Immediate job vacancies at Sanur Beach Bali:
1) Sous Chef
2) Pastry Chef
General Requirements:
- Minimum 3 years previous experience in same or similar position in large 4 or 5 star hotel with high volume banqueting
- Innovative, hands-on and hardworking personality
- Good command of English both written and oral is of advantage
- Sous Chef: experience in Italian, Latin & Int’l cuisine
- Pastry Chef: basic bakery knowledge required
Send application & CV to margit@sanurbeach.aerowisata.com by latest June 5, 2009.
HOTEL SANUR BEACH BALI
Jl. Danau Tamblingan, Sanur.
P.O. BOX 3279 Denpasar 80032 Bali Indonesia .
Telephone: [62]-(361) 288011,Fax: [62]-(361) 281755.
Email : hrd @sanurbeach.aerowisata.com
Web : http://www.sanurbeach.aerowisata.com
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Hi,
I am a Canadian citizen, in Indonesia, searching for a suitable Housekeeping Management position, to pursue a successful career, one that would bring out the best in me and enhance my attributes as a professional and also an individual to benefit any organization and myself. So if you are seeking a talented individual who stays abreast of his field, who understands hospitality business, who earns 100% staff & client supports, and who is as career-committed as it takes to achieve total success, then please consider what I have to offer. I would be happy to have a preliminary discussion with you or members of your team to see if we can establish a mutual interest. Please note, if you are interested, please let me know to send you my resume & hope to hearing from you soon, bye.
Regards,
Mario
experienced 3 years doing pastrycook in sydney australia
hello i am a french baker and would like to know if you are looking for a baker or a assistant baker in your hotel
thank you
Dear Sir
I would like to apply as pastry cook/baker at your company My name is Rirry Rahman i am 23 years old. Fresh graduated from Sekolah Tinggi Pariwisata Bandung. My experiences are as Pastry cook at Club Med Ria Bintan Island, if your company need me please contact my email. kaos_kakiitem@yahoo.com
yours Sincerely,
Rirry Rahman.