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Hotelier Indonesia

PT Aerofood Indonesia (Industrial Division) - Garuda Indonesia Group.



Aerofood ACS has made his name synonymous with premium catering service in the oil, mining and gas, town catering, as well as health care and wellness industry.

At present, we cater to more than 1 million staff meals for more than 20 customers from the above industries with a broad spectrum of integrated services, from the running onsite canteen and housekeeping, to maintenance and laundry for both the mining camps and offshore dormitories.

Aside from preparing nutritious meals with the highest safety standards, our industrial catering division also provides consultancy service to assist with the construction of the hospital kitchens to ensure all safety and health requirements are met.

Membutuhkan karyawan untuk menempati posisi:

*1. Chef / Sous Chef*Persyaratan:
SMK sederajat dengan pengalaman min. 4 thn sebagai sous chef atau Diploma Jasa Boga dengan pengalaman min. 2 thn sebagai sous chef di perusahaan catering, hotel atau restoran
Menguasai masakan western, oriental & Indonesian food
Memahami sistem keamanan Pangan dan pengendalian food cost
Kreatif dan memiliki passion yg tinggi di bidang culinary
Good teamwork and leadership.

*2. Senior Cook*Persyaratan:
Min. SMK sederajat
Pengalaman sebagai commis 1 di perusahaan catering, hotel atau restoran
Good attitude and teamwork

*3. Junior Cook*Persyaratan:
Min. SMK sederajat
Fresh graduate atau diutamakan pengalaman sebagai commis 3 di perusahaan catering, hotel atau restoran
Good attitude and teamwork
*Penempatan untuk Area Jakarta, Bekasi, Cikarang, Karawang, Tangerang dan Cilegon*.

Lamaran dan CV ke:
[email protected] ; [email protected]
CC : [email protected]


#hotelier #hotelierindo #indonesia #hotelierindonesia #hotjobs #hotel #jobs
Hotel, Resort , Restaurants , Hotelier, Airlines , Software, Foods ,Trade, Magazine, Appointment, Recruitment, Events , Booking, Technology, Hotelier
Hotelier Indonesia



ARNAVA

Meaning – the Ocean, the sea and the wave in Sanskrit language. This concept is meant for leisure and business travelers who are looking for simple but yet cozy place to replace their “home” while they are traveling. An atmosphere of cool, calm but still give you the feeling of warm and friendliness around you. In the ambiance itself and the most important is the warm of the intire staff.
  • Chef - Asian Food , Placement ARNAVA Senen - Jakarta , Ready to joint December 2017
  • Exec Chef , Placement ARNAVA Senen - Jakarta , Ready to Joint December 2017


#hotelier #hotelierindo #indonesia #hotelierindonesia #hotjobs #hotel #jobs
Book a cruise to the Caribbean or Panama Canal and enjoy $1 deposits + FREE Gratuities.


Hotel, Resort , Restaurants , Hotelier, Airlines , Software, Foods ,Trade, Magazine, Appointment, Recruitment, Events , Booking, Technology, Hotelier


Hotelier Indonesia


CHEF !!!
King of Snake New Zealand (http://www.kingofsnake.co.nz/) is Still seeking candidates for 6-8 more CDP candidates out of 3 recently selected by Chef Stuart.
The candidates should have the following qualification :
1. Male/Female preferable maximum 35 years old
2. Minimum 3 years as CDP
3. Fluent in English
4. Food Specialties are Pizza, Western Food, Mexican
Send your CV to [email protected], Subject : CDP KOS, last date of submission 20June 2017
Please be informed that there are fees to be paid for Professional Fees, Processing Fees and Joining Ticket
We DO NOT accept any ZIP or RAR files (Compress Files) or Download Link.
Please Note the positions are applicable for INDONESIAN NATIONALITY ONLY and ONLY QUALIFIED CANDIDATES WILL BE CONTACTED
Detail Information please contact Ibu Ani/Ibu Rina at 0341-347474-Local / 085233177431-Telkomsel / 0815667431-IM3 / 0817177431-XL (WhatsApp), BBM : Channel Job @Binamandiri, Line/Google+/Path : ptbinamandiri
PT Binamandiri Muliaraharja
Jalan Kartini 3A Malang
Hotel, Resort , Restaurants , Hotelier, Airlines , Software, Foods ,Trade, Magazine, Appointment, Recruitment, Events , Booking, Technology, Hotelier



Sufyan Fazly, A young 5-star hotel F&B staffer, rising in the international market.

In our international travels, we run across exceptional hospitality professionals who are at various stages of their career. Some are highly experienced with decades of experience, others, like Sufyan Fazly are in the early years of a very promising career.


[HI] When and where did you start working in restaurants?


[Sufyan] I was fortunate to start my hospitality career at a the Hotel Tropaz in Sri Lanka in 2002, and later in 2003 in a five-star deluxe hotel, the Beach Rotana Hotel & Towers in Abu-­Dhabi. This was in 2003-2004 where I started at the lower levels, working as a kitchen helper at their all-day dining restaurant. Having experienced an international property at this level helps build an appreciation for every team member regardless of their position.


[HI] Could you tell us a bit about your start, what got you started in this career?


[Sufyan] From an early age I was able to observe cooking in an institutional setting. I appreciated the different cooking styles they used, and really loved the smell of the food they were preparing. It was because of this that I had an interest in cooking and food preparation and decided to attend the Swiss Lanka Hotel School in Sri Lanka.


[HI] Where are you working now, and what is your position? What are your responsibilities?


[Sufyan] I am currently the Chef de Party at the Moevenpick Hotel Jumeirah Lake Towers in Dubai. Responsibilities include: a) following-up on all ordered items, b) supporting and assisting the Chef De Cuisine in the oversight of their new Urban Bar in Dubai, and c) training and scheduling on benefits for the employees and organization.


[HI] Your positions have taken you to a few other countries. Which properties have you worked at, and in what countries?


[Sufyan] I have been fortunate to work in Sri Lanka, United Arab Emirates, Kuwait and the Maldives. Some of the properties include:


* Hotel Topaz Sri Lanka, 2002 - ­2003​ ( 4* Deluxe Hotel)

* Beach Rotana Hotel & Towers Abu­ Dhabi, 2003 - ­2004 ​( 5* Deluxe Hotel).

* Holiday Inn Downtown Kuwait, 2006 -­ 2007​( 5* Deluxe Hotel) Opening team.

* Global Towers Hotel Sri Lanka, 2007 - ­2009 ​( 5* Deluxe Hotel).

* Island Taste Restaurant Maldives, 2009 - ­2010

* One & Only Reethirah Resort Maldives, 2010 - ­2012 ​(5* Luxury Resort)

* Niyama Resorts Maldives, 2012 - ­2013 (​5* Luxury Resorts)

* Currently working with Movenpick Hotel, JLT(Dubai)


[HI] Many of your positions seem to be at 5-star hotels. Is this a preferred choice for you?

[Sufyan] I do prefer to work at 5-star hotels due to the higher standard in quality of food and preparation. I have been given the opportunity to create my own dishes and new presentation within these upscale environments. The 5-star properties give me a greater challenge that I happily take-on.


[HI] What achievements are you proud of?


[Sufyan] I am pleased with the opportunities each property gives to me, and my ability to achieve the goals that are set for me. Continuing promotions are satisfying, but the ability to be of service to my employer and the customer are the achievements I’m most proud of.


[HI] What positions and locations would you like to advance into in the coming years?


[Sufyan] I look forward to progressing into positions as a Junior Sous Chef or Chef de Party. I would welcome a chance to work in Europe, Canada or USA.


[HI] As a young, but well travelled chef, what advice would you give to others just starting in the industry?


[Sufyan] I would like to say it is important to work from the heart, as it will help build a positive attitude and gives you a heightened level of confidence. Our guest will notice and will be satisfied they’re the first priority.


Hotelier Indonesia would like to thank Sufyan Fazly for his time spent with us. He may be contacted at: [email protected]