Welcome Jim Johnson to the Chefs Helping Chefs Team. To add to our services to the Hospitality Industry we have added Jim Johnson, BBQ Pitmaster and Instructor. Jim is a professional competition BBQ Chef with over 30 years of experience.
Eden Roc at Capa Cana looking for a skilled breakfast chef to remodel and newly set up of our breakfast operation We are not so much lacking good presentation of the buffet but rather the variety of items and the quality of food items on the breakfast buffet.
Good knowledge about intercontinental and American breakfast buffets, not local Dominican or Caribbean.
Please find attached the job description.
The CVs should be sent straight to Mr. Schandl email: email@example.com
Breakfast Chef – Eden Roc at Cap Cana – Dominican Republic
Eden Roc at Cap Cana Punta Cana / Cap Cana Dominican Republic
Every memorable dining experience at Eden Roc Cap Cana begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. Your passion for managing food preparation as a Breakfast Chef will inspire your team to create truly spectacular fare.
Hotel Overview: Eden Roc at Cap Cana is a unique and secluded property nestles in the exclusive, beachfront community of Cap Cana at the eastern tip of the Dominican Republic.
Surround by a tropical forest with ecological marvel, with pristine beaches, towering cliffs, a Jack Nicklaus signature golf course and a bustling Marina. Solaya Hotels & Resorts chose this heaven on earth as the ideal spot to build their first ultra-luxurious property, the model for future developments in the Caribbean, United States and Europe.
Solaya’s unique concept for Eden Roc at Cap Cana blends the impeccable standards of the great resorts along the French and Italian Rivieras with the warmth and relaxed charms of the Caribbean.
Think of the magnificent architecture along the French and Italian Rivieras. Add a touch of Spanish Colonial design. And now imagine an enclave of these storybook villas set among the dreamy landscape of the Caribbean. It is a unique interpretation of Mediterranean Riviera romance with a Caribbean twist.
Furthermore Eden Roc at Cap Cana is proud to be the first member of Relais & Chateaux properties in Dominican Republic, an exclusive collection of 520 of the finest charming hotels and gourmet restaurants in 60 countries. Their mission is to spread the Art de Vivre (Art of life) across the globe by selecting outstanding properties with a truly unique character.
Summary of Responsibilities:
Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:
• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
• Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards
• Actively share ideas, opinions and suggestions in daily shift briefings
• Ensure all kitchen Colleagues are aware of standards and expectations
• Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback
• Continually strive to improve food preparation and presentations
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
• Have full knowledge of all menu items, daily features and promotions
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage
• Other duties as assigned
• Previous experience in the Culinary breakfast operation required
• Diploma Certification in a Culinary discipline an asset
• Computer literate in Microsoft Window applications an asset
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times
Physical Aspects of Position (include but are not limited to):
• Constant standing and walking throughout shift
• Frequent lifting and carrying up to 30 lbs
• Occasional kneeling, pushing, pulling, lifting
• Occasional ascending or descending ladders, stairs and ramps
Send your resume to Food & Beverage Director Andreas Schandl at firstname.lastname@example.org
Chefs Helping Chefs – Your One Stop Shop
As many of you know, Chefs Helping Chefs have been providing training and consulting throughout Florida, Mexico, and the Caribbean. Just in the past year, our team has worked with 12 – 15 different properties, have conducted over 500 Level 3 HACCP/ServSafe Food Protection Manager’s training and certification. We have worked with revising menus and recipes, trained the Culinary teams on preparation and presentation. Chefs Helping Chefs can provide just about any type of training for the entire hospitality industry. Take a look at our web site at www.chefshelpingchefs.com
Chefs Helping Chefs is also your One Stop Shop for high quality uniforms, Birkenstock shoes, Victorinox knives and just about anything you may need for your kitchen, restaurant and hotel. Contact Chef Jeff for more information at email@example.com
Garfield has been shaping Caribbean and international cuisine for over 15 years. A native of Barbados, Garfield’s culinary style is rooted in the Caribbean. His introduction to the world of culinary arts began at the age of
His experience afforded him gold medals in 2001and 2002 at World
Food Day Cook Off, Barbados and silver medals at the World Food Day Black Belly Sheep Competition in 2000 and Taste of the Caribbean, 2015. Garfield built up an impressive resume within the Caribbean as he served in various capacities within the food and hospitality industry, creating delectable cuisines at some of the most prominent hotels and restaurants in Barbados, St. Lucia, Jamaica, the British Virgin Islands and Turks and Caicos.
His career began in 1998, as a Chef de Partie upon completing his studies at
the Barbados Community College. His apprenticeship in international cuisine under the tutelage of Michellin Star, Chef Marco Pierre White at Mirabelle Restaurant- London, England in 2003 enhanced his cooking skills and he soon developed his own blend of fusion cuisine.
This certified Food Safety Manager also holds an Associate Degree in Culinary Arts and a Diploma in Food & Beverage Management. His professional kitchen experience includes positions at prominent hotels and restaurants within the Caribbean region, such as
Executive Sous Chef, Asu Restaurant, Turks and Caicos
Sous Chef, Hilton Trinidad, Hilton Jamaica and the Jalousie Hilton, St. Lucia
Sous Chef, Villa Nova Country House & Hotel, St. John, Barbados
HIS PASSION & GOALS
Chef Victor loves the challenge of cooking for people who enjoy Caribbean flavors. His dream is to someday own a bistro restaurant that serves international cuisines with a distinctive Caribbean flavor. As a child of the Caribbean, sustainability and local produce are of great importance to him and he applies this passion to the dishes he creates. An advocate of local produce, Garfield is dedicated to utilizing quality ingredients in the preparation of his dishes.SIGNATURE DISHES
Caribbean Seafood Stew
Poached Love Apple (Caribbean name: Pomerac)
Congratulations to Team Bahamas for winning the Team of the Year. Chef Peter Edey hosted the 3rd Annual Caribbean Junior Duelling Challenge. The challenge was held at the Culinary Arena at the Dining Club Located in Newton Industrial Estate, Christ Church, Barbados. T’Nique Brown & Rico Neely proudly represented the Bahamas and were simply fantastic. The team was coached by Chef Carla Barr & Chef Keisha Bonimy. The Challenge was part of the Junior Caribbean Culinary Conference http://duellingchallenge.net/Caribbean/ Chefs Helping Chefs and Chef Jeff participated in this annual event. The first day started off feature speakers from Barbados then presentations from Chef Anton Doos, CEC. Then the competitors, delegates and guests were able to tour “The Concord Experience” museum. That was an unbelievable tour. Day two continued lectures and demonstrations. Chef Doos did another presentation. This time it was molecular gastronomy or as Chef Doos would say, his worms. Then came Mixologist Jamaal Bowen who did cocktail creation with a local flair. After lunch Chef Jeffrey Rotz, CEC, CCE, AAC followed with an overview of the importance of Food Safety. The final session for the day was by Chef Manfred Schmidtke, CEPC on “The Magic of Laminated Doughs.” Day 3 (Round 1) was the signature or National Dish Competition. Day 4 (Round 2) was the Mystery Basket. Day 5 was the finals. The top 3 teams from rounds 1 & 2 went head to head for the 2016 Caribbean Junior Duelling Challenge Team of the Year. Team Bahamas took home the trophy.
For your Planning – Chefs Helping Chefs will be at this year’s 20th America’s Food & Beverage Show & Conference in Miami. Plan to visit Chef Jeff & the team at Booth 110 on September 26 & 27. More information to follow!
September 26-27, 2016 – Booth 110
Miami Beach Convention Center, Hall C
1901 Convention Center Drive
Miami Beach, Florida 33139
Jeff Call, CEC, FMP
Jeff Call, Corporate Chef for Concessions International is responsible for new menu development execution for the CI brands, work closely with national brands on adapting their concepts to airport environments, developing and monitoring LTO specials for all airports, and quarterly QA inspections. He brings more than 30 years’ experience in the Food and Beverage industries.
Jeff’s culinary career began in like most at the age of 15, working in a church dining hall on Wednesday nights. His first restaurant job was with Po Folks in the late 70s. Throughout high school and college, he bounced through different kitchen and waiter jobs. He graduated in 1987 from Georgia State University with a B.A. in Commercial Spanish and a minor in Hotel, Restaurant and Travel Administration. After a short stint in import and export work to Puerto Rico (frozen food commodities), he graduated culinary school in 1992 from the Art Institute of Atlanta. Since then he has worked in all facets of restaurants to include scratch cooking gourmet market and bakery (eatZi’s Market and Bakery), convention hotels, fine dining, QSRs, town clubs and Jewish catering. His love in the kitchen tends towards the cold kitchen—Garde Manger and baking, he has the ability to perform in both savory and sweet kitchens. He has been furthering his skills sets with ethnic and vegetarian cuisines.
Since joining CI, Jeff has completed his FMP (Foodservice Management Professional Certification from NRA) and he completed his CEC (Certified Executive Chef from American Culinary Federation) in August 2012. In 2012 he was certified by International HACCP Alliance for Basic and Advance HACCP and in 2013 he completed his HACCP train the trainer Certification from them. He and his team opened a USDA and FDA certified Ready to eat Facility at the corporate office in 2013. In 2016, the company has branched out to third party sales of products and Jeff and his team have developed new catalog items to satisfy the varied demographics that he faces in the commissary and airport worlds—including the business traveler, college student, millennials and vegetarians.
Jeff speaks Spanish fluently and can read French, Italian and some Japanese. He is passionate about food in all of its forms and brings that excitement to the daily job.
Bernd Mueller is a German national. He is a permanent resident since 1979 in the US. He was educated in his native home town Bensheim, Germany. His years of apprenticing and learning Culinary Art and Science took him from Germany’s highly regarded hotel and restaurants to a short but intense cooking tour through France with Paul Bocuse in Lyon and Roger Verge at Le Moulin de Mougins in Nizza. He held various executive chefs position with prestige international hotel chains like Marriott International, Hilton International, Princess International, and Opryland Hotels. In Germany, Hawaii, Texas, Florida, Mexico, Caribbean and occupied the Corporate Chefs Position for Posadas de Mexico (Holiday Inn). Bernd graduated in Germany with professional Chefs apprenticeship degree. He also obtained the Executive Chefs certification from the American Culinary Federation CEC. He is a Dale Carnegie graduate. He attended many certification courses, amongst them leadership skills, diversity training, communication skills, and people with the likes of Tom Peters, Kenneth Blanchard, and many more . . . His general management and concept development skills have been sharpened and broadened, as his love for teaching and mentoring during 10 hotel openings around the globe. Bernd has cooked for World leaders, Dignitaries and Royalties including US President Ronald Regan, George Bush Sr., Mexico’s President Miguel Aleman, Lopez Portillo, Luis Echevarria and Dias Ordaz, US Secretary of State Henry Kissinger, his Royal Highness Prince Turki Bin Abdul Aziz-AlSaud, hosted Billy Graham’s seventy’s birthday party and the President of is native Germany Walter Scheels as President Suarez from Spain. Bernd’s tireless activism promoting the culinary trade through fund raising effort since 1989 with the homeless and hungry relief organization Share Our Strengths. He is still an active member with the American Culinary Federation and the German Chefs Association. He participated in Omni Hotels Food and Wine Symposium, traveling to Spain, Argentina and France. Also in 2009, he represented Omni Hotels at the James Beard House in New York to conduct the kick off for the French Promotion. He has appeared in Heath Food Network, local TV and radio stations and the syndicated international kitchen in Hawaii and traveling in 1996 with the ACF delegation and Martin Yan to China, attended the Chef excellent program at the CIA in NY and Greystone, California. He is fluent in English, German and Spanish.
David Ivey-Soto MBA, CEC®, CCA® has diverse industry experience of over twenty-five years in fourteen countries on five continents has provided him with insights into the foodservice industry and the experience to share his expertise. He is a former National Secretary of the American Culinary Federation serving on its Board of Directors.
Chef David has been featured in National Culinary Review, ESPN The Magazine, Freekick, The Daily News of the Virgin Islands, Newsweek, The Washington Post, among other publications and has been featured on WRC-TV NBC 4, Washington, DC.
Before starting his companies, Chef David was the Training Development Manager at UniPro Foodservice, Inc. There his responsibilities included instructing menu management programs, designed to assist both the operator and the distributor sales representative in understanding the importance of the menu and how it relates to profitability. He was also charged with helping to develop and implement a series of training programs for the foodservice industry.
David Ivey-Soto earned his AOS from the Culinary Institute of America where he was on the Dean’s List, was the Student Council President, and was Sommelier de Vin. He was honored to be selected as a Fellow of the Culinary Institute of America where he worked with chefs Clark and Canner in the Fish Kitchen and with Mr. Schmitter in the American Bounty Dining Room. [Fewer than 2% of all graduates of the CIA are selected to serve as a Fellow.] He has been a candidate for Master of Wine and Master Sommelier, which he pasted two of the three sections. He earned his Certified Executive Chef from the American Culinary Federation in 2000 and has earned his Certified Culinary Administrator. In 2005 he earned his MBA from the College of William & Mary. He has competed in many culinary competitions.