"I think it is a step in the right direction. Having only been in Dubai for a very short time, I find the labour laws rather draconian. I cannot see the worth in retaining an employee who wants to leave or has been made a better offer, for…"
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Mark Scott
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Mark Scott's Groups
Mark Scott's Discussions
Job Agencies
Started Nov 15, 2010 0 Replies 1 Like
I will be moving to Dubai in mid December 2010, I was wondering if anyone can recommend an agency or if they can share there job search experiences good or bad, I am looking for a cooking position, I…Continue
Mark Scott's Page
Latest Activity
Mark Scott commented on FAISAL ABDUL REHMAN's blog post 'What will be the effect on Hospitality Industry due to the recent Labour Rule of Lifting Ban in UAE'
Mark Scott commented on Veloxian International's blog post 'Strategies for Turning Angry Guests In to Loyal, Lifetime Guests'
"I have used this always from the first time I was shown it, and 5 out of 10 times if you do it well enough, the customer will refuse restitution, they just want someone to acknowledge there complaint. After we are all only as good as our last…"
Mark Scott posted a discussion
Job Agencies
I will be moving to Dubai in mid December 2010, I was wondering if anyone can recommend an agency or if they can share there job search experiences good or bad, I am looking for a cooking position, I am a qualified chef
Mark Scott commented on Ellein Magallanes's blog post 'Hard Working People !!'
"reality is that housekeeping and stewarding positions although hard work, generally go to those who have no other qualification or there language is different to the country they choose to work in. There are always people who may not want this work…"
Mark Scott replied to aravind arjunan's discussion 'food cost'
"Aravind, I am a chef, for me it is the raw food cost plus plating.
You need to break down each menu item to its cost price,
eg your cream of chicken soup, chicken, stock, cream, thickener if use, water if you have to pay for it, salt and pepper,…"
Mark Scott replied to Chef Rajpal Rathore's discussion 'how reduce the food cost'
"This is the job of your kitchen staff, your head chef should be striving for this every sitting, if not he/she is not doing her job, I know others have mentioned fancy software, which is fine for some, back if your wastage is more than 4-5% find…"
Profile Information
- Are you a Hospitality/Retail/Travel industry professional??
- Hospitality
- Current Employer/Company ?
- Coronet Peak Hotel
- Your Designation/Position?
- Head Chef
- Maritial Status?
- Married
- Educational Qualifications
- I have a certificate in Hospitality (Cookery) Level 3 the New Zealand equivalent to London City and Guilds
- Years of Work experience
- 16
- About yourself/Contact details
- I am looking for work in Dubai for at least 2 years, I would like to further my skills, particularly in the pastry section, I work well within a team environment, but also equally happy to work in a sole charge position. I am friendly, easy going, have much experience with working with multicultural staff. I am available at +64 34427850 ext 8125 please leave a message if I am not available.
Comment Wall (4 comments)
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- At 18:48 on June 15, 2011,
rankothpelige breian upalikaruna said… Hi,
new Executive chef, my challenge....
cheers
rpupali_75@yahoo.com
- At 15:49 on April 29, 2011, rankothpelige breian upalikaruna said…
Hi,
I like join with you.please send me an email and Chefs jobs.Thank you.
(Executive chef)
- At 17:03 on August 26, 2010,
Tarun Kumar Sharma said… - Looking for an Oppurtunity as Housekeeping Manager, kindly contact if any possibility at tarunkrexlnt@yahoo.co.in
- At 16:49 on July 15, 2010,
Duane Papalie said… - Join the world’s fastest growing hotelier networking site and get a free VIP membership.
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