Site Home
World and Travel Forum Site Home

Dominican Republic World and Travel Forum
11/20/09 20:08
World and Travel RSS Feed
Dominican Republic flag

'chef or bar or tourism work' Wanted

Search Forum: 
Post your Dominican Republic related message now.
All listings are the responsiblity of the posters; keep in mind, anyone can post anything!
Dominican Republic, real-estate:BEAUTIFUL HOUSE AT A GREAT PRICE MAKE AN OFFER: A room



(Login / Register)


Interact
  • Twitter This
  • Facebook This
  • Photo Gallery
If you have any questions or comments, please post a new message or a follow up.
Dominican Republic Related Resources

Message Topics

Top Searches: • italian chef wanted • chef jobs in dominican republic • chef jobs in costa rica • italian chef jobs • chef jobs in the caribbean • dominican republic chef jobs • italian chef wanted • italian chef job • resort jobs in the dominican republic • edward denovan chef • chefs jobs in dominican republic • heda chef jobs dominica • traveling chef jobs • chef jobs costa rica • dominican chef • caribbean chef jobs • indonesian chef • wanted chef • work vacancies in the dominican republic • indonesian chef jobs • chef jobs costa rica • chef jobs dominican republic • chef wanted • chef wanted costa rica • dominican republic chefs jobs • imade budiana • work in dominican republic • chef job costa rica • jobs in the dominican republic as a chef • costa rica chef jobs • bar restaurant dubai chef needed • pastry jobs in dominicaanse republiek •
Dominican Republic - Wanted

chef or bar or tourism work


Return to the World and Travel Dominican Republic Forum Topic List
See Newest Dominican Republic Messages

Page 1 (Original Post)

carly chmiel (213.48.99.212) -

i am 21 head chef in england! i have experiance in bar work and in child care also with dealing with costomers! please if you have any opputunities in jobs in the sosua, cabrete or puerto plata area could you contact me on my email! thanks

Reply #1 Budiana, Imade (205.211.214.141) -

I am looking for a position as sous chef or restaurant chef

in a hotel or resort. At the moment I am active as executive sous chef in a 5 star hotel in Costa Rica. I have 9 years experience as chef in luxury hotels International and 3 diplo-

mas as chef and pastry chef. I have a very good knowledge of

International and Italian Cuisine, Mediterran and Indonesian

Cuisine and European Pastry.

Please contact me by e-mail:chefimade@http://hotmail.com


Reply #2 Grant Letal (68.150.114.46) -

I am a 36 year old Canadian Chef. I am looking for Chef, or Sous Chef job anywhere in DR. I have 15 plus years experience. I have lived and worked in Grenada, Bermuda, Trinidad and Tobago. As well I have Asian experience and cruise line experience in Europe and the Caribbean. I am classically trained in French and Italian cusine, as well I have Caribbean, pacific rim and North American experience. I know about hardship locations and small Island life. If interested E-mail me gletalbda@http://hotmail.com. I look forward to your reply.

Reply #3 reddy Rahgutama (61.247.3.237) -

Dear Sir,

Pardon me for sending this email message in a circumstance. That we are unaware of each other, let me introduce myself. My name is Reddy Rahgutama, I’m 28 years-old male. I wish to get information regarding Job Vacancies at the establishment and further to apply for an available position.

I am graduated from Sahid College of Tourism Jakarta and hold a Diploma III on food Production Management. My current position is Demi Chef de Partie at The Ritz- Carlton Pacific Place Jakarta, Indonesia.

For your info my greatest interest now is to be assigned as Demi Chef de Partie otherwise I am very much open to review other vacant position available according to my capabilities and your requirement.

I am hard working person with positive personality, able to work long hours to accomplish tasks, easy to adaptation, able to work individually as well as in a team, love challenges and new ideas for improvement and development. I pay great attention to details.

Here with also I sent my cv as an attachment. I am looking forward to your soonest reply and finally I highly appreciate your kindest attention in receiving and reading my email message. For now I can be contacted via my private email address reddyrahgutama@yahoo.com and phone number +6285695749865.

Thank you very much and please keep in touch for further information.

Best regard,

Reddy Rahgutama


Reply #4 kemar whittingham (72.27.86.174) -

hey name is kemar whittingham i'm 20 yr old and my experience is four years i works as second commis chef and also have the exp in field as Italian chef and trained sous chef , other are Jamaica cusine Chinees cusine and work as a Chef de Parte love creating a lot of dishes .

Reply #5 Robinson Salazar (190.164.180.142) -

Dear sir or madam,

Enclosed is a copy of my resume for your perusal. I am an experienced chef who is seeking a position in the Caribbean or central America and a new challenge, which will enrich my experience.

Having successfully worked at one of Tampa, Florida's finest hotel restaurants, as well as experience in leading hotels of the world, including the 5 star hotel and resort the Celtic Manor and at worked in Dubai as assistant chef de cuisine. I have sound knowledge of the Americas, Mediterranean and international cuisine.

In addition I am conversant with European and USA food hygiene laws and adhere to them diligently, I am familiar with a wide range of service styles and varying kitchen facilities and can manage them accordingly.

I have excellent man management skills as I take a calm but firm approach to managing the kitchen and employees. I enjoy training and assisting co-workers in expanding their culinary knowledge and professional development. I am a key team player with sound leadership skills. I also understand the kitchen hierarchy and can communicate at ease with superiors.

I have many excellent qualities to offer, and could fill most positions with ease, due to my experience of working with varying nationalities and cultures. As my previous executive chef would agree, who has provided me with a glowing reference that is available on request. References from other employers can also be provided upon request.

I appreciate your time and will be delighted to hear from you .

Yours Sincerely

Robinson Salazar

Email: robinspy7@hotmail.com

Santiago,

Chile

Robinson Salazar Castro

Career Objective

I am a creative Chef, highly skilled with a flair for culinary arts. I have sound interpersonal and management skills, which I would like to, utilise and develop further. I am seeking a position that will allow for progression and demonstration of my passion for work

Employment History

June 2007 September 2008

Head Chef La Collinette Hotel *** Guernsey Channel islands UK

manage health and safety , training junior chefs developed menus, costing and promotions for restaurant, bar, room service and functions. The restaurant is a 24 seat fine dining international cuisine where we serve fresh and seasonal ingredients producing dishes from around the world to a 2-3 rosettes level, we have a bar and relaxed dining area for 50 to 60 people plus al fresco where snacks and quick dishes are prepared for our guests, Room service and private events for up to 100 people the restaurant, bar and relaxing dining is open for breakfast Lunch and dinner.

January 2007 may 2007

assistant chef de cuisine alive cooking restaurant JW Marriott Dubai

Manage a brigade of 14 chefs manage health and safety , training junior chefs developed menus and promotions for the restaurant is alive cooking experience where you have fresh produce and chefs cook in front of you in charge of ordering and stock control the restaurant serve breakfast lunch and dinner and in busy period we did 700 to 800 covers a day.

June 2006 to January 2007

Junior sous chef the Auberge Restaurant ***

Working as a chef entremetier & saucier. training junior member of our brigade ensure to keep high standards of health, safety. Help with Menu development , Stock control and ordering .

60 seats fine dining restaurant serving a la carte meals using fresh and seasonal produce. The

restaurant is known as one of the tops restaurants in the Channel islands, is been in the good food guide since 2005 we received a 5 out of 10 for the quality of our food. recommended by the Michelin guide and as well been selected as one of the best 100 restaurants in Britain by the olive’s food magazine.

November 2005 May 2006

Chef Tournant La Grande Mare Hotel Guernsey 4*Channel Islands

Manage a brigade of 6 chefs manage health and safety, training commis chefs deputies for head chefs absence ordering and stock control, organize functions for banqueting 200 250 capacity worked in all sections of the kitchen Larder, saucier, entremetier . 120 seats restaurant 2* rosettes level serving a la carte and T.D.H .

February 2005 – November2005

Sous Chef Bistro One Guernsey Channel Islands.

Manage a team of 6 chefs, deputies in Head Chef Absence; achieve a GP of 65-67%. Ensure high standards of health, safety and hygiene are maintained. Prepare daily specials using seasonal ingredients.

August 2004 – February 2005

Head Chef Le Cru Guernsey Channel Islands.

Designed and implemented Fine Dining Menu for this 27 seat exclusive restaurant. Managed training, health, safety and hygiene. Consistently achieved a GP of 67%. Despite restaurant success the owners decided to close restaurant and expend the more profitable wine bar, which is why I left in February.

April 2003 – August 2004

Chef Tournant-Olive Tree Restaurant

Celtic Manor Resort-5 * Leading hotel of the world Newport Wales UK

Supervise a brigade of 10 chefs; manage training, health, safety and hygiene. Involved in menu planning creation of seasonal specials, stock control and requisitioning. Deputies in Chef de Cuisines’ absence attend chef de cuisines weekly meetings and organize the fourth coming events for the week.150 seat restaurant serving Mediterranean food a la carte & buffet service monthly promotions and daily specials.

November 2003 – 2003

Junior Sous Chef

Tides Restaurant Marco Pierre white 3*rosettes St Davis Hotel Cardiff Wales

Saucier Chef Trained and supervised commis & chef d parties manage training, health, safety and hygiene. Involved in menu planning creation of seasonal specials, stock control and requisitioning. Deputies in Chef de cuisines absence acting like a chef coordinator and worked under the menus & supervision of a 3 Michelin British TV chef.

January 2002-November 2002

Chef de Partie

Mediterranean’s Restaurant -Marriott Regent Park Hotel London England

Chef de partie in charge of the saucier section, created daily specials. Organised station and work maintained and improved standards whilst ensuring a safe and hygienic kitchen environment. Prepared Mediterranean food using fresh ingredients to a high standard.

October 2001- December 2001

Junior Sous Chef

Las Palmas Golf Club Santiago Chile -Fine Dining Steak & Seafood Restaurant

Trained and supervised commis & chef d parties, Assisted Head Chef in devising menus, created daily specials. Organised stations and work maintained and improved standards whilst ensuring a safe and hygienic kitchen environment. Prepared quality food using fresh ingredients to a high standard

March 2000- September 2001

Culinary Management Training Programme

Marriott Airport Hotel Tampa Florida, USA

Followed an 18 month program which entailed culinary training in every section of the hotel kitchen:

Room service, Banquets, Relaxed café style dining.

CK’S Revolving Roof Top Restaurant-International fine dining cuisine

Grill Chef

Sauté Chef

Roast Chef

Skilled in all aspects of CK’s menu

During busy periods acted as chef coordinator

Became a key member CK’s restaurant’s brigade – the restaurant is recognised as one of the finest restaurants in Tampa serving international & American fusion cuisine, averaging in excess of 270 covers per day, during peak periods.

After 6 months given supervisory tasks which included organising people and work, supervising and training staff, assisting in stock control

January 1998-April 1999

Sheraton San Cristobal Hotel.5* Luxury Collection. Santiago Chile

Demi-Chef de Partie

Banquet catering for VIP groups such as 2nd summit of the America’s Presidents (April 1998) and 8th conference of the Wives of the America’s Heads of State

Promoted to fine dining restaurant serving international fusion cuisine, averaging 60-80 covers at weekends

June 1997- January 1998

Hotel Carrera Santiago Chile (5 Star Hotel leading hotels of the world)

Professional Internship- Main duties included commis chef in banquet area, commis chef for larder and saucier section (International and Mediterranean restaurant)

Education

Higher Education

March 1994 - February 1997

National Institute of Chile INACAP Campus of – CIES- Santiago

Full Diploma in International Culinary Arts-Studies included food production, Health and safety, Nutrition, Menu planning & Compilation. Culinary Administration – Budgets, stocktaking, ordering etc…

May 1999-February 2000

Sam Marsally English Institute- Santiago Chile

Completed an intensive course in oral and grammatical English

High School

March 1989 – December 1993

Liceo Manual De Cervantes y Saavedra – Santiago Chile

Completed high school with Full Diploma

Culinary Skills Overview

Detailed Knowledge of International Cuisine

Flair with seafood particularly shellfish

Extensive knowledge of Mediterranean, American and classic French styles

An eye for detail, with emphasis on presentation

Sound organisational and prioritising skills

A strong leader, with ability to ensure team work

Additional Skills

Spanish Mother tongue

Fluently spoken in English proficient at reading and writing.

Thorough Knowledge of Microsoft applications


Reply #6 Peter Gyorgyicsek (41.177.45.234) -

I am a Sugar Artist and Pastry Chef.Please visit my www.sugardecor.com site.

If you interested to learn or you can organise a course just contact me and I will coming. Curently I stay in Cape Town, South Africa. Regards: Peter


Reply #7 Edward Denovan (91.84.119.109) -

i am currently looking for a chefs job anywhere in the dominican republic. i have worked already for 2 years as head chef in the golf suites complex in bavaro. i have been a chef for 20 years and am experienced in all aspects of the kitchen, including bakery. i have also competed in competitions and won scottish chef of the year.

Reply #8 Willem Hendrik Zigterman (190.6.146.176) -

Dear Sir, Madam:

I am an ambitious Chef and in the possession of a S.V.H.-diploma.

During my work in several highly qualified restaurants I have developed excellent skills

as well as a lot of work experience.

I would like to use my knowledge and my ability to broad and gain more experience from your reputed organization and work in an International environment. In addition, I have a strong willing to do the best of my ability and hard working for your ongoing success.

I have 2 years living and working in Dominican Republic. I have experience in Internacional, French and Gourmet Kitchen, I am looking a job like Chef or Sous Chef.

contact email aw_zigterman@hotmail.com

Thanks

Willem Zigterman


Reply #9 nrupen (195.229.242.52) - 11/11/09 15:29

"chef di parte"

i have 4 yers exp in italion kit

Page 1 (Original Post)
You are not logged in. It is recommeded that you post messages and comments with a World and Travel profile. You will be protected from spam and have more features. Registration is quick and easy. You can also post as a casual user with the form below. As a casual user your IP address will be published! You must be a registered used to include a link.

REPLY to this message:

Dominican Republic, Wanted; chef or bar or tourism work,

OR

Post a NEW MESSAGE

33

Please submit a new reply here. HTML is not allowed and you are encouraged to seperate your paragraphs with a double blank line for readablity. Please make sure your message is relevant to Dominican Republic, Wanted, and this message:

Dominican Republic, Wanted; chef or bar or tourism work,
E-Mail:         
Your email address is required. It will not be published.

Everything you enter below will be published.

Name:            (required)

Title:           (required)

Message (do not enter emails or links or urls in the message!):

You must be registered and logged in to include a link with your message. Others will also be able to contact you without disclosing your email address.
Submit Reply. Please do not submit the same message more than once.



Return to the World and Travel Dominican Republic Forum Topic List
See Newest Dominican Republic Messages


Dominican Republic

Have you added a link to us from your website? (5414):

  • <a href="http://board.classifieds1000.com">World and Travel</a>
  • <a href="http://board.classifieds1000.com/Dominican_Republic">Dominican Republic, Wanted; chef or bar or tourism work, </a>
Dominican Republic, Wanted; chef or bar or tourism work,

Copyright (c) 2005-2009 GLR Sales LLC.



>

(wpyzeepzetezye)

Privacy & DMCA Policy -- About us / Site map -- Those who twitter us!
Wanted Dominican Republic 'chef or bar or tourism work'