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.
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175 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

  61. Donovan Deysel says:

    Hi Saith, kindly email me if the position is still available, for cv and references.

    Regards

  62. Prem Kumar bk says:

    I want this job..as I am well qualified..

  63. Debraj Tamang says:

    hi i am looking for long time nice job in kitchen line
    i have 4 years and above experience my current company is MH alshaya if you have nice opportunity
    just send me my mail please!!1

  64. I’m looking for Arabic chef

  65. Mostafa khirat khalifa
    DUBAI-United Arab Emirate
    khiret@yahoo.com
    00971 50 719 7013
    03th December 1986
    EGYPT

    Enthusiastic and highly driven team player with a genuine love for all things food. Passionate about achieving the perfect guest experience and inspired by quality seasonal produce and simple flavours. Thrives in a multi-cultural environment with years of experience living in the Middle East
    Excellent awareness of restaurant/hotel business objectives and how quality can be obtained without compromising the bottom line. Experienced in the pre-opening of hotels.
    Ten years of professional Experience in hospitality COLD KITCHEN, ITALIAN & CONTINENTAL COOKING ALA CARTE, BUFFET.
    Experienced in performing food quality inspections to ensure that all food items conform to hygiene standards.
    Knowledge of preparing different types of cuisines.
    Ability of handling kitchen functions such as supplies and inventory management and cooking staff schedules and records.
    Outstanding skills in cooking and preparing a variety of foods, strong knowledge of food preparation and presentation methods, techniques, and quality standards, along with inventory and ordering methods.
    Ability to lead and train junior staff and organize and coordinate activities.
    Ability to create menus for special events , canape function, set menus.
    Specialties: Arabic kitchen Continental section, Italian section & also Cold kitchen.
    Skills

    • Languages:
    − Arabic, Mother Tongue.
    − English, Fluent spoken and written.
    • Computers:
    − ICDL Course
    − Internet and email.

    • Personal qualification:
    − Building teamwork
    − Planning, Organization
    − Problem solving & Decision making.
    − Friendly and caring attitude.
    − Self control.
    Current Employment

    Sous Chef (Arabic)
    Atana Hotels (Dec 2015—Presently working)
    Job responsibility
    − Adheres to the hotel standards of food quality, preparation, recipes, and presentation
    Orders adequate food supplies and sets up “mis-en-place” for section.
    − Ensures proper handling of all food items and coordinates health & hygiene procedures are followed
    − Check function sheets on a daily basis and ensure that all functions are catered smoothly
    − Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback
    − Co-ordinates job tasks with team members in the section
    − Works with Chef’s to ensure seasoning, portions, and appearance of food
    Stores unused food properly produced.
    I TAKED PIC TRAINING LEVEL 3

    Chef De Partie

    -Job Summary:
    − Prepares garnish all food orders in accordance with menu specifications and ensures proper
    presentation.
    − Controls the positioning and rotation of foods.
    Set up for breakfast lunch and dinner by ensuring correct number of pax are in place for forecasted covers according to made reservation.
    − Adheres to the hotel standards of food quality, preparation, recipes, and presentation
    Orders adequate food supplies and sets up “mis-en-place” for section.
    − Works with Chef’s to ensure seasoning, portions, and appearance of food
    Stores unused food properly produced.
    − Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
    − Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback
    − Ensures that food from own section is delivered on time
    Follows proper safety, hygiene and sanitation practices ((HACCAP))
    − Confers closely with the Sous Chef and takes every opportunity to become familiar with all aspects
    of the position
    − Co-ordinates job tasks with team members in the section
    − Ensure all kitchen colleagues are aware of standards & expectations
    − Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
    − Consult and check on daily requirements, functions and last minute events

    I went in pullman sochi RUSSIA 15 days for arab festival food
    − REVERENCE:
    Andreas mensch
    Executive chef at sofitel dubai jumeirah beach
    TEL:0971566562062
    Alvin karkada
    Executive sous chef at ramada jumeirah hotel
    TEL:0971553598585
    Fiesta romadhony saputra
    Executive sous chef at atana hotel
    TEL:0971565461682

    -Work History:

    06/2011 till 06/2013
    Demi Chef De Ppartie
    Ramada jumirah Hotel – DUBAI UAE
    Receives and stores all food to outlet standards
    Implement all food hygiene and safety practices when dealing with food.
    • Prepare, check and taste the food before the service.
    • Work in any station of the kitchen when necessary.
    Making live food in show kitchen.
    • Making food for the buffet every function day or gatherings and meetings.
    • To maintain maximum food safety and quality standard of the food.
    06/2008 till 8/2011
    FIRST COMMIS
    INTERCONTINENTAL PORT GHALEB MARSA ALAAM ,EGYPPT
    Ensuring good hygiene and health and safety at all times.
    Preparing ingredients for the team.
    Measuring dish ingredients and portion sizes.
    Helping with deliveries of stock.
    06/2004- 03/2008
    COMISS
    Al Safa hotel Sohag , EGYPT

    Education

    Diploma in Hotel Management Diploma for 5 years (( Kitchen Department ))

    Personal Details:

    − Date of Birth: 03.12.1986
    − Marital Status: Married have 1 kids
    − Military service : completed
    − Address: dubai tecom
    − Email:khiret@yahoo.com
    Documents, Certificates and References are available upon request.

  66. Debraj Tamang says:

    would please give me this position i am doing same position now

  67. Sumanappaiah says:

    Hi
    Am keen have this job which is placed in indeed site for the post of junior chef . Please mail me the detail.

    Thank you
    Sumanappaiah

  68. Khalil ibraheem says:

    Dear Sir/Maam,

    Having known this vacancy from indeed webite, I would like to apply as private Chef a in your well establish company.
    Having a strong experience such as
    -Oversees the daily food preparation in the kitchen
    -Freshness of the food and ingredients
    -plan everyday menu, Ensure the quality of meals and serving.
    -Order and maintain inventory of food supplies needed to ensure efficient operations.
    -Monitor and sanitize practices and ensure the kitchen safety standards are followed.
     
    Therefore I encourage myself to develop in order to have personal growth with good experience.
     
    Kindly check the attached file of my CV for your perusal as I am looking forward for your prompt reply for further interview to have an objective view of my experiences, knowledge and my job description background.

    Regards,

    Khalil Ibraheem

  69. Niranjan rana magar says:

    Dear sir,madam. I want to apply in your company.I am working in restaurant lines in dubai about 5 years.I have good skills in cooking.It will be great opportunity to me to be part of ur company…Thank u sir,madam

  70. Dinesh Kharel says:

    hi sir and mam, may I join the company if I deserve for that job.

  71. Fahd says:

    I’m a chef good looking for the best work

  72. Fahd says:

    I’m a good chef

  73. Yar Zar says:

    Those I have it what u need for. Ready for food test.

  74. Manhal alhersh says:

    Please contact me

  75. Yevgeniy says:

    Please, contact me

  76. This email is coming up with an Error please contact me so I can send my CV.
    Thank you
    Carmen
    0543541376

  77. ahmad says:

    Iam a sous chef in 5 stars hotel since 5 years.and i have experiences more than 12 years .im looking for the best for my experience.

  78. Jemain Francis says:

    I am Jemain francis and i am from south africa. I am very interested in this job and i am know i have what it takes to apply myself in this job. I fit all your requirements. I am available to start as soon as possible.

  79. Servet cetin says:

    i would be happy to get an interview and food tasting ,

  80. Dinesh Singh Rajkumar says:

    Dear Sir,
    your email address (Sajith@ibuz.ae) is not working and have been rejecting mails.

    Regards,
    Dinesh Rajkumar

  81. Iam chef experience 22 years
    I work by HACB system
    and I found chef jop in UEA

  82. swarup hira says:

    sir its me swarup hira i am from india.i am here as a visitor as a find job,i have 22years experience in hotel and carting industry,i have well experience all kind of curving .if possible kindly reply me,ohhh also i have experience 6 years works in USA.thanking you

  83. Jesty says:

    No need for long self-introduction
    To see is to believe
    To taste is to believe
    Invite me for a job interview and food tasting that’s the final score.

    Thank you very much

  84. Danuta walichnowska says:

    The email address above is invalid
    Would like to send you my resume

  85. Danuta walichnowska says:

    Hi,
    Is this position still available? It’s coming up as new advert but I can see old dated comments. I would appreciate a contact on my email address danuta.walichnowska@gmail.com so I could forward my resume
    The email address provided isn’t working.
    Best regards

  86. Kriparam oli says:

    Iam interested in house chef I have 14 years experience in 5* hotel experience

  87. Veronica Petchu says:

    Dear sir/madam

    My name Veronica Petchu from Zimbabwe, l am very much interested in the vacant that risen in your organization. I love making food and food is all l think about, l have worked in South Africa and Zimbabwe. l am honest hardworking and l can work under pressure. It will be great honor working for your organization. Thank you

  88. Morhaf says:

    Greeting of the day
    I would like to apply in your company related to my experience ,
    for your more information and consideration I am attaching my update CV and personal particular.
    I would welcome the opportunity to have an interview anytime at your compliance while I could show my fully qualification.
    Thank you for your consideration,

    I am looking forward to hear from you

  89. faouzi says:

    I am halthy food chef 28 years exp internationale food prepering hotel managment diplomat haccp faloing

  90. Aaron Jones says:

    I would like to be considered for the above vacancy at your establishment. I currently have 11 years’ experience within the industry and due to the breadth of my experience in the UK and Singapore, and my highly successful career to date, I am now ready to further my career in an establishment that is renowned for its excellent cuisine. I have achieved a high level of success, and in a previous Jr. Sous Chef position made an active contribution to gaining recognition in the Michelin guide. I strive for excellence in everything that I do, and possess the resilience, tolerance, and culinary skills to produce excellent food, and maintain consistency, to help build the reputation of any restaurant. I have experience in cooking by traditional methods as well as using the more modern innovative techniques. I have spent several years gaining certification in Hospitality Principles and Professional Cookery, and can also demonstrate that I have good skills in numeracy and literacy.
    In my most recent position at Saint Pierre, I’ve been fortunate enough to work alongside such guest chefs as Christophe Muller, Chef de cuisine at Paul Bocuse’s, Auberge du Pont de Collonges, Hideaki Matsuo of the 3 Michelin stared Kashiwaya, Osaka, Henrik Yde Andersen of the 1 Michelin stared Kiin Kiin, Copenhagen and Lanshu Chen (best female chef Asia 2014) from Le Mout Restaurant, Taipei.
    I aim to secure a position in a professional kitchen which will utilize my experience and creativity in catering. I am looking for a position that will allow me to progress through the profession. I would like to achieve a level of competence that will enable me to reach the highest levels within the industry.
    I have spent the past 18 months travelling around various countries across Asia and Europe, to broaden my knowledge and gain influences from each country’s cuisine.
    If you have any questions do not hesitate to contact me.

    Yours sincerely,

    Aaron Jones.

    Employment History – Aaron Jones, #306 Al Sahab Tower 2, Dubai Marina

    Name and address of employer Position and duties
    01/2014 06/2015 Saint Pierre
    Sentosa Cove
    Sentosa Island
    Singapore Senior Sous Chef
    • Ensuring mise en place is to quality and standard required.
    • Running of meat, fish and sauce section.
    • Collaborating with the chef/owner with input and contribution to daily specials, degustation menu and development of new menu’s and dishes.
    • Leasing with private dining and event organizers, proposing menus within a specific cost, requested items, and dietary requirements. Also, visiting the catering sites to determine equipment needed and how best to set up the kitchen.
    • Designating and supplying day to day mise en place lists for outside caterings, ensuring that manpower is split efficiently.
    • Gathering and checking produce ordering lists from each section to ensure there is enough produce versus number of guests, whilst maintaining minimum wastage.
    • Managing strict budgets to maximise profits through business knowledge and negotiating with suppliers.

    • Training of interns assigned to me for a period of 6 months.
    • Running of kitchen in Head Chefs absence.
    • Maintaining hygiene practices to a high standard.
    • Holder of current Singaporean Health and Hygiene certificate.
    04/2013 01/2014 sQue Restaurant and Alehouse
    Merchant Court
    Singapore Head Chef
    • Day to day running and organising of kitchen through time management, to ensure deadlines were met.
    • Ongoing staff training, so that required standards were met and maintained.
    • Ensuring Health and Hygiene guidelines were met as recommended by local authority.
    • Ensuring effective communication between departments by leading regular meetings and brainstorming sessions to maintain smooth running of the business.
    • Appointing suitable candidates for job vacancies, screening application forms, CV’s and interviewing techniques.
    • Marketing and promotion of special events, along with ongoing menu development, including changes to specials board.

    01/2010 03/2013
    On the Hill Restaurant,
    Ruthin, North Wales UK

    Chef de Partie/Junior Sous Chef
    • Solely responsible for the running of the larder section
    • Played an active role in fortnightly menu changes
    • Making and cooking all bread products
    • Producing and serving of desserts on a 3-weekly rotation
    • Upkeep of cleaning and hygiene records
    • Compiling lists of products to be ordered, and placing them with suppliers
    • Negotiating prices with suppliers
    • Covering different sections of the kitchen as and when required
    05/2008 01/2010 Soul Café Bar
    Aberdeen, Scotland
    UK Senior commis chef
    • Preparing and making food using fresh produce
    • Running of section designated to me by Head Chef
    • Following and carrying out instructions given to me by Head Chef
    • Training and instructing new staff in basic kitchen procedures
    11/2007 05/2008 The Boot and Slipper
    Wettenhall, Cheshire
    UK Apprentice chef
    • Preparing and making starters using fresh produce
    • Following and carrying out instructions given to me by Head Chef
    • Running larder section
    04/2006 11/2007 Nunsmere Hall Hotel (2 AA Rosettes)
    Oakmere, Cheshire
    UK
    Apprentice pastry chef

    • Preparing and making deserts using fresh produce
    • Following and carrying out instructions given to me by Pastry Chef and Head Chef
    • Running pastry section in Pastry Chefs absence
    • Ensuring health and hygiene is maintained within the kitchen environment for both colleagues and customers

    03/2005 04/2006 Vale Royal Abbey Arms Kitchen supervisor
    • In charge of kitchen in absence of head and second chef
    • Ordering produce and ensuring wastage is kept to a minimum
    • Stocktaking once a week in order to monitor profit levels
    • Preparing and cooking food
    • Contributed to a changeover period when establishment rebranded
    • Obtained health and hygiene certificate. Training new staff in basic kitchen skills and procedures

    Qualifications and Training.
    Awarding Institution Qualification Grade
    09/1999-06/2004
    Weaverham High School
    Several GCSE’s including English and Maths
    C and above
    09/2004-02/2005
    Mid-Cheshire College

    First Diploma in Art & Design
    ND Photography
    Pass
    01/2011-01/2012
    Coleg Llandrillo, North Wales, UK
    City and Guilds certificate
    • Level 2 Award/Certificate in Hospitality and Catering Principles
    • Level 2 NVQ Diploma in Professional Cookery (QCF)
    • Level 2 Certificate in Hospitality and Catering Principles (Professional Cookery)
    • Level 1 Certificate in Essential Skills in Application of Number
    • Level 1 Certificate in Essential Skills in Communication Pass

    Other skills: Using ICT effectively to maintain records.
    HOBBIES AND INTERESTS:
    Listening to music, playing the guitar, football, travelling and Formula 1.

    Referees available upon request.

  91. Gerlie Mae V Respicio says:

    Iam 24 years old,i started working in the kitchen when i was 18 in a luxury 5 star hotel as a pastry chef for 5 years.But my level of expertise in not only in the pastry but also to cuisine.Graduating at a culinary school as the youngest in my batch i never expected to be awarded as the 3rd in the whole batch.Its because Iam very passionate in what i do I dont see a chef as a job not as career,but its my life.To dine is a divine.

  92. ronaldo says:

    i need this opportunities to feed my family

  93. Muhammad arid says:

    Hello sir I’m arif I’m chef ramada hotel karachi I’m 16 years exprence hotel and restaurant catering

  94. Saukin says:

    Hi I’m looking for joob urgent my no is 0527477032

  95. Sufyan Subhani says:

    Dear sir/Madam,
    I hereby apply for the job as kitchen chef in your company. I am holding valid diploma from college of tourism and hotel management in culinary arts, Multan Pakistan, that’s enables me on Chinese and continental food cookery and management of food and beverages operations, food safety and hazard analysis, critical control points.

    • I have 2+ year experience as chef of Chinese and continental food
    • I can make salads and drinks

    Kindly give me a chance to work in your organization; I will prove my abilities to the best of your satisfaction.Please Contact me
    Sincerely Yours,
    Sufyan Subhani
    Mobile; +971503047350

  96. Yambahadur says:

    I am. Apply. My flowing position right. At. Chef. De party. Apply. At. Jr. Sous chef

  97. ahmad says:

    Nationality : Lebanese
    Gender : Male
    Birth Date : 22_7 _1981
    Marital Status : married
    E-male : signor.pink00@hotmail.com
    Telephone : +971524290418
    Passport No : RL 1465995

    PERSONAL SUMMARY
    A bright, talented and self-motivated chef with a successful track record of impressing customers with delicious meal and creative decorative food displays. Able to expertly instruct cooks and other kitchen workers in the preparation, cooking, garnishing and presentation of food to the highest standers. Experienced in the planning, directing and supervising of food preparation and cooking activities in a busy environment.
    EDUCATIONAL CAREER
    • Technical Baccalaureate Degree in Hotel-industry Production From 1998 to 2001
    WORK EXPERIENCE
    • Company :* Lauberge restaurent( dubai deira city center)_ 1_july 2003 till 13 october 2008 as a lebanese hot kitchen chef de partie .lebanese cuisine .we had 13 team members in all the kitchen handlling the operations ; in my role i was ordering storing as per hygiene preparation food and controling the operation i was reporting to the restaurant manager and our restaurant get reward as 4 star restaurant two times in two years.Ensures that refrigerators, walk in chillers and walk in freezers in his assigned section, and in general are clean and properly arranged, as per established standards

    • al chalouf restaurant jezzine lebanon 1 january 2009 till 1 march 2011 as junior chef de partie cold kitchen in my new role i was report to the chef de cuisine And preparation food and controling the staff during the operation ,we had a 10 members staff.
    • *mounir restaurant broumana lebanon 1may 2011 till february 2012 as chef de partie cold kitchen in my role i was reporting to excutive chef storing ordering following hygiene and controlling operation we had a huge staff 25 members in all kitchen.
    • Rixos the palm dubai hotel 15 march 2012 till present i started as a junior chef de partie cold kitchen afrer two years i got a promotion as junior sous chef in my role reporting to chef de cuisine or excutive sous chef storing labelling ordering receiving the food and make sure it on good condition and correct temperature handelling the operation during the day and keep stock to the next day by following hygiene and haccap rule in cold kitchen we have 8 staff member
    • prepare lebanese.arabic.turkish mezza and international salad
    Ensure that the kitchen operates in a timely and effective way that meets quality standards
    Manage and train kitchen staff, establish working schedule and assess staff’s performance
    Order supplies to stock inventory appropriately
    Check the quality of raw or cooked food products to ensure that standards are met
    Perform. other duties as necessary and assigned, such as V.I.P. parties and staff meetings.
    Note,:= my career my life my job is everything to me no limit to my dreams am wishing one day i have imy own restaurant.

  98. dinesh kumar says:

    ashu_sharma01@yahoo.com
    527230973
    08-21-2016
    Hiring Manager,
    Management.,
    Abu Dhabi ,UAE
    Dear Hiring Manager,
    I’m applying for a position sous chef/head chef at your company. Based on the posted description, I’m confident that
    I am fully qualified for the position and will be a strong addition to your team. I would appreciate a job interview at
    your earliest convience.
    Please find my resume attached.
    I can be reached at the number above or at my email address.
    Sincerely,
    DINESH KUMAR

  99. edwin prosper misingo says:

    Greeting of the day
    I would like to apply in your company related to my experience ,
    for your more information and consideration I am attaching my update CV and personal particular.
    I would welcome the opportunity to have an interview anytime at your compliance while I could show my fully qualification.
    Thank,

    I am looking forward to hear from you

  100. Omae says:

    I’m senior sous chef 10 years experience in Dubai

  101. shadi says:

    iam ready for this position also I have experience in same position .
    00971543677397
    00971527284445

  102. Armen says:

    ARMEN KHACHATRYAN
    ☏ (0097150 6517504) Email: suzok21@yahoo.com
    Summary:
    Versatile, creative chef with 5 years’ firsthand experience with various culinary settings and working as an executive chef for the last three years. Creator of signature savoury inventive dishes at famous restaurants located in Yerevan & Saint Petersburg. Highly skilled in supervising the culinary line in a busy restaurant ensuring the maintenance of hygiene and quality standards. Eager to explore and imprint new flavours.

    SPECIALTIES:
    • Inventing, testing, modifying and launching new dishes according to local taste
    • Implementing high quality hygiene and sanitation standards in the working and serving kitchens
    • Coordinating with all work stations to ensure timely deliveries of freshly done orders
    • Menu setting and updating
    • Budget management
    • Team leading

    SELECTED ACCOMPLISHMENTS
    • Secured and landed two heavy volume contracts from international firms
    • Attained 90% customer satisfaction level during first six months of employment by streamlining kitchen operations and delivering high quality food and customer service
    • Ensuring the delivered food is of excellent quality and is prepared under hygienic conditions
    • Standardized fifty plus restaurant dishes via staff shift management
    • Devised an executive menu and updated the menu seasonally to create variety for regular customers and utilize seasonal foods to control material costs
    • Developed the hotel’s first outdoor catering service with a team of ten plus chefs

    PROFESSIONAL EXPERIENCE
    Executive Chef 2016 January till 2017 February
    Yerevan Armenia at Marcopolo Restaurant
    • Supervised and monitored the sous-chef and his stations
    • Coordinated with the management and staff to ensure proper communication of concerns
    • Assisted in menu setting and budget management accordingly
    • Trained the chefs and kitchen workers regarding standard hygiene and quality policies
    • Coordinated with all work stations to synchronize orders
    • Developed and adapted various recipes for menu updating

    OTHER RELEVANT EXPERIENCES

    • Sous Chef from 2014- 2016
    Saint Petersburg
    • Line Cook Executive Dining, from 2013-2014
    Yerevan- Armenia

    EDUCATION
    • Diploma from Educational Centre ‘ Art House’ 2012-2014
    Professional Qualification of cooking Armenian Arabic, Georgian, European Cuisine,
    • Armenian State University of Physical Culture ( SNCO) as a Swimming Coach
    From 2000 – 2006

    Visa Status – Visit Visa (Expiry 27 May, 2017)

    Driving License – International Driving License (Expiry 2020)

    Nationality – Armenian

    Languages Known – Armenian, Russian, English 50%

    ​DATE OF BIRTH – 18- 08-1983

  103. Tayyab Saleem says:

    Hello sir
    This is Tayyab Saleem from Lahore Pakistan I am looking for a new challenging job opportunity in UAE I have a total 9years work experience in 5star hotels UAE Dubai and Ajman or Pakistan I wish I am part of your team please give me a chance to work with you I am willing to ralocate I am work with celabity chef Richard Sandvoal and chef Akmal anuar restaurant Zengo Dubai at Le Royal Meriden hotel beach and spa Dubai now I am on visit visa my visa expire on 22nd of march so please contect me 00971543907660 thanks

  104. Nelson V. Huerto says:

    Good Day:

    I am Nelson Huerto, a person of Dignity and God fearing. A team player and a fast learner. Who believes that there is nothing constant in this world except for change and those who cannot adapt to the fast paced world will be left behind. I have good management and negotiating skills. My greatest treasure is my character, the character that pushes me in achieving the goals that I have set not just for myself but also for the company I work for.

    I have competent organizational skills and I emphasize planning and system in whatever I do, yet possessing a vast amount of flexibility and tolerance. I think outside the box and welcome changes.

    I am still looking for that spot which will further enhance my skills and career. I’m a Filipino who dares to take challenges and strive hard to achieve set goals. And that goal is to work in a stable and dynamic organization where I can make a difference to the company and at the same time enjoy seeing the result of my efforts.

    I have experiences and exceptional knowledge in Restaurant and Kitchen Management. I have more than fourteen years overall experience in Cooking and Creating Food. I was able to develop and open several Restaurants from food creation, kitchen layout, staff hiring and training, sourcing out supplier, and managing both back and front house.

    I hope you could consider my application with my personal attributes and experience, I believe it will be adequate to function productively on the position I will be assigned to and would give me the chance to prove myself worth and capabilities.

    Thank you.
    Sincerely,

    Nelson V. Huerto
    M: 050 879 4064
    E: nelson_huerto@yahoo.co.uk

  105. Ganesh shankar bhatt says:

    I want apply junior sous chef. Presently I m working in madinat jumeirah resort dubai as a chef de partie.

  106. Aziz Gur says:

    Chef Aziz Gur
    Personal Details
    Date of birth: 01/05/1977
    Nationality: Turkish
    E-mail: passenger.2011@hotmail.com
    Skype : azizgur2
    Phone Whatsapp : +90 541 743 7197

    Phone: +966568045590

    OBJECTIVE
    To obtain a position that will enable me to use my skills. Particularly in making different foreign food and enhance my ability to work well with people. I am available for immediate employment.

    SUMMARY

    A calm,pleasant, helpful and hardworking individual who has a passion for great food and enjoys cooking mouth watering dishes. It is my pleasure seeing the guests happy whıle enjoying the food that I cooked. I’m also reliably carry out order as well. As a experienced Chef I have proven of making great food that will entice diner and leave them wanting for more. Now I am looking for a suitable position with a company that want to recruit talented and enthusiastic individuals.

    SKILLS & ABILITIES

    Admirable experience in large scale food production upscale restaurant and hotel
    Profound knowledge of trends in catering industry with centralized attention towards quality, hygiene, price control and food display
    Operational knowledge of administrating departmental food preparations procedures
    Proficient in menu and recipes designs
    Familiarity with quality, production, sanitation,food cost controls, and presentation
    Good understanding of food production and presentation adhering detailed standards
    Skilled at complying with HACCP and GMP guidelines for cook and chill, prolong production restaurant
    Ability to implement operational change to enhance staff performance and work atmosphere
    Ability to cook meals according to detailed specifications
    Excellent culinary and leadership skills

    PROFESSIONAL EXPERIENCE
    Alfaisaliah Hotel & Resort / Riyadh / Saudi Arabia 5 star hotel May 2016 – untıl present
    Position : Chef De Cuisine
    Handling kebab,butchery,shawarma, all day dining, cold & hot, with 47 staff kitchen team,
    Preparation all food items,marination, presentation and design.
    Monitored performance of all kitchen staff and offered best food taste and quality.
    Maintained food cost in alliance with allocated financial plans..
    Indentifed,mentored and coached available culinary talent and assisted Excutive

    Yıldız Döner & Kebab Restaurant- Turkey/Iskenderun/Hatay ) December 2015- April 2016 Position: Ale carte chef ,
    Handling shawarma ,professional kebab grill ,butcher, live cook , all day dining, preparation,presentation and design,all Turkish ottoman food.menu development

    NOTE : EMPLOYEED SECOND TİME

    Intercontinental (PALM ROYAL & RESORT ) Soma Bay May 2015 – December2015
    Position :Turkish & Lebenes Chef De Cuisine), Egypt/ Hurgadha
    Manage 1 fine dining special restaurant ( Turkish cusine ,Moroccan cusine ,Lebenese cuisine and Syria cusine) 5 chefs
    Monitored performance of all kitchen staff and offered best food taste and quality.
    Maintained food cost in alliance with allocated financial plans..
    Indentifed,mentored and coached available culinary talent and assisted Excutive chef in overseeing every facet of departmental activities.
    Handling; Ale carte, fine dining, all day dining, butchery , shawarma banquet .
    with 110 guests capacity outlet

    Aspire Katara Hospitality-Cultural Village (SUKAR PASHA OTTOMAN LOUNGE ) January 2010 – March 2015
    Position : Turkish speciality chef ( Qatar/Doha )
    Handling; Ale carte , fine dining, all day dining, butchery , grill , professional experienced kebab cook, shawarma , buffet , banquet function
    Preparation all secret food items,marination, presentation and design
    (indoor 80, outdoor 500, guests) capacity 5 star Turkish Ottoman lounge

    Shish Shawarma Restaurant January 2005 to January 2010
    Position : Chef De cuisine front leader ( Isparta / Turkey ) Certification
    Handling kebab , butchery , shawarma , fine dining ,ale carte . Preparation and presentation
    280 military guests capacity 4 star special Restaurant.

    Zeytinburnu Teachers Location February 2004 to December 2004
    Position : Turkish & Arabic speciality sous chef ( İstanbul / Turkey )
    Handling kebab,butchery,shawarma, all day dining cold & hot, with 56 staff kitchen team
    Preparation all food items,marination, presentation and design

    Teacher location Cusine incharge
    1300 guests capacity

    Mazaj Restaurant Lebanese Cuisine ( UAE ) DUBAI March 2000 to January 2005
    Position Chef de partie to Sous Chef
    Handling, ale carte , live cook ,arabic and mediterranean appetizers shawarma , findining , kebab cook, butcher.
    4 stars special ale carte Lebanese Cuisine 600 guests capacity

    Isos hotel & resort LLC December 1998 to February 2000
    Position: Turkish Chef de Partie, (TURKEY)
    with 600 guests capacity Dolphin cuisine
    Handling, butchery, kebab , shawarma, all day dining, steak , cold & hot section
    Findining, banquet

    Pinar Restaurant LLC May 1993 to April 1997
    Commis to Demi chef de partie to Chef de Partie ( TURKEY )
    Handling,kebab,butchery,hot, bakery and whole section Traditional and Regional Turkish chef

    RELEVANT QUALIFICATIONS
    Turkish cuisine , Lebenese cuisine , Syria cusine professionel Presentation and design
    Many kind of diffirent kababs and main course, Many kind of Doner (shawarma) turnspit
    Many kind of cold and hot Appetizer
    Many kind of diffirent foreigner dishes with traditional and regional style

    PRE-OPENİNG Cuisine & Rstaurant
    GRAND OPENİNG Cuisine & Restaurant

    DUTIES:

    – Cooking up tasty, nutritious and well balanced meals for customers
    – Assisting in the basic preparation of food under the supervision of the Executive Chef
    – Creating new menu with new traditional concept, recipes Food costing and budget forecast of portion
    – Deciding on the quantities of food to be cooked and size portions to be served
    – Making sure that kitchen staff always wear appropriate clothing and head wear in accordance with the relevant guidelines.
    – Training and developing the staff during the duty
    – Maintaining the correct level of fresh, frozen and dried foods in the store room

    CERTIFICATIONS :

    – Chef de cuisine Certification
    – HCCP Certification Programme

    LANGUAGES

    English –Fluent
    Arabic – Very Good
    Turkish–Native

  107. Raida Abdulkarim says:

    Greetings,

    Kindly find attaching my resume for the job required ” Junior Chef , Owned by Royal Family”.
    As a Syrian Lady, it is well known that the Syrian Chef’s are well educated and qualified in Cooking.

    Thank you,
    Raida

  108. Ganeshbabu says:

    Im looking for job

  109. Dipendra shrestha says:

    My name is Dipendra shrestha. I am working currently in abudhabi at Yas mall. I have 9 years experience in kitchen line including Singapore, nepal , India

  110. Utpal Gomes says:

    Being Given to Understand through your reliable source that there exist some vacancies for the above mentioned post in your concern. I would like to apply for the same post . I am enclosing my bio-data and necessary information with this application.
    I have more than 21 years experience in the field of catering, reputed Star Hotels, Cruise liner, Restaurants, Clubs Merchant navy,off-shore etc. During my tenure I am an all rounder chef but I have better knowledge on Continental, Indian, Chinese, Italian Cuisine etc., also having knowledge of supervising ,Cost Controlling, Menu Planning, Displaying, Controlling to staffs& guest etc. I can assure you not only with my food preparation but also with the up to date hygienic of food handling food costing and guest satisfactory.
    If given an opportunity to serve in your esteemed organization, I assure to satisfy you with my good knowledge of food with International standard .
    I was working as Camp Boss(Catering Manager) at offshore project with Aramark gulf Ltd in Abu Dhabi.
    At present I am working as Chef at Kuwait.
    Hope you would be kind enough to give me response.
    Thanking You in application,
    Yours Faithfully.
    Mr.Utpal Gomes.
    Cont.Mob:+96596010645

  111. Dipendra shrestha says:

    Hi sir
    I am Dipendra shrestha currently working in abudhabi Yas mall. I have 9 years experience in kitchen line. I have been before Singapore as a chef de partie in Italian kitchen as well as Indian curry chef. I have well known about North Indian food. I have been instructor in Nepal around 4 years for college of HM students and I have skill of driving, painting too. I am well knowledge about hygiene, cost control, allergy food and HACCP . If i am eligible then please do not hesitate to contact direct on this no. 0566628684. Thanks.

  112. ronaldo says:

    0506638793 ronaldo bautista as a chef before my client is sheik andhulla bin zayed al nayan

  113. Earl says:

    Kindly call me 0559049328

  114. Remon says:

    With reference to your advertisement, I wish to express my interest in joining your team as a Chef /Chef de Partie.
    I look forward to bringing my knowledge and experience, with valuable insights, keen analysis and a team approach to implementing best practices, to your organization which will hopefully assist me in exploring my capabilities in full. I am a skilled and creative culinary professional with 8 years’ experience and am particular about recognizing and reporting safety hazards and maintenance issues in adherence to kitchen standard recipes and techniques to the concerned parties. My performance has been highly appreciated by the management

  115. AVLON JOHN DMELLO says:

    I have been working on cruise lines Miami Florida for 23 years pls see attachment of my cv.

  116. Murry lane says:

    Hi

    I was wondering if you could help me with where I can send my cv to for this junior chef job of 15,500

  117. Mohammed Rasheed says:

    I’m head chef diploma holder of hotel management 15 years working with star hotel’s n royal families presently working with royal family

  118. Mohammed Rasheed says:

    I’m head chef diploma holder of hotel management 15 years working with star hotel’s n royal families presently working with royal family please feel free to call me 050 3253642 or mail me rasheedkumandan@yahoo.com

  119. I’m a chef and sommelier international Italian school, gourmet from universidade Anhembi Morumbi,/do functional nutrition graduate, I was a professor and instructor at SENAC, SENAI and SEBRAE instructor-RR (best joint ventures for commercial and industrial Advisory brazilian), I have worked in hotel as first Cook, and as executive chef of Restaurant Steak house, work as a consultant of A&B more than 6 years with more than 50 establishments on my resume work as a personal chef, events with up to 500 PAX, weddings, birthdays, dinner parties, fairs, etc. Would like the opportunity to work with you. very thanks Ricardo Rohnelt.
    PS: can I change the country.

    e-mail: ricardorohnelt@hotmail.com
    phone : +55 95 991529252 cel

  120. firoj khan says:

    I had experienced as Chef for 3 years with total 12 year of experience in the food industry business, involved in different concepts of hospitality experiencing in catering large events/weddings, casual dine inn, fine dine inn, banquet kitchen in 4 star property.
    • Ensure food preparation area is safe and sanitary following all regulations and successfully completing all health inspections.
    • Strong knowledge of all buffet, banquet, room service and restaurant operations focused on cost containment and food portion control while ensuring staff productivity and performance for all catering and kitchen culinary preparations.
    • Recruit and effectively manage all kitchen and servicing staff that facilitates a “customer dining experience”.
    • Provided best in class service, support adhering to the highest culinary standards, and provided continued customer referrals and repeat business.
    • Trained all staff on proper food handling techniques and ensured customer service and support were a number one priority

  121. shadi says:

    I am ready for this position with 18years experience
    00971543677397
    00971527284445

  122. Bhagat Bisht says:

    I am ready for this position, I have experience of sous chef for 4 year and full experience is 13 year

  123. Hafiz Ahmad Hassan says:

    Give me one chance

  124. Parveen kumar says:

    Greeting of the Day

    Seeking a challenging position of that will utilize the knowledge I have gained through years of education and professional work experience, and provide a growing career path .thanks

    Speciality German baker

    Best regard

  125. Debdutta Gupta says:

    can cook healthy tasty and quality food from all round the world. have asters degree in culinary from 3v universities. contact at debduttagupta@yahoo.com for my cv.

  126. shiva gurung says:

    Hello sir i am chef plz infrom me

  127. gautam khadka says:

    hi,how u doing?

  128. Habib says:

    Dear Sir/Madam
    I Habibur Rahman an Indian Citizen born in 1984 .I am highly passionate about cooking and trust in hardworking. Presently I am working in Singapore as a head chef. I have been working in various type of cusines. Furthermore, I am extremely aware in the importance of coustomer relation and in cleanliness of food hygiene. I am confident of working in high pace of kitchen and at the same time helping and working as team work.
    I believe I am well equipped with all those skills which are required by busy and high quality kitchens.I had worked under Executive Chef of three Michellin stars from France for two years. I have seven years of experience in handling food and cooking.

    EDUCATIONAL BACKGROUND
    Diploma in French Cuisine from LE CORDON BLEU 2012-2013
    Diploma in French Bakery from LE CORDON BLEU 2013
    Certificate in Barista ( The art of making Coffee) from LE CORDON BLEU.2013
    Diploma in Thai cuisine from Bangkok 2013
    Certificate in Authentic Indian Cuisine.2013

    Working Experience
    2 years in India
    2 years in Thailand( Bangkok)
    3years plus till today in Singapore.
    If you have any enquiries please do not hesitate to contact me.
    Thank You

  129. Bhupendra khawas says:

    Hello Sir or Madam,
    I am ready for this position

  130. Neil says:

    I did send you my resume. please go through it hope it will fit in your criteria that you looking for thank you ..

  131. Halim mutlu says:

    First name:​Halim Last name :​Mutlu
    Birth Date: ​15.08.1978 Hometown: ​Mardin Country: ​Turkey
    Address: ​No:12, St.No:16021, Yenibey, Seyhan, Adena, TURKEY
    Cell Phone:​+971 558559913 (Dubai)
    Email:​halim.mutlu.01.hm@gmail.com
    Summary:
    Ambitious and highly skilled in TURKEY ethnic cuisine with a strong understanding of flavor profiles
    Chef with more than 25 years of critically acclaimed work preparing delicious, healthy dishes in leading
    restaurants. Specializes in preparing menus that attract and retain customers. Looking for a challenging role
    in culinary management.
    Quality­focused and efficient Cook adept at preparing and plating food in high energy, fast­paced
    kitchens.
    Line Cook with more than 25 years of experience in high­pressure culinary environments. Skilled in
    preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to
    prepare a special variety of dishes in a professional, rewarding environment.
    Dynamic, resourceful and skilled Executive Head Chef with more than 25 years of success in
    restaurants.
    Highlights:
    Sous vide technique / Strong butchery skills / Contemporary sauce work / High volume production
    capability / Well­tuned palette / Focus on portion and cost control / Inventory management familiarity /
    Bilingual (Turkish/Arabic)
    Experience:​(The last 3)
    Company City/​Country Position Date/from Date/to
    1­ ISTANBUL FLOWER Dubai/UAE Barbecue Chef 04.04.2014 Present
    2­ SOFRA ISTANBUL Abu Dhabi/UAE Barbecue Chef 21.03.2013 20.03.2014
    3­ Adana Avukatlar Baro Tesisler TURKEY/Adana Barbecue Chef 20.06.2010 18.03.2013
    Education:
    Elementary Education
    ADANA KENAN EVREN ILK OKULU. Adana, Seyhan, TURKEY

  132. sanjay kumar says:

    Dear Sir,
    As a highly skilled Executive Chef, I read your posting for a new Executive Chef with interest. My experience aligns well with the qualifications you are seeking for your Hotel, in particular my role as an Executive Chef at Pavilion Foods, and I am certain I would make a valuable addition to your organization.

    With more than 18 years’ experience in this Profession, I am adept in employee supervision, team leadership, and time management. Moreover, while my on-the-job experience has afforded me a well-rounded skill set, including first-rate communication and motivational skills, I excel at:

    • Budgeting and cost analysis
    • Menu planning
    • Hiring and training
    • Team building
    • Quality control inspections

    In addition to my experience and personal qualities, I have a solid educational foundation and a passion for international cuisine, I am extremely enthusiastic, and would welcome the opportunity to contribute to your continued success.

    Please review my attached resume for additional details regarding my expertise and career achievements. I will follow up to request an appointment to discuss how my experience and background meets your needs.

    Thank you for your time and consideration.
    Sincerely,
    Sanjay Kumar

  133. sanjay kumar says:

    sanjay kumar -+971 562587058

  134. Zafer Al Fares says:

    To Whom it may concern ,
    I am really interested in such a position, please contact me for more details

  135. Vikram says:

    Dear Sir / Madam,
    Greetings from Vikram Bisht

    I`m a 16+ plus years’ experience Professional and Hands-on approach
    Chef Native from New Delhi India. Currently working as an Executive
    Chef with Telal Resort managed by Al Mourooj Gloria Group Hotels in
    U.A.E. Enclosed my resume and profile for your review. I am confident
    that my extensive experience as an Executive chef in five Star Hotels
    would serve as an asset to a position in your organization. My career
    and training under several notable, internationally known chefs. Since
    that time I have been involved extensively in the area of food
    services management and marketing.

    Key Competencies:
    Culinary:- Creative and innovative in culinary talent in Western,
    Asian, Indian, Fusion cuisines and Mediterranean, banqueting –large
    volume, multi-outlet organization.

    Pre-opening experience and well versed in all aspect of Kitchens and
    Business Operations varied from Restaurants, Banquet and Buffets.
    – Kitchen management skill, strong leadership skill, excellent
    organizer, team player and motivator, customer-oriented, attention to
    details, strong financial acumen in cost and expenses, knowledge in
    P/L, coaching and mentoring, menu engineering, kitchen development,
    bilingual in English .
    – Comprehensive knowledge in Food Safety, Hygiene and HACCP.

    I would under my leadership ensure that the hotel gives operational
    excellence and promise that I would drive the preamble of customer
    delight with great vigor that it would become a gold standard. I am
    excited on the challenge and opportunity to be handling the senior
    management position.

    Looking for a favorable response and thank you for your time and consideration.

    Thanks with warm Culinary Regards
    —————————————————
    Vikram Bisht
    Executive Chef

    Telal Resort

    Managed by Al Mourooj Gloria Group Hotels

    U.A.E

    Contact no: 00971 56 9827213

    E-mail: vikrambsiht@yahoo.com/bvikram477@gmail.com

  136. Thank you and best regards

  137. Abheesh K M says:

    HR – Department
    Dear Sir,
    I am submitting my keen interest to the mentioned position division of your esteemed
    organization.
    To describe myself in brief, I am an enterprising and meticulous professional with 10 Years of experience as
    an innovative Chef with an excellent record of service and experience in all facets of cooking and management
    of hotels and restaurants. Forte in food and beverage management, public relations, food promotions, menu
    planning, F&B, Guest Servicing, inventory management and customer relations
    CORE COMPETENCIES: F & B Operations Kitchen Organization Inventory management Menu
    Planning and Costing Mastery of Food Styles Product Quality Assurance Guest Servicing
    Quality& Hygiene Cost Optimization Measures Budget Control Image & Concept in Fine Dining
    Recipe Creation Food Promotions
    With fine tuned relationship management skills I reckon that my grooming level has reached a stage when may
    look outward with confidence to seek a top level position in a professional set up. With high energy levels and
    perfect grasp of business fundamentals I am confident of making visible contribution to company’s growth
    objectives
    Details of my background and contributions are documented in the enclosed résumé, and it is with complete
    confidence that I present them as representative of the value and return on investment that I will bring to your
    organization
    Thanking you in anticipation of a favorable reply.
    Yours sincerely
    ABHEESH KM
    971 566590131
    Email: abheesh.km1@gmail.com
    ABHEESH KM
    Contact: +971 566590131 Email:abheesh.km1@gmail.com
    Chef De Partie – Hot Kitchen & Pastry
     During a culinary career spanning 10 years, I have acquired wide ranging experience in handling
    multiple clienteles and expertise in various facets of cuisines and management of hotels, restaurants
    etc. Currently spearheading the efforts as Demi Chef De Partie with Radisson blu Ressort,Dibba
    Fujairah
     Core competency in hot kitchen and confectionery; recognized for producing top-quality, creative dishes
    & contributing to revenue growth
     Skilled in monitoring food production and aesthetic presentation of food and beverages. Understanding
    of all key health and sanitation concerns in the Hospitality Sector
     Proficiency in handling all aspects of kitchen management and all sections including monitoring food
    production and aesthetic presentation of food and beverages, developing and testing recipes and
    techniques for food preparation ensuring consistent high quality and minimizing food costs & supply
    waste
    CORE COMPETENCIES: F & B Operations Kitchen Organization Inventory management Menu
    Planning and Costing Mastery of Food Styles Product Quality Assurance Guest Servicing
    Quality& Hygiene Cost Optimization Measures Budget Control Image & Concept in Fine Dining
    Recipe Creation Food Promotions
    PROFESSIONAL EXPERIENCE :
    Radisson blu Ressort, Dibba , Fujairah. Since February 2016 – Till Date
    Demi Chef De partie
     Responsible for planning and enhancing menus and creative cuisine preparation in line with the
    international standards. Ensuring strict compliance to standard production procedures and recipes for
    food production as per the company policy
     Upkeep, maintenance & hygiene of the Kitchen; Indenting & cost controlling on the basis of
    requirement; Quality control and assurance as per international standards.
     Expertise in menu planning in line with the national/international culinary standards; handle matters
    pertaining to costing of food, pricing and house keeping while ensuring adherence to budgetary &
    quality parameters
     Contribute creative inputs in the areas of menu Planning, food costing, staffing, new recipes to add
    value in operations of F&B dept
     Establish framework for the department including assignments, time schedules and job descriptions.
    Task responsibilities include upkeep, maintenance & hygiene of the Kitchen; food forecasting, ordering
    of food supplies on board & maintaining optimum levels of food inventories.
    Novotel Hotels, World Trade Centre, Dubai since September 2013 -January 2016
    Commis I
     Managed daily operations in coordination with the head chef.
     Accountable for maintaining systems regarding quality, stock control, portion control and minimized
    wastage.
     Responsible for planning menu for regular and special occasions.
     Deftly handled the task of regulating food cost and implemented required control measures.
     Led the efforts across preparation of daily kitchen order list and purchase requisition.
     Responsible for resolving the complaints of guests and staff members
     Carried out menu revamping as per the guest profile and preferences
    Novotel & Ibis Deira City Centre,Dubai since October 2011 – June 2013
    Commi 11
     To assist the Senior Chef.
     Maintaining high sanitation standard throughout the work stations.
     Responsible Ensure judicious use of raw materials.
     To maintain set standards of the hygiene and sanitation.
     Mise-en-place as required for la carte station.
     Set-up various live station in the restaurant.
     Processing of meat, fish and poultry items.
    Manipal county resort,Bangalore,India since December 2010 – August 2011
    Section Incharge
     For planning the set menu items and any specials as well as provide the recipes.
     Manage guests and international clients, increase guest satisfaction. Evaluate feedback for further
    changes
     Leading culinary teams and managing and motivating the manpower to improve efficiency and attain
    performance benchmarks
     Managing and supervising cooks and commis chefs
     Assisting the head chef with stock control
    Muthoot Plaza, Kerala,India (As a Commi – I, from Dec 2008 – Dec 2010)
    LSG Sky Chef, Bangalore,India (As a Commi – II, from Nov 2007 – Nov 2008)
    Taj Residency, Kerala,India (As a Commi – III, from Aug 2006 – Oct 2007)
    Kumarakam lake resort, Kerala,India (As an Industrial Trainee from Oct 2004 – Mar 2005)
    EDUCATIONAL CREDENTIALS
     Completed MBA(Hotel Management &Tourism) AnnamalaiUniversity,Tamil nadu,India in the month of
    may 2012
     Completed Bachelor of Business Administration from Annamalai University,Tamilnadu ,India in the
    month of may 2009
     Completed Diploma in food preparation and culinary art from City & Guilds of London Institute in
    the month of june 2006
     Completed Diploma in reception operation and services from City & Guilds of London Institute in
    the month of march 2006
     Completed 3 Year Diploma In Hotel management [DHM] from Divine College,Kerala, India in the
    month of june 2006
    ACCREDITED CREDENTIALS
     Achieved certificate for Food Safety Training
     Got Silver for 3 course menu from East Coast Salon Competition 2016 , Miramar Fujairah UAE
    PERSONAL INFORMATIONS
    Date of Birth : 30 November 1985
    Sex : Male
    Marital Status : Married
    Nationality :Indian
    Languages : English, Hindi, Malayalam and Tamil
    References : Available on Request
    *************************************************

  138. Reda abd el aziz mohamed says:

    Greetings..It is an honor for me to send you my CV to see
    I look forward to this job.( junior chef )
    So please i want send my c.v to you..
    thanks& best regards..,

  139. Reda abd el aziz mohamed says:

    curriculum Vita
    Personal Date :-
    Name : Reda Abd ElAziz Mohamed
    Data of birth : 20/1/1968
    Place of birth : Alexandria
    Nationality : Egyptian
    Cell Phone : (00971503995574)
    E- Mail : RDOD1919@yahoo.com
    Linkedin :Reda abd el aziz
    Twiter @do_reda
    Education :-
    √ Instituted of hotel management ( E.G.O.T.H ) is approved by the (I.L.O)
    √ Data of graduation : from january 1988 To : January 1990
    √ Section : kitchen Degree : Good
    Work experience :
    – Plaza Hotel 6/1989 11/1989 Training
    – Ramada Hotel 7/1989 3/1990 Demi de partie
    – Moubarak Hospital (Kuwait) 3/1992 4/1999 Head cooks
    – Paradise inn beach resort 6/1999 5/2000 Chef de parti
    – Kuwait National petroleum co, (Kuwait) 7/2000 12/2000 Executive chef
    – Golden falcon catering co, (Abu Dhabi) 2001 9/2002 Executive chef
    – Kuwait Universal catering co, (Kuwait) 11/2002 2/2004 Executive chef
    – Zeen Hospital 5/2004 10/2007 Executive chef
    – Manaret Alofoq catering (K.S.A) 11/2007 8/2008 Executive chef
    – Elsaray restaurant (Japan) 8/2008 8/2009 Chef cook
    – ElMadin Group Catering (Abu Dhabi ) 1/2010 Offshore Chef cook
    – Zakher Marine int (Abu Dhabi ) 1/2011 Offshore Chef cook
    – Satco for catering (K.S.A)
    -Heritage village restaurant – JBR dubai 18/1/2015 25/9/2011 9/7/2013 Chef cook

    Training Courses :
    * Essential food safety record of attendance from Abu- Dhabi
    * Sea survival from Abu-Dhabi ( Gulf technical & safety training center (L.L.C)
    * Sea survival from Arab Academy for Science , Technology & Maritime transport
    * Food safety basic course from royal commission in jubail – saudia Arabia .
    *Food safety quality services person in-charge Level 3 Award – dubai.
    Languages :-
    Arabic : Mother langue
    English : good spoken , written reading
    Computer skills :-
    * Microsoft office package ( word , Excel , power point , access )
    * Interned programming * Word wear maintenance

  140. Zile says:

    Hi sajith,
    My name is zile and im chef in Melbourne, Australia..
    Im thinking to move to dubai
    I have 6 years Australian experience and all studies relating to hospitality

  141. Murat kara says:

    To pursue my career as professional chef, i Would Like to increase my experience further and take the opportunity with drive and enthusiasm to next career.Responsible for all food production including that used for restaurants. Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards.

  142. Jaimelyn Valencia says:

    I would like to apply as a Junior Sous Chef and I have more than 3years of experience and expertise in Culinary. I am currently working at Saladicious Restaurant as a Chef de Partie in City Walk Dubai. I graduated last 2012 with a Bachelor’s degree of Entrepreneurship major in Culinary Arts and got my one year internship at Branson Missouri, USA. Please find attached CV for my detailed job description.

    Thank you very much.

  143. Parveen kumar says:

    Greeting of the Day

    Seeking a challenging position of that will utilize the knowledge I have gained through years of education and professional work experience, and provide a growing career path .thanks

    Speciality German baker

    Best regard

    Parveen

  144. frank otoramere says:

    hello sir/madam, i look forword to here from you.

  145. Suhayl Ali says:

    Can I be emailed God willingly so I can then send you guys my CV. Jazakallah

  146. Basem Khalil Ibrahim says:

    Dear Sir/ Ma’am,

    Your posting on Hosco for an Arabic Chef recently caught my eyes.

    I am passionate about food, keen to be involved in everything that goes on in a kitchen and dedicated to providing a high level of customer service. I will bring to your kitchen; fresh cooking ideas, new perspectives and a diversity of experiences. In the past I have worked as an Arabic Chef in Hospitality Company here in Dubai and in Abu Dhabi for 10 years, where I have been prepared wide variety of foods and making sure that the preparation and production is well organized.

    On a social level, I am able to interact with and maintain positive relationships with people from all walks of life. Right now I am looking for a long-term position that offers a great work life balance.

    I welcome the opportunity to meet you and discuss the value that I can give to your organization. My contact number is 054.4711661

    Yours sincerely,
    Basem Khalil Ibrahim

  147. Chef Hillary Dilip Gomes says:

    Dear,

    I am submitting this application for the post of Head Chef. Kindly find my attached resume and certificate for your reference.
    I have worked with prestigious hotels and restaurants in Dubai: Madinat Jumeirah, The World Trade Centre Hotel, Hilton Hotel. In these hotels I was an executive sous chef and was responsible for temporary and ongoing restaurant and kitchen needs. This included creating daily menus, restocking and ordering new supplies, managing the entire kitchen staff with excellence, ensuring that the best quality of food was served, as well as maintaining a hygienic environment. I am good in delegating tasks, creating excellent culinary masterpieces and working with all the staff members in mentoring role.

    Thank you for your consideration and time.

    Looking forward to hear from you.

    Sincerely,

    Hillary Manuel Dilip Gomes

    Contact no: 0507145496

  148. Essa says:

    Am working experience about 7yers

  149. duminda83 says:

    INTERESTED .00971505504278

  150. duminda83 says:

    presently i’m looking new challange.00971505504278

  151. I have hasp hagen cors for sefty food

  152. I want to job pleass help me

  153. Azizon Mahmud says:

    Asamualaikum,im untreated about this Jobs ,honest I’m telling here I’m no have resumes but have many experiences about kitchen, food, menu and recipes, I’m 51 years old but still can working past and work hard. Can work 12 hours no rest, working and working bcz im a leader and head chef, I’m finish my life only in kitchen please give me chance

  154. devmani subedi says:

    i am looking for job, i have 5 years western food and 5 years a indian food .i am honest,hard working 35 years nepali passport holder .

  155. Kedar Gaudel says:

    As a passionate and driven chef, I am excited about putting my skills to contribute to this company. If you have any questions in the interim, please do not hesitate to contact me at +971524470150

  156. rakesh kumar says:

    I am indian chef my experince 16 year old my experince indian food tandur & curry full experince i want to job

  157. benil .k.jacob says:

    Sir I am interested in this.at present I working sharjha airport flight catering in Arabic section as a senior cook.i have total19 years experience 10year experience in u.a.e it’s self .If you give me a chance I prove my best

  158. Shahnawaz says:

    Im interested for this job

  159. Hai I’m diwash thapa magar.recently I’m working in alshaya company know as chesse cake factory.it’s a American cuisine and i have 3 years of experience in a cook.and I can easily cook all types soup (Mexican soup,rustic lentil soup etc and I can easily make hot sauce and cold sauces.I hope that you will give me chance to be participate in your company,and this is my number 0551354360. Thank you

  160. chef majed al hariri says:

    dear all

    find my attached number im head chef for more than 15 years in hotel & catering restorant
    cost menu cook all cuisine and artist 0561087780 syrian thank you .

  161. Julius Panganiban says:

    Experienced Chef, worked as a Private chef Kitchen In-charge, Chef, Demi Chef. A 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.

  162. Gayan Kumudupriya says:

    Gayan Kumudupriya Wijethunga
    Mobile: +971544634287/+971563713763
    Email: gayankumudupriya@yahoo.com
    What’s app 0563713763
    SKILLS PROFILE:
    a self-starter and quick learner. Versatile skill set with experience in customer service, sales, and written and oral communication.Received multiple awards for excellence in customer service. recognized skills in mentoring and mediating between employees, and in leading team projects.

    RELEVANT WORK EXPERIENCE:
    Delicatessen Counter Head (Deli Counter)
    Waitrose Dubai Mall – Dubai | Mar 2013 – up to date
    • Over 3 Years’ experience working in deli setting
    • Highly skilled in preparing customers’ orders
    • Preparation of various food such as hot counter food, salads, pastry and
    various duties such as cooking, serving, packaging, and operating counters.
    • Able to operate all machines and tools in a safe and effective manner
    • Comprehensive knowledge of day to day operations in deli setting
    • In-depth knowledge of ensuring the quality of all products sold to customers

    Commi 1 (5* Hotel)
    Mount Lavinia Hotel- Sri Lanka | April 2012 – March 2013.

    •Assisting the Sous-Chef in supporting the culinary operations of a specific kitchen or outlet.
    •Applying culinary skills to prepare meals, with flavour, 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.
    •Monitor Kitchen maintenance and report any defects of operating equipment to Sous-Chef.
    •Correctly date and store food, sanitize equipment and take other measures to ensure integrity and quality of food product.
    •Reporting accidents, injuries and unsafe work conditions to direct supervisors.
    •Abide to all hygiene/ safety procedures as per the hygiene program of the hotel.

    Kitchen Helper (5* Hotel)
    Mount Lavinia Hotel- Sri Lanka | Sep 2011 – April 2012.

    •Prepare a variety of food items for cooking.
    •Retrieve food items from the fridge or freezer.
    •Wash, peel, and/or cut food items, including fruits, vegetables, or certain types of meats.
    •Mix ingredients for salads.
    •Portion or wrap food items or dishes.
    •Weigh or measure ingredients (e.g., flour, salt, sugar, oil).
    •Re-fill kitchen condiment bottles and shakers.
    •Stack and store food supplies, equipment, or other utensils in the kitchen.
    •Wipe down kitchen surfaces using proper sanitizers.
    •Clean any used kitchenware (e.g., knives) or dishes.

    Sales Executive
    Dilana IT Solution – Sri Lanka | June 2004 – Aug 2011

    EDUCATIONAL BACKGROUND:
    Secondary Education – Sri Lanka

    PROFESSIONAL SKILLS:
    •Successfully completed International Cookery diploma in Asian International Hotel School in Sri lanka .
    •Completed Customer Service Training Phase 1 to 4 in Waitrose (Fine Fare Food Market).
    •Successfully completed Food Hygiene Basics Training Approved by Dubai Municipality.
    •Successfully completed Training in SOP Deli Traceability – Waitrose
    •Successfully Passed Deli Training Level 1 – Waitrose (Fine Fare Food Market LLC).

    Extra- Curricular Activities.
    Bass Guitarist for band of Sri lanka for 8 years.
    Personal Details:
    Name : Gayan Kumudupriya Wijethunga
    Date of Birth : 13 August 1985
    Sex : Male
    Nationality : Sri Lankan
    Type of Visa : Employment Visa (Transferable)
    I do hereby declare that the above particulars furnished by me are true and accurate to the best of my knowledge.
    Thank you
    Yours Faithfully,
    ——————————-
    Gayan Kumudupriya Wijethunga.
    REFERENCES – Available on request.

  163. Faiza Ali says:

    I m Faiza from Lahore Pakistan now here at dubai I have no experience in cooking profesnally at resturent and hotel but I m crazy about cooking making different type of food fast food and making the new experiments in making different type of food I have complete grip on Pakistani cousin I have different courses in my learning process I have present personality I belongs to a respective family in Pakistan I want to do this job just because of my crazzynrss in cooking and opportunity to learn more kindly contact me
    Faiza Ali
    0507056183

  164. Jenii Ravindran says:

    I like to work to work in your establishment.

  165. Randy Fernandez says:

    To whom it may Concern.
    My name is Randy Fernandez, Working as part of a team of highly motivated chefs.Responsible for the efficient running of the kitchen area,and directly in charge of the overall preparation of all the food which is served in the dining hall.
    My contact number is – 0502106218.
    My email address is- rdf_fernandez@yahoo.com

  166. Manoj says:

    I need Indian curry chef job

  167. Omar Alexsandro Scandella says:

    22 years old
    I am Half Italian half Lebanese currently living in London with the ambition of becoming a chef in Dubai. I have experience in cooking in various places in many cities in the UK as well as Africa, Nigeria.
    I graduated at University of Central Lancashire (UCLAN) with a Business with Management degree, while working part time at some local restaurants since I have a passion for cooking.

    I have found that I suit the qualifications that you are looking for requiring the skills that are provided.

    Such as:

    – Being sociable (I can talk to many people from different races and ages)
    – I speak up to 5 languages including:
    – English
    – Nigerian
    – Italian
    – A little bit of French
    – A little bit of Arabic
    – I am friendly
    – I have around 5 years worth of job experiences including:
    – Restaurants
    – Dessert shops
    – Construction work
    – I graduated with a Business with Management degree, so I can help solve problems that the restaurant may face.
    – I have great presentation skills
    – I am hygienic
    – I know my health and safety procedures in the kitchen

    I hope to hear from you soon,

    Kind regards,

    Omar.

  168. jacob degracia says:

    Respected Sir/Mam,

    My name is Jacob Rodolf A. de Gracia and I want to express my interest in applying for a competitive position that is suitable with my qualification.

    I have over 6 years experience as a Commis 1/Butchery Chef in Millenium & Copthorne Hotel in Doha, Qatar.

    I have managed the complete operations of the previous company I have worked with, I feel I can offer your organization qualities of adaptability, perseverance, objective thinking and patience developed from hard work and interacting with different people and departments. With my qualification and work ethics, along with my work experience, I am confident that I would add value to the organization who would give me an opportunity. 

    I would be available to discuss any opportunity that would be a fit to my skill set, including new opportunities. 

    Attached is my resume for your reference. Thank you for your time and consideration.
     

    Sincerely,
    Jacob Rodolf A. de Gracia
    052 454 1530

  169. Its give better to learn and give lot off experiences in life where I am standind now after some time pass its give me better experiences in life thank you
    Regards
    Syed muhammad zaki ahmed.

  170. Aamir says:

    Hi I’m interested in this job

  171. Chris fosberry says:

    Respected Sir/Madam,

    First of all let me introduce myself. My name is Christopher Fosberry and I currently reside in the United Arab Emirates on a Employment Visa. I am looking for a career move to join a professional team where I can grow and use my acquired skills and knowledge and be a part of the team.

    After gaining experience in some of the best hotels and Restaurants in India and the U.A.E and having a genuine desire to Learn and grow, I feel I have a lot to offer a future employer and I am interested in any Culinary positions available that suit my profile. Please find enclosed a copy of my Curriculum Vitae and do not hesitate to contact me if I can help with any further information.

    Yours sincerely

    Christopher Fosberry.

    Contact Number 00971529966741

Apply only if the role is 70% match to your previous job role . Due to shortage of time/resources only shortlisted candidates will be contacted.- resume@macgroup.me

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