DOCSLIB.ORG

Job Vacancies and Candidates 260218.Xlsx

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Job Vacancies and Candidates 260218.Xlsx Available Employees Please contact for further details Stefan Matz Catering Consultancy Ltd Email:[email protected] Tel: +353 87 0674807 Preferred Ref Type of Type of Years of Level of Accomod Availibility Position Department Preferred Location Past Experiences Employee information ation Special Interests Nationality Gender Employ Establishmen Contract Experience English from: Required ee No t Experienced bar tender with food service experience. International expoerience in Wants to stay in 1 Worked as bartender, Club Manager and Bartender Service Hotel or Bar Permanent n/a 10 Malta and on European River cruise boats. Good tbc Early March establishment for 2 Bulgarian M 18010 Secuity Manager Excellent track record, wants to be placed years close to candidate 18009 worked as bartender for 2 years, Bartender Service Hotel Permanent tbc 2 previously as croupier, no food service Wants to work as bartender in Ireland intermediate tbc Immeadiately tbc Bulgarian M 18025 experience experienced bartender with food service, Has been working for 8 months in Co Bartender/Waiter Service Hotel Permanent tbc 4 currently in Ireland,worked previously in US Intermediate tbc tbc tbc Bulgarian M 18014 Kerry as waiter & bar tender and UK Wants to return to Worked for summer season in hotel in Co Chef de Rang Service Hotel Permanent n/a tbc Young waiter, details to follow Good tbc tbc Ireland in different Bulgarian M 18011 Kerry property Experienced and recommended Chef de Worked on 5 star river cruises, Rang/bar tender with multiple languages, Wants to stay in 1 Chef de Rang international experience including Service Hotel Permanent n/a 10 Also professional singer, Excellent track Excellent tbc Early March establishment for 2 Bulgarian F 18009 Bartender Norway, Spain and central Europe on record, wants to be placed close to years cruise boats candidate 18010 Worked as supervisor in small Hotel in Co Professional and experienced waiter with Chef de Service Hotel Permanent tbc 5 Clare in 2017. Also worked as assistant additional varied qualifications in IT, Good tbc tbc tbc Bulgarian M 18012 Rang/Suoervisor manager in UK Hotel and in Cyprus business etc. Preferred Ref Type of Type of Years of Level of Accomod Availibility Position Department Preferred Location Past Experiences Employee information ation Special Interests Nationality Gender Employ Establishmen Contract Experience English from: Required ee No t Demi Chef de Currently works in Hotel in UK, casual Mature, experienced chef with great Spring/Summ Kitchen tbc Permanent tbc 10+ intermediate yes tbc Bulgarian M 17070 Partie dining, has experience in Ireland before manner and motivation er Has worked as Demi Chef in Ireland last Demi/chef de Hotel/Restau Mature, experienced chef who has Kitchen Permanent tbc 20 summer, has been head chef back at intermediate tbc tbc tbc Bulgarian M 18017 Partie rant experience in Ireland home Experienced Hotel manager (in Bulgaria) Wants to work in an Currently is working as a catering Duty manager Management Hotel Permanent tbc 10+ who works in Ireland since last year. Has Good tbc Immediately enviroment where she Bulgarian F 18003 assistant in Co Tipperary in a busy hotel degree in Business management can progress Is looking for quality operation with high Experienced chef of busy operations with by Exec Chef Kitchen Hotel Permanent West of Ireland 15+ end food offering. Focused on revenues, Excellent n/a Quality food operations Irish M 18006 banqueting, ala carte service. arrangement costs and quality food Living in Ireland for last 10 years. Worked as hotel/restaurant supervisor, chef Lives with family in Charleville. Is looking General assistant Any tbc Permanent Co Limerick/Cork 30 Excellent tbc tbc tbc Bulgarian f 18019 assistant, shop assistant, cleaning for position near Charleville, Limerick. assistant Establishment needs to Small Has worked in Ireland as acting headchef Experienced chef who can produce tasty suit. Likes to work in a Seasonal or Head Chef Kitchen restaurant or anywhere 10+ for the past summer, Experienced chef in food within a casual dining enviroment. Good Yes Immeadiately good working Bulgarian M 18001 permanent bar southern europe Suits a small establishment with support enviroment and relationship with team Would like a head chef Well experienced and mature chef who is position in smaller Mayo & Galway, but Worked in Ireland for past 5 years, Last well able to produce good and tasty food by gastro pub or would Head Chef Kitchen Restaurant Permanent would consider other 15+ years as head chef in a busy within a casual enviroment. Good Excellent no Portuguese M 18002 arrangement consider sous chef locations bar/restaurant/gastro pub expereince. Worked in 5 satr hotels in position with Portugal and Ireland responsibility over an Experienced pastry chef who has been Chocolate work, has working from coffee shop to many Relais from April or Head Pastry Chef Kitchen Hotel Permanent tbc 20+ Interested in luxurious hotel Excellent tbc been ambassodor to French M 18026 & Chateau properties, Has been teaching. sooner Callebaut chocolate Micheln starred property experience Experienced chef with interest in pastry. Is looking for a pastry chef de partie or sous Pastry Chef Kitchen Hotel Permanent larger town or city 10 Worked from coffee shop, private chalet Excellent n/a ImmeadiatelyPastry Irish F 18005 chef position catering to 5 star properties Has worked as pastry chef in cariety of Pastry Chef de establishments ranging from cruise Is looking for a pastry position in same wants to learn and Pastry Hotel Permanent tbc 15 Good tbc Early March Bulgarian F 18023 Partie ships, large resorts and structured establishment as husband (ref 18022) grow corporate hotels including banqueting. Page 2 of 5 Preferred Ref Type of Type of Years of Level of Accomod Availibility Position Department Preferred Location Past Experiences Employee information ation Special Interests Nationality Gender Employ Establishmen Contract Experience English from: Required ee No t 4 star experience, pastry and bar food, Casual Dining food. Is prefers restaurants with quality food in looks to work as pastry chef or chef de interested in Pastry Chef or Hotel or casual environment. Interested in by Pastry Permanent around Ballina 5 partie in a casual dining environment. Excellent tbc competitions. Wants to Irish F 16002 Chef de Partie Restaurant culinary competitions. Mainly Pastry but arrangement Doesnt like too much banqueting learn. Balanced work to also experienced and confident in other life approach areas. Experienced F&B manager of busy hotel Restaurant Hotel/Restau Excellent track record and good experience, Management Permanent tbc 18 resorts, worked as consultant with Excellent tbc tbc tbc Bulgarian M 18018 Manager rant but no Irish or international experience opening and directive responsibilities Excellent experiences with 3 month sous Allrounder with experiences from small Hotel or Top end casual dining, Sous Chef Kitchen Permanent West of Ireland 20 chef, long time Chef de partie. LHW restaurant to 5 star resort. Quiet and Excellent tbc February Irish M 16003 Restaurant like to cook hot section experiences extremely reliable Experienced chef who worked as head chef in Portugal for a number of years, Mature chef in his early 40s who wants to Sous Chef Kitchen Hotel Permanent n/a 10+ Excellent n/a immediately 0 Portuguese M 18004 has inetrnational experience, but not in come to Ireland long term Ireland, currently working in Luxembourg Has worked in cariety of establishments Is looking to move to Ireland with his wife ranging from Casual Italian themed (ref 18023 - Pastry chef) permanently. Sous Chef or Chef restaurants to large resorts and Loves mediterreanean modern food, but wants to learn and Kitchen Hotel Permanent tbc 15 Excellent tbc Early March Bulgarian M 18022 de Partie structured corporate hotels including also classic French. International grow banqueting. Worked as sous chef and experience including Austria, Switzerland chef de cuisine and Norway Educated social worker with master degree tbc Any tbc tbc Cork o Looking for a job but no hospitality experience, would like to Good tbc tbc tbc Bulgarian F 18020 be placed close to candidate 18021 Educated social worker with master degree tbc Any tbc tbc Cork o Looking for a job but no hospitality experience, would like to Good tbc tbc tbc Bulgarian M 18021 be placed close to candidate 18020 Worked as waiter, banqueting waiter and professional with international experience Waiter Service Hotel Permanent tbc 5 housekeeper for a number of years in US in hotels and other professions, speaks Excellent tbc tbc tbc Bulgarian M 18013 and UK German too Semi-gastronomic cuisine, worked in 4 Chef de Partie Kitchen Hotel Permanent tbc 15 Interested in Luxury Hotel & organic cuisine basic tbc March Stability and to grow French M 18027 star hotel & Community Kitchen Head Restaurant Has worked as a Chef de rang in wants to learn and Service Permanent anywhere 5 Restaurant or bar work advanced tbc March Belgium M 18028 Waiter/Bartender or Hotel Restaurants and Hotels grow Page 3 of 5 Preferred Ref Type of Type of Years of Level of Accomod Availibility Position Department Preferred Location Past Experiences Employee information ation Special Interests Nationality Gender Employ Establishmen Contract Experience English from: Required ee No t Has worked in 4 star Hotels and worked Interested in 3 star hotel & Head Waiter Service Hotel Seasonal anywhere 7 advanced tbc April tbc French M 18029 in the UK gastromique/casual dining now until Wants to improve his Bartender/Waiter Service Hotel Permanent tbc 0 8 years - Waiter in restaurants and hotels Hotel Basic tbc French M 18031 September english A former Restaurant owner has 30 years would like to work in a Restaurant or Hotel, currently holder of French/Am Executive Chef Kitchen Restaurant Permanent tbc 30 experience worked in London, New York, Excellent tbc May small hotel interested F 18033 Michelin Bib Gourmand erican Paris and Prague in modern gastronomy French and trained in France as baker Restaurant, Pastry Chef or and pastry chef.
Load more

Recommended publications
  • Baking & Pastry Commis Chef
    / culinary arts / / baking & pastry / / wine studies and enology / / wellness, health, and nutrition / food, wine, and wellness studies a.a. / certificate career programs FUA Certificate Career Programs / / Coursework and content derive their Florence University of the Arts / strength from research and practice, The American University of Florence supervised by faculty members who are Florence - Italy / Career Programs respected industry professionals. / The are unique for their combination of in- concentrated format of career program classroom learning and practice on the field levels allows for accelerated learning in alongside professionals in the dynamic local concentrated time periods. economy of Florence, Italy. a.a. / certificate career programs / culinary arts / / baking & pastry / / wine studies and enology / food, wine, and wellness studies studies wellness and wine, food, / wellness, health, and nutrition / table of contents intro p.7 toc admissions p. 8 fua certificate career programs p. 10 food, wine, and wellness studies p.13 YEAR 1 | common core p.16 YEAR 2 | specialization 1 p.18 culinary arts – commis chef (wacs) YEAR 3 | advanced specialization 1 p.20 culinary arts – chef de partie (wacs) YEAR 2 | specialization 2 p.24 baking and pastry commis chef YEAR 3 | advanced specialization 2 p.26 baking and pastry – chef de partie YEAR 2 | specialization 3 p.30 wine studies and enology YEAR 2 | specialization 4 p.32 wellness, health, and nutrition cemi p.34 fedora school pastry shop ganzo school restaurant sorgiva school spa study away career programs p.39 SLD | student life and development department p.43 p.5 “fatti non foste a viver come bruti bruti come a viver foste “fatti non “YOU WERE NOT MADE TO LIVE LIKE BRUTES BUT TO FOLLOW VIRTUE AND KNOWLEDGE .” ma per seguir virtute e canoscenza” THE DIVINE COMEDY - Inferno, Canto XXV.
    [Show full text]
  • Fiche De Poste Chef De Partie
    Fiche de poste Chef de partie Mission Le Chef de Partie est responsable de l’approvisionnement de tous les produits alimentaires de son poste, de la production culinaire de son poste et de leur conservation, de l’application des normes d’hygiène et de la satisfaction de la clientèle en restauration. Positionnement Le Chef de Partie est sous la responsabilité du Chef de cuisine, du Sous-Chef de cuisine et du Second de cuisine. Il encadre les Commis et les Apprentis. Activités principales Gérer et animer l’équipe qui travaille dans sa partie ; Garantir la qualité constante des produits fabriqués dans sa partie ; Participer à l’atteinte des objectifs en termes de qualité et de coût des produits servis par sa partie ; Appliquer les règles et procédures d’hygiène et de sécurité en vigueur dans le restaurant ; Contrôler l’application des procédures HACCP ; Veiller à la propreté de la cuisine et de sa partie, à l’état de l’équipement et du matériel utilisés ; Relayer les communications du chef auprès de son équipe ; Développer ses compétences par observation, pratique soutenue et échanges avec ses collaborateurs ; Transmettre son savoir auprès de ses commis et veiller à leur bonne intégration ; Communiquer à sa hiérarchie ses besoins en produits pour les commandes. * Cette liste n’est pas exhaustive et n’est donnée qu’à titre indicatif. Le collaborateur pourra être amené à réaliser toute activité permettant de remplir la mission générale du poste. Activités complémentaires Il peut être amené à effectuer toute activité au sein de l’équipe de cuisine et de l’établissement afin de permettre le maintien de l’activité générale des restaurants.
    [Show full text]
  • Chef Talk: Jaryd Hearn of Polo Grill &
    Chef Talk: Jaryd Hearn of Polo Grill & Bar By Abby Weingarten, Correspondent Posted Aug 2, 2017 at 10:02 AM Updated Aug 2, 2017 at 10:02 AM Interview plus recipe Jaryd Hearn returned to the Polo Grill & Bar in March to become the executive chef after working for two years at Alinea, a world- renowned, three-star Michelin restaurant in Chicago. Since coming back to Lakewood Ranch, Hearn has collaborated with chef/proprietor Tommy Klauber to bring a rustic, modern, locally-focused, seasonal approach to the menu. Q: What have been some of the highlights of your career? A: I began my restaurant career in 2008 at the age of 15. My first job was at the Grove House Grill as a busser and food runner before moving to a line cook position. During my time there, I met a chef who offered me an opportunity to work in New York. At 18, I moved to Bolton Landing. I spent a season at Lakeside Restaurant, working as a junior sous chef. This experience showed me how to handle a high- volume, fine-dining restaurant while working over 90 hours a week. After my time in New York, I returned to Bradenton to attend Keiser University for a degree in culinary arts while working at Polo Grill. In 2015, I joined the Alinea team as a chef de partie before becoming a sous chef. While with Alinea, I traveled to Dallas, Madrid, Miami and New York before relaunching Alinea -- and maintaining its three-star Michelin rating and No. 6 world ranking.
    [Show full text]
  • Chef De Partie
    [email protected] www.cruisinc.eu JOB DESCRIPTION – CHEF DE PARTIE Title: Chef de Partie (Entremetier/Gardemanger/Saucier/Patissier) Rating: Crew Department: Galley Department Reports to: Sous Chef, Executive Chef Direct Subordinates: Cooks (Commis de Cuisine), Utility Cooks Cabin: Shared 1. EXPERIENCE / SKILLS / CHARACTER Must have good knowledge of international cuisine Must have a complete education as a Cook Must have basic school education Must be able to deal with quality control, production control of passengers and crew menu Must have at least 5 years of practical experience in a kitchen of a hotel or restaurant (one year experience on a cruise ship preferred) Must have a good command of the English or German language 2. DUTIES & RESPONSIBILITIES Be friendly to passengers and crew as well as focused on your work, this will result in good teamwork with best achievements in guest satisfaction. Must be aware of and able to follow HACCP standards and company hygiene procedures The communication with the Sous Chefs and Executive Chef must be in a respectful, friendly and professional way. The guidelines and orders from your supervisors and managers must be followed in the most efficient way. For every upcoming service all hot meals should be served as fresh as possible. The Chef de Partie has to handle the situation during service time for extra production if necessary. The Chef de Partie is fully responsible for the section of the kitchen he is hired for (Saucier, Entremétier, Garde-manger, Pâtissier) The cooking time for the different items should be planned to meet times required to service.
    [Show full text]
  • Le Cordon Bleu Career Guide 13 Y - in R T S S As O Y T Y T E T R T U D N O I L a C N R O E I T D E T I E G N N I E Oom E I S M R
    Culinary Arts Career Paths Pâtisserie and Baking A menu of possibilities Hospitality & Restaurant Management A Foundation of Innovation and Inspiration At Le Cordon Bleu culinary, pastry and baking, and hospitality education is our sole focus. Our schools offer quality, hands-on programs that combine Le Cordon Bleu classic culinary techniques with modern innovation and the latest in global cuisine. Our programs are designed to immerse you in the culinary/hospitality world where you’ll have the opportunity to spend significant time in the kitchen learning – and doing – what you love, alongside professional chef instructors.The skills they teach can be applied to any cuisine from traditional to trendsetting. Through our attention to the needs of the industry and our relationships with employers, we have built a reputation for graduating students with the skills to pursue career opportunities in the culinary and hospitality industries. L e C o r d o Culinary Aspirations n B l e u For someone with a love for great food and a passion for cooking, a C a r e Possible Career Paths e culinary career can offer a variety of opportunities. Eating and preparing r G u i good food is not only necessary; it is one of the truly great pleasures in life. d Entry-Level e People come together over food as a way of getting to know each other, to • Cook conduct business, to celebrate, have fun or just to break up their routine. 3 • Line Cook Culinary professionals are involved in the preparation, presentation and • Assistant Manager service of all types of food and must be able to apply their basic skills to • Caterer any cuisine – from traditional to contemporary, elegant to casual, and every • Baker ethnic variety or fusion from around the world.
    [Show full text]
  • Staff Brigade of Kitchen
    STAFF BRIGADE OF KITCHEN: A. Staff Brigade of kitchen: (IN ENGLISH WORDS) Executive Chef Souse Chef Chef-de-Parties Demy Chef-de-Parties Commis-I/II/III Apprentices Trainees Executive Chef - the head honcho, or executive chef, in charge of the entire kitchen (basically the general) Sous Chef - the under-chef, second in command. Supervises and coordinates the various station chefs (chef de parties). Second in command when the chef de cuisine is absent. Also acts as an expediter (aboyeur) during service (usually in training to become head chef) Chefs de Partie - various station chefs which have responsibility for a certain part of meal, which are divided according to the ingredients they specialize in, or the method of cooking. A chef de partie usually has several demi-chefs (assistant station chefs) and commis (attendants) working under them. Demi-Chef - assistant station chef. Does most of the actual preparation of the food in the specific station they are assigned, as supervised by the station chef (chef do partie). In charge of the station if the station chef is absent. Commis - attendants assigned to a particular station and given the grunt work, or lower-skill work. Usually in training to become a demi- chef. Apprentice - lowest man on the totem pole and given the heavy lifting work while studying the culinary arts and in training to become a commis and then move up from there. Works through all the various stations in order to become prepared to move up. B. Staff Brigade of Kitchen: (IN FRENCH WORDS) 1. Executive Chef Chef-de-Cuisine NATIONAL INSTITUTE OF HOTEL MANAGEMENT | KOLKATA Is responsible for overall management of kitchen; supervises staff, creates menus and new recipes with the assistance of the restaurant manager, makes purchases of raw food items, trains apprentices, and maintains a sanitary and hygienic environment for the preparation of food.
    [Show full text]
  • Kitchen Brigade Matching Activity
    Teacher Resource KITCHEN BRIGADE MATCHING ACTIVITY kitchen managers - payroll, food- cost, personnel management, menu creation and essentially Executive Chef Chef de Cuisine everything that happens in the kitchen falls within their scope of responsibility the right-hand to the Executive Chef - manages a staff of assistant Sous Chef Assistant Chef chefs, cooks and kitchen workers, as well as creating dishes for the menu assigned one particular menu Chef de Partie Line or Station Chef specialty in which he or she excels 1 Page Famous Chefs and Entrepreneurs in the Food Industry Copyright © Texas Education Agency, 2015. All rights reserved. Teacher Resource KITCHEN BRIGADE MATCHING ACTIVITY responsible for a variety of tasks, Saucier Sauce Cook such as sautéing foods and preparing soups and stews responsible for the preparation of Poissonier Fish Cook all fish dishes in the kitchen responsible for any foods that Grillardin Grill Cook must be grilled 2 Page Famous Chefs and Entrepreneurs in the Food Industry Copyright © Texas Education Agency, 2015. All rights reserved. Teacher Resource KITCHEN BRIGADE MATCHING ACTIVITY handles any foods that must be Friturier Fry Cook cooked in oils or other animal fats is in charge of preparing any Rotisseur Roast Cook roasted or braised meats on the menu In charge of all of the Entremetier Vegetable Cook vegetables dishes 3 Page Famous Chefs and Entrepreneurs in the Food Industry Copyright © Texas Education Agency, 2015. All rights reserved. Teacher Resource KITCHEN BRIGADE MATCHING ACTIVITY in charge of making any soups that Potager Soup Cook are on the menu the all-purpose chef in the kitchen - this role is designed to move from Tournant Swing Cook station to station, assisting with any tasks, as needed in charge of most cold dishes on the menu - includes various salads Garde Manager Pantry Chef and cold appetizers, such as pate, cheese spreads or even tartars 4 Page Famous Chefs and Entrepreneurs in the Food Industry Copyright © Texas Education Agency, 2015.
    [Show full text]
  • Becoming a Culinary Arts Professional
    CAREERS US $19.95 ® What You Need to Know to Find Your Path LearningExpress into this Fast-Growing Industry PROFESSIONAL ARTS A CULINARY BECOMING BECOMING A Whether your goal is to land a job in a fast-paced restaurant kitchen, with a catering service, in the hotel and hospitality industry, food retail, institu- tional food service, or even a culinary job that doesn’t require you to work hands-on with food, this exciting new book details how to navigate the many paths to a culinary career. CULINARY ARTS Written by an industry professional, it addresses how to develop new skills, create a winning resume, and even how to ace the “kitchen smarts” interview. The degree/diploma/certification maze is demystified, and state-by-state information is provided to clarify food-handling certifica- PROFESSIONAL tion processes. Finding Your Rewarding Career in the World of Food In Becoming a Culinary Arts Professional, you will find: l An overview of the wide variety of jobs available in culinary arts l Essential information on how to identify your culinary skill set and which type of job is best for you l Details on the range of training programs available l Insider information about how to land a job, including resumes, net- working, and using your “kitchen smarts” to win a position without a diploma or training program A FREE Culinary Arts Practice Exam! Visit LearningExpress’s Online Practice Center and use the access code printed inside to: ■ Take a culinary arts practice exam online ■ Receive immediate scoring and detailed answer explanations
    [Show full text]
  • Global Culinary Certification Certified Chef De Partie
    GLOBAL CULINARY CERTIFICATION CERTIFIED CHEF DE PARTIE The holder of this badge is an experienced professional chef working under the direction of a sous chef or a head chef. As part of their role, this individual is responsible for operating one or more designated sections in the kitchen such as grill, sauce section, larder and/or pastry section. WHAT THE DIFFERENT COLOURS MEAN Skills required: Skills required to achieve a badge are shown in black colour. Examples: For each skill required, a range of examples are provided to illustrate how the relevant skill can be demonstrated. Examples are shown in blue colour. Examples are a list of activities which are likely to be carried out when undertaking the role the badge relates to. The list of examples is not exhaustive. Individuals are not required to demonstrate every skill listed and there may be other relevant skills which are not listed, but can be accepted. Definitions: Key terms, which are used to illustrate the skills required and/or the examples, are explained in light blue colour. Version: May 2019 1 Worldchefs Certified Chef de Partie Section for Chef de Partie level refers to the kitchen station the Chef de Partie is responsible for. CORE SKILLS C1 Provide guest service Adhere to professional workplace standards Follow standards set by the establishment Make guests feel welcome when interacting with them Anticipate guest needs Respond to guest requests Escalate issues/complaints to line manager, as required C2 Contribute to setting and monitoring goals and targets Work with line
    [Show full text]
  • Chef Kyle Johnson Chef Matt Peters
    CHEF MATT PETERS CHEF KYLE JOHNSON WINNER OF THE BOCUSE D’OR 2017 EXECUTIVE CHEF, BOURBON STEAK LOS ANGELES FORMERLY EXECUTIVE SOUS CHEF, PER SE, NEW YORK, NY GLENDALE, CA “The best “Success is a little like preparation wrestling a gorilla. You don’t quit when you’re for tomorrow tired. You quit when the is doing your gorilla is tired.” best today.” MINAGROUP.NET @KYRJOHNSON @MATHEWDPETERS @BOURBONSTEAKLA @BOURBONSTEAKLA FEATURED DISH FEATURED DISH “WOOD-FIRED MAINE LOBSTER” “K-TOWN BBQ BRISKET” WHITE PEACH PONZU, CHARRED SCALLION KOREAN GOCHUJANG, WOOD EAR MUSHROOM, CUCUMBER KOSHIHIKARI RICE SEAWEED SLAW, CRISPY SHALLOT Chef Peters grew up in Meadville, Pennsylvania and began cooking as a Kyle Johnson has worked his way through some of Las Vegas’s finest teenager with his family. As a senior in high school, he was inspired to cook restaurants and he has now landed the Executive Chef position at Michael professionally after he was captivated by the Great Chefs of the World TV Mina’s Bourbon Steak Los Angeles. With his food philosophy focused on show. At 19, Chef Peters enrolled in culinary school at Le Cordon Bleu in sourcing the highest quality ingredients prepared with a strong technique Pittsburgh. Upon graduation, he moved to Naples, Florida where he worked and methodical approach, he looks forward to cultivating a connection with for the Ritz Carlton in the infamous Dining Room among many other notable his guests and the community. Through relationships with local farms and chefs. After years of honing his skills in Naples, he set his sights on New York purveyors, he plans to surprise and connect with his diners through a Southern City and took his first job in the city at Adour Alain Ducasse.
    [Show full text]
  • Hierarchy Area of Department and Kitchen
    HIERARCHY AREA OF DEPARTMENT AND KITCHEN HIERARCHY AND KITCHEN STAFFING Hierarchy refers to the flow of authority from top to bottom in an organization and with respect to the kitchen. It refers to the flow of authority commencing from executive chef and goes to the bottom i.e. kitchen staffing refers to not only assigning the positions but also filling them with the suitable manpower. Staffing is the actual strength of the employees working at different levels, which depends upon the various factors as:- • The extent of the menu and the market a kitchen is serving. • Use of prepared convenience foods. • Types of equipments available. • Need of skill involved at the various levels • The size of the establishment Kitchen organisation: The organisation of the hotel and restaurant kitchen depends upon the: • Size of the operation • Type of the menu • Type of the service • Type of clientele. CLASSICAL BRIGADE Chef auguste escoffieur gave the concept of classical brigade, which means the actual work force requirement of any particular establishment. He divided whole of the kitchen into parties/ corners and the system is followed in the organizations. Purpose of classical brigade to fix the duties and responsibilities and fix the area of work by party/ corner we mean grill party,roast party, vegetarian party etc. It was the time when few machines were available so more need was there to know about the manpower requirements. Classical brigade Executive chef (chef de cuisine) Second chef (Sous chef) Chef de partie Page 1 of 6 Commis i Commis ii Commis iii Apprentices Helpers/ trainees MODERN STAFFING IN VARIOUS HOTELS In the present scenario, the modern hotels have various CDP’s under the SOUS CHEF who have specialized in a particular field.
    [Show full text]
  • Aqua Ocean7-Employme
    The Kingfisher Oceanside Resort & Spa located in Courtenay, BC on Vancouver Island, is excited to announce the City's approval to commence construction of two brand new restaurants which started January 2nd, 2017. Nestled in a coastal forest and offering breathtaking ocean and mountain views sits the new AQUA Bistro & Wine Bar and the new fine dining, Ocean 7 Restaurant. The AQUA Bistro & Wine Bar will feature creative casual shared plates paired with fine wines and signature cocktails, while Ocean 7 Restaurant will focus on West Coast seafood, grain fed meats, and fresh organic produce from local sustainable growers and suppliers. The dining experience will be one that will draw local residents to meet for casual drinks with friends or to celebrate their most cherished occasions and holidays. Some features of the new spaces will include an extended wine selection, six beers on tap, an inviting New York style bar with rich marble countertops, and 2 new menus. We are looking to build an exciting new team to aid in the unveiling of the new and upcoming restaurant and Bistro. Our focus will be on high quality service and making unforgettable connections with our guests. If you are looking to be a part of a great hard working team that is focused on fresh, local ingredients and has a passion for amazing food and service, this is the location for you. Currently looking to hire all positions for Front of House and Back of House including: Lead Server/Supervisor, Head Bartender, Bartender, Server, Host/Busser, Expeditor, Sous chef, chef de partie, 1st cook, 2nd cook, 3rd cook, dishwasher, kitchen helpers.
    [Show full text]