Junior Chef – AED 15500++ Dubai

 

Position: Junior Chef

Location: Dubai

Company : Confidential – Owned by Royal Family

Salary:

Basic: 10000

House Rent Allowance : 5000

Transportation: 500

On duty meals provided

Private Medical Insurance

Yearly flight ticket to home country

Annual 30 days holidays

Description:

Main duties and responsibilities: 

  • Ensuring that relevant legislation is complied with.
  • Preparing soups and sauces, fresh meat and fish using correct methods.
  • Stock control/rotation
  • Working cleanly and safely 

Person Specification:

  • Have good interpersonal skills, being able to liaise with teaching and non-teaching colleagues and relate to students
  • Have a high awareness of the importance of customer relations, and take a pride in delivering a  top-quality service
  • Working cleanly and professionally
  • Must be able to prepare fresh soups, sauces and stocks
  • Must be competent in cooking and preparing fresh meat and fish
  • Must be able to work on own initiative as-well as with others
  • Must display excellent levels of health and safety and have a good understanding of HACCP
  • The ability to work to specified procedures consistently.

60 thoughts on “Junior Chef – AED 15500++ Dubai

  1. Joel Cezar Sausa says:

    Having a diploma in HOSPITALITY (COMMERCIAL COOKERY) IVQ LEVEL 2 – DIPLOMA IN FOOD PREPARATION AND CULINARY ARTS 7065-32/42 (INTERNATIONAL CENTER FOR CULINARY ARTS DUBAI) City & Guilds London UK, plus the number of years I’ve work here in Dubai as mainly focus in the kitchen area, I am confident I have the necessary skills to make a value-added contribution to the company. Self-motivation, hardworking ethic and knowledge of team dynamics have been inculcated through me. Some of which include resilience, inter-personal communication skills and leadership. In addition, I am also enthusiastic about many different cuisines, which have brought me to apply in your good company. In any case, a willingness to succeed would hold me in good stead to face the potential obstacles that I am bound to come across.

    I am hoping for your positive response.

    Sincerely,
    Joel Sausa

  2. Abdel jalil boukdir says:

    I will be honest to work with you

  3. usman shah says:

    i am looking for job

  4. Adham zeidan says:

    CURRICULUM VITAE

    NAME:ADHAM RAIF ZEIDAN
    NATIONALITY: LEBANESE
    BIRTH: 11 – 9 – 1987
    MARTIAL STATUS: MARRIED
    GENDER: MALE
    BODY SKILL: LENGTH (173 CM)- WEIGHT (75 KG)
    PHONE NUMBER:
    Mobile: 0561781567
    Home : 04 456 4691

    ADDRESS: UNITED ARAB EMIRATES – DUBAI – IMPZ
    EMAIL: adham.zhanin@gmail.com

    PROFESSION:
    SPECIALIZED IN LEBANESE & INTERCONTINENTAL FOOD WITH HIGH EXPERIENCE MORE THAN 8 YEARS IN CUISINE, OPENING NEW RESTAURANTS, CATERING, WEDDING PLANS, FROZEN PACKAGING PRODUCTS, SERVING FOOD& COMPUTER USE.

    SUMMARY OF QUALIFICATIONS:
    2003 – 2005: MIR AMIN HOTEL – BEIT AL DINE – LEBANON: KITCHEN COMMIS IN ALL KITCHEN SECTIONS AND THEN AS SOUS CHEF IN HOT MEZZA SECTION.
    2006: CASINO PISCINE ALAY – LEBANON: SOUS CHEF IN ITALIAN SECTION FOR SPAGHETTI & PIZZA.
    2007 – 4/2009: RESTAURANT LE PETIT CAFÉ – ABIDJAN – IVORY COAST – AFRICA: CHEF GENERAL IN INTERCONTINENTAL CUISINE FOR EIGHT MONTHS THEN MANAGER FOR THE SAME RESTAURANT FOR 20 MONTHS.
    6/2009 – 1/2010: HOTEL CITY SUITE – BEIRUT– LEBANON: GENERAL CHEF FOR INTERNATIONAL CUISINE& IN THE SAME TIME HAVING MY OWN BAKERY.
    2/2010 – 9/2010: BAYTNA RESTAURANT – AL BAROOK – LEBANON: GENERAL CHEF FOR LEBANESE CUISINE.
    10/2010 – 10/2012: CATERING PLAT D’OR – BAAKLINE – LEBANON: GENERAL CHEF FOR INTERNATIONAL CUISINE SPECIALIZED FOR WEDDING BUFFETS AND DINNING.
    11/2012 – 1/2014: MY OWN COMPANY (TINA’S FOOD) LEBANON SPECIALIZED FOR WEDDING BUFFETS & FROZEN PACKAGING OF MORE THAN 15 DIFFERENT PRODUCTS SALED IN MARKETS.
    2/2014 – 10/2014: AL ERZAL RESTAURANT – BUR DUBAI – DUBAI – UNITED ARAB EMIRATES: GENERAL CHEF FOR INTERCONTINENTAL CUISINE.
    11/2014- 7/2015: CHEF GENERAL AT CASTLE SH. MOHAMMAD BIN MAKTOUM AL MAKTOUM –JUMEIRAH- DUBAI- UNITED ARAB EMIRATES.
    30/8/2015 – NOWADAYS: CHEF GENERAL FOR AL HALABi RESTAURANT MALL OF EMIRATES – FOOD VISION – PARIS GROUP INTERNATIONAL.

    EXPERIENCE:
    LEBANESE MEZZA AT ALL.
    INTERCONTINENTAL & INTERNATIONAL FOOD PREPARATION.
    CATERING MANAGING & WEDDING PLANS.
    NUTRITION & HYGIENIC EXPERIENCE.
    TEAM LEADER.
    INTERNATIONAL SWEETS PREPARATION.
    INVENTORY AND COST CONTROL .
    MENU PURPOSEL.

    EDUCATIONAL QUALIFICATION:
    CERTIFICATE IN HOTEL MANAGEMENT (SOUS CHEF).
    TECHNICAL BACALORIA: CERTIFICATE IN HOTEL MANAGEMENT BT3 (SHOUF HIGH COLLEGE – LEBANON)
    UNIVERSITY: SECOND YEAR ACCOUNTING & COMPUTER PROGRAMING (SHOUF HIGH COLLEGE LEBANON).
    TWO DIPLOM IN FRENSH LANGUAGE: 2nd LEVEL.
    PERSON IN CHARGE DUBAI MUNICIPALITY HYGIENE CERTIFICATE LEVEL 3.

    LANGUAGES:
    ARABIC: FLUENT
    ENGLISH: FLUENT
    FRENSH: EXCELLENT COMMUNICATION.

    COMPUTER:
    MICROSOFT WORD
    MICROSOFT EXCELL
    MICROSOFT POWER POINT
    INTERNET

    OBJECTIVE:
    I HEREBY CERTIFY THAT THE ABOVE INFORMATION ARE TRUE AND CORRECT TO THE BEST OF MY KNOWLEDGE AND BELIEF AND WISH TO ACCEPT MY CV AS I AM LOOKING FOR BETTER JOB AND CIVIL LIFE IN MY EXPERIENCE. I AM HAVING THE ABILITY TO WORK UNDER PRESSURE AND GIVE ALL MY EXPERIENCE.

    TO WHOM IT MAY CONCERN
    WITH RESPECT
    ADHAM ZEIDAN

  5. Warm Greetings!

    I am an applicant for open vacant position in your good company. I believe that I’m confident that I possess the knowledge, attitudes and skills needed by your company. It will be a great opportunity for me to be part of your prestigious company. Please consider me as an applicant for any position that best fit my qualifications. Attached is my resume.

    Thank You and God Bless

    Jeffrey James Dimano

  6. upul kumara says:

    15 years of 5 star Hotel experience in ASIA, Gulf Covering all aspects of food preparation and familiar with all kitchen preparation machines, specialization last 5 year continue working in banquet operation ( Indian cuisine, continental ,Asian ,Arabic , Turkish cuisine)

    To be efficiently and diplomatic in all situations involving any aspects of food beverage where the reputation or image of the restaurant is at stake.

  7. Sekh Rafik says:

    Dear sir,
    This is sekh Rafik uddin. sending my Resume to you. i got my experience to handale a indian kitchen .i’m trying to job for tandoor, north indian curry chef, Hyderabadi dum biriyani . please go through my Resume & inform me.
    Theank you

  8. Abdulrhman Abushehab says:

    Abdulrhman A.Abushehab
    00971 553 99 44 93
    abd.shhab@yahoo.com
    Abu Dhabi-UAE
    Jordanian
    B.Date/18/10/1986

    I am a creative, enthusiastic, hardworking chef with a passion for food and lots of experience working in busy restaurants and hotel. At the age of 20 I know since then I have always known that being in a kitchen, preparing amazing food for others, I also gained experience in managing, staff rosters, pricing and ordering. Responsible for scheduling job daily and distributed to staff, management of all kitchen staff , Checking the quality of the food being served to customer. Deciding what quantities are to be cooked and the amount of portions to be served. Developed new recipe in Central kitchen . Attention and control the costs of food .Checking staff to make sure they are wearing appropriate clothing in the kitchen .Applied the HACCP Program in the kitchen for Cleaning , Cooking and Saving

    EXPERIENCE

    Executive Chef
    Cedars Way Catering Service L.L.C
    May 2015 – still now Abu Dhabi-UAE

    Executive Sous Chef
    Emdad Goulf Catering Service LLC/Ahl Akarm Cusine
    Feb 2014 – May 2015 Abu Dhabi-UAE

    Demi Chef
    Four Seasons Hotel
    Jan 2013 – Feb 2014 Amman-Jordan

    Demi Chef
    Intercontinental –Dar Aleman
    Oct 2010 – Jan 2013 Medina-KSA

    Chef Departy,Demi Chef
    Imperial Palace Hotel by Carleton
    Jan 2008 – Jan 2010 Amman-Jordan

    Chef Departy
    Royal Hashemite Palace
    Jan 2009 – Sep 2011 Amman-Jordan

    Comi One,Traning
    Century Park Hotel
    Apr 2006 – Jan 2008 Amman-Jordan

    ACHIVEMENTS

    * University Education, training and Work at the same Time
    * Certificate of Appreciation from the Norwegian Ambassador in Jordan June 3, 2008 after contributing
    Significantly to the success of the reception on the occasion of the National Day of the Kingdom of Norway
    * Bronze medal – Culinary Arts Competition – University Hotel May 21, 2009
    * Gold Medal – Culinary Arts Competition – Jordan University College of Education tourist -20 May 2010
    * One of the founding members of the Jordanian Chefs Association (JCA) in 2009
    * Employee of the Month ideal – Imperial Palace Hotel Carlton – December 2008
    * Senior Chef Emirates Culinary Guild 2014
    EDUCATION

    BA Hotel Management / Food Production
    Jordan Applied University for Hospitality (JAU)
    2005-2009

    PROJECTS

    *Food Roles HACCP
    ADFCA – Abu Dhabi July 2015

    *Customer Care
    JAU – Amman Nov 2009

    *Communication skills
    Imperial Palace Hotel – Amman Aug 2008

    *Basic Food Production
    Florida Training Center- Amman Feb 2007

    LANGUEGE

    *Arabic
    *English

  9. HISHAM EZZ ELDIN HASSAN says:

    Greeting

    I have Worked Over Than 15 Years In Food And Beverage Field Handling All Aspects Of High Volume And Low Volume Stores Which Provided Me With Valuable Knowledge That I Would Bring To This Position.
    kindly please check my resume attached If I can provide you with any further information on my background and qualifications, please let me know i look forward to hearing from you.

    Thank you for your consideration

    Sincerely
    Hisham ezz
    +971561733932

  10. Kawa jamil says:

    WORK EXPERIENCECurriculum Vitae

    Kawa jamil ayzouli
    Contact no.: +971 50 1598288_+971558025259
    Email: kawa_kawa_1@outlook.com
    INTERNATIONAL CHEF WITH TEN YEARS OF CULINARY AND MANAGEMENT EXPERIENCE ON VARIOUS CUISINES AND ORGANISATIONS. HOLDER OF U.A.E. DRIVER’S LICENSE.
    CAREER OBJECTIVE
    An individual with vast experience in Food Preparation with good

    Period 1999 – 2004
    Organization Abo Kamal Restaurant
    Position CHEF DEPARTMENT ASSISTANT

    Period 2004 – 2006
    Organization Meridian Hotel Damascus
    Position CHEF DEPARTMENT

    Period 2006 – 2007
    Organization Al Seran Restaurant, Jordan
    Position CHEF DEPARTMENT

    Period 2007 – 2008
    Organization Abo Ali Restaurant. Dubai
    Position SOUS CHEF

    Period 2008 – 2009
    Organization I Bite Restaurant. Dubai
    Position SOUS CHEF

    Period 2010 – 2011
    Organization Al Hathboor Group Co. Dubai
    Osition SOUS CHEF

    Period 2011 – 2012
    Organization DHOW PALACE HOTEL . DUBAI
    Position EXECUTIVE CHEF

    Period 2012 – Present
    Organization Palace SBZ
    Position EXECUTIVE CHEF

    SPECIALTY
     Arabic Cuisine – Lebanese and Syrian Food, Appetizers and Salads
     Continental Food – French and Italian
     Vegetable and Fruit Carving

    TRAININGS
     Hygiene Training
     Fire Training

    DUTIES AND RESPONSIBILITIES
     Prepare work schedules and assign duties to junior staff and attendance
     Follow the rules and regulations set by the management and see that they are enforced and followed by other staff members.
     Responsible for utilizing the food appropriately (minimize wastage) so to minimize food costs.
     Provide training to the staff with main regards to hygiene.
     Manage the stock and inventory.
     In-charge of Catering for parties and other events.
     Preparation of Menu’s for daily and also for special occasions.

    EDUCATIONAL QUALIFICATIONS
    BT3 ( Technical Baccalaureate )

    Brevet Evidence

    PERSONAL DETAILS
    Date of Birth May 5, 1984
    Nationality Syrian
    Marital Status Single
    Visa Status Employment
    Languages Known Arabic, English

  11. carlo says:

    Dear Sir. / Madam,

    Your recent advert for a Junior Chef caught my attention, and as I appear to be a perfect match for your requirements I am enthusiastically applying for the position.
    As culinary roles allow ample room for experimenting with flavors and exercising passion for food in the real sense – that is the reason I pursued a career in the food and hospitality industry. 6+ years’ experience as a sous chef and later as Head chef, rendered me to various challenges of the culinary world and equipped me with ample skills to handle the same professionally.
    In addition to excellent cookery skills, I am also an effective team leader and mentor. I bring a solid reputation of maximizing team efficiency and productivity while maintaining highest levels of service delivery through ingenious load distribution, quality check and constant team motivation.

    I’ll be available at +9175 04547016 to answer any queries you might have regarding my qualifications.

    Thank you for your time and consideration.

    CARLO N. STA. ANA
    Mobile: +9715 04547016
    E-mail: chefcarlospx@yahoo.com.ph

    PROFESSIONAL EXPERIENCE:
    Provided hands-on expertise in areas that included menu planning, cost control and analysis, staffing budgeting and marketing. Supervised entire staff of 25.

    COOCHINI Restaurant and Bar / HEAD CHEF (June. 2015 – Current)
    Al Khaleej Palace Hotel

    • Perform monthly inventory duties plate and recipe costing menu designs
    • Recruit, interview, hire, train and supervised front and back of the house employees
    • Initiate and maintain excellent vendor relationships
    • Manage daily kitchen operations and create standards that exceed safety and health regulations; identify and provide solutions for any problem areas

    FIBBERS @ THE SEVENS / HEAD CHEF (Nov. 2012 to June 2015)

    • Operational planning and preparation of food requirements for catering orders for various functions. Film shootings, major events, outdoor catering in Dubai.
    • Responsible for menu designs suits to the client requirements.
    • Maintained high level of hygiene in the kitchen at all times.

     Dubai Rugby 7s 2012 – 2014.
     Fast and the Furious 7 ( Film Shooting Catering ) 2014 December
     Star wars ( Film Shooting Catering ) 2014 April

    TWG TEA SALON AND BOUTIQUE / SOUS CHEF (Jan. 2012 to Nov 2012)
    The Dubai Mall

    MAHI MAHI AND W. GRILL – SOUS CHEF (Feb. 2011 to Jan. 2012)
    WAFI PYRAMIDS. WAFI CITY
    (Western and Asian Cuisine)

    • Responsibility for the day to day supervision, preparation and service of food.
    • To undertake any specific function of kitchen management as delegated by the Chef De cuisine.
    • To the head chef in developing and retaining a highly skilled, motivated and customer focused team
    • Liaise with the head chef to ensure all staff are fully trained in their areas
    • Supervising and supporting all staff. Handling day to day operational issues
    • Cover for Head to run the kitchen in the absence of the head chef.
    • To be involved in staff training and development.
    • To assist Chef in their absence work with the kitchen team to continually improve and enhance the reputation of the restaurant

    FAUCHON RESTAURANT – SOUS CHEF (Dec.2009 to Oct. 2010)
    French Cuisine
    The Dubai Mall

    Food vision, Paris group L.L.C.

    • Be conscious of proper storage of all food products and especially aware of hot and cold meats, seafood and other high protein items.
    • Review prep list, check daily pars as necessary. Order stocks for their specific list, ensure all food items are dated and up to company standards.
    • Oversee inventory of the stations. Control quality of food to avoid waste and ensure proper rotation and utilization.
    • Review all kitchen staff necessary for any special parties or orders; also follow up on completed work.
    • Monitor employee’s performance and issue discipline when necessary.
    • Handle all necessary paperwork related to this position ( discipline, handing out forms to employees, evaluations, special assignments, and communication in logbook for other shifts
    • Communicate with the chef on all problems, complaints and discrepancies

    HEDIARD CAFÉ AND RESTAURANT – SOUS CHEF (2006 to Sept. 20 2009)
    Al Khaja Hospitality Dubai, UAE

    • Train employees to keep up with company standards and new changes.
    • Coordinate work flow to ensure a smooth running operation.
    • Check all food for proper consistency, temperatures and flavors.
    • Make sure the kitchen is clean and kept neat according to health department standards; also supervise dishwashers and other cooks in their respective duties
    • Check food orders going out of the kitchen and the food being prepared.
    • Maintain cleanliness of workstation, kitchen area, and storage.

    WAFI CITY – DEMI CHEF DE PARTIE (APRIL 2002 to AUG.2006)
    (SPHINX, MEDZO, CARTER’S, VINTAGE & BIELLA))

    • Responsible for preparation of all food’s in accordance. With Approve culinary techniques.
    • Estimate food production requirements and perform related task.
    • Set up and provides quality service in all areas of food’s (steam, grill, broil, fry and expedite)
    • Maintaining organization, cleanliness and sanitation of work area’s and equipment.
    • Coaches’ and counsel of line staff when needed.
    • Practice and ensure compliance with the company policy and health regulation.

    OAKWOOD PREMIER HOTEL Philippines – COMMIS 1 (2001 to 2002)
    Glorietta Ayala Center, Makati City Philippines

    • Display’s good teamwork. Attitudes towards my colleagues.
    • Maintain the job environment clean. And proper at all times.
    • Ensure the highest standard of sanitation and hygiene.
    • Follows the correct production. According to the instruction receive by the superior’s.

    MANILA PENINSULA HOTEL – COMMIS 1 (1999 to 2001)
    Makati City Philippines.

    • Assist superior’s in the performance of my duties.
    • Complies with restaurant health and safety policy.
    • To attend training asset by the training manager.
    • Carries out other duties that may time to time be assigned to me.
    • Display’s efficiency in my job. Honest toward’s supervisor’s and colleague’s and have a good attitude and willing to learn.

    EDUCATION:

    1994 to 1998 UNIVERSITY OF THE EAST – CALOOCAN
    BACHELOR OF SCIENCE IN
    HOTEL AND RESTAURANT MANAGEMENT
    COLLEGE GRADUATE

    1990 to 1994 ARELLANO UNIVERSITY PASIG
    HIGH SCHOOL GRADUATE
    DIPLOMA

    PERSONAL INFORMATION:

    Nationality : Filipino
    Status : Married
    Age : 40

  12. joby paul says:

    Dear sir / madam
    I am Joby Paul .Indian nation ,I have 17 years experience in hospitality.9 years all ready in U A E .I have experience continental food ,Indian,Asian,Italian, Oriental, canape.

  13. Rajan says:

    nizronlma@gmail.com. i will be honest working that..and i can mail u my xv..i have been train and work in indian,chinese,continental, items..and bakery too…

  14. i would be happy to get an interview and food tasting.

  15. Aju George says:

    Dear Sir,

    Application for a Suitable Post

    I am looking for a new vocational challenge with increased international perspective within a larger team. I would like to submit my detailed CV for your kind consideration for the above post.

    I have over 15 years of professional experience in the Hotel Industry. I am currently employed with M/s. Piero Restaurant Group, Dubai as Head chef

    My works with the previous employers have been highly appreciated in terms of resourcefulness to meet deadlines, maintaining customer relation, and management of outlets.

    I take the job with a great sense of responsibility, relish the challenge of new situation and expect to make a positive contribution in the position you offer.

    Thanking you and look forward to meeting with you at a convenient time to discuss further.

    Very truly yours,

  16. bineesh pe esappan says:

    hello sir my name is bineesh Im working in LANDMARK GRAND HOTEL DUBAI as a demi chef de party im looking for job .i would like to work with u

  17. shankar gurung says:

    Its sounds great to here about this job offer .

  18. Loussaief Sadok says:

    Hi, Good Afternoon

    I have 4 years experience salesman in Appeal group : Charles and Keith brand

  19. Wazid khan says:

    Curriculum Vitae

    Wazid khan Address :- B-646 Dakshinpuri Ambedkar Nagar,Sector-05 New Delhi :- 110062[india]
    Contact no :- +91-9958798179
    Email id :- wazid_k143@yahoo.com
    Skype id :- wazid.khan64

    Father’s Name : Wahid khan
    Date of Birth : 20JUNE 1991
    Marital Status : Unmarried
    Hobbies :Cricket &Listening Music
    Nationality : Indian
    Religion : Muslim

    PASSPORT DETAILS :-
    Passport Number : K0425829
    Date of Issue : 07/12/2011
    Date of Expire : 06/12/2021
    Place of Issue : New Delhi

    language skills:-
    Hindi:- fluent [ Reading ,Writing, Speak]
    English :- fluent [Reading , Writing, Speak]
    Arabic :- Basic [ Reading, only]

    Educational Qualification:

    10th +2 Passed from UP Board

    Career Objective:
    TO SEEK A POSITION IN THE SOUS CHEF (F&B Production) ORGANIZATION THAT IS CHALLENGING AND STIMULATING WHEREBY I CAN RENDER A VALABLE AND PRODUCTIVE CONTRIBUTION AND ACHIEVE PERSONAL GROWTH…

    DIPLOMA
    Institute :- FCI INSTITUTE OF MANAGEMENT
    Course Type :- Food & Cookery Operation[Hotel management],Hospitality 6 Month Industrial Training Moti Mahal Restaurant (food Handling Training , Multi Cuisine)
    Period:- Diploma 2005 -2007

    2nd Course
    Institute :- Ministry of Tourism Govt. of India National Hospitality Skill Certificate IHM PUSA
    Direction:-8th March 2010 To13thMarch 2010

    WORKING EXPIRENCE
    Company :- Presently work as a food vista pvt ltd saket new delhi -india
    Designation :- Junior sous chef
    Period:-from 16t July 2015 to till date .
    Job Description :- join a Pre-opening Team member multi cuisine restaurant nice theme restaurant serve a fresh food daily menu changes nice combination of fusion food , assist with chef’s with new plans , maintain haccap with section ordering food handling proper standard . Follow SOP. Maintain Haccap. Doing .. Inventory. Ordering.. Maintain food cost ..
    Responsibilty :Help in the preparation and design of all food menus
    *Produce high quality plates both design and taste wise
    *Ensure that the kitchen operates in a timely way that meets our quality standards
    *Fill in for the Executive Chef in planning and directing food preparation when necessary
    *Resourcefully solve any issues that arise and seize control of any problematic situation
    *Manage and train kitchen staff, establish working schedule and assess staff’s performance
    *Order supplies to stock inventory appropriately
    *Comply with and enforce sanitation regulations and safety standards
    *Maintain a positive and professional approach with coworkers and customers
    Managed 14 chef team.
    * Opening chef two outlets saket and kalkaji managed team ..

    WORKING EXPIRENCE
    Company :- Brasserie Flo Restaurant Located in Ritz Carlton Grand canal 5* hotel (Marriots international) Venetian Village Abu Dhabi [United Arab emirates]
    Designation :- chef De Partie
    Period:-duration From July 2014toMay 2015.
    Job Description :-Work with Pre -Opening Team Member French Cuisine …ala-cart ..hot and cold section. every section Meat, Fish, cold seafood..section..assist with chefs for new ideas. Ordering daily base,, maintain Haccap standard ..

    WORKING EXPIRENCE

    Company:- Double Tree By Hilton (Hilton Worldwide) Sector -56, Golf Course Road,
    Gurgaon, 122011, India
    Designation :- Demi chef de partie duration From 15th Jan 2013 To June 2014
    Job Descriptio:- working with Hilton good experience withcontinental cuisine & Garde
    manger cuisine ,, live ala cart ..Buffet … participate with function in banquet
    check the daily labelling ,maintain haccap,, hygiene ,..

    WORKING EXPIRENCE
    Company :- Park Plaza Hotel [Carlson Group] 5* star Hotel- Sec-21c, Faridabad –Haryana [India]
    Designation :- Commis chef -1nd duration From 15TH Sept 2010 to 23rd Nov 2012.
    Description :-Work with commis chef Pre-Opening Team Member good experience for join a pre-opening property managed by Carlson group learn different cuisine continental and grade-manger cuisine ,, buffet , ala-cart..

    WORKING EXPIRENCE
    Company:- Galaxy Hotel & Spa 5 star* Gurgaon sector 31,Haryana (India)
    Designation :-CTM- Chef Team Member-Commis chef-2rd From 6th July 2008 To12thFeb 2010
    Description :-Work with Galaxy hotel I Join as job trainee from feb 2007 to July 2008 and i will get promotion CTM-chef team member –commis—2nd start with first time 5*hotel working experience and I work multi cuisine for my training time working in Continental, Indian ,Italian,, pastry cuisine and learn different Cuisine. Doing misa place… for section ..HACCAP standard ..and work with chefs for different different tasks ..!!

    Date:-
    Place :- (Wazid Khan)

  20. Available to joying immediately.
    bma.amine@yahoo.fr
    0501658614

  21. anish mathew says:

    ANISH MATHEW
    Mobile: 9611981786 : Email: kunish85@gmail.com
    201 Barakh residency eshwara layout indirangar 2nd stage Bangalore

    MANAGERIAL ASSIGNMENTS
    Over 10 years of experience in the Hospitality industry. Adept at planning, supervising and managing the Kitchen Operation Operations including procurement and maintenance of inventory levels for smooth functioning of Operations. Experience in developing and following up of the service standards and operational policies, with a good track record of planning & implementing effective control measures to reduce running costs of the unit. Capability of delivering value-added customer service and achieving customer satisfaction by providing customized products as per requirements. Excellent communication, inter- personal, liaison & problem solving skills; ability to work in multi cultural environment.
    Core Competencies include
    – Kitchen Operations Management – Food Production Operations – Quality Compliance – Cost Compliance – Guest Satisfaction – Employee Management – People Management

    ORGANIZATIONAL EXPERIENCE
    Pan India Food Solutions March 2015 – till date
    Pan India Food Solutions (Blue Foods ) commenced in Mumbai and fast expanded its orbit covering the major cities in India. Being one of the leading players in organized retail restaurant business , Pan India Food Solution Pvt. .Ltd. dominates food and beverage operations through its brands such as :- Copper Chimney, Spaghetti, Noodle bar, Coffee Bean & Tea leaf ,Gelato, Food courts :Food talk & Spoon, Bombay blue .
    • Handling operations for all restaurants (Copper Chimney, Spaghetti, Noodle bar, Coffee Bean & Tea leaf ,Gelato, , Bombay blue)in the south region.(Bangalore & Chennai)
    • Organizing events and opening new outlets with all essential planning and setup.
    • Implementation of new menu.
    • Ensuring high level of quality and consistency maintained at all times.
    • Cost effective operations with hygiene standards to better overall performance.
    • Planning food festivals and menus keeping up with trends.
    • Train all levels of staff in all aspects of kitchen to continuously improve professional environment.

    Royal Orchid Hotel ,Gujrat March2014- March 2015
    Royal orchid offers business hotels from luxurious hotels to economy business hotels. One of the best hotels in bharuch it provides star accommodation with 134 rooms , huge banqueting , conference rooms, coffee shop , room service , sky grill restaurant.
    • Handled the kitchen & stewarding brigade of 25 staff
    • Plan and Organize Food festivals & promotions
    • Indenting and Ordering
    • Develop Standard Operation Procedures and Work Flow Management
    • Training and development.
    • Guest satisfaction index:- Not to know likes and dislikes but also if anything special can be done to give them the wow factor
    • Total quality management
    • Created theme buffets , introduced brunch concept , introduced new menu
    • Internal food completion , to encourage creative plating .

    Carnival (Conquest) Cruise Line May 2013 – Feb 2014
    World’s best cruise liners, with a capacity of around 3000 guest and 1200 crew members on board doing a seven day cruise with its homeport at Miami
    • Handled day to day galley operations.
    • Provide assistance to transport of varied food products to gallery from main stores
    • Ensure portion control and desired food quality offered in alliance with specification laid down by organization
    • Check food requisition list for different cooking areas
    • Taste food items on random basis to assure quality meets specified standards
    • Ensure food prepared in adherence with USPH guidelines and recipe book
    • Develop, implement and conduct training programs for staff working in gallery
    • Ensure apposite food storage procedures were maintained

    The Orchid – An Ecotel Hotel, Mumbai Aug 2006 – May 2013
    Orchid is Asia’s first Five Star Hotel, certified as an Ecotel and the only hotel in the world to be also certified with ISO-14001. It is a business hotel adjacent to Mumbai’s Domestic Airport. It has 245 rooms and suites, with a well-equipped Business Centre, Shopping Arcade, a 24 hour Coffee-Shop – Boulevard, two Specialty Restaurants, serving Peninsular Indian Cuisine – Vindhyas and Fusion Barbecue Food – Mostly Grills respectively. It also boasts of a Karaoke Bar – Merlin’s and Banqueting Space for 400 people
    • Handle Main kitchen which dispenses food to 128 cover coffee shop ,13 banquet halls, Merlins bar and In Room dining for 372 rooms & Vindhyas a south Indian speciality restaurant of 64 covers
    • Plan and Organize Food Promotions
    • Indenting and Ordering
    • Develop Standard Operation Procedures and Work Flow Management

    Client Servicing
    • Ensure customer satisfaction by achieving delivery of service quality norms by interacting with guests, handle guests requests & resolving complaints.
    • Execute policies & procedures in the operating systems to achieve greater customer delight.
    • Ensure high quality services to achieve customer delight by extensive interaction with guest and quick resolution of problems.
    • Coordinate with in-house and potential guests to understand their requirements and customise the product and services accordingly.

    Team Management
    • Manage the duty roster for the staff including their leave, appraisals & succession plans.
    • Works in coordination with the Food & Beverage Department and other Departments to ensure proper delivery of Quality service to the guest
    • Impart appropriate training on Standard Operating Procedures, Service Excellence and Teamwork to the staff.
    • Organise & conduct Practical and Theoretical training programs, to enhance skills and motivational levels.

    GROWTH PATH
    • Executive Chef , Pan India Food solution – March 2015 – till date
    • Ex. Sous Chef , Royal Orchid Gujarat – March 2014 – March 2015
    • Jr sous chef carnival cruise line – May 2013 – Jan 2014
    • Sous chef, orchid mumbai – June 2011 – May 2013
    • Jr. Sous Chef – August 2008 – May 2011
    • Management Trainee – August 2006 – July 2008

    INDUSTRIAL TRAINING
    The Leela, Bangalore
    Duration: 6 months, 2003-2004
    ACADEMICS & ACHIEVEMENTS

    • B.Sc (Hotel & Hospitality Administration) from Institute of Hotel Management, Kerala .
    • Represented Orchid Hotel and won Bronze medal for all India GICC “Great Indian Culinary Challenge”
    • Member of (W.I.C.A) Western Indian Culinary Association.
    • Presented food shows on media channels such as Zee Marathi, Kairali ,
    • Live cooking classes for womens in Gujarat
    • Judging food practical in IHM Mumbai in 2013

    PERSONAL VITAE

    Date of Birth: 26th July, 1985
    Marital Status: Married
    Languages Known: English, Hindi and Malayalam

    REFERENCES
    Will be provided on request

  22. Ruel Mendoza says:

    November 15, 2016

    Dear Sir/Ma’am,
    I wish to apply for the role of chef de partie or sous chef,
    Please find enclosed my CV for your consideration.
    As you can see from my attached CV, I have over 8 years’ experience in the Hospitality industry, and I believe the knowledge and skills built up during this time make me the right/perfect candidate for the role.
    In my current role as a Chef de Partie I have been responsible for the increase of revenue and guest satisfaction which when coupled with my enthusiasm and dedication in making sure quality and quantity meets standard.
    I am confident that I can bring this level of success with me to your organisation and help the company build upon their reputation as one of the prestigious company. With my previous experience and expertise, I believe my contribution will have an immediate impact on the business.
    Thank you for your time and consideration. I look forward to meeting with you to discuss my application further.

    Yours sincerely,
    Ruel Tadeo Mendoza
    +971565851949

    Ruel Tadeo Mendoza
    Dubai,United Arab Emirates
    Mobile no.: +971565851949
    Email Address: ruelm16@yahoo.com

    PERSONAL DATA:

    Age: 28
    Date of Birth: February 16, 1988
    Gender: Male
    Civil Status: Married
    Nationality: Filipino

    OBJECTIVE:

    To seek an employment from a company where I can utilize and acquire knowledge and skills and which promotes growth development to an individual.

    EMPLOYMENT BACKGROUND:

    1. Position: Chef De Partie – (Italian Bar and Restaurant )

    Duration: February 2, 2014 – Present

    Company: Rotana Hotel, Jumeirah Beach Residence Dubai

    Job Description:

    • To plan, prepare and cook menu items as directed by the Chef de Tournant / Head Chef.
    • To assist with stock taking when required
    • To carry out the smooth and efficient running of your section as appropriate.
    • To ensure that customers are given a prompt and efficient service and expectations are consistently exceeded.
    • To be customer focused at all times, approachable and quick to exceed expectations in fulfilling customer needs.
    • To be a team player, assisting other team members when necessary.
    • To treat members of the team at location as you would expect to be treated.
    • To demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the Chef de Tournant / Head Chef
    • To compile all food orders for sections under your supervision, ensuring food standards and cost are agreed with the Head Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.
    • To gain an understanding of food costing, sales mix and menu planning
    • To adhere to the company’s Hygiene, Health and Safety policies.
    • To rigorously follow the company cleaning schedules.
    • To ensure that food storage areas are maintained in accordance with the company’s Hygiene, Healthy and Safety policies and procedures.
    • To attend training sessions when required.

    2. Position: Demi Chef de Partie – (Pizzaro – Italian Restaurant)

    Duration: May 1, 2012 – January 26, 2014

    Company: Q-Gourmet

    Job Description:

    • Support the Chef de Partie or Sous Chef in the daily operation and work
    • Work according to the menu specifications by the Chef de Partie
    • Keep work area at all times in hygienic conditions according to the rules set by the hotel /restaurant
    • Control food stock and food cost in his section
    • Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
    • Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
    • Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
    • Instruct and lead subordinates through their daily requirements in food preparation
    • Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

    3. Position: Commis 1 – Zaatar W Zeit (Lebanese Restaurant)

    Duration: March 28, 2011 – February 10, 2012

    Company: Cravia, Incorporated, LLC, Dubai

    • Responsible in assisting the Chef de Partie or Chef de Tournant in supporting the culinary operations of a specific kitchen or outlet.
    • Maintain clear communications with the Chef de Partie, including all relative internal communications.
    • To produce products as instructed by superior/senior staff.
    • To ensure a positive & professional working environment throughout the kitchens and upholding restaurant standards.
    • Supports the training and develop junior kitchen staff to operate to the required standards as established by the company and Chef’s Office.
    • Abide to all hygiene/ safety procedures as per the hygiene program of the restaurant.
    • Ensure that agreed food hygiene, licensing and safety standards are followed, upheld or surpassed, at all times.
    • Constantly strive to reduce energy consumption through awareness.
    • Monitor Kitchen maintenance and report any defects of operating equipment to Chef De Partie or Chef Tournant/Head Chef.
    • Report accidents, injuries and unsafe work conditions to direct supervisors.
    • Work closely with standard recipes and plate presentation in order to maintain standards of quality in production and presentation.
    • Apply culinary skills to prepare meals, with flavor, ingredients, temperature, presentations and quality consistent with standards and guest expectations.
    • Correctly date and store food, sanitize equipment and take other measures to ensure integrity and quality of food product.
    • Control breakage, spoilage and cost items.
    • Use equipment skillfully by following correct safe procedures e.g. knives machines.
    • Maintain positive relations with other staff.

    • Position: Line Cook – Roadster Diner (American Restaurant)

    Duration: February 2, 2009 – March 27, 2011

    Company: Cravia, Incorporated, LLC, Dubai

    Job Description:

    • Opening and closing duties(daily inventory, cleaning station in which you are assigned, prepares back-up for the whole shift )
    • Labels and shelf life in each food item to prevent waste and to avoid spoilage.
    • Applying and following the SOP at all times to maintain the quality of each product.
    • FIFO must be observed and followed.

    EDUCATION:

    • Lungog Elementary School (1995-2001)

    • Narvacan National Central High School (2002-2006)

    • Ilocos Sur Polytechnic State College (2007-2008)

    (Graduated with one year certificate in Food Service on April 1, 2008 as per Ilocos Sur Polytechnic State College board.)

    SKILLS:

    1. Initiative –willing to help out wherever needed, hardworking trustworthy and willing to work longer hours.

    2. Positive energy and outgoing personality.

    3. Multitasking, flexible.

    4. Knowledge of MS office (outlook, word, excel)

    TRAININGS/SEMINARS

     HABC (Highfield Awarding Body for Compliance) Level 2 Award in Food Safety in Catering (QCF) – 17 July 2014
     Participant Best Italian Pizza Competition in the UAE – November 2014
     Tour and Ocular inspection of the Baguio Club facilities
    (City of Baguio Philippines – September 2007)
     On-the-job training on Housekeeping – (Fort Ilocandia Resort and Casino – October 2007)

  23. Aatish Putty says:

    Dear Sir/Madam

    I am very interested to apply for the Junior Chef role please. I am at the moment base in Mauritius. I have lived and worked in Australia and I have 7-8 years working in Australia as a Chef for an Australian Restaurant in Sydney. I have good interpersonal and communication skills and I am able to liase with teaching and non teaching colleagues. I have a very high awareness of the importance if customer relations and I take pride in what I do and to deliver a high quality service. I am able to prepare soups, pizza, grilled steak , chickens, prawns and other very delicious and exciting meals. I have also worked on setting up new menu and worked close with kitchen managers for ideas about new menus. I have the knowledge of using salamander grill for fish. I am very ambitious person who always wants the best and up for any challenge. I enjoy and love what I do. I also have a good understand about Health and Safety for a Kitchen.

    I am happy to work and live in Dubai. I can be contacted on +230 5776 2432 at any point for a quick chat. I could not email through my CV but will be more than happy to do so.

    Kind Regards,
    Aatish Putty

  24. shajikoshy says:

    I work in grand millennium hotel chef i need this job

  25. Usman Shah says:

    I have 4year experience in the restaurant Japanese contentle Arabic

  26. Marlo aballa says:

    Objective

    To deliver my duties to the fullest satisfaction of the superiors and
    subordinates and to reach responsible position in the future, work for the betterment of the company in any circumstances.

    AGE : 22
    BIRTHDAY : August 23, 1991
    HEIGHT : 5’9”
    WEIGHT : 172 lbs
    NATIONALITY : Filipino

    Degree: Bachelor of Science in Hotel and Restaurant Management

    Vocational Course: National Certificate II in Housekeeping
    Technical Education and Skills Development Authority (TESDA)
    Valid until March 28, 2016

    Tertiary
    TRACE College
    El Danda Street, Batong Malake, Los Baños, Laguna
    A.Y. 2009-2014

    Secondary
    Saint Francis of Asissi College (Bayanan Campus)
    Bayanan, Molino, Bacoor, Cavite
    A.Y. 2004- 2008

    Primary
    Queen’s Row Christian Academy
    Area A Queen’s Row, Molino, Bacoor, Cavite
    A.Y. 1999- 2004

    AHRMS (Association of Hotel and Restaurant Management Students)
    A.Y. 2010-2012
    A professional organization of Hotel and Restaurant Management students at TRACE College
    Position held: President

    SKILLS (Skills needed for the Hospitality Industry)

    • Can operate basic Microsoft applications (Excel, Word, PowerPoint)
    • Can operate web- based applications (Yahoo, Google, Social Networking Sites)
    • Have basic knowledge about photo editing site
    • Can speak in English and Filipino
    • Have skills and knowledge related to culinary particularly in hot kitchen

    ABILITIES
    • Easily adapts with co-workers
    • Can work well with a team or independently
    • Can follow instructions easily
    • Can work efficiently under time pressure
    • Good at multitasking

    On-the-Job Trainee at Ambassador in Paradise Resort
    Station 1, Boracay Island, Malay, Aklan
    November 2013-February 2014

    Brazo Restaurant
    131 Maginhawa street, Teachers Village, Quezon City
    May 2014- Aug 2015

    Poulet Manille
    V Corporate Center, L.P. Levister Street, Salcedo Village, Makati City
    September 2015 – July 2016

    Schools
    Trace College Los Baños, Laguna
    Best in Practicum
    Completed 600 hours of training in hot kitchen at Ambassadors in Paradise Resort
    April 2, 2014

    Trace College Los Baños, Laguna
    Best Group in Research Project
    “Acceptability of Sesame (Sesamum indicum L.) Flavored Ice Cream Among the Selected Residents of Los Baños, Laguna”
    April 2, 2014

    Certifications

    ARIVA ACADEMY
    AIM Conference Center, Makati City, Philippines
    Sharpening Business Writing Skills,
    Effective Report Writing
    August 15, 2013

    TRACE COLLEGE
    El Danda Street, Batong Malake, Los Baños, Laguna
    American Cooking
    August 18, 2012

    NETWORLD HOTEL
    Roxas Boulevard, Pasay City
    Hotel and Restaurant Operations Overview Familiarization Tour
    Seminar on Fine Dining Classic French Cuisine, Table Manners and Etiquette
    Meet the Hotel Executives and Chef
    March 27, 2012

    LONGWOOD GARDEN HOTEL
    1711-1721 F.B Harrison St. Pasay City
    Hotel/Laundry Operations Overview
    Familiarization Tour
    Actual Dining Chinese Cuisine Set Plated Service
    March 26, 2012

    JARWEB SIGHTS Consultancy and Training Center (Joint Alliance of Researchers Wheel to Educational Bonding)
    The Pillars of Tourism – The Elements and Supply of Tourism
    March 26-27, 2012

    SOFITEL PHILIPPINE PLAZA MANILA
    CCP Complex, Roxas Boulevard, Pasay City
    Hotel Familiarization Training
    March 5, 2012

    TRESTON INTERNATIONAL COLLEGE
    Bonifacio Global City, Taguig, Metro Manila, Philippines
    Basic French Cuisine
    December 10, 2011

    JAS Royal Tours & Travel
    Cebu Business Hotel, Cebu City
    The Art of catering and Banquet Management
    March 14, 2011

    ATRIUM HOTEL
    Taft Ave. cor. Sen. Gil Puyat Avenue, Pasay City
    Training Program on Basic Front Office Procedures
    Basic Housekeeping Procedures
    Basic Flair Bartending 101
    August 20, 2010

    HOTEL SUPREME CONVENTION PLAZA
    Magsaysay Avenue, 2600 Baguio City
    Familiarization tour on Hotel Accommodation and front Office Operation
    March 19, 2010

    BAGUIO MOUNTAIN PROVINCES MUSEUM
    BMPM Training Hall, Baguio City, Philippines
    Customer Handling Techniques
    March 19, 2010

    MACROASIA CATERING SERVICES
    NAIA, Pasay City, Philippines
    Interactive session on IN-FLIGHT CATERING covering Halal, Kosher, HACCP, ISO Standards

    T.G.I.FRIDAY’S
    FRIDAY’S Glorietta
    Bar Exposure Program

    MIQUE INTERNATIONAL CONFERENCE and EVENT PLANNERS
    Megatrade Conference Center 5/F Mega Building B, Mandaluyong City, Philippines
    Event Technology and Trends
    Event Marketing
    Event Management

    I, the undersigned, do hereby affirm that the information mentioned above are true and correct to the best of my knowledge.

    Marlo O. Aballa
    Applicant

  27. Hari bdr rana says:

    Dear sir
    i am chef.i spend more then 18 years in food services

  28. ajith says:

    Dear Sir

    This is ajith sunanda from sir Lankan 39 year of ages I have been working as a Chef, well versed in I have been working as a Chef, well versed in Multiple Cuisine cooking,UAE food, continental & chins, Italian cousin, I have specialized in Arabian dishes too.
    I count 19th years of kitchen experience in the Middle East hotels & serving VIP families AS a confidential chef
    If you need the services of a domestic chef I am prepared to accept your offer when any vacancy occurs.
    The relevant documents are appended forth with for you kind perusal.
    Thanking you.
    Sincerely yours for an early and a favorable reply is very much appreciated
    Ajith sunanda

  29. ajith says:

    Dear Sir

    This is ajith sunanda from sir Lankan 39 year of ages I have been working as a Chef, well versed in I have been working as a Chef, well versed in Multiple Cuisine cooking,UAE food, continental & chins, Italian cousin, I have specialized in Arabian dishes too.
    I count 19th years of kitchen experience in the Middle East hotels & serving VIP families AS a confidential chef
    If you need the services of a domestic chef I am prepared to accept your offer when any vacancy occurs.
    The relevant documents are appended forth with for you kind perusal.
    Thanking you.
    Sincerely yours for an early and a favorable reply is very much appreciated
    Ajith sunanda
    +94724383396

  30. Birendra Singh says:

    Dear sir After listening about your vacancy for a junior chef from internet I have decided to apply for the position

  31. Julius says:

    Experienced Kitchen In-charge, Chef, Demi Chef, and HACCP certified with extensive knowledge of various
    International cuisines gained from a Government entity, 3 stars & 5 Star hotel. With a Certificate of
    Completion on Basic training for Seaman. With excellent guest or customer services approach, and with high
    standard of service gained from previous job as a Quality control officer.
    Key Attributes
    • Quick learner, able to grasp new ideas and concepts and with initiative
    • Able to work both independently and in a team environment
    • Values professionalism, self-motivated, hardworking, reliable, with initiative and dedicated towards
    responsibilities
    • Quality Customer Service
    • Enthusiastic, energetic, creative, with systematic approach on the assigned job, with good organizational
    skills, can do multi-tasking
    • Can easily associate with other people
    Work Experience
    SHARJAH LADIES CLUB (Al Dhaid Branch)
    CHEF
    June 1-Oct.31, 2016

    Job Profile:
    • With overall responsibility in running the kitchen operation, cleanliness & etc.
    • In-charge in Ala –Carte; Out-door and In-door catering
    • Responsible and costing and pricing of the new menu

    DREAM PALACE HOTEL (3 Star Hotel- Deira, Dubai)
    Person In-Charge (PIC)
    December 20012 up to present
    Job Profile:
    • With overall responsibility in running the kitchen operation
    • To ensure the food safety in our Hotel establishment
    • Responsible for planning the everyday / weekly menu
    • Checking, planning and purchasing of the items to be used in the kitchen
    • Manage and monitor the whole process of food service
    • In-charge in preparation of Pastry bread for breakfast buffet like Croissant, toast bread, Samuli, French
    bread & etc.

    DREAM PALACE HOTEL (3 Star Hotel- Deira, Dubai)
    Demi Chef (Hot Kitchen)
    Dec.6, 2008 up to present

    Job Profile:
    • Knowledge of Indian, Iranian, Arabic, Asian, European, and Continental cuisine
    • Knowledge of 5 mother sauces
    • Preparing all the miss-en-place to be needed for cooking –Buffet and Ala-Carte
    • Cooking food for all the staffs
    • Cooking food for the guests-buffet style
    • Cooking food for Ala-carte style
    • Checking and monitoring all the vegetables in the chiller
    • Checking and monitoring the freezer and chiller temperature
    • Maintaining the cleanliness of the area
    • Knowledge in preparation of weekly menu plan

    MANILA HOTEL (5 Star Hotel, Manila Philippines)
    Assistant Cook (Ala carte or Short Order)
    July 2006 up to September, 2008

    Job Profile:
    • Preparing all the miss-en-place to be needed for cooking
    • Cook food depends on the order of the guest
    • For Buffet – Preparing and cook food depends in the event order or menu
    • Setting the food pan and place all the menu’s
    • Maintaining the cleanliness of the area

    MANILA HOTEL (5 Star Hotel, Manila Philippines)
    Steward –Kitchen Area
    (November 2005 up to July 2006)

    Job Profile:
    • Clearing the entire area where I am assigned
    • Sorting , cleaning and washing of all the punching pan items that was used and place it in their proper places
    • Maintaining the cleanliness of the assigned area

    MELAWARES MFG., INC.
    Quality Control Officer
    ( May 2003 up to November 2005)

    Job Profile:
    • Checking the quality of the product which are going to be exported
    • Monitors and inspects all processes involved in the production
    • Ensure the quality standards are met by every component of the product provided by a client
    • Controlling the balance and the needs of materials in the production

    MELAWARES MFG., INC.
    Storekeeper
    (June 2001 up to April 2003

    Job Profile
    • Maintained a store to ensure that it functions smoothly
    • Made arrangements and placed orders for new stock, raw materials and equipments whenever necessary
    • Kept an appropriate records of the materials issued & received as part of the inventories
    • Received deliveries of new equipment’s, raw materials and ordered import items manufactured by other
    country and ensured that all was received accordingly
    • Issued supplies as per the demand of the clients
    • Stored the received items in appropriate places to avoid misplacement
    • Reported to the store manager on the regular basis regarding the demand of items so that the future orders
    can be made accordingly

    MELAWARES MFG., INC.
    Machine Operator (Hydraulic Machine)
    August 1998 up to May 2001

    Job Profile
    • Operating and controlling the hydraulic machine
    • Making dinner plates and other products by using and operating the hydraulic machine

    MELAWARES MFG., INC.
    Electrical Maintenance
    (April 1996 to August 1998)

    Job Profile
    • Checking and repairing electrical system by checking electrical connection if secure and intact
    • Inspect electrical systems, equipment, and components to identify hazards, defects, and the need for
    adjustment or repair, and to ensure compliance
    • Advise management on whether continued operation of equipment could be hazardous
    • Attaching additional receptacle and lighting outlets
    • Checking the circuit breaker if load are still enough
    • Checking loose connection of wires from machine to breaker
    • Connect wires to circuit breakers, transformers, or other components

    SPECIAL SKILLS
    • Knowledge in using Rational Equipment (All-in -one equipment used
    for grilling, steaming, frying, roasting, & etc.)
    • Knowledge in Electrical Wiring Installation
    • Knowledge in Carpentry
    • Knowledge in computer
    • Accurate and organized
    • Has electrical and other electronics knowledge

    Trainings / Seminar
    • Basic Training for Seaman Feb. 2016
    • HACCP awareness training
    • Person in charge level 3 Oct. 14, 2014
    • Person In charge level 2 June 11, 2012
    • Food and Safety (Hygiene training)- Dubai, UAE August, 2011
    • Safety Training Year 2005
    • ISO Training Year 2003
    • Quality control training Year 2002
    Education
    • INTERNATIONAL COOKING Sept. 8 – Sept 12, 2008
    (Arabic, Italian, Indian, German Food)
    Blue Horizon Training Center(Manila, Philippines)

    • MARINE ENGINEERING 1994 to 1996
    Philippine Maritime Institute , Quezon City,
    Philippines (under-graduate)
    Personal Information
    Born on 24th July, 1976, 40 years old, married, Filipino

  32. Bishal Karki says:

    I have completed diploma in hospitality (culinary cooking) being a fresher i have 4months experience in an 5* hotel in india With all the basic techniques snd skills required for an kitchen person like team work ,working under pressure, always ready to workhard to show my best . Hope to get an positive and helpful response frim you. Yours faithfully. Bishal Bahadur katki

  33. YONG SUN says:

    good

  34. khalil ibraheem says:

    khalil ibraheem
    jumeirah 1
    Dubai
    UAE
    E-mail: khalilibraheem30@yahoo.com
    Phone: 00971562184302
    00971523845776
    DATE OF BIRTH 6 December 1985
    amman / jordan

    EDUCATION high school — 2001
    Corporation food and beverage
    Training cook
    2001 — 2003

    Greek Orthodox School high school
    Hashemite Kingdom of Jordan Vocational Training Corporation cook
    WORK

    Trainings
    – HACCP Training
    – Food Hyiene / Food Safety
    – Waste Management
    – Fire Safety
    – Person in Charge (PIC)
    – ISO 2000 Awareness

    EXPERIENCE
    Government of Dubai Labour royal family .. November 01 2014 — Present
    Executive Chef

    Sim Sim Restaurant (UAE) February 19/ 2014 — September
    1/2014
    Assistant Chef
    SIMSIM Restaurants chain company it’s the one of original serving authentic Oriental
    cuisine, i responsible for the quality of food and follow-up of the production process
    and responsible for staff and their schedule, control their followers hygienic practices
    and HACCP system in handling food.
    Assistant Chef

    Alf lila wa Laila Restaurant (UAE) June 27/ 2012 — February 17/
    2013
    Arabic restaurant and International .. I was responsible for all sections .. kitchen
    preparing daily menus for lunch ..Executive Chef

    Fuheis Orthodox Club / jordan 2006 — 2012
    Executive Chef

    amman intercontinental / 2004 –2006

    Chef De Partie

    La Casa Rosa Restaurant /
    jordan
    2003 — 2004

    Chef De Partie
    Commi Chef

  35. Robin Venugopal says:

    Professional Highlights
     9 years’ experience in managing kitchen operations and supervising staff.
     Demonstrated ability to prepare hygienic and delicious food following prescribed menu, recipes and techniques.
     Well versed in assigning responsibilities for all the culinary staff.
     Known for setting deadlines ensuring the timely completion of work.
     Able to create and maintain excellent rapport with the patrons and colleagues.
     Competent at preparing and organizing banquet as well as restaurant meals.
     Creating and Executing Catering Department.
    Work Experience
    Chef De Tourant – Rimal Rotana / September 2015 – Present.
     Assisted & supported the executive chef in routine and specific tasks
     Ensured customers are served well-on-time and effectively.
     Helped with the planning of menus and meals.
     Maintained high food quality and presentation.
     Supervised the preparation and service of food.
     Rotated products to avoid spoilage.
     Handled concerns in the kitchen.
     Trained and oversaw kitchen workforce on recipe.
     Procedures, preparation and cleaning duties.
     Assisted to the sales and cuisine team.
     Monitored food expenditure
     Performed weekly product inventory.
     Helped executive chef to pick and train kitchen personnel.
     Assist Chefs on the preparation, cooking and presentation of different foods in the restaurant and banqueting and Catering
    Work Experience
    Chef Di Partie – Rihab Rotana – 2010 to September 2015.
     Provided guidance and support to all kitchen staff.
     Ensured that all food served were arranged properly and met quality standards.
     Ensured that kitchen work is completed within the timelines.
     Gave instructions to cooking colleagues on fine points of cooking.
     Maintained hygiene standards of kitchen and equipment.
     Directed and instructed kitchen personnel in their individual tasks.
     Prepared individual orders when requested.
     Ensured food preparation procedures for quality, uniformity and accurateness.
     Reviewed delivered product and ensured appropriate storage.
     Observed employees engaged in portioning, preparing, garnishing foods.
     Ensured the defined methods of cooking and garnishing

    Work Experience
    Commi 1 – Rock Bottom Café Dubai – 2007 to 2009.
     Responsible for delivering high-quality, great tasting food to patrons, and for keeping an impeccable kitchen and very clean food preparation area.
     Also in charge of ensuring systems compliance and delivering team briefings. Duties:
     Creating innovative and authentic dishes.
     Occasionally approving timesheets for junior kitchen staff.
     Writing up annual performance reviews of all kitchen staff.
     Inspecting meals and trays for attractiveness as well as palatability.
     Monitoring portion control, with the aim of ensuring that all meals are profitable.
     Ordering co coordinating the delivery of food supplies.
     Carrying out all other duties deemed necessary by the Head Chef.
     Preparing food for special diets, kid meals and diabetics etc.
    Education & Certification
    VHSE Kaipamangalam School Kerala India.
    1 Year Diploma in Professional Cookery.

    Professional Trainings
     Basic First Aid Course
     On Job Training
     Hazard Analysis Critical Control Point (HACCP) Internal Auditor Course
     Interviewing and Selection Skills Program
     HACCP Awareness
     Basic Food Hygiene
     PIC as per Dubai Municipality ( Food Section )
     Employee Development Training

    Special Skills and Abilities

    Personal Profile

    Hobbies/Interests

    Good communication organizational and management skills
    High level of personal hygiene
    Ability to resolve conflicts efficiently
    Attention to detail
    Ability to quickly discover and resolve problems

    Date of Birth: 24/5/1987
    Nationality: Indian
    Marital Status: Married
    Languages: English – Fluent in spoken and written
    Hindi – Good
    Malayaam – Mother tongue

    Tennis, Cricket, Reading and spending quality time with the family

  36. Mohamed adham says:

    Experience as

    arabic chef

    International chef

    Italy chef

    Salads chef

    Head chef

    Restaurant Manager

    Ready to any posation possiable

    Here as visit visa

    Ready to work directly

    Contact me on

    0529505755

    Or at

    aboyosef2023@gmail.com

    Wish hear from your soon

    Thanks for your replay.

    Mohamed adham

  37. Rowell Asagra says:

    I am interested to apply for the position as a junior chef…
    I have been working in the food industry for almost 9 years, i would like to try to venture the said vacancy that you require in your company.

  38. gautam khadka says:

    hi sir,
    i m working in dubai, looking for job of cdp.if there is chances plz i hope you will mail me.

  39. km.gayan chamara kulatunga says:

    Yes.I looking for something like this jobs I having10 yars experience 5star hotel and 3yars experience Royal family as a chef in Saudi and newziland.

  40. sreejith says:

    Sreejith Kumar
    M: : +971 544955560, +971 561918287 E: sreejithk4@gmail.com

    Executive Profile
    A skilled Culinary Professional, from India, with 3 years BSc Degree in Hotel Management & Catering Science, recognized for a comprehensive knowledge of international cuisine and an innovative approach to set the stage for a customized dining experience. Over 12 years of progressive experience managing the provision of fine dining for leading hotels, resorts and restaurants, refining the art of cooking, developing impressive menus, and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly adept in the ability to cultivate partnerships with service providers in obtaining the freshest and highest quality ingredients and committed to leave patrons with an especially memorable dining experience.
    An effective and articulate communicator who rapidly gains the trust, confidence and respect of employees. Highly organized in maintaining neatness, cleanness and orderliness of all work areas, equipment, refrigerators and freezers. Through courtesy, tact and diplomacy, role model a leadership by example mandate by inspiring employees to deliver peak performance in stressful. High volume situations by applying a hands on approach to help them improve individual skills sets. Strive to guarantee consistency regarding quality, portion control, and plated presentations using standardized recipes.
    Exemplary track record of internal executive level promotions, consistently hitting the ground running in new roles, producing exceptional results within a short period of time.
    Key Proficiencies

    Selected Accomplishments
     Drive successful process improvement and new controls that eliminated deficiencies leading to successful Kitchen operations

     Culinary innovator known for producing top quality, creative products contributing to revenue growth while simultaneously reducing food and labour cost. Earned 80% excellent comments for food against 50% previously

     Restructured the Kitchen, at Triumph Hospitality and Management Services, reorganized the services and Staff Cafeteria and planed the Banquet operation with the Modern equipment improving the better display to the guest satisfaction. Also achieved 20.09% savings in labour cost through implementation of cross-Training, initiatives and other efficiency-enhancing efforts

     Known strategist who transforms strategic plans into workable solutions and benchmarks for performance against key operational objectives

     Strong Operational process improvement background through effective cost reduction, tactical planning, cost reduction and resultant profit growth strategies.

    Career Progression
    Executive Chef May 2015 – Present
    Ramee Rose Hotel (4 Star Hotel), Dubai, UAE
    40 direct reports | Improvements in Team morale, Cost Controls and Culinary Excellence

    Implemented HACCP and Spearheading the HACCP team of the hotel and PIC for food production, oversee kitchen operations in high volume settings. Supervise a team and manage recruiting, training, scheduling, purchasing, inventory, sanitation, menu research and development, seasonal promotions, price restructuring and food labour cost.

     Control food and operating expenses while enhancing food quality and improving kitchen techniques
     Ensure that all culinary operational systems and procedures for the effective and efficient operation of the kitchen are in place
     Support the delivery of outstanding customer service whilst ensuring that all financial and statutory requirements are met
     Ensure that the brand and concept are reflected in all aspects of the culinary and back of house
     Implement delivery of the business strategy in conjunction with the General Manager and in close co-operation with the owner
     Consistently foster a spirit of harmony and cohesion between the kitchen brigade and service staff result in ensuring the team functions as a unified group

    Junior Sous Chef Sept 2014 – May 2015
    Trader Vic’s, Mai Tai, Dubai, UAE
    13direct reports | Implementation of successful and proven management methodologies, techniques & processes
    Managed and planned start-up lounge restaurant kitchen, implemented new menu, Operation Manual and Standard Recipes. Involved in Client Meeting and marketing with unique concept smart meals with variety of cuisine like Polynesian, Continental and Chinese
     Routine check up for the quality and presentation of the food, Giving instruction to the staff to perform their task
     Preparing market list according to the business and Maintaining FIFO in the storage system
     Ensured customer satisfaction by offering services beyond expectations and effectual pricing structure
     Monitored availability and smooth flow of inventory and placed re-orders to stock supplies as exhausted
     Work with general manager to develop annual budget follows monthly Budget
     Preparing kitchen staff schedule in the absence of head chef

    Sr. Chef de Partie Jan 2011 – May 2014
    Trader Vic’s Madinat Jumeirah, Dubai
    15 direct reports | Implementation of successful and proven management methodologies, techniques & processes

    Assumed the responsibility of kitchen planning, Vendor Finalizing for supply of Kitchen Utensils, Kitchen equipment, designing semi fine dining restaurant, facility planning, competition survey, and culinary concept mapping. Creating A la Carte Menu for monthly specials, and Training the staff. Established and Implemented purchase specifications and defined SOP’s and implemented them
     Plan and direct food preparation and culinary activities
     Modify menus or create new ones that meet quality standards
     Estimate food requirements and food/labor costs
     Supervise kitchen staff’s activities
     Arrange for equipment purchases and repairs
     In the absence head chef, routine check up for the quality and presentation of the food, Preparing kitchen staff schedule
     Defined work procedures and their implementation, established minimum inventory levels and ordering process and yield and cost effectiveness
     Worked closely with F&B service to come up with new innovative ideas for food promotions and menus
     Involved in developing operational policies / norms, systems and controls, motivational schemes and customer service standards

    Previously held positions

     Continental Sous Chef : Emirates catering , Abu Dhabi May 2014 – July 2014
     Senior Chef de Partie : RMAL hospitality, Trader Vic’s Madinat Jumeirah, Dubai. Jan 2011 – may 2014
     Chef de Partie : Habtoor Grand Resort and Spa Dubai July 2010 –Jan 2011
     Demi- chef de partie : Le Royal Meridian Beach Ressorts & Spa Dubai Feb 2006- July 2010
     Kitchen Apprentice Trainee : Taj Krishna Hyderabad India June 2004 – Jan 2006
     Industrial training : Atria hotel, Bangalore, India April 2004

    TRAINING AND DEVELOPMENT
    Food and Safety Training (as per Dubai Municipal Guidelines) from Foaster Consultancy, Dubai. Course completed
     HACCP (CATERING), Level 3 Award in HACCP (HABC)
     PIC (Person In Charge ) TRAININGS (UAE ONLY), Level 3 PIC
     PIC (Person In Charge) Training Level 2 PIC
     Basic food and hygiene from Dubai municipality , Certified first aider
     Seminar on fire fighting and prevention

    EDUCATION AND CREDENTIALS
    BSc Hotel Management & Catering Science 2004
    Under Bharathiar University ,Tamil Nadu , India

  41. I’m looking for a job

  42. dharma lama says:

    i want job call me 00971 588481124

  43. Ömer Ozarslan says:

    I want to work with your company 00971561310166 omer

  44. carlo says:

    Dear Sir. / Madam,

    Your recent advert for a Sous Chef caught my attention, and as I appear to be a perfect match for your requirements I am enthusiastically applying for the position.
    As culinary roles allow ample room for experimenting with flavors and exercising passion for food in the real sense – that is the reason I pursued a career in the food and hospitality industry. 6+ years’ experience as a sous chef and later as Head chef, rendered me to various challenges of the culinary world and equipped me with ample skills to handle the same professionally.
    In addition to excellent cookery skills, I am also an effective team leader and mentor. I bring a solid reputation of maximizing team efficiency and productivity while maintaining highest levels of service delivery through ingenious load distribution, quality check and constant team motivation.

    I’ll be available at +9175 04547016 to answer any queries you might have regarding my qualifications.

    Thank you for your time and consideration.

    CARLO N. STA. ANA
    Mobile: +9715 04547016
    E-mail: chefcarlospx@yahoo.com.ph

    PROFESSIONAL EXPERIENCE:
    Provided hands-on expertise in areas that included menu planning, cost control and analysis, staffing budgeting and marketing. Supervised entire staff of 25.

    COOCHINI Restaurant and Bar / HEAD CHEF (June. 2015 – Current)
    Al Khaleej Palace Hotel

    • Perform monthly inventory duties plate and recipe costing menu designs
    • Recruit, interview, hire, train and supervised front and back of the house employees
    • Initiate and maintain excellent vendor relationships
    • Manage daily kitchen operations and create standards that exceed safety and health regulations; identify and provide solutions for any problem areas

    FIBBERS @ THE SEVENS / HEAD CHEF (Nov. 2012 to June 2015)

    • Operational planning and preparation of food requirements for catering orders for various functions. Film shootings, major events, outdoor catering in Dubai.
    • Responsible for menu designs suits to the client requirements.
    • Maintained high level of hygiene in the kitchen at all times.

     Dubai Rugby 7s 2012 – 2014.
     Fast and the Furious 7 ( Film Shooting Catering ) 2014 December
     Star wars ( Film Shooting Catering ) 2014 April

    TWG TEA SALON AND BOUTIQUE / SOUS CHEF (Jan. 2012 to Nov 2012)
    The Dubai Mall

    MAHI MAHI AND W. GRILL – SOUS CHEF (Feb. 2011 to Jan. 2012)
    WAFI PYRAMIDS. WAFI CITY
    (Western and Asian Cuisine)

    • Responsibility for the day to day supervision, preparation and service of food.
    • To undertake any specific function of kitchen management as delegated by the Chef De cuisine.
    • To the head chef in developing and retaining a highly skilled, motivated and customer focused team
    • Liaise with the head chef to ensure all staff are fully trained in their areas
    • Supervising and supporting all staff. Handling day to day operational issues
    • Cover for Head to run the kitchen in the absence of the head chef.
    • To be involved in staff training and development.
    • To assist Chef in their absence work with the kitchen team to continually improve and enhance the reputation of the restaurant

    FAUCHON RESTAURANT – SOUS CHEF (Dec.2009 to Oct. 2010)
    French Cuisine
    The Dubai Mall

    Food vision, Paris group L.L.C.

    • Be conscious of proper storage of all food products and especially aware of hot and cold meats, seafood and other high protein items.
    • Review prep list, check daily pars as necessary. Order stocks for their specific list, ensure all food items are dated and up to company standards.
    • Oversee inventory of the stations. Control quality of food to avoid waste and ensure proper rotation and utilization.
    • Review all kitchen staff necessary for any special parties or orders; also follow up on completed work.
    • Monitor employee’s performance and issue discipline when necessary.
    • Handle all necessary paperwork related to this position ( discipline, handing out forms to employees, evaluations, special assignments, and communication in logbook for other shifts
    • Communicate with the chef on all problems, complaints and discrepancies

    HEDIARD CAFÉ AND RESTAURANT – SOUS CHEF (2006 to Sept. 20 2009)
    Al Khaja Hospitality Dubai, UAE

    • Train employees to keep up with company standards and new changes.
    • Coordinate work flow to ensure a smooth running operation.
    • Check all food for proper consistency, temperatures and flavors.
    • Make sure the kitchen is clean and kept neat according to health department standards; also supervise dishwashers and other cooks in their respective duties
    • Check food orders going out of the kitchen and the food being prepared.
    • Maintain cleanliness of workstation, kitchen area, and storage.

    WAFI CITY – DEMI CHEF DE PARTIE (APRIL 2002 to AUG.2006)
    (SPHINX, MEDZO, CARTER’S,VICE, VINTAGE & BIELLA))

    • Responsible for preparation of all food’s in accordance. With Approve culinary techniques.
    • Estimate food production requirements and perform related task.
    • Set up and provides quality service in all areas of food’s (steam, grill, broil, fry and expedite)
    • Maintaining organization, cleanliness and sanitation of work area’s and equipment.
    • Coaches’ and counsel of line staff when needed.
    • Practice and ensure compliance with the company policy and health regulation.

    OAKWOOD PREMIER HOTEL Philippines – COMMIS 1 (2001 to 2002)
    Glorietta Ayala Center, Makati City Philippines

    • Display’s good teamwork. Attitudes towards my colleagues.
    • Maintain the job environment clean. And proper at all times.
    • Ensure the highest standard of sanitation and hygiene.
    • Follows the correct production. According to the instruction receive by the superior’s.

    MANILA PENINSULA HOTEL – COMMIS 1 (1999 to 2001)
    Makati City Philippines.

    • Assist superior’s in the performance of my duties.
    • Complies with restaurant health and safety policy.
    • To attend training asset by the training manager.
    • Carries out other duties that may time to time be assigned to me.
    • Display’s efficiency in my job. Honest toward’s supervisor’s and colleague’s and have a good attitude and willing to learn.

    EDUCATION:

    1994 to 1998 UNIVERSITY OF THE EAST – CALOOCAN
    BACHELOR OF SCIENCE IN
    HOTEL AND RESTAURANT MANAGEMENT
    COLLEGE GRADUATE

    1990 to 1994 ARELLANO UNIVERSITY PASIG
    HIGH SCHOOL GRADUATE
    DIPLOMA

    PERSONAL INFORMATION:

    Nationality : Filipino
    Status : Married
    Age : 39

  45. Faoyzi ali says:

    I am chef professionel with diplomat hotel school managmeny cooking internassionale 3 time my photo in magazine as one of beast chef in dubai i will take ker of you and your kids halthy food italien and arabic and indien and mexican i am haccp certificat hygienne exp i will do the beast selection of nice food and light desert and canapis

  46. khadka chhetri says:

    Good Morning/Day/Evening.

    Dear Sir/Madam,
    I am Khadka Bahadur K.c. from National Catering Company, Abu Dhabi, U.A.E. as a continental chef/ chef de partie as a Indian Italian,Chinese,Arobick,cook Joining Date 06st april 2011 to 10 july 2013,Time food catering work as a chef 2013 to 2015 Present iam working in Advanced facilities management llc. and I would like to join with your organization and your location, Hence I have attached here with my resume, Cover letter for continental chef or suitable position. My summary of professional experience is given below.
    I have a good experience, as well as continental chef as a Senior chef de partie/ My resume and cover letter which is enclose contains additional information on my experience and skills ,I am currently working as a chef continental with National Catering Company, Abu Dhabi, U.A.E.. I am a versatile and competent professional honed with deep understanding and extensive experience in the areas of food and beverage (F&B) planning and procurement, staff management, Discipline and good performance, Maintaining company’s Standard food safety and housekeeping, customer Satisfaction, Clint servicing in the hospitality industry. My exemplary performance has been highly appreciated by the management.
    Present iam working in advanced facilities management llc from April to present.as a head chef.

    I highly appreciate you for your consideration regarding this matter and I look forward to hearing from you.
    Thank you,

    Yours sincerely,
    Khadka Bahadur khatri chhetri/ khadkachhetri234@gmail.com
    Advanced facilities management llc Abu Dhabi, U.A.E.
    Mobile: +971 508924927

  47. dyana says:

    dear sir,

    this is female chef have experience 6 years with royal family. am interested in this offer.

    my contact number is 00971566637986

    thank you

  48. ninu says:

    hi, i am looking forward to work with a company who loves creating new content and sharing with with the world.
    i shoot videos with my own camera,edits in final cut pro and publishes with creative description online.please go through my cv and let me know if i can have an opportunity to work with you.

  49. gio tom says:

    Gio tom Bahrain my number 0097333357914

  50. Umair says:

    I m a chef in Alshaya

  51. abdelali boujmal says:

    Greeting
    I’m ready to take this challenge
    Ali
    Best regard

  52. Umair says:

    I’m looking a gd opertunity

  53. benjo b.dionisio says:

    im interested to the said available job and i am willing to join immediately.. i am currently working at circle cafe as chef de partie and previous attached in al shaya as chief i have a good experience for the said job kindly contact me 0553120514

  54. Noha Mahmoud Abdel Hafez Ali says:

    Dear Messrs,
    My name is Noha Mahmoud Abdel Hafez. I am from Cairo,Egypt.I am in the meantime staying in Dubai for fast track course at ICCA Dubai in pastry. I want to apply for the job as a junior chef. Although I don’t have a job experience in that field,yet I have an excellent command of English beside having a good experience through ICCA Dubai and I am keen to join the culinary world.
    Thank you and best regards,
    Noha

  55. ALIDA SNYMAN says:

    Available immediately.
    Former Director: Hospitality & Supportive Services for a Luxury Private Hospital Group in South Africa.
    Skilled at preparing/presenting/teaching all Global cuisine-types, seasoned change management executive, 15 years staff training & food hygiene-audits experience etc.
    Special passion for recipe creation, menu compilation, meat & fish, adventurous sauces & soups, value-added luxury breads / salsas / dips / spreads / exotic salads.
    Currently in Dubai and available for interview.
    alida.snyman@gmail.com
    056 600 6781

  56. ALIDA SNYMAN says:

    Dear Sajith
    Please be advised that the above email address supplied as Sajith@ibuz.ae gets rejected by the server.
    Kindly confirm that this is indeed the correct email address?
    Thank you!

  57. Imran alam says:

    Hi ,
    This is chef imran alam I m intrested for this job . 00966571184272
    alamimran247@gmail.com

  58. Erodil says:

    I am passionately food critic and control freak when it comes to food service. Cleanliness is always my priority.

  59. sameer says:

    Hi . this is chef Sameer .if you hav any work wid handsome salery then contact me .+971588794534

  60. Raida Abdulkarim says:

    Greetings,

    Cooking has been my passion since I was a child, for that reason I am glad to apply for this position, I am Syrian lady , mother, well educated, well Organized person with strong personality.
    Kindly find Attaching my resume for the job required .

    Thank you ,
    Raida Abdulkari

Send Your Resume to Sajith@ibuz.ae !

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