, homemade chocolates and cakes – 18 seats

King Cole Bar: Up to 95 seats

Have experience in renown established working places - Michelin background is a plus, Luxury 5* International hotel chain.

Able to produce artistic compositions and have a good taste in elegant packaging, good people managing skill, drive business and results. We are seeking for a single status candidate and offering a full live-in expatriate package.

Kindly send to: Oscar Perez, Executive Chef, The St. Regis, Bali – mail: oscar.perez@stregis.com

FEBRUARY / 2008

Executive Sous Chef

Reports To (Title): Executive Chef/Production Manager
Grade: QC.07

1. JOB Function

· The candidate will assist the Executive Chef in all aspect of operations of a large Airline Kitchen, directs, guides and controls manpower, sets up or overlooks production processes, plans trainings and rosters to comply with requirements and within appropriate time frame.

· Controls critical points of daily opertions by spot-checking compliance with hands on approach, makes input on budgeting for equipment and staff and be responsible for hygienic production of all meals in the kitchen according to batch delivery schedules.

· Responsible for ordering daily/monhtly of raw materials for the kitchen and advanced forecasting of consumptions for timely controlled purchases and tender purposes.

· The suitable candidates should have in depths experience in the hospitality industry, “know how” of large catering with a minimum of 8 years of which 4 years in senior supervisory level.

· The candidate should be fluent in English, computer literate and able to work in a multicultural environment.

2. MINIMUM QUALIFICATIONS
EDUCATION/EXPERIENCE/TRAINING/KNOWLEDGE

· Certification of completed Higher School Level ,Vocational
School.
· Experience as Executive Chef or Sous chef in a reputable
large Hotel or Catering unit.
· Graduate or Hospitality Diploma holder [Of advantage]
· Fluent in reading, writing, speaking English
· Computer literate (Excel, Word)
· Minimum 8 years experience as a chef in the hospitality
industry with minimum 4 years experience in a Senior
Supervisory level
· Experienced working in a large multicultural environment
· Creativity in menu planning
· Airline catering experience will be an advantage.

Our basic Package includes:
42000 to 45000 $ net tax free annual
depending on skill and performance
Housing and utilities free
3 Airline tickets a year

With best personal regards
Luc@cha-international.com

FEBRUARY / 2008

Singapore Cricket Club seeks the services of an EXECUTIVE CHEF.
5 years experience as Head Chef or Executive Chef.
Based in Singapore, the incumbent will be tasked with the responsibility of managing 2 kitchens (wester and local) with emphasis on results and bottomline. The role include:
1) Budget and Planning
2) Managing suppliers
3) Control of manpower and food costs
4) Plan and develop new menus and food promotions and coordinate all
menus preparation and documentation.
5) Ensure quality contorl with the most economical usage of products and services.
6) Development and training of kitchen staff
Please send cv to

leong.yh@scc.org.sg

or fax (65) 63381526

FEBRUARY / 2008

Area Executive Pastry Chef
South Asia

Our client is the premier operator of deluxe hotels and resorts in India, the Middle East Asia and the Indian Ocean, they own and manage over 20 properties. Many of the hotels have been awarded ‘leading hotel’ in the class, including accolades such as ‘Number 1 Hotel in The World’ ‘Leading Hotel in Asia’ ‘Number 1 resort in the World’ and numerous other prestigious honors.

This position will oversee 2 properties with a combined room inventory of around 1,000, 12 speciality restaurants and banqueting up to 2,000 pax at any one time and an F&B revenue of close to US$ 60 Mil per annum.

The Exec Pastry chef will be responsible for a team of 35 + associates in both bakery and pastry, the selected candidate must be both creative and able to handle very large volumes. The candidate should be administratively sound, a good leader, creative, hands-on and a good trainer.

This is an expatriate package with a base salary up to US$ 6K, accommodation is provided with a suite in the hotel. Married status is okay but no children or infants.

Medical Insurance: Up to $4500 per year for self and family, Air Tickets, Once every year for self and spouse to home base, Annual leave: 30 days after 11 months of contract.

Interested parties should send a full resume in Word format with a recent photograph, plus names numbers and email addresses of at least 2 industry referees.
_________________
Jonathan Glover
GSA Hospitality Consultants
Hong Kong Office
www.gsa-asia.com
jonathan@gsa-asia.com

FEBRUARY / 2008

Executive Chef
South Asia

Our client is the premier operator of deluxe hotels and resorts in India, the Middle East Asia and the Indian Ocean, they own and manage over 20 properties. Many of the hotels have been awarded ‘leading hotel’ in the class, including accolades such as ‘Number 1 Hotel in The World’ ‘Leading Hotel in Asia’ ‘Number 1 resort in the World’ and numerous other prestigious honors.

We are looking for an Executive chef for perhaps the most prestigious property within the group. The Resort was recently adjudged the The Best Hotel in the World 2007 by Travel+Liesure Magazine and is number 2 in the Conde Nast Best Hotel List. Also rated the second best hotel in Asia for Food by Conde Nast Traveller.


The property has 90+ rooms and 4 speciality restaurants and a small banqueting/event space. The team is 50+ strong with expatriate Exec Sous and Pasty.

The candidate should be administratively sound, a good leader, creative, hands-on and a good trainer, He/she should have prior resort experience with Four Seasons, Aman, Ritz Carlton, Six Senses or a reputed Relais and Chateaux hotel experience.

This is an expatriate package with a base salary up to US$ 6.5K, accommodation is provided with a suite in the hotel. Married status is okay but no children or infants.

Medical Insurance: Up to $4500 per year for self and family, Air Tickets, Once every year for self and spouse to home base, Annual leave: 30 days after 11 months of contract.

Interested parties should send a full resume in Word format with a recent photograph, plus names numbers and email addresses of at least 2 industry referees.

Interested candidates should send a CV in confidence to Jonathan Glover on jonathan@gsa-asia.com
_________________
Jonathan Glover
GSA Hospitality Consultants
Hong Kong Office
www.gsa-asia.com
jonathan@gsa-asia.com

FEBRUARY / 2008

We are currently looking for a

Executive Chef

For our Catering Kitchen in Pudong International Airport No. 399 An’Hang Rd. Shanghai

Responsibilities

- Lead and inspire a big culinary team ensuring efficient and profitable operation of the Western kitchens
- Plan, develop, and manage the production and presentation of food products in creative, sage and sanitary, and cost effective manner.
- Maintain an efficient running kitchen in compliance with HACCP
- Provide quality advice to top management in the latest culinary trends and techniques and recommend effective measures enhancing quality and guest satisfaction
- Promote a cohesive and professional team working environment enhancing productivity and commitment of the staff.
- Prepare manpower planning, scheduling in accordance to business forecast and annual budget.

Requirements

- Three to five years advanced and creative culinary experience as Executive Chef gained with a upscale Hotel, preferable in a high-volume and fast-paced business setting. Or experience in high volume Convention Centers or Airline Catering.
- Certification of culinary training from recognized culinary institution and formal HACCP are required.
- Proven expertise in menu planning, budgeting, inventory and labour cost control.
- Energetic, cutting edge, and self-driven with superior leadership and influencing qualities.
- Ability to communicate and interact in English with guests, colleagues and management in a professional. Manner.


We offer a competitive salary of RMB40, 000 to 50, 000 plus accommodation.



Please send your resume to recruitment.apac@lsgskychefs.com

FEBRUARY / 2008

Our client is the premier operator of deluxe hotels and resorts in India, the Middle East Asia and the Indian Ocean, they own and manage over 20 properties. Many of the hotels have been awarded ‘leading hotel’ in the class, including accolades such as ‘Number 1 Hotel in The World’ ‘Leading Hotel in Asia’ ‘Number 1 resort in the World’ and numerous other prestigious honors.

This is one of their newest properties with 350+ rooms, an average rate close to US$ 500, 6 speciality restaurants and small scale yet exclusive banqueting department.

The position reports directly to the GM and has responsibility for over 140 associates. The selected candidate should be administratively sound, a good leader, creative, hands-on and a good trainer.

This is an expatriate package with a base salary up to US$ 6K, accommodation allowance is provided for outside accommodation. Married status is okay but no children or infants.

Medical Insurance: Up to $4500 per year for self and family, Air Tickets, Once every year for self and spouse to home base, Annual leave: 30 days after 11 months of contract.

Interested parties should send a full resume in Word format with a recent photograph, plus names numbers and email addresses of at least 2 industry referees.

Interested candidates should send a resume in confidence to Jonathan Glover on jonathan@gsa-asia.com
_________________
Jonathan Glover
GSA Hospitality Consultants
Hong Kong Office
www.gsa-asia.com
jonathan@gsa-asia.com

FEBRUARY / 2008

Cititel Group in Malaysia

searching a professional Vietnamese Baker

able  producing breakfast pastry for 6 establishments here in Kuala Lumpur / Malaysia

interest pls contact

Dato E. Lim

elim@cititelhotel.com

FEBRUARY / 2008

A good friend of mine is looking for a German speaking Exec. Chef for a pretty new and beautiful

International luxury Resort hotel in Hainan.

Would appreciate if you could let me know in case you know someone qualified. Good Package.

Thank you and best regards

Maximilian Pleyer

General Manager

World Trade Hotel, Shanxi

(managed by Jin Jiang International Hotels)

No. 69 Fuxi Street, Taiyuan, Shanxi Province, 030002 China

(: +86 (0)351-8688888 (Hotel) +86 (0)351-8688999 (Direct Line) +86 13834228215 (Mobile)

7: +86 (0)351 -8689889

": http://www.jinjianghotels.com/portal/en/index.asp

+: max.pleyer@jinjianghotels.com   (Office) mxpleyer@yahoo.co.uk (Private) Skype:  maxpleyer

The World Trade Hotel, Shanxi has been awarded top 50 business hotel by Forbes Magazine, China for two consecutive years running 2007 & 2008.

Jin Jiang Hotels are the largest hotel group in China with more then 310 Hotels & Inns and 58,000 rooms.

This email and any attachments are confidential. You should not read, copy, use or disclose them without authorisation. If you are not an intended recipient, please contact us at once by return email and then delete both messages. We do not accept liability in connection with computer virus, data corruption, delay, interruption, unauthorised access or unauthorised amendment.

FEBRUARY / 2008

Greetings from Bali. I am looking for an Expat Pastry Chef for our new St. Regis, Bali – pre-opening. Attached is our add.

Would really appreciate if you could paste it on to your web site.

Drop by when you pass this way.

Best regards……….Oscar

 oscar.perez@stregis.com

Oscar Falgui Perez | Executive Chef | St. Regis, Bali

Pre-opening Office: Gallery Novotel Nusa Dua 3^rd Floor, Jalan Terompong Lot SW 2 

BTDC Complex, PO Box 44, Nusa Dua 80363 Bali

Tel: 62.361.8478111 | Fax: 62.361.8478099 |Cell:+62.815.5810.0441| stregis.com/bali

FEBRUARY / 2008

The Westin Guangzhou located in the heart of the business district of Guangzhou with 448 guest rooms and suites, a strong FB operations with 5 FB outlets as well a very busy banqueting, is seeking an experienced Executive Sous Chef, with strong background in banqueting, willing to grow with Starwood Hotel & Resorts.

The ideal candidate shall have a long experience in medium large kitchen operations in international 5 star rated hotels and possibly able to speak Mandarin or Cantonese, with deep S.E. Asia and/or China working experience.

The position is also open to a proved successful Banquet Sous Chef that wishes to take the challenge in the next step of his/her culinary career.

The position is available immediately.

A interesting single status expatriate package is offered to the successful candidate.

If interested pls forward your full CV with a recent photo and 3 references to

daniel muhor
hotel manager
the westin guangzhou
daniel.muhor@westin.com

FEBRUARY / 2008

> My name is Kee Ooi Nin, representative from STar Cruises. Reason why I am e-mailing you today is to explore the possibilities of hiring some Chinese Cooks(Woks & Cutters) to work onboard our Star Cruises fleet. I have tried calling the contact number a few times but no one seeems to be on the other end. For your information, we will be having a walk-in interview session in Cititel, Penang this coming 19th February. Therefore, we hope that Star Cruises and CAMPG can work hand-in-hand in providing some qualified chinese cooks for employment onboard our vessels. Do keep me posted on the outcome. I can be contacted at +603-31092250 or +012-3838782
> Thanks.
>
> REGARDS,
> Kee Ooi Nin (HR-Recruitment)

onkee@starcruises.com

FEBRUARY / 2008

Hong Kong Chefs Recruitment Center

http://www.hongkong-chefs.com/PHPForum2006/phpBB2/viewforum.php?f=1

FEBRUARY / 2008

The Dusit Laguna in Phuket is looking for an Italian Chef for the La Trattoria restaurant

Our current Italian Chef will be to the Dusit in Pattaya transferred

The usual expat package are offered and Dusit Laguna Phuket is a very nice property

Applications please forward direct to the sender below

cid:image002.gif@01C56521.48D40DB0

culinary regards


Rudolf Kitzberger – Executive Chef - Dusit Thani Laguna Phuket

390, Srisoonthorn Road, Cherngtalay, Thalang, Phuket 83110 Thailand. Tel.: 66 76 362 999 – Fax: 66 76 362 900

Dir Tel: 66 76 362864 E-mail: dlpchefexec@dusit.com

Homepage: http://phuket.dusit.com

FEBRUARY / 2008

Searching experienced Executive Chef for Kitchen Equipment Presentation in Asia. He is looking for Caucasian Professional living in Asia and willing to travel presenting Electrolux cook- chill  equipment over the continent.

for contact sam96@singnet.com.sg

FEBRUARY / 2008

Park Hyatt Shanghai Chef de Cuisine (EXPAT)

Duties include:

87 Floor-Chine(French Restaurant) 87 seats
87-Floor-Lobby Lounge/Room Service (Managed by local Chef de Cuisine who would report to the above position)
87-Floor-Tea room-52 seats
86-Floor-Bqt facilty-228 maximum (Managed by local Chef de Cuisine who would report to the above position)
*Main duty will be to focus on the French restaurant and Tea Room and Room Service. Will need high level of managerial skills to deal with staff, obviously. There will be all the usual, menu planning training, hiring, etc......

Reports to:

Executive Chef.

Other:

Expat Pastry Chef and Local Chef de Cusine in Charge of Commissary.

Looking for 29-35++ with good experince , passion, open mind , even temper and a desire to live Shanghai.

Regards

Jack Wetzel
Executive Chef

Park Hyatt Shanghai
Pre-Opening Office
Shanghai World Financial Center
Number 100, Century Avenue
Pudong New Area, Shanghai
China 200120

Tel: +86 21 6888 1234
Cel: +86 150 2128 9483
Fax: +86 21 5877 5099

jack.wetzel@hyatt.com

parkhyattshanghai.com
shanghaihills.com

FEBRUARY / 2008

Hi Jochen,
any possibility to publish this ads on your job web page ?

thanks
gerardo dereviziis

 

Ramada Plaza Pudong (www.ramadaplazapd.com), a very busy International 4 stars hotel in Shanghai, is evaluating applications for the position of an Executive Chef.
 
The ideal candidate shall have the following criteria:

1-     Strong banqueting and catering experience in medium and large operations.
2-     Minded for details and high food quality
3-     Able to manage and control cost according to the budget, without effecting qualities and/or operations
4-     High knowledge in menu engineering
5-     Able to mange a large brigade in multi kitchens environment
6-     Deep knowledge in Mediterranean cuisine.
7-     Have China and/or Asia working experience.
 
An attractive salary plus standard expatriate package is offered to the right candidate, the offer is for a single status contract.
 
If interested pls submit you detailed Curriculum Vitae, inclusive of a picture to:
 
Mrs. Sandra Chen
Human Resource Director
hr@ramadaplazapd.com
 

FEBRUARY / 2008

Greetings from Harrods and wishing you and all the rest a belated Happy New Year.

Could you please circulate this on the network.

HARRODS
Is currently looking for a very experienced Executive Pastry Chef to head up this department. This is a Snr position with in Harrods Culinary Team

Requirement are
Need to be already an Executive Pastry Chef for the last 5-8 years and should be at least a pastry chef for 16 - 20 years

To be up with current trends
To be able to lead a 32 strong team
Need to be fully computer literate, as all is ordered trough a computerized system
To able to overcome any obstacle and adapt to any situation
The Candidate is already leading a large team in a five star operation
The Candidate need to be able to handle large volumes.
The Candidate needs to be European trained.
Need to be able to work in the EU (Harrods does not supply any work permits)

Harrods has a large in house production which supplies all its 27 outlets as well as pastries and bakeries to the Food Halls.

If anyone is interested or has any leads to a Candidate, I would appreciate if they can send me a CV or E mail so that I can get in contact with the persons.

Salary is in the £60 - £70K range, which can be negotiated with the right candidate. (this is not TAX free)
25 days Holidays
Up to 33% discount in the Store
Up to 30% Bonus scheme as per departmental achievements

We would look for employment by latest April 08

Many thanks and

Best wishes to all

PETER F FUCHS
Executive Chef
Harrods

DL: 020 7225 6541
M: 07917070863
E: peter.fuchs@harrods.com