Tags: Work abroad Caribbean Cruise, chef jobs Caribbean Cruise, jobs abroad for Filipinos, F & B jobs Caribbean, Filipino jobs in Caribbean Cruise for Chef
Job Title: Chef
Location: Caribbean, Cayman Islands
Vacancies: 5
Requirements:
• Vocational Diploma / Short Course Certificate, Food & Beverage Services Management or equivalent.
• At least five years of working experience in the related field is required for this position.
• Well rounded with regard to knowledge of the kitchen have experience in most areas, pastry and baking experience is not essential.
• With excellent professional and personal hygiene.
• Must be hardworking and flexible.
• 25 – 40 years old
• Male/Female
• Good communication skills in English, both written and oral.
Email résumé’s, inquiry & application to: philippines@expert-jobs.com
The Expert Advantage Group Inc.
2nd Flr. MG Bldg 150 Amorsolo St. Legaspi Village
Makati City, Metro Manila
Tel. No. : 893-8866
Fax: (02) 892-6454
POEA License: 102-LB-091806-PL
Website: www.expert-jobs.com
Baker For Brunei
I am very eager to be considered for the position, and believe that I have the qualifications and skills needed to be a top candidate. Having worked for five and half years as the Executive Chef at the Marriott in downtown Austin and willing and able to step up to the next level. I have created new recipes and combinations that were well received by the guests of the hotel. I also have the management capabilities to train, all administrative work, including checkbook accounting, scheduling, run food cost and labor effectively as a working chef.
I would consider it an honor and privilege to work with you, and hope I am granted an opportunity to meet or talk with you in the very near future.
Sincerely,
Andy Bartolomeo Kontus
andykontus@gmail.com
512-788-3578
ANDY BARTOLOMEO KONTUS
1024 Clearview Dr. Bedford, Tx. 76021
Phone: (512) 788-3578 E-mail: andykontus@gmail.com
QUALIFICATION SUMMARY
Self-motivated, goal orientated and creative professional committed to pursuing a long-term career in the culinary profession. Experienced working in “fast-paced and fine dinning” environment demanding strong organizational, well-crafted culinary and interpersonal skills. Trustworthy and hard-working individual devoted to superior customer satisfaction and surpassing customer expectations. Detail-orientated, innovative, and resourceful in completing multiple tasks at once and always follows through with projects from inception to completion.
EXPERIENCE HIGHLIGHTS
Executive Chef, Courtyard by Marriott / Residence Inn by Marriott Downtown Austin Convention Center
* Purchasing and receiving for 2-million dollar restaurant and 1 million dollar banquet food and beverage operation
* Maintaining food cost at 27.6% Year to Date
* Overseeing all food operations of 6600 sq ft banquet space
* Daily food & beverage operations that accommodate for 2 hotels, 449 rooms / suites
* Sixteen hour a day operation providing breakfast, lunch, and dinner
* Four outlets of sales and operations including Champions Sports Bar, Banquets, Concierge Service and In Room Dining
Executive Chef, Judges Hill Restaurant
* Ensure kitchen crew is prepared and setup for service.
* Performing expected “back of the house” duties to ensure a productive and lucrative restaurant including managing food costs,
scheduling kitchen crew, performance evaluations of kitchen, ordering and purchasing
* Menu development and design work for seasonal restaurant menu
* Tasting, costing, writing recipes, and menu description for “Front of the House and Back of the House”
* Maintain and manage proper inventory par-levels
* Menu development and design for special event and holiday menus
Executive Sous Chef / Sous Chef / Line Cook, The Mansion at Judge’s Hill
* Aiding and supporting the Chef in every “back of the house” aspect
* Responsible for all ordering
* Ensure kitchen crew is prepared and setup for service
* Created and Assisted Weekly Five-Course Tasting Menus
EMPLOYMENT HISTORY
2006-2011 Executive Chef, Courtyard & Residence Inn by Marriott; Austin, Texas
2003-2006 Executive Chef, Judges Hill Restaurant; Austin, Texas
2002-2003 Executive Sous Chef, Sous Chef, Line Cook, Mansion at Judges Hill Restaurant; Austin, Texas
2001-2002 Line Cook, Tratatoria Del Lupo, Mandalay Bay; Las Vegas, Nevada
ACHIEVEMENTS & ACCOMPLISHMENTS
United States Army Veterinary Command, Awarded for Excellence, US Army General George W. Casey, January 17, 2009
Austin American Statesmen, Xlent by Dale Rice, “As Chefs Come & Go, Third Try Still a Charm,” 3 Star Review, October 6, 2005
Eating Out with Rob Balon, Fox 7 News, acknowledged as “Excellence of a Sterling Chef,” April 21, 2006
Austin Monthly, by Freddy J. Nager, “Mansion at Judges’ Hill The Verdict Is In,” recognized as being “Succulent” and “Perfectly Done,” April 2006
EDUCATION
Texas Tech University, BA in Advertising, Minor Psychology
Texas Culinary Academy, AAS Le Cordon Blue Program, Austin, TX
REFERENCES
Roger Radtke, General Manager, 281-660-7841
John Luciew, Director of Operations, 512-466-6651