HOMEPAGE OF DCT AND DCA OF UITM: February 2008

Friday, February 22, 2008

Chefs News

MALAM KIAMBANG BERTAUT

Assalamualaikum WRTHB dan Salam Sejahtera,

The last mail I sent regarding the reunion dinner was on 31/8/2010. The updates on the status quo was given then. Of course we are really short of funds to get things going. I have requested that the RM 100 payment be deposited into either my personal Maybank acc or the official uiTM's account. The amount of money collected at that point was only RM7,800. At this point in time we should have RM 50,000 to pay the hotel a 50% downpayment on the basis of 1,00 pax attendance and also entertainer 50% fees.

Between then and now, a few friends have responded. As of today, we have managed to get RM3,000 more and the total amount collected to date is RM 10,800.00

I am still working on getting people to pay, this time by personal calls and sms - mana yang larat dan mampu. And I am always thinking on how to get the full amount - DAY and NIGHT.

Yesterday I met up with the people at Crowne Plaza. Told them our problem and they allow us to delay the 50% payment until the week after raya. So ada masa sikit lagi bagi kawan2 yang nak bayar. Terlanjur you all pergi bank untuk tukar duit raya dalam sehari dua ini, deposit sekali lah 100 henget tu kat 1-12101-213808 no.akaun Maybank saya. Bolehkan.

I would also like to remind those friends who have pledge to give "something"/"anything" for the lucky draw to get those stuff to us at the Faculty by Friday 24/9/2010 the latest. That is 2 weeks before the function so that we know how much items we have to give away as lucky draw prizes. And we can categorize the gifts as major lucky draw item, or yang biasa-biasa aja. So please send those stuff by slow/snail-mail ker, fast/courier mail ker, or personally delivered. Use this address kalau nak mail - Dr.Salim Abdul Talib, Fakulti Pengurusan Hotel dan Pelancongan, Universiti Teknologi Mara, 40450, Shah Alam, Selangor.

So what happens after the raya dateline and funds are still low? The event cannot be cancelled as so much effort and time has been put into this project. Well I think I should start calling up few Mr. Ah Longs for the best short term loan deal.

For now, I cannot afford to be shy to again plead/merayu/mintak tolong/mengemis to those of you to deposit the RM 100.00 to my 1-12101-213803 account and fax me the deposit slip at Dr.Salim @ 03-5544 - 5698. Those as faraway as Australia pun dah buat payment and fax pada saya slipnya.

This medium of communication is still very limited to the names in this list and cannot reach many more of our friends. As a favour from me and the organizing committee, we would like to ask a favor from you all to extend this mail to your DCT/DCA friends which is in your e-mail contact list - facebook, twitter, myspace - apapon jua lah! Tolong lah kami wahai kawan2 semua!. Ni dah terdesak dah nih!

Sekian dulu buat hari ini. Hari esok, lusa, tulat dan tungging saya akan update lagi. Mintak2 bertambahlah sikit dari jumlah RM10,800.00 yang ada sekarang.

Terimakasih dan Wassalam.

Selamat Hari Raya, Maaf Zahir dan Batin.

Yang benar,

Salim

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ATTENTION TO ALL CULINARIAN

IF YOU WOULD LIKE TO SHARE OR TO POST SOMETHING HERE
PLEASE EMAIL IT TO ME xzchef@gmail.com or chefazahar@gmail.com

19th June 2010

Assalamualaikum WRTHB semua,

Sepertimana yang telah digembar-gemburkan sebelum ini tentang satu majlis perjumpaan dan makan malam bekas pelajar2 seni kulinari UiTM seMalaysia (AC/EWC/PCM/DCT/DCA/BsCA/MsCA/PhDCA), saya dengan ini ingin memaklumkan bahawa segala perancangan/persiapan awal telah siap diatur. Kini hanya menunggu masa untuk kita semua menghadirinya sahaja. Tetapi sebelum itu, kutipan wang harus dibuat untuk membayar wang pendahuluan kepada pihak hotel sebagai pengesahan tempahan, wang pendahuluan sebulan sebelum acara berlangsung, dan juga perbelanjaan2 lain yang berkaitan (pendahuluan entertainment artist professional, hadiah, kos pengiklanan, buku program, pamiran dsbnya).

Berikut ini adalah maklumat-makulumat yang berkaitan:

1. Tema: Malam Kiambang Bertaut Alumni Jabatan Seni Kulinari UiTM

2. Tarikh: Sabtu, 9 Oktober 2010.

3. Venue: Crowne Plaza Mutiara Kuala Lumpur (KL Hilton dulu)

4. Masa: 4.00 -7.00 petang: Cocktail Reception (Galleria Foyer -depan Nirwana ballroom ballroom).
- Ada light snacks, light beverage - sponsors for addtional
drinks and snacks are most welcomed.

7.45 - 11.00 malam : Grand Dinner (Muhibbah Menu)

------> Adalah dinasihatkan agar anda datang pada sesi cocktail reception itu kerana
sesi ini adalah masa yang paling sesuai untuk kita berinteraksi sesama kita, ambil
gambar, buat networking dsbnya. Di sesi grand dinner, kita semua akan duduk
dimeja makan dan kurang manis kalau kita masih berkeliaran, buat bising dsbnya.
Seating arrangement nanti akan di maklumkan kemudian. Surau ada kawasan
ballroom/foyer, jadi tidak ada masalah untuk kita nak solat asar, maghrib, isya',
hajat, istikharah dsbnya jika mahu.

5. Kos: RM 100 per pax. Dibolehkan dan digalakkan membawa spouse (suami atau isteri).

6. Pakaian:
Sangat mengharapkan anda semua menghampiri tahap wajib , especially yang ex-Culinarians, datang dengan Chef Whites. Kita nak lihat satu "lautan putih" yang
menjadi trademark dan kebanggan kita di majlis ini.

7. Total Number of Pax:
Kita mengharapkan agar 1,000 bekas pelajar (spouse included) dari semua level - certificate, diploma, bachelor, master dan phd dapat hadir kemajlis ini kerana tempahan dan perbelanjaan adalah dibuat diatas kapasiti 1,000 pax.

Kalau tak sampai, agak bermasalah bagi pihak penganjur iaitu Jabatan Seni Kulinari, Fakulti Hotel UiTM Shah Alam kerana kami telah menandatangani letter of undertaking for this event. Tandatangan saya telah berada diatas dotted line tersebut, kalau apa-apa hal, hotel akan cari saya.

So help us to make this event a success by joining, and help us market this event to others that we can't reach -your classmates, batch mate etc. Juga tolong kami cari sponsors untuk event ini. Surat minta sponsorship ada diattachkan dengan e-mail ini.

Acara ini adalah acara rasmi UiTM. Naib Canselor UiTM (VC) dan Menteri Pengajaian Tinggi akan diundang ke majlis ini.

8. Cara Pembayaran:

- Supaya tiada pertikaian/dakwa-dakwi yang akan timbul kemudian dan meningkatkan tahap
kebolehpercayaan terhadap duit yang bakal dikutip, kami pihak penganjur cuba untuk tidak
mengumpul wang secara tunai (jika boleh- unless you insist to pay cash).
- Pihak Bendahari UiTM telah bersetuju untuk memberi keizinan untuk menggunakan Akaun
Tabung Amanah UiTM sebagai wadah untuk kutipan bayaran dari alumni dan juga sponsor.
- Dengan itu, anda boleh mendeposit bayaran kedalam akaun yang maklumatnya seperti di bawah:

Bank Name: Affin Islamic Bank Berhad
Address: UiTM Branch, Shah Alam, Selangor
Swift code: PHBMMYKL (for transfers)
Account No. : AIBB 105140003422 (for CDM-cash deposit machine)

- Setelah anda membuat pembayaran/pendepositan, pastikan anda hantar salinan
fax "transaction slip" ke Fakulti Pengurusan Hotel.
Tuliskan --> kepada Dr.Salim Abdul Talib atau Pn.Roslina Ahmad. Pastikan anda tulis nama
anda (atau nama syarikat anda jika syarikat anda ingin menjadi sponsor cash untuk beli
table (RM 800 per table for a table of 10) atau untuk cover sebahagian expenses kita,
tulis juga tarikh dan nama event (Malam Kulinarian UiTM - 9/10/2010). Dan juga tarikh
fax anda dihantar beserta nombor telefon bimbit/pejabat anda untuk kami hubungi anda
untuk pengesahan penerimaan.

- Nombor fax fakulti ialah: 03-5543 5698

- Apabila kami terima fax anda, kami akan keluarkan satu resit rasmi pembayaran. Kami akan
berikan resit ini kepada anda apabila anda datang mendaftar pada event itu nanti.

Dengan penjelasan cara pembayaran itu tadi, saya berharap anda semua bolehlah melakukan pembayaran tersebut mulai sekarang. Ini adalah kerana pihak kami perlu buat bayaran pendahuluan dan perbelanjaan lain seperti berikut:-

Deposit RM 5,000.00 semasa menandatangani kontrak untuk pengesahan tempahan (sudah dibayar pada 6/6/2010 melalui wang yang dipinjam dari Fakulti – P.S. perlu bayar balik nih!)
Perlu bayar separuh dari jumlah penuh kira-kira sebulan sebelum tarikh event (we are looking at around RM 30,000.00 to RM 40,000.00 here). Saya hendak pastikan by 1/9/2010 kita dah dapat kumpulkan jumlah tersebut dan boleh confirmkan dengan pihak hotel jumlah pax sebenar.
Jumlah penuh mesti dibayar selewat-lewatnya 3 hari apabila sudah habis event.
Perlu bayar wang pendahuluan kepada artis professional yang akan dijemput untuk membuat persembahan pada malam tersebut bila kita sudah confirm untuk dapatkan khidmat mereka. Chef Zam Awz sudah mengusahakannya. Two professional artists (secret for now, one popular in the 80's, male and the other popular now, female) dan satu dance performance group sedang dirundingkan. Once confirm, about RM 7k to RM 8k is required for deposit.
Wang untuk perbelanjaan runcit seperti pengiklanan, hadiah/cenderamata, buku program, logistics dsbnya- probably few thousand RM more.
Semua perbelanjaan ini nanti akan pihak kami oditkan dan pamirkan untuk tatapan semua diakhir event ini nanti.
Sebagai rumusan saya bagi pihak penganjur memohon beberapa perkara dari anda semua:-

1. Tolong war-warkan berita ini kepada semua warga alumni Culinary Arts tak kira short course (certificate in assistant cook (AC), eastern-western cooking (EWC), pastry and cake making (PCM), diploma in chef training(DCT), diploma in culinarty arts (DCA), bachelor in culinary arts, master in food service/culinaryart/gastronomy, phd culinary art) yang anda kenal, terutama dari batch anda.

2. Tolong buat bayaran secepat mungkin kerana kita perlu duit buat pembayaran pendahuluan kepada hotel dan perbelanjaan lain.

3. Kepada anda yang masih berada didalam industry perhotelan khususnya ataupun sudah pun menceburi bidang lain, tolong kami carikan sponsor untuk event ini samada in-kind (meal voucers, hotel rooms, vacation) atau pun cash. Kita nak bagi sebanyak hadiah yang boleh untuk lucky draw dan special achievements dan pada tetamu undangan - Menteri, VC, bekas Dekan, bekas Pensyarah dsbnya. (Chef Muluk - grand Maggie Chef can help? and other Exec Chefs, Sous Chefs, GM, F&B Mgr, HR Mgr etc. can help?, Towkeh/Owner Restaurants can help?). Saya attachkan surat permohonan untuk sponsorship bersama e-mail ini. Anda buka, download dan gunakanlah bila anda meminta sponsorship tersebut. Bila dah dapat jangan simpan pulak, berikan kepada kami.

Dah banyak saya tulis dah nih. Letih jari menaip.Tolong forwardkan e-mail ini kepada kawan-kawan lain yang saya tak ada e-mail address mereka. Kalau ada pertanyaan lanjut, e-mail saya kat salimmrsm@hotmail.com atau call saya dinombor 019-358-7020.

Wassalam.

Salim Abdul Talib

---------------------------------------------------------------------------------------------------------------

Allahyarham Chef Arif Wahi
Batch 1976-1979
Tuesday, 1st September 2009

Al Fatihah untuk Almarhum...

I had an opportunity to work with him for a while... in Pelangi Beach Resort. We were friends when both of us working in Genting...

May Allah bless him & all of us... Condolence to his family...

Kamal Md Saad

+++++++++++++++

------------------
Salam
Listed are some of the HotCat related groups.
Feel free to create your own batch/fan group.

Please use the link as references:

(Facebook)
Petition to create "UiTM" network in Facebook
http://www.facebook.com/group.php?gid=6338201315

HotCat Batch Jan 94
http://www.facebook.com/group.php?gid=19816789100

DHCM ITM
http://www.facebook.com/group.php?gid=17747621459

School of Hotel and Tourism ITM Shah Alam
http://www.facebook.com/group.php?gid=26865590990

UITM Dungun HOTCAT ALUMNI
http://www.facebook.com/group.php?gid=31036193139

Chef Zam
http://www.facebook.com/group.php?gid=21847624718

Babes & Hunks of DTM92
http://www.facebook.com/group.php?gid=20607709349

HotCat Batch 93-96
http://www.facebook.com/group.php?gid=47834770589&ref=nf

ex UiTM Dungun Branch batch 94-98
http://www.facebook.com/group.php?gid=28214088077

DHM98
http://www.facebook.com/groups.php?ref=sb#/group.php?gid=44756907447

Ex Student Diploma In Chef Training - ITM/UiTM
http://www.facebook.com/group.php?gid=88075378969

Ex Dip In Chef Training UiTM 95-98
http://www.facebook.com/group.php?gid=85406178887

Hot Cat Millennium Batch
http://www.facebook.com/group.php?gid=111562066349

dfsm1992
http://www.facebook.com/group.php?gid=9797981538

DCT HOTCAT UITM 1992 (SEM JANUARY)-1994SEM (DECEMBER)
http://www.facebook.com/group.php?gid=92793041395

(Yahoo Group)
XHot Cat, ITM, Shah Alam
http://groups.yahoo.com/group/xhotcat/?yguid=351263035

HOTCAT SCHOOL ALUMNI
http://groups.yahoo.com/group/hotcat_forever/?yguid=302037003

Alumni of DCT and DCA to the link below:
http://groups.yahoo.com/group/DCT-DCACoolChefsClub

Blogspot for DCT:
http://dctuitm.blogspot.com/

Collaboration with our Faculty....check it out
http://www.trymasak.my/

Alumni Hotcat ITM/UITM Shah Alam
http://www.facebook.com/group.php?gid=8615004964

July 96 Diploma in Chef Training, ITM Shah Alam
http://www.facebook.com/group.php?gid=110885609444

DCT HOTCAT UITM 1992 (SEM JANUARY)-1994SEM (DECEMBER)
http://www.facebook.com/group.php?gid=92793041395

--------------------

Vietnam's Official International Hotel, Restaurant & Catering Industry Show

Hanoi will be host of Vietnam's Official International Hotel, Restaurant and Catering Industry Expo & Conference - VIETHOTEL '09 at the prestigious National Convention Centre from 24 - 26 September 2009. It is strictly trade-only event designed to provide you the opportunity to meet decision makers and industry professionals in the hospitality sector.

http://www.viethotelexpo.com/

----------

Interesting !!!!
Nasi Kandar Newsletter

* CAM Penang Chapter Nasi Kandar 2009
This is Chef Association Malaysia Penang Chapter Nasi Kandar Newsletter for year 2009.
>> Nasi Kandar June 2009- http://www.penangchefs.com/sitedocument/nasikandar/NASI_KANDAR_2009_June.pdf

>> Nasi Kandar March 2009-http://www.penangchefs.com/sitedocument/nasikandar/NASI_KANDAR_March_2009.pdf

-------

Host: Chefs Association of Malaysia

Type: Party - Cocktail Party

Network: Malaysia

Date: Wednesday, May 20, 2009

Time: 7:00pm - 10:00pm

Location: Renaissance Hotel

City/Town: Kuala Lumpur, Malaysia

Free Cocktatil Party to annouce the new board 2009/2010 to celebrate the launch of our new website and membership endorsement scheme.
* Entry strictly by invitation cards only for CAM member.
* For non member and invited guest, kindly confirm your attendance with the administrator.
RSVP :
Calvin 016-3336609
Chef Priya 0192806186
May 0123388245

============

Pastry & Baking Asia Pacific

I wanted to give you an update on Pastry & Baking Asia Pacific and our
new, free resource for chefs.

Starting on January 1, 2009 all our back issues of both Pastry & Baking
Asia
Pacific and Pastry & Baking North America are now posted on our website in
digital edition format. By visiting www.pastryap.com and clicking on
"Digital Editions" or "Back Issues" foodservice professionals who can
browse, read and search all our back issues for recipes and subject
matter. If the Chef's Association of Malaysia Penang Chapter can alert
your members to this new service it would be greatly appreciated.

Regards,

Joe Marionette
Publisher

Pastry & Baking Publications

---------

Dear Colleagues Greetings.

I would like you to visit the Chamchefs Archive which has been updated with 11 new teams including your own. www.champchefs.com http://www.champchefs.com

In the attachment you will find the Champchef Logo which will enable you to link this site to another if you so wish. Thank you for your time and patience assisting me in the gathering of the necessary information for this file.

At this time I would like to wish you and yours good health and good fortune during the Christmas season and then onward into 2009.

Maurice.

---------

------
Subject:DCT / DCA Next Event

Due to the positive responses received on our "sembang-sembang DCT", a
group of us, happened to linger behind and started to discuss the future
event.
The followings were agreed:

To create a DCT yahoogroup - this has already been created by Kapt.
Mazian. www.DCT-DCACoolChefsClub@yahoogroups.com. Please sign-up and do
contribute. Mazian, thank you.
To have a get together on a smaller scale on a monthly, bi-monthly or 3
months once, depending on the response. This can be initiated by anyone,
and anyone who has the time and wants to join are welcome.
To have an event on a grand scale which can be a Gala Dinner, in February
next year, 2009. Thus, we have about 12 months and counting to plan, and
all ideas and contributions are welcome.
To have a committee to initiate and come out with the ideas. Those who
stayed behind were officailly selected except for Helmy -Jusco JB due to
logistic problem.

Below please find the proposals for the next year 2009's event:

Objective:
To highlights our own achievement.
To have the highest number of Chefs under one roof at one time (we might
be lucky.....world record.....who knows...but that is not the main
objective)
To acknowledge the people who has contributed and made a difference to
DCT, the country and the Chefs.
Networking and bringing us closer together as one Brotherhood of Chefs

Date: 14 Feb or 15 Feb (Saturday or Sunday)
It is in the middle of the month after the Chinese New Year and before the
F1 starts.
I would prefer a Saturday. Though it could be a busy weekend day, it will
give us 1 day to recover before going back to work on Monday. It also
gives enough time for our outstation colleagues to come and return safely.

Time: 6:00pm - 10:00pm or until finish
6:00 pm - registration, standing cocktail, magrib
7:45 pm - all seated
8:00 pm - dinner is served, followed by whatever event planned by the
committee

Price: RM100.00 nett/per person
Spouse is encourage to come. This is to show support and encouragement.
Students are encourage to come. To see where their future is, from the
people who are already there and to meet them

Type of Meals: Chinese Set Dinner or Muhibbah Set Dinner
Chinese is preferred as I believe none of us is a Chinese Chef thus,
allowing us to enjoy the evening together.
The main course after the SOUP, instead of serving course by course, 3
dishes can be served concurrently.
Then, the dessert, preferred Western and fresh fruits.

Theme: DCT BERMULA NYA DISINI...........or DCT SEKALI LAGI
BERSAMA.........or ANY PROPOSAL???
This is the evening where we highlight and praise ourselves on past,
current and future achievement.
It is time to recognize and acknowledge some of the achievements received
and sacrifices made by our colleagues to reach their dreams.
Time to share their achievements, commitments and dreams.

Attire: ex-DCT students and students in White Chef's Jacket with Black
Pants and UiTM Scarf. Compulsory.
To have the largest number of Chefs under one roof sitting down together
at one time, thus we need uniformity.
Scarf: Current UiTM issue. Those who do not have them will be given at the
registration or a ceremony. Need the actual head count and the cost per
scarf.
Thus, those who are not in White Chef's Jackets are obviously not
ex-DCT/DCA or current Students. It will be nice to see the once young and
supple body, wearing the jackets again.

Propose Acknowledgement:
To those who still wears the Chef's Jacket for 20 years or more. Thus,
this will eliminate those who have move up or out into Management or other
professions.
To those who has lived, studied and/or worked in minimum 5 countries. As a
Chef, one gets a passport to travel.
To those who speak the most number of languages other than the mother
tongue, Malay and English
To the First Batch. Not too late to recognize them.
Others

Action Plan

Committee Members
The CM were self-elected on a voluntary basis after the 17 Feb event.
Please find attached the members list. More volunteers are welcome.

Bank Account Number
Need to have an account where we could start collecting the money for
those who are interested to come for the event.
It has to be set early and hopefully, 3 months before the event ie middle
of November 2008, we have a good response and able to plan accordingly.
Action: Md. Shah / Kapt. Mazian - please advise

Main Event
Please start to line-up the programme of actual evening for the evening
Time - registration, cocktail, dinner, speeches, games, luckydraws,
gifts.....etc.
Menu - please propose the menu, price and also the food tasting session
Prices / Awards - what prices or awards that we would like to give.
MC for the evening - Need to look at the MC; Zamzani already offered
himself. It will be good to have our own guys, preferably a pair, those
who understand what we are talking about rather than some outsiders whom
we have to pay but do not know who we are.
Action: Committee Members, please indicate what you would like to handle
or can handle.

Sponsors
I saw the list of suppliers who sponsor Chef Association of Malaysia.

Instead of everyone asking from the same supplier for the same event,
maybe 1 person should spearhead and handle this. Preferably someone on the
committee of the CAM - Zubir and/or Kamil - CAM Secretary

Door Gifts / Cendrahati : Ideas?????

Can the tailor or supplier that supplies the scarfs to UiTM sponsors all
the scarfs needed for the evening? Need the head count. Action: Salim or
representative as Salim maybe busy with his project.
Action: Zamzani, Salim, Shaharim, Zubir

Bulletin / Notices / Flyers
When can we officially spread the news?
It has unofficially started through this email but need the support of
means to make it official. Newspaper, Website......etc.
Action: Zamzani, Mazian

Remunerations
Please look at the ways to thank the Committes and those who volunteers to
help make the event a success.
Free dinner for Committee Members - I suggest to pay first to get the
finance going and to the boost the numbers of attendees.
Free dinner for Students who help before and during the event - to those
who really contribute, otherwise we will have all coming in for free.
Please inquire, how many tables can we get free from the selected host
company.

Those who would like to join the Committee or would like to contribute,
please reply through this forum.

Please do not let this information come to an abrupt end. Do spread the
words around.
To those responsible on the actions need to be taken, please act
accordingly. Do not let us get caught in a corner again.
We need timelines and datelines.

As this is an open forum, all comments and feed-backs are welcome.

Good Luck to ALL of US and Insyallah We'll Make DCT/DCA Proud

Wassalam

Hafidz_Ainuddin@Singaporeair.com.sg

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Gastronomic-Tourism Conference 2008

1st MALAYSIAN CONFERENCE ON GASTRONOMIC TOURISM ANNOUNCED

Thursday, February 21, 2008

Chef Job Vaccancy

more job will be post

22nd October 2009

Dear Friends,

There are new & exciting jobs from Hilton PJ, One World Hotel, Putrajaya Marriott Hotel, Crystal Corwn PJ, Flamingo By The Lake, Mutiara Jb, Parlo Tours Sdn Bhd, Popeye Restaurant, Esquire Kitchen, Fitness First, Tanjong Penaga Hotel, Rebak Island Resort-A Taj Hotel, Old Town White Coffee,Marie France Bodyline....

Register as Jobseeker & Apply today! http://www.ghpjobs.com/JobSeeker/JobSeekerRegistrationStep1.aspx

-Your Next Job Offer Is Just Around The Corner-

Cheers,
Global hospitality Jobs

++++++
F&B Director - 5* International Chain Luxury Hotel, Shanghai
Large property, numerous outlets
You should be currently holding F&B director or EAM title, Asia experience is a must, International chains, luxury background prefered
Start date - as soon as possible

Italian Chef - Boutique Luxury Hotel, Hong Kong
Will be in charge of an Italian Upscale Restaurant
International & Asia exprience is a must, Italian national

For the above positions,please forward your CV to aukse@hesglobal.com
+++++++++++++

We are looking for several culinary talents:
- Exec sous chef with luxury hotel and Asian experience- SE Asia
- Grill/Steakhouse chef preferably with Asian experience - SE Asia
- Italian Chefs with steady upscale hotel/restaurant background- ...Dubai and Oman
- Baker for luxury island resort-Indian Ocean
- French chef de cuisine - Dubai
- European trained Pastry Chef - Dubai
- Pastry Chef - Caribbean
- Executive Chef with preferably high end catering experience - USA
Please contact me with your resume at: hengi@excelcium.com
Thank you and looking forward to speaking with you soon. Hengi von Rohr

OPPORTUNITY WITH ETIHADS

Hope you are doing well!! I work for a airline company called Etihad Airways (www.etihadairways.com). We are going through a massive recruitment run of a position called ‘On-board Food & Beverage Manager’. It is one of our differentiating points with other airlines whereby all our long and ultra-long haul flights to over 20 destinations have a food and beverage manager who looks after all our premium guests in first and business class. I am writing to request you to forward this email to as many people that are on your address book so that if anyone knows of suitable candidates they can be approached. All they have to do is to email me their resume along with a digital passport size and full length photo.

We currently have 170 F& B Managers from 100+ countries. We require another 50+ to cope with the large number of new aircrafts purchased. The minimum qualifications and experience we’re looking for are simple: Applicants with restaurant management experience (supervisors, maitre d’hotel, assistant restaurant and/or bar managers, restaurant managers, junior F& B & asst. managers) as well as dynamic culinary management experience (senior chef de parties, sous chefs and junior chef de cuisines) are selected. A culinary and/or hospitality qualification (diploma/degree) is an advantage. Applicants are required to have a good wine, beverage and food knowledge which is a crucial part of the role. Good command of written and spoken English, extremely guest and staff focussed, high level of eye for details, bubbly personality, friendly ‘can do’ attitude, flexible and patient are some of the few characteristics of the right candidate. Being medically fit and being able to swim are compulsory along with good average height. As you all know, airlines give a high preference to looks so a good balance of height and weight is preferred.

In return, all successful applicants will go through a 9 week training in Abu Dhabi where they will be based for the duration of their 3 year open contract. Whilst getting an attractive tax free salary, you get fully furnished single sharing accommodation in a 5 star level accommodation facility with gyms and swimming pools. Transport to and from the airport is provided and meals during the flights. Similar to cabin crew, they get to stay in the best of 5 start hotels around the world during duty and the best of all the amazing unlimited discounted tickets (you only pay 10% of the ticket price) a well as tickets for your family and friends. Full medical insurance and a yearly ticket is also given. All uniforms are also provided. So in reality the only expenses are your food (which is really cheap in UAE) and your entertainment. Abu Dhabi is a highly developed cosmopolitan city that has lots to do.

If you have any queries regarding the position or about the company or about Abu Dhabi, please do not hesitate to contact me via email. I look forward to your support in spreading the word around and assisting me to find suitable candidates for this recruitment plan.

Thanks you and do stay in touch!

Best Regards,

Chamil S Liyanage
Food & Beverage On-ground Manager
Etihad Airways
P.O. Box 35566
New Airport Road
Abu Dhabi
United Arab Emirates

E-mail: cliyanage@etihad.ae
www.etihadairways.com

-----
Hi guys ,
We are looking for two chefs in two different Hotels in India, apart of the Marriott company the role would be to set up a Noodle House concept with strong emphasis on Southeast Asian Noodle Dishes and Asian Dishes candidate would be preferable Malaysian or Singaporean could be someone whom is looking for first role as sous chef in international 5 star hotel.
Package would be around 2500 US$ + the normal Hotel Benefits.
Candidates can send there Resumes attention to me. (simon.beaumont@marriott.com)
Regards ,
Simon C Beaumont
----------

Looking for a young motivated chef to develop creative innovative healthy 100% organic cuisine in a spahotel situated in the middle of nature (www.la-clairiere.com) - if you are dynamic, open minded and professional chef looking for a challenge please contact us lisbethstro@yahoo.fr

============

Chef de Partie
&
Sous Chef
Position available at award winning dining pub near Stow on the Wold
The Kingham Plough
has gained an excellent reputation in a short time for its innovative menu using local produce and whole beasts. Chef Emily Watkins leads the kitchen and uses traditional recipes carried out in modern techniques learned in the kitchens of The Fat Duck.
Tel: 01608 658327
book@thekinghamplough.co.uk
-------------
Pastry Chef needed in Bristol for hotel. Position is Live in for more details please call Ray on 07886218159

-----------
Current opportunities with TOP International Hotel Chain in Middle East:

Japanese/Sushi Chef de Cuisine
Sushi Chef (Sous)
Thai Chef de Cuisine
Thai Sou Chef

Opening experience is preferably, 5 star/Deluxe hotel chain background is a must....

Please send your resume to:
vania@cha-international.com

----------

Ginger Sushi Lounge in Santorini Greece is looking for a Sushi Chef For the summer season 2009 From April to October.

If you are interested e mail at : ginger.sushi@yahoo.com leftysanto@yahoo.com

----------

chef de Cuisine | St Petersburg

Chef de Cuisine for 5star International branded Hotel in St. Petersburg, Russia

A young energetic professional with some years of experience at a top class gastronomic segment, preferable already working in a Sous chef position with very good knowledge of modern international cuisine, confident usage of fresh products and a certain level of surprising creativity to convince our demanding local and international clientele about the consistent high quality we deliver.

Area of responsibilities: International Fine Dining Restaurant, striving for highest quality, Authentic Russian Restaurant and The Mezzanine (Snackbar)

The ideal candidate will be between 26 and 34 years of age, preferable Single (if married no children), good command of spoken & written English , some knowledge of the Russian language would be advantages

pls reply to the web page below!!

http://www.chefs-jobs.com/chef_jobs_europe/russia.html

-------

Hi,
The Chasse Marée Restaurant located on Ré Island, France, is looking for a sous-chef, 3 to 5 years experience. Must be allowed to work in the EC.
Replied to my fb inbox or personal email: chefdf@msn.com
Daniel Fauquenot
Restaurant Le Chasse Marée
www.lechassemaree.fr

-----

A very warm welcome to all the chef or (not chef) out there! I believe people like you guys share the same passion on food like me, in my web page here you may discover many interesting topic and learn lots from it. Is my pleasure to be able to share and exchange my knowledge on food with chef from different country. Moreover, get to know more chef from different country enable each other to share their culture,cuisine and more...I hope you guys enjoy browsing through my website, any quires please do not hesitate to email or call me, I'm more willing to reach out and solve your doubt. Thank!
Contact Info
Email:

Website:
http://asiaironchef.blogspot.com
Location:
Singapore City, Singapore
Recent News
Positions open for Executive Chef and/or Sushi Chef in a 5 star hotel property located in Barbados .

We are looking for a Executive chef to lead a team, or maybe just a chef who can train a local Executive on Western style sushi and other aspects of Asian Fusion cooking.

--The chef must be fluent in english
--willing to work on a 18-24 month contract for approx. $4-6,000US salary
--Create ,develop, and implement new recipes and creative ideas to stimulate the business – ongoing concept development.
--Position opens to all Nationalities.
--The Chef must be creative ,highly motivated and have a passion for food.
--International experience preferred .
--Up-to-date with latest culinary trends and highly creative.
--Strong leadership and management skills with hands on approach.

Barbados is a great island in the Caribbean and it'll be a wonderful experience for a chef looking to broaden his horizons. There is only 1 dedicated Asian restaurant in Barbados and it is located in a Posh Resort far from most of the hotels and business customers, there is a great demand for this type of Restaurant in the area we are putting it, the setting is in on the 6th floor of a 5 star hotel complex on the beach .

Interested applicants please send your CV to zmevelyn@caribsurf.com
same goes to questions regarding the offer .

-----------------
Career with Sakae Sushi

We Are Expanding! We Value Our People...

Head Office
BUSINESS DEVELOPMENT EXECUTIVE MANAGER

* Responsible to actively seek out and spearhead new business areas and global joint venture opportunities for the organization. He/she is also responsible for the formulation and development of strategic business plans to enhance the Company's rapid growth. In addition, he/she will assist in conducting regular business and financial performance reviews as well as playing an active role in business negotiations and taking up key role in coordinating efforts to form potential global business alliance.
* He/she should possess at least Degree qualification and has at least 3 - 5 years of experiences in similar position, preferably in a hospitality or service industry. He/she should posses a tenacious and pro-active approach to marketing, a target-driven approach to work, an eye for business opportunities and ability to develop relationship with our business partners. In addition, he/she should also be highly energetic, resourceful, self-motivated, posses excellent interpersonal and communication skills, fluent in written and spoken English and able to travel at short notice.

Restaurant Outlets

RESTAURANT MANAGERS /
ASSISTANT RESTAURANT MANAGERS
CHEF / ASSISTANT CHEF

* Min 3- 4 years' of managerial experience in Japanese restaurants
* Good communication and supervisory skills

* Min 3-4 years' of relevant experience in Japanese restaurants
* Good communication and supervisory skills

MANAGEMENT TRAINEE KITCHEN HELPER

* Min GCE 'A' Level or Diploma
* Have Interest in service operations
* Have interest in kitchen operations
* With or without experience

nterested applicants please write or email your detailed resume with a recent
non-returnable photograph, current & expected salaries to:

APEX-PAL INTERNATIONAL LTD.
Vice President, Group Human Resource
Human Resource Department
One Irving Road
Apex-Pal Building
Singapore 369520
humanresource@apexpal.com

------------

Singapore Integrated Resort
www.singaporedice.com/latestjobs.html

-------------

Greeting all,

I'm currently looking for Executive Sous Chef for Four Point Kuching, Sarawak which is one of the Brand under Starwood Worldwide. The hotel is schedule to open in December. Ideally it would be the person who from Sous Chef and wanted to grow with the position as Executive Sous Chef. Must be good in leadership and communication skill and experience in pre-opening will be an advantage.

Please pass the word around and send thier CV to me. This person need to join the property latest by October.

Thanks.

rudy junaidie assistant director - kitchens the westin kuala lumpur
199 jalan bukit bintang 55100 kuala lumpur malaysia

tel 603.2773.8481 fax 603.2773.8484 mobile 6016.663.6126

elevate your senses > westin.com

Please pass message to Malaysian Chef Club Members

JOBS FOR HOSPITALITY & CATERING CANDIDATES IN UNITED KINGDOM

Are you quality candidate from 4*/5* background?

Do you have 3 years experience in BELOW POST?

Do you want to work in the UK?

WANTED

Head Chefs - Asian/Multi-Cuisine/Thai/Chinese
Sous Chef
Chef de Partie
Pastry & Bakery CDP
F&B/Restaurant Manager(Assistant)
Front Office Manager(FOH)
Conference & Banqueting Manager

Contact : Mr Bimal R Gandhi - INTROTEC
E: jobs@introtec.co.uk

+++++++++++++++++++++++++++++++

Dear Colleagues,

Greetings from Korea!
we are looking for one sous chef - western -
I would be grateful if you could spread this message.

Thank you
best regards,
erwin

Vacancy - Sous Chef Position in Seoul - Korea
Grand Hilton Seoul currently has a vacancy for an expatriate sous chef
Starting Date: ASAP
The current sous chef has been here since 3 years and is moving on.

This is a Hilton Franchise hotel, 390 rooms, large banquet facilities, etc.

Job Brief:
- Works in our Café / Buffet kitchen - one kitchen serving 2 outlets.
- The buffet features 3 buffets daily.
- The Café serves a la carte lunch, afternoon snacks, dinner plus there is a small salad bar buffet.
- The same kitchen prepares (only a few) orders for Lobby Lounge, Room Service and Night Club as well.

This chef should be:
- Around 30 years old
- Good experience in Western / International cooking.
- Creative chef, mature, patient, good trainer, leader etc.
- Willing to work hard, hands on, long hours.
- Works well in a team, flexible, adapting to local system / culture.
- Enjoys interacting with restaurant guests

Interested chefs, please contact me on yahoo.

Thank you,
Erwin Graf
grafasia@...

Erwin Graf
Executive Chef
Grand Hilton Seoul

201-1 Hongeun-dong, Seodaemun-gu, Seoul ,
Korea, 120-710

Tel : +82 (2) 3216-5656 – hand phone: 82 – 10 5012 1094
Direct : +82 (2) 2287-8388
Fax : +82 (2) 3216-7799
E-mail : erwin.graf@...
Korean website: www.grandhiltonseoul.com
English website :www.grand-seoul.hilton.com

Send instant messages to your online friends http://uk.messenger.yahoo.com
+++++++++++++++++++++++++++++++++++

dear bro n sis
i m looking for 2 sous chef to join me in qatar
airways catering company.
as what my friend in doha info me the basic is 4k usd.
housing and transport allowances provided.
pls email me your resume-awey@mas.com.my

" I TRAP YOU KE BOOM"

Saiful Bahri Shafii
Controller / Asst Executive Chef
Concept & Developement
Inflight Services, Malaysia Airline
++++++++++++++++++++++++++++++++++++++++++++++++++++

SUBJECT:Assistant Director of Food and Beverage

Greetings from Hyatt JB!
Currently Im looking for the above position; Assistant Director of Food and
Beverage. Please circulate to your contacts & they may email their recent
resume as soon as possible to suzelah.ahmad@hrjb.com.my
Thanks.

Suzelah Ahmad
Director Of Human Resources
Hyatt Regency Johor Bahru
Jalan Sungai Chat
80720 Johor Bahru
Tel : +607 222 1234 Ext : 80400
Fax : +607 276 1248
suzelah.ahmad@hrjb.com.my
http://www.johorbahru.regency.hyatt.com

++++++++++++++++++++++++++++++++++++++++++++

Greeting all,

Sheraton Subang Hotel & Towers are looking for position of Director of
Food & Beverage as I will be transfer and taking new assignment. Anyone
of you interested or have any friends please ask them to send their
latest CV to me immediately.

Rudy.Junaidie@Sheraton.com

Thanks.

Rudy Junaidie | Director of Food & Beverage |

Sheraton Subang Hotel & Towers | Jalan SS 12/1| 47500 Subang Jaya |
Selangor |

telephone.603-5031 6060 | fascimile. 603 5031 9694 | handphone. 016 201
1702

Wednesday, February 20, 2008

DCT Name List to Date

DCT Name List to date

1. Abd Hafidz Asha’ari FB Director, Nirwana Garden, Bintan-hafidz@nirwanagardens.com
2. Abd Muluk Hj Rambli Maggi Chef, Nestle-abdulmuluk.hajirambli@nestle.com.my
3. Abd Razak Rejab,Chef-abdrazak.rejab@lsgskychefs.com.my
4. Abd. Hafidz Ainuddin Exec Sous Chef, Sats, Singapore -hafidz_ainuddin@singaporeair.com.sg
5. Abd. Rahman Haron
6. Abd. Rahman Mahani Senior Manager, Royal Yacht Club, Langkawi-sales@langkawiyachtclub.com
7. Affandy Jarudy-Brisbane, Australia
8. Ahmad Azaharuddin Omar, Royal Court Of Bahrain-chefazahar@gmail.com
9. Ahmad Kasdi Culinary Director, Mykitchen-ahmadkasdi@hotmail.com
10. Ajid Kadir-Entrepreneur - ajidkadir@hotmail.com
11. Ali Mohamad Noor Uitm, Shah Alam-ali@salam.uitm.edu.my
12. Allan Noel Bonchol-Exec Chef, UK-allanbonchol2002@yahoo.co.uk
13. Amer Rose Jaafar Tauke
14. Arif Mohd Amin-Executive Sous Che, Raddison Jeddah.-chefarif@hotmail.com or chefarif@gmail.com
15. Asmadi Kassim-Executive Chef-MS Garden Kuantan-chefasmadi_43@yahoo.com.my
16. Azamuddin Ahmad- Exec Sous Chef, Puteri Pacific, Jb-azamuddin@puteripacific.com
17. Azmi Abd Ghani-Executive Chef Impiana Resort Cherating-exchefirc@impiana.com
18. Azmi Ishak Tauke
19. Azmir Effendi-Manager-chefazmir@yahoo.com
20. Azri-ard-Exec Chef-chefazri@pnbdarbypark.com
21. Badrul Hisham Executive Chef, Rebak Island, Langkawi-badrul.hisham@tajhotels.com
22. Daud-Owner ezy cakes
23. Dr Hamdin Salleh, Uitm - hamdinsalleh@yahoo.co.uk
24. Dr Sharim Karim, UPM, sharimkarim@hotmail.com
25. Faizal Idris-Exec Chef, The Summit Hotel, Subang Jaya-faizzal_idris@yahoo.com
26. Fauzi Yusof
27. Firdaus Mohd-Firdaus@Sharedauto.Com Batch 85/88
28. Hasri Hassan Exec Chef, Klana Resort, Seremban
29. Hassan Mohammad
30. Helmy Fared Yahya Chef, Jusco, Taman Universiti-helmy@jusco.com.my
31. Hidayat Salleh-Executive Sous Chef-Shangrila Maldives-mohidayat@hotmail.com
32. Imran Hamid Executive Chef, Berjaya Redang Beach Resort.-chef_imran@hotmail.com
33. Jasman Bin Saidun- Owner Big Mama, Kg Baru , KL
34. Johari Edrus Cam President-joedrus@yahoo.com
35. Kamal Muhd Saad , Lecturer Berjaya University-kamalms@yahoo.com
36. M. Rasidi-Chef-mrasidi@kdu.edu.my
37. Mahady Abdullah - Executive Sous Chef, Sutera Harbour, Kk- mahady.A@suteraharbour..com.my
38. Marmia Khalid Md, Seri Malaysia, Mersing
39. Mazian Ismail (Kapt)-kapt_mazian@yahoo.com
40. Md. Shamsul Azham Exec Chef, Pelangi Resort, Langkawi-Mohammad Shamsul Azham; sicura@streamyx.com
41. Mohamad Mahady-Executive Sous Chef - The Magellan Sutera-mahady.A@suteraharbour.com.my
42. Mohd Hisham Abu Bakar-Chef, Azzara Cruise,Italy-mohdhishamabubakar@yahoo.com
43. Mohd Radznan-Head Chef-radznan@fabergroup.com.my
44. Mohd Rafan Rafiee-Lecturer Nilai Int College-rafanrap@nilai.edu.my
45. Mohd Suhaily Sahlai-Instructor,Ikip Pahang-ujang_ikip@yahoo.com
46. Mokhtar Ahmad Perhebat
47. Nashruddin Snr Sales Manager, Sk Brothers Realty
48. G.Nazri Ali-Chef-Ireland-grestaurant@hotmail.com
49. Nizam Nor-Chef , TV Host Spice Route Channel-chefnizam@hotmail.com
50. Rafierock@Yahoo.Com Batch 85/88
51. Razaha Harun- Mgr Sales And Service, Lsg Sky Chefs-razaha.harun@lsgskychefs.com.my
52. Razif Haron –Executive Chef, Sibu Island Resort
53. Rosli_Ariffin@Yahoo.Com Batch 88/91
54. Roslinah Yunus, Bermuda-myrose69@hotmail.com
55. Rozack-rozack66@yahoo.com
56. Rudy Junaidi-assistant kitchen director - Macau-Rudy.Junaidie@Westin.com
57. Saifuddin Adnan Training Mgr, Puteri Pacific, Jb-saifudin@puteripacific.com
58. Saiful Bahri -
59. Salim Abd. Talib -Uitm, Shah Alam-salimmrsm@hotmail.com
60. Shaharuddin (Odeng) Executive Chef ,Gambang Resort- odeng24@yahoo.com
61. Shikin- Hr Dir Sheraton Imperial-nor.ashikin@luxurycollection.com
62. Suzaini Salleh Exec Chef,PWTC-suzaini@hrjb.com.my
63. Tahir-Chef The Zon-tahirj@zonhotel.com.my
64. Zailani-KFC Malaysia- zailani.rahman@kfcholdings.com.my
65. Zain Azrai Director Of Operation, Mykitchen-chefzain@yahoo.co.uk
66. Zainal Abidin Exec Chef, Legend Resort, Cherating
67. Zainuddin Isa Exec Chef, Malaysian Airlines-zainuddin7@gmail.com
68. Zainuddin Ismail Gm Sajian Suri Sdn Bhd Selangor-segiseri_enterprise@yahoo.com
69. Zakaria Awang,Food And Beverage Manager, Bukit Bendera Resort, Mentakab, Pahang
70. Zamri-Coolup, Lecturer, Tayllors University, KL-coolzammi@email.com
71. Zamzani Abdul Wahab-KDU-zamzani@kdu.edu.my
72. Zubir Md. Zain Exec Sous Chef, Le Meridien, Kl-zubir.mohdzain@lemeridien.com
73. Zulkapli Hatim-Exec Chef Hilton Kuching-zulkapli.hatim@hilton.com
74. Zulkifli Idrus-Credit Controller, Sibu Island Resort-azurahk@skmconsulting.com.my