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gonna need a Mercenary Chefs hat - keep that sun off your head
Vieques SVI 8.31
Evening Chef wanted at new restaurant in Vieques opening after Thanksgiving. Assistance with housing available, flexible and friendly owners.
job-rbdwu-1923604041@craigslist.org
St. Croix 8.31
Chef & Sous Chef for small white table South East Asian restaurant on St. Croix with modern a/c kitchen.
Formal training and 3 years minimum experience required. 340.690-6702. www.galangalstx.com
St.John 8.31
Now hiring experienced line cooks for upscale French/Caribbean bistro. Full time positions available. Please send resumes.
job-4hyxq-1925022085@craigslist.org
Sint Eustatius / Caribbean 8.18
A small quality restaurant full of charm situated in the Caribbean on the island of St. Eustatius, Dutch Antilles. Are you creative? Responsible, able to manage your kitchen, your staff and able to assume ordering duties? If so, you are the person we are looking for to undertake this fascinating challenge. Our menu is standard or international from day to day with 2-3 chef specials where you will provide specific guidelines and exacting standards on how to prepare each special menu item.
You will have the freedom to fully express your culinary palate and expand your repertoire. A diploma Chef, newly graduated , or even if you are a couple and have the urge to become part of a great team on a little corner of paradise, get back to us at your earliest
Send resume to: statialodge@hughes.net
Starting, beginning of October 2010
St. Thomas 8.8
Head cook for a casual dining restaurant. Will be cooking on the line, dealing with food-related concerns, and providing leadership. Will be able to use your creativity and knowledge of food to possibly develop and prepare new recipes to add to dinner menu. Our menu is standard from day to day with 2-3 chef specials where you will provide specific guidelines and exacting standards on how to prepare each special menu item.
Help to repair cost estimates for food and supplies, aid in kitchen work schedule, order food/kitchen supplies, and ensure our establishment runs efficiently and profitably. Oversee kitchen operations to ensure uniform quality and presentation of meals. Additionally, ensure that sanitation and safety standards are observed and comply with local regulations.
Send resume to: bigbambooze@yahoo.com
or call to set up an interview at: 340-473-8565
No work permit needed for US citizen
Panama 8.5
Chef / turismo (isla coiba)
Chef profesional con referencias. necesario para cocinar para entre ocho y dieciséis personas / empleados y turistas en la Isla Coiba. Debe ser libre para trabajar con varias semanas sin regresar a casa a cabo durante los meses de verano. Primera semana comienza 19 de agosto.
llama 998-5073 o e-mail info@coibadventure.com
Chef needed for remote island off Pacific coast of Panama. Seasonal work mostly December through May. Small sportfishing operation catering to groups of 4 - 6 guests & 5 crew. $200 per week plus tips. See www.coibadventure.com
Send resume to info@coibadventure.com
I could use a chef Aug. 20 - Sept. 18th.
Seychelles 8.5
Executive Sous Chef, Sous Pastry Chef, Sous Chef - Hot Kitchen
Sous Chef - Cold Larder
Small, very high end island resort accommodating maximum of 50 guests, but usually around 30. Seeking serious young chefs who are rising quickly up the career ladder, dedicated to cooking,
who want to receive worldwide recognition for food and have lots of potential and know how. Might suit those seeking their first international experience. The island is fairly remote, but an amazing place to live.
The Resort has concept of 'any menu, any venue, any time', though they do provide a suggested a la carte lunch and dinner menu in the restaurant.. In addition there are in- villa BBQs, picnics and in-villa dining experiences, so a busy kitchen.
ax is 10%. Package includes annual vacation flights, full room and board - staff bistro providing 3 meals daily, uniform and shoes provided .
nicola@globalsearchint.com
sous Chef (Oahu, Waikiki) 7.30
and
Jr Sous Chef
ARE YOU READY FOR THE IRON CHEF CHALLENGE?
Iron Chef Masaharu Morimoto is opening up his latest restaurant in Waikiki on Oahu and wants you! Open for breakfast, lunch and dinner, Morimoto Waikiki combines traditional Japanese methods with Hawaiian influences to create an innovative menu in a sophisticated environment.
Essential responsibilities but not limited to include assisting the Executive Chef in all aspects of the day to day food production, maintaining food standards and operating procedures. Assists kitchen for daily service in all areas. Practices and sets positive example in health, safety, hygiene and sanitation standards. Monitors food and labor costs. Will have a understanding of HACCP and rotation of food products. Assist with employee training, performance reviews, hiring and discipline issues. May need to generate business reports as needed.
Qualified candidate will possess excellent time and project management skills, performs well under pressure, able to keep a clean, organized work environment, as well as maintain a clean personal appearance.
Will maintain professional composure at all times-especially during stressful situations.
Education and experience required:
- Minimum 3 - 5 years fine dining experience or equivalent
- Culinary School degree or equivalent
Skills required:
- Ability to communicate and follow written and verbal directions in English
- Ability to lead a team of cooks in food preparation and execution
-Ability to make decisions following company expectations and philosophy
-Knowledge of all products, recipes and procedures
-Knowledge of all working stations
-Excellent knife skills
Interested applicants should forward resumes with cover letter and salary requirements to:
careers@morimotowaikiki.com
Grand Cayman 7.22
4 star boutique hotel situated on Grand Cayman is seeking chefs/cooks for fine dining, sushi and clubhouse restaurants. Must have hotel experience, speak fluent English and be able to work in a team environment.
Please send CV with picture to tswaby@gcbs.ky
, responses will be sent to suitable candidates only.
Netherlands Antilles 7.6
A small quality restaurant full of charm situated in the Caribbean on the island of St. Eustatius, Dutch Antilles. Are you creative? Responsible, able to manage your kitchen, your staff and able to assume ordering duties? If so, you are the person we are looking for to undertake this fascinating challenge. Our menu is standard or international from day to day with 2-3 chef specials where you will provide specific guidelines and exacting standards on how to prepare each special menu item.
You will have the freedom to fully express your culinary palate and expand your repertoire. A diploma Chef, newly graduated , or even if you are a couple and have the urge to become part of a great team on a little corner of paradise, get back to us at your earliest
Send resume to: statialodge@hughes.net
Starting, beginning of October 2010
St. Thomas 8.8
Head cook for a casual dining restaurant. Will be cooking on the line, dealing with food-related concerns, and providing leadership. Will be able to use your creativity and knowledge of food to possibly develop and prepare new recipes to add to dinner menu. Our menu is standard from day to day with 2-3 chef specials where you will provide specific guidelines and exacting standards on how to prepare each special menu item.
Help to repair cost estimates for food and supplies, aid in kitchen work schedule, order food/kitchen supplies, and ensure our establishment runs efficiently and profitably. Oversee kitchen operations to ensure uniform quality and presentation of meals. Additionally, ensure that sanitation and safety standards are observed and comply with local regulations.
Send resume to: bigbambooze@yahoo.com
or call to set up an interview at: 340-473-8565
No work permit needed for US citizen
Panama 8.5
Chef / turismo (isla coiba)
Chef profesional con referencias. necesario para cocinar para entre ocho y dieciséis personas / empleados y turistas en la Isla Coiba. Debe ser libre para trabajar con varias semanas sin regresar a casa a cabo durante los meses de verano. Primera semana comienza 19 de agosto.
llama 998-5073 o e-mail info@coibadventure.com
Chef needed for remote island off Pacific coast of Panama. Seasonal work mostly December through May. Small sportfishing operation catering to groups of 4 - 6 guests & 5 crew. $200 per week plus tips. See www.coibadventure.com
Send resume to info@coibadventure.com
I could use a chef Aug. 20 - Sept. 18th.
Seychelles 8.5
Executive Sous Chef, Sous Pastry Chef, Sous Chef - Hot Kitchen
Sous Chef - Cold Larder
Small, very high end island resort accommodating maximum of 50 guests, but usually around 30. Seeking serious young chefs who are rising quickly up the career ladder, dedicated to cooking,
who want to receive worldwide recognition for food and have lots of potential and know how. Might suit those seeking their first international experience. The island is fairly remote, but an amazing place to live.
The Resort has concept of 'any menu, any venue, any time', though they do provide a suggested a la carte lunch and dinner menu in the restaurant.. In addition there are in- villa BBQs, picnics and in-villa dining experiences, so a busy kitchen.
ax is 10%. Package includes annual vacation flights, full room and board - staff bistro providing 3 meals daily, uniform and shoes provided .
nicola@globalsearchint.com
sous Chef (Oahu, Waikiki) 7.30
and
Jr Sous Chef
ARE YOU READY FOR THE IRON CHEF CHALLENGE?
Iron Chef Masaharu Morimoto is opening up his latest restaurant in Waikiki on Oahu and wants you! Open for breakfast, lunch and dinner, Morimoto Waikiki combines traditional Japanese methods with Hawaiian influences to create an innovative menu in a sophisticated environment.
Essential responsibilities but not limited to include assisting the Executive Chef in all aspects of the day to day food production, maintaining food standards and operating procedures. Assists kitchen for daily service in all areas. Practices and sets positive example in health, safety, hygiene and sanitation standards. Monitors food and labor costs. Will have a understanding of HACCP and rotation of food products. Assist with employee training, performance reviews, hiring and discipline issues. May need to generate business reports as needed.
Qualified candidate will possess excellent time and project management skills, performs well under pressure, able to keep a clean, organized work environment, as well as maintain a clean personal appearance.
Will maintain professional composure at all times-especially during stressful situations.
Education and experience required:
- Minimum 3 - 5 years fine dining experience or equivalent
- Culinary School degree or equivalent
Skills required:
- Ability to communicate and follow written and verbal directions in English
- Ability to lead a team of cooks in food preparation and execution
-Ability to make decisions following company expectations and philosophy
-Knowledge of all products, recipes and procedures
-Knowledge of all working stations
-Excellent knife skills
Interested applicants should forward resumes with cover letter and salary requirements to:
careers@morimotowaikiki.com
Grand Cayman 7.22
4 star boutique hotel situated on Grand Cayman is seeking chefs/cooks for fine dining, sushi and clubhouse restaurants. Must have hotel experience, speak fluent English and be able to work in a team environment.
Please send CV with picture to tswaby@gcbs.ky
, responses will be sent to suitable candidates only.
Netherlands Antilles 7.6
Job Description
The Ocean Lounge restaurant located at the Holland House Beach Hotel on the Island of St. Maarten - Caribbean is searching for creative fine dining, a la carte Chef to take the kitchen to a higher level. We are not the ordinary Hotel restaurant. We cater to many tourist form outside and locals from the island. To apply, please forward your C.V.
passport picture, and a copy of your Menu, along with your requirements.
paul@hollandhousehotel.com
Bocas del Toro, Panama 6.26
This position is responsible for managing the kitchen and meals in their entirety. Menu planning is not the chef's responsibility; however someone with the right experience may have this responsibility. Breakfast, lunch and dinner for up to 20 in the dining room and up to 8 staff each day. Our hotel is secluded – access to other islands is limited. Approximately 8 other staff members reside onsite in the staff dormitory. Our boat goes to town twice weekly for supplies, etc.
Because we are in a secluded location and our staff is housed on the premises, the environment is very much like being on a ship. It is vital that our chef is secure, friendly and teamwork oriented. It is key that our employees get along with others well, both guests and staff. We need an individual who is healthy and highly dependable. English is not necessary. Spanish is necessary. We prefer a Panamanian for this position. This position calls for an individual who is professional and presentable. The chef position is a challenging yet rewarding one. Split shifts combined with the limited vacation schedule require a self-starter who is dedicated and remains focused on the job.
Because of our location, it is very difficult to replace any of our crew. We do expect a commitment from our employees to stay at least a year. It is important that our applicants understand the operation and what responsibilities will be required of them. Under normal circumstances, our staff works a six or seven day week for five weeks with a week off at the end of the five week period. This schedule is dependent upon guest reservations. It is possible during high season that the leave week be delayed due to guests on site.
We do not allow “partying” or dating within the staff living on site. We require that all staff abide by posted rules and regulations.
The salary will be between $500 and $1000 a month and is completely dependent upon the applicant's experience, etc. We pay transportation costs to and from this person's home at the end of the five week period by bus. After a three month temporary period, we pay all social security and other governmental requirements. The person who fills this position will live on site. On site all meals are provided. Personal expenses are limited to mobile phone and personal toiletries. We do have internet and phone access which are available to this person during their off hours until 10:00 pm each night. Under normal circumstances there is a second person in the kitchen to help this person with meals and an additional person to assist with dish washing, etc. following each meal. We need a person who is ready to work and does not have specific lines set as to what is and is not a part of the job. This position is a great one for someone who thinks they are ready to have their own restaurant but do not yet have the funding to do so. This position allows someone to save money as it is impossible to spend money here. We do not require someone with experience. We will manage the responsibility level based upon the applicants and the ultimate hire.
Reply to: job-xufwv-1811169637@craigslist.org
St. Thomas 6.1
Busy fast past Italian/Pizzeria Restaurant located in Downtown Charlotte Amalie seeking Experience,
Energetic, and Motivated individual to join our team. Hrs 9am-4ish. Send Resume & References.
katcashion@hotmail.com
Santo Domingo, Dominican Republic 6.1
OPENING SUMMER 2010 – We are looking for a dynamic Chef de Cuisine and Executive Sous Chef to overseeing the daily operation of the kitchen and all culinary outlets. Assist with recipe development and costing. Responsible for culinary team scheduling and labor cost analysis, inventory management, purchasing, sanitation and general maintenance of facilities. The Chef de Cuisine with work directly with the Executive Chef and assist in special projects/new concept development.
Candidates should have: Minimum of 3-5 years experience as Sous Chef and must be fluent in Spanish and English. Culinary degree a plus, must have strong organizational skills and proficient in Word and Excel. Competitive compensation package with relocation assistance. Please contact us for more details.
job-hcpyz-1760325672@craigslist.org
Hilton Waikiki Prince Kuhio 5.23
Cook
Department: Kitchen Reports To: Executive Chef
To create 100% customer satisfaction by preparing quality food products
jmontenegro@stanfordhotels.com
Oahu 5.20
Sous Chef (The Royal Hawaiian Hotel)
Need serious Sous Chef for signature seafood restaurant and Banquets at The Royal Hawaiian, A Luxury Collection Resort.
Restaurant was winner of 2010 Hawaii’s Best New Restaurant by Honolulu Magazine.
Please send resume.
job-xyxwc-1748262986@craigslist.org
Dominican Republic 5.19
Chef/Chocolate maker who surfs
Looking for an Artisan Chocolate maker to help us manufacture chocolate by hand from the bean with all local ingredients. We have an organic farm that supplies a restaurant in our small beach front surf hotel, and in the down times we make chocolate.
Our location in a surf town provides a fantastic life for someone who appreciates quality of life and surfing. The person will manage the kitchen in the restaurant in addition to manufacture chocolate- it kind of works well together.
Spanish language and understanding of the Caribbean way would be an asset. Long hours and low pay, but a great life.
Compensation: room, board, small salary + bonus
job-rpkhu-1747846979@craigslist.org
Bali 5.19
Our client a 5* Resort belonging to international chain in Bali.
The resort has 60 suites and opened 2 years ago. It has 2 restaurants, 1 bar and 1 lounge / club.
- Previous 5* boutique resort experience in similar role a must.
- Service background in restaurant/bar.
for more information please see:
http://www.azurejob.com/jobs/director-of-fb-expat
Terschelling 5.15
A Chef is required for a 4 star hotel on the island of Terschelling.
This is a live in position and you will be required to commence work immeadiatly.
Please do not apply if you live outside the european union. The contract can be either long or
short term Please email bestuitzendburo@hotmail.com
St Thomas 5.11
Seeking Experience Sushi Roller, and Lead Line Cook for Acacia Restaurant & Cereus Wine Bar. Must be clean and organized and able to handle extremely fast paced environment. No Relocation,
Local candidates are preferred but all will be considered.
job-venrc-1731270899@craigslist.org
Puerto Rico 5.5
Busco cocinero para iniciar restaurante Colombiano con experiencia y conocimiento de productos/platos Colombianos. Ayuda en todos los aspectos del negocio, puedo ayudar relocalizando al area desde USA o Colombia.
favor Comunicarse (203)9811919 o em, solo personas con serias intenciones y buen historial etico.
carloslopezm@msn.com
Nederlandse Antillen (St Maarten) 5.4
Sous Chef
The applicant must have held previous culinary management positions in Hotels and Resorts with multiple outlets, have high energy and multiple tasks in various kitchens and cuisines.
Proven success in all aspects of Culinary production and service, working with customers and employees, special events and ensuring optimum quality. Effective in implementing Policies and Procedures, fostering teamwork and menus. Highly effective in maintaining of sanitation and safety standards throughout the kitchen and storage areas.
The successful candidate must possess a Degree in Culinary Management or a minimum of 5 years in supervision or management in the culinary field. Fluent in multiple languages is a plus!
Please submit all resumes too: ihokahin@gmail.com
