ITALIAN CHEF JOB
The last job announcements for the italian chefs vacancy worldwide.
The italian cuisine is very love in the world especially in the best restuarants and hotels.
Italian chefs are weel paid but they work many hours with sacrifice.
Here the last job international announcements for the italian chefs de cuisine or executive chef PERFORMED BY WWW.THEGASTROJOB.COM

-ITALIAN CHEF JOB TO BORA BORA French Polynesia
A beautiful 5* luxury resort seeks an experienced Italian Chef. As this resort is part of one of the largest International brands in our industry, there is a lot of growth potential for this person.
The Italian Chef must have a minimum of 5-7 years of experience working in recognized high end luxury resorts.
The ideal candidate should be very hands-on, with a creative approach.
Excellent organizational and multitasking skills are necessary, with the ability to prioritize tasks to meet deadlines and strict attention to detail.
With your outstanding team building and leadership skills, you will oversee the day-to-day operations of the Italian restaurant, including training, scheduling, supervising staff and monitoring food quality.
Due to the remote location, only Single or travelling Single Status can be considered at this time.
Compensation: Monthly salary would be 340,000 XPF Flight tickets, Meals, Accommodation
*Unless your experience matches our job description, we will not confirm receipt of your application. For further information on this role please contact Yasmin Khambatta at: yasmin @ renardinternational . com
I look forward to hearing from you.
With kind regards,
Yasmin Khambatt
International Executive Search Consultant

Email: yasmin@renardinternational.com


-ITALIAN CHEF JOB IN PHUKET
Urgently looking for CHEF DE CUISINE -ITALIAN for Portofino Italian Restaurant at Le Meridien Phuket Beach Resort.
Interested candidate,send your CV to Recruitment.Phuketbeach@lemeridien.com
Hotel Marriot Le Méridien Phuket Beach Resort

29 Soi Karon Nui, Tambon Karon, Amphur Muang, Phuket 83100 Tailandia


-Grand opening in Dubai in difc dubai international financial centre -difc
We are looking for the below position for the opening of a new restaurant in DIFC.
1 Italian Sous Chef ideally Italian
1 juniur sous chef ideally Italian
1 Chef de partie main course section
1 Chef de partie homemade pasta section
1 commis pastry section
3 cleaner
The candidates must have a strong personality and experience, in order to handle the kitchen along with the Head Chef.
If you meet the above criteria, kindly submit your CV to:
executive chef
Luca Tresoldi

Luca.t@theartisan.ae


-ITALIAN CHEF JOB IN CHINA
The St. Regis Shenzhen is looking for:
Chef de Cuisine, responsible for our Elba Italian Kitchen. Talents with Italian background and Chinese working experience would be perfect.
It’s highly appreciated if any recommendations:

Dylan.li@stregishotels.com


-ITALIAN CHEF JOB IN JAPAN
Park Hyatt Niseko will feature 11 Food & Beverage outlets featuring different cuisines such as Teppanyaki, Robata, Chinese, Italian, French and Sushi and will showcase two Michelin stared Chefs.
Apply at yuki.takimura@hyatt.com and join the Hyatt family enjoying many benefits (subsidized brand new accommodations, duty meals, free ski pass, and much more!).

Both Permanent and Seasonal positions available.


-ITALIAN CHEF JOB IN FLORIDA
We are HIRING an Executive Chef for our Tampa FLORIDA Italian Restaurant Osteria Bar & Kitchen, please send applications and resume to Fabio Viviani

business@fabioviviani.com


-ITALIAN CHED DE CUISINE IN EGYPT
Great opportunity to join great company!
We are looking a Chef de Cuisine for Vivo Italian Restaurant at The Nile Ritz Carlton, Cairo.
Italian speaking must, Luxury Hotel experience is a plus.
Please apply via link and send your CV to bugra.keles@ritzcarlton.com

Buğra Keleş
-Executive Chef at The Ritz-Carlton Hotel


-ITALIAN CHEF JOB IN MONTENEGRO
Executive Chef – The Chedi Lustica Bay – Montenegro
Located on the coast Montenegro at Luštica Bay with stunning views over the Adriatic Sea.
The Chedi Luštica Bay will be GHM’s second European property.
The Chedi Luštica Bay will be the largest 5-star hotel in the Boka Bay, offering 110 guestrooms, two restaurants and a bar, conference rooms and a business centre, along with an outdoor pool, spa and fitness centre which feature a indoor heated pool, gymnasium and ancillary facilities.
Not only is the iconic Chedi brand the first of seven hotels to be constructed in Luštica Bay, it will be the first to be constructed over an expansive area of 7 million square metres to form a new town.
OPERATIONAL RESPONSIBILITY
Responsible for the overall success of the culinary department, ensuring successful operation in terms of quality and revenue
To reflect The Chedi philosophy by providing the highest quality of food & service to our guests
To be directly involved in all phases of daily operation requirements and to coordinate the Restaurant / Banquet / Food production
To achieve the highest standard through strict adherence to the hygiene and sanitation rule
FINANCIAL RESPONSIBILITY
Monitor and ensure that purchases / expenses are within budget limit
Manage suppliers, selecting the quality vs. cost
Maintain food gross profit
GUEST SATISFACTION
Take ownership of guest special requests and expectations
Personally deal with guest complaints or issues until resolved
Provide consistent service that is above and beyond to ensure guest satisfaction and retention
Serve as a role model to the team
TEAM MANAGEMENT
To manage and assign responsibilities to all Sous Chefs and to oversee the whole culinary team
To maintain a positive attitude and keeping the team spirit at the highest level
To maximise productivity and maintain harmony among all food production employees in a fair and impartial way
To provide a learning atmosphere with a focus on continuous improvement
To monitor staff schedules for the assigned outlets – monitor / approve staff overtime, change of shifts, staff leave etc.
To conduct section / departmental meetings. Responsible for staff daily briefings
To handle staff appraisal and manage performance of culinary team
Commitment to the future through objective guidance.
To conduct trainings and on the job training for staff to develop their skills / new menu items. To monitor that succession plans are followed.
To ensure that staff are aware of hotel rules and regulations
Send your cv TO

Zuzana Pocsova jobs@connectu.me


ITALIAN HEAD CHEF JOB IN NORWAY
JAMIE ITALIAN BERGEN are looking an Italian Head Chef and Sous Chef in Norway

Send your CV in english to kari@dillaholding.no


-ITALIAN CHEF JOB IN MALDIVES
cHef de Cuisine – Modern Mediterranean cuisine
Kandima Maldives
Maldives, Asia
Unspecified
Kandima Maldives
Minimum 2-5 years experience in the area at Resort/Hotel
Overseeing a brigade of 14 team members
Managing an All-day dinning and Mediterranean kitchen
Creative and knowledgeable in Mediterranean or Italian cuisine
Great team leader, on the floor, leading from the front, great motivator
Excellent guest interaction skills, flexibility working long hours
Have a strong passion for modern, trendy cuisine and guest satisfaction
Fun, ‘can do’ attitude determined to make a mark in a very competitive market
Helps drive revenues, comfortable dealing with media and interacting with guests always, very much face of the operation
Passionate about the concept, willing to try new ideas and think very much out of the box

To apply send the resume to ahrd-thailand@soneva.com


-EXECUTIVE CHEF JOB IN CANADA

Executive Chef -RISTORANTE L’ANTIPASTO
Food Specialties
Vegetables, fruits, nuts and mushrooms; Stocks, soups and sauces; Meat, poultry and game; Fish and seafood; Eggs and dairy; Bakery goods and desserts
Executive Chefs Specific Skills
Plan and direct food preparation and cooking activities of several restaurants;
Plan menus and ensure food meets quality standards;
Estimate food requirements and food and labour costs;
Supervise activities of sous-chefs, specialist chefs, chefs and cooks; Arrange for equipment purchases and repairs
Additional Skills
Train staff in preparation, cooking and handling of food; Maintain records of food costs, consumption, sales and inventory;
Prepare dishes for customers with food allergies or intolerances; Requisition food and kitchen supplies;
Prepare and cook food on a regular basis, or for special guests or functions;
Prepare and cook meals or specialty foods

send your CV to sergiodeleo@gmail.com


-ITALIAN CHEF DE CUISINE JOB IN CANADA
Cucina Da Vito – Orleans, ONTARIO
Orleans, ON
Full-time, Permanent
Salary$$50,000Y EAR yearly for 40 hours per week
Start date As soon as possible
Send you CV to

victorkost@outlook.com


-CHEF JOB IN HOTEL MUNICH GERMANY
Working for our hotels in Munich you’re looking forward to a great variety of benefits: spend your vacations at one of our hotels using our exclusive staff rate or invite your friends and family over. Use our Academy by H-Hotels.com for free and get cashback for your seasonal public transportation ticket. Still looking for a place to live? Take your time finding a permanent home and stay at one of our staff apartements in the centre of Munich. Don’t worry – we got your back!

Your new job:
Support your kitchen team in our 2 outlets
Caterings out of house for up to 1000 people
Networking with our international guests
Observance of the general HACCP standards
Your profile:

Work experience in a hotel kitchen
Enthusiastic to be working in an international work environment
Eager to offer your best services – even in stressfull situations
Open-minded towards new work experiences and tasks
Fluent in English, basic knowledge in German is desirable
Your application will be processed by the central recruiting office of H-Hotels AG.
Send you CV to karriere@h-hotels.com
H4 Hotel München Messe
Konrad-Zuse-Platz 14
81829 München Baviera


-Corporate Chef Job based in Genoa MSC
Introduction
Directly responsible for creating culinary product and standards while overseeing culinary operations on board MSC vessels, the successful candidate will assure that the best dining practices are implemented on board and that Company food targets are achieved.
Your tasks
Proactively researches, develops, implements innovative food ideas/concepts and redesigns menus to ensure a tailored offer based on itinerary and taste of the different of nationalities on board;
Standardises production recipes to ensure consistent quality and create cooking and preparation procedures;
Analyses restaurants revenue results and suggests actions to improve quality and profits;
Implements food product on board MSC vessels and verifies food requirements and cost consistency by conducting on board visits and inspections (checks portions, food items used in preparation and appearance/taste of food);
Supports kitchen staff on board to make sure that they are properly trained on quality and service standards and they have the product knowledge needed to carry out their job function.
Your profile
Fluent English;
Culinary education diploma and HACCP certificate;
A minimum of 5 years’ experience as a Chef, of which 3 years as Executive Chef in the Cruise industry;
Understanding of Restaurant, Bar/Lounge, Room Service, Banquet and Catering operational procedures;
Computer literate with MS Office applications;
Strong knowledge of food operations as they affect kitchen and related areas;
Experience in managing F&B personnel;
Ability to communicate clearly with managers, kitchen and dining personnel.

VISA REQUIREMENTS
Applicants must hold one of the following EU/EEA passports:
Germany, Austria, Belgium, Cyprus, Denmark, Spain, Estonia, Finland, France, UK, Greece, Ireland, Iceland, Italy, Hungary, Liechtenstein, Lithuania, Luxembourg, Malta, Norway, The Netherlands, Poland, Portugal, Czech Republic, Slovakia, Slovenia, Sweden, and Switzerland.
In the course of our recruitment and selection process, we may make your Personal Information available to third parties such as recruitment agency, intermediaries and other business partners.

www.careers.msccruises.com

Where to apply?
msccruises.recruitment@msccruises.com

What to send?
CV English (must state the nationality)
Cover Letter in English


CHEF DE CUISINE JOB MEDITERRANEAN CRUISE- Luxury Mega Yacht
Monthly salary (gross): 4000.00 to 4500.00 EUR
Additional information: NET Salary + Excellent bonus structure
Job description, tasks
Primary responsibility is to assist with the management of an assigned galley and to ensure that high standards are achieved and maintained within budgetary limitations.
Seen as an inspirational role model by his/her Crew Members and is a top professional in the field with a passion for the Culinary arts.
This includes all practices, procedures, training, Resident, and Guest satisfaction levels.
Procedural approach to managing the Galley department must be employed, utilizing modern management principles as well as incorporating technological innovations where practical in order to deliver top quality service to our Residents and Guests
Assist in monitoring the Officer and Crew messes and ensure that they are neat, clean and that a quality product is offered
Exceed Resident and Guest expectations of food quality and that all food is prepared according to the recipe and photographic guidelines
Requirements

Minimum of 2 years experience as a Chef De Cuisine on a ultra luxury Cruise Ship, Private Club, Boutique Hotel, ultra luxury Hotel or Resort
3-4 year degree or foreign equivalency and/or 2 years experience as a Chef de Cuisine
Functional expertise and working knowledge of point of sales systems, inventory management systems, Fidelio and computerized reservation systems
Experience with high volume, 3 meal restaurants
Must have a broad knowledge of Mediterranean cuisines including: / French (Classic and contemporary) / Italian (Classic and contemporary) / Mediterranean/Middle Eastern / American cuisine preferable/ Modern Plating Techniques
Is able to read, write and speak fluently in English and does so at all times while on duty.
We offer

An exciting opportunity has arisen for Chefs to travel the world, whilst getting paid and having the opportunity to work with our celebrity chefs.
Free Cruising aboard spectacular ships all over the world.
Free accommodation and meal, while aboard.
Paid flight tickets to and from the ships.
Send your cv to info@sidc.lv
SIDC Group Recruitment is our work, our life and purpose.


-Executive Chef Luxemburg
At Meliá Hotels International, you have the power to create your future. For us, the most important thing is your talent: We share the passion that makes you put your heart into everything you do, day after day. We are by your side to help you go beyond your limits, to celebrate every victory with you. Because together, we are the stars of our own stories.
At Meliá Hotels & Resorts we put our soul and our passion into everything we do so that our guests can live a unique experience, full of the warmth and the hospitality that are so typical of our Spanish origin. If you have an eye for detail and wish to improve yourself every day in an environment which stands out for its personalized customer service, if you enjoy working for a stylish urban or leisure hotel brand, if you want to be part of a team of people who are passionate about what they do… Then you belong at Meliá
What will I be doing?
In this position, you will be responsible for the culinary planning & operation of the entire Kitchen department, the financial, administrational & operational aspects, supervise, coordinate & control the day-to-day operation of the kitchen team with the restaurant employees, facilities & costs.
Ensure that the day-to-day operations of the kitchen is handled in a cost effective manner to give a consistent & high quality product to the customer
Create a culinary experience for our customers
On a daily basis inspect all areas covered by the role and make that they adhere to the highest standard of hygiene, tidiness & cleanliness in freezers, refrigerators, kitchen and service areas.
Optimize the efficient and effective use of facilities, equipment and human resources through planning, staff working hours and effective inventory control.
Place daily orders for produce needed to prepare food based on the daily list and procedures established by the hotel. Similarly, place weekly orders based on expected numbers of covers and hotel occupation.
Set menus and daily specials according to product availability and encourage staff involvement in creating new recipes.
Ensure that hygiene and safety standards are both understood and correctly applied in the work place, minimizing risks and the number of accidents resulting from unsafe practices.
Responsible for preparing and updating all recipe lists, with photographs of the dishes prepared, making them available to the personnel involved, ensuring that preparation, presentation and portion control are in line with established procedures, and that waste is kept to a minimum (jointly with the Administration Department).
Draw up and implement a suitable cleaning programme in all kitchen and service areas on a daily, weekly and monthly basis, using a check list to ensure all tasks are performed.
Encourage an optimum working atmosphere by training, guiding and motivating staff in order to obtain the best results in terms of atmosphere and group efficiency, maximising productivity and helping staff to reach their performance goals.
Ensure that there is a permanent, accurate flow of information and communication in kitchens and with other hotel departments and that all staff arrive for work on time, properly uniformed and meeting the highest standards of hygiene.
Together with the Food & Drink Director and the Purchasing Department, investigate the possibility of using new products, supplies and suppliers, etc., always taking quality and price into account.
Conduct kitchen demonstrations and take part in culinary competitions.
Carry out all instructions and tasks assigned by the position’s immediate superior, as well as any other responsibilities as required by the role.

What are we looking for?
Minimum of 2 years in a similar position
Positive attitude, showing ability to take ownership and responsibility
Expertise and experience with budget & à la carte service, cost control, ratios & budget management, maintaining & raising the profit margins on food.
Strong leadership, communication skills, customer orientation, initiative & teamwork
Maintain adherence to high cooking and hygiene standards
Innovative and knowledge of modern cuisine will be an asset
High level in English & French, German or any other language will be an asset
If you are interested in joining us, please send your complete application by mail!

Hotel Melia Luxembourg
1, Park Draï Eechelen
1499 Luxembourg
Mrs Julia Zöllner
Human Resources Manager

julia.zollner@melia.com