HOTEL JOB VACANCY !! APPLY NOW !!! Comments Off on HOTEL JOB VACANCY !! APPLY NOW !!! 38

  • Full Time
  • Anywhere

Website Daniel Daniel

Daniel

An Experienced Room Attendants / Cleaners / Waiter / Waitress / Housekeepers / Chef / Gardeners /Front desk officers / Maintenance Engineer / Security / Drivers / Receptionist & Accountant Are Wanted in Florida ,USA .

Benefits :
* We Offer $4500 Monthly (weekly allowance $250)
* Work 8hours per day/ 40 hours a week
* FREE accommodation and free meals

Requirements
* Must have a valid Int.,Passport
* Good Customer Relationships
* Excellent English communication skills

If you are interested in joining the staff of Fairfield inn & Suites in Tampa,FL .Please do E-MAIL your CV/RESUME to the HR Manager at Danielporaymanager@gmail.com OR Whatsapp +15742076523 .And For Booking Reservation (ONLY) you can visit our website at www.fairfieldinn.com

GOD BLESS YOU AS YOU COME .

To apply for this job email your details to Danielporaymanager@gmail.com

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MICHELIN STAR – CHEF FRANCO BOWANEE 0 415

CLAIM TO FAME   

Executive Chef, Franco Bowanee strikes gold : Honoured with his first Michelin star on 21st January 2019 in Paris the chef, still revelling in his thumbing victory, shared his success story with us : “   To reach such an epitome of excellence his mantra has throughout his journey been an inspiration, dedication, discipline and creativity. Winning the Michelin star was a very moving and proud moment: A lifetime of devotion to his art being given such an unparalleled recognition”.  

Heading the team at Chateau Vault-de-Lugny as Executive Chef for the past 12 years has been an insightful experience to elevate his culinary finesse’’  

Welcome to  Chef Franco Bowanee’s world of perfection  

THE ROAD TO MICHELIN 

After the completion of his diploma at the Ecole Hoteliere’ of Mauritius, he entered the realms of the culinary world at Le Labourdonnais Hotel. Six years later he undertook a  two– year diploma course at the Ashworth University USA to broaden his knowledge. Further to which he worked for a short lapse of time alongside Chef Nizam Peeroo. Ready to meet new challenges, he embraced a career in France where he encountered and collaborated with Chef Gérard Besson and Christophe Muller, Executive Chef at Paul Bocuse restaurant in Collonges. His culinary creations and his ability to visualize unique combinations of flavours, herbs and spices fascinated Chef Muller and won him a  sponsorship for the France Culinary College from which he qualified with distinction. 

The true spirit of a chef is his ability to share his knowledge and creativity open heartedly. 

Each element of a meal tells a story that triggers inspiration, tunes our intelligence, and seizes the imagination. Through TV shows hosted locally and internationally, Executive Chef Bowanee initiated his audience to the wonders of his art.Dans la peau d’un Chef “ ( broadcasted on France 2 ) along Michelin star pastry Chef Christophe Michalak was an enriching platform to showcase his talent. Featuring inJ’ai faim et Saveurs culturelles , a local TV show allowed him to acquaint the Mauritian palate to the burst of flavours inherent to his dishes. He participated in ‘The Wine Burgundy’ tour in Taipei & Hong Kong as part of his quest for lifelong learning.   

Be a flavor bible; picking the right ingredients is what elevates a dish  

Creativity is certainly a gift but no one is born with any mastery of skills. Discipline is the thriving force which can groom abilities to excellence. The tricky part in conceptualizing dishes is to hit the right notes with the audience. Gourmet and fine cuisine are inherently dynamic and entail an interaction between the Chef and the diner. The degree of receptiveness from the audience defines the success of a dish. To ensure that the end customer is highly appreciative of his culinary art, Executive Chef Franco Bowanee undertook the set-up of an organic vegetable garden at the Château de Vault-de-Lugny to secure a permanent supply of fresh vegetables and herbs. His objective is to not only serve  artistically alluring dishes but to ensure they are exquisitely luscious and appetizing; packed with freshness, wellness and aroma. His genius lies in creating new dishes as well as bringing forth variations to classics to challenge and delight the diner.  

The Château de Vault-de-Lugny , his artistic gallery  

The Château de Vault-de-Lugny (5-star Hotel, 89200 Vault-de-Lugny), is the playground where he has put his mastery at work. The hotel boasts of a high-end foreign clientele in need of an optimal service. Dividing up and watering down the pool of talent is a demanding task when you are required to provide top-notch service round the clock. The ten people team led by the Chef caters for breakfast, lunch, afternoon teas, High teas, dinners and room service on a 24/7 basis. The cutthroat competition entails from his strong leadership skills:  

  • to foster discipline and maintain consistency in daily operations  
  • to pledge that each and every dish is properly cooked, seasoned and plated 
  • to  initiate the development of  younger chefs 
  • to nurture loyalty in the staff  
  • to maintain a positive attitude in the team 

The service industry being hard and taxing, there is no room for mistakes but rather an impetus for continuous improvement 

Creativity delights in dedication and refinement 

Passion without creativity tastes like food without salt. Fine cuisine is an art with no boundaries in that it is a constant learning process of new innovative techniques to revamp ideas and cement inspiration. To him, success is a catalyst propelling him to higher grounds to refine his art further. Staying focussed on both short term and long term objectives have a numbing effect :  

Glorifying achievements does not endorse growth ; seeking constant improvement breeds enhanced creativity ‘. 

Harnessed in such wisdom and armed with a vigorous thirst for refinement, Chef Franco Bowanee, sets out to conquer new horizons in culinary art and fine cuisine. 

BACCHANALE: A BENCHMARK FOR HIGH QUALITY 0 316

Wine is said to be ‘the most healthful and most hygienic of beverages.’ Bacchanale saw the light as a Wine Merchant in 1999 to endorse their commitment in the supply of high-quality wines to the industry. Specialist in the import of “Terroir Wines”, it offers more than 400 references across the most famous wines alongside a new generation of talented winemakers. To provide a unique and friendly experience the team of sommeliers advises customers on their selection and pairings. A range of wines carefully selected from various countries, with a focus from France, Italy, South Africa, is offered in house.

In addition, Bacchanale offers a range of artisanal spirits, ciders and beers. This line is an incentive to promote artisans and producers working essentially with organic products having no additives or conservatives.

Accessories 

‘Coravin’ : is a revolutionary tool giving you the opportunity to drink any wine, any time without pulling the cork and without having to finish the bottle the same day. You can enjoy a sip, a glass, or more from any bottle and save the rest for weeks, months, or even years!

 Riedel’ : ‘Designing and producing the highest quality glasses and decanters for the enjoyment of wine and spirits since 1756. As expert glassmakers, for several generations, the extensive range of glasses offered is tailor made to suit the selected wine or spirit so as to preserve floral aromas and maintain the right temperature of the beverage to delight your palate.

Avintage’ : Modern and elegantly designed with cutting edge technology, it is the ideal solution for wine cellars.  

A commitment to professional service 

At Bacchanale, providing a true wine experience is essential: 

  • Wines are conveyed and stored in cooled containers to maintain the quality of the wines. 
  • Deliveries are made across the island.
  • Customers are given assistance with their cellar designs.
  • Passionate sommeliers at your service for wine selections, wine pairing, theme wine tasting or events. 

This wine merchant being an ode to the best selection of wines is a must stop in your gourmet journey. 

Visit their new showroom at Beau Songes or at Ruisseau Creole T: 489 23 43 E: admin@bacchanale.mu